Hello, Austėja, how are you today?

I have always been intrested in Lithuania national cuisine and i would like to
discuss with you, what are your toughts about it?

Hello, Gabrielius. I’m feeling fine today, how about you? I have also been interesting in Lithuania cuisine for so long
of how to produce these courses by conveying the true taste of our national dishes. To be honest, my favorite one is
cold beetroot soup. Therefore, what is your favorite lithuanian national dish?

Ohhh, i see your point of view. I‘m felling okay today. My favourite lithuanian national course is dough-nuts. I enjoy
cold beetroot soup too and I add to this dish boiled potatos.

Why do you prefer to add boiled potatos?

Potatos will make this dish look much attrective and it gives a balance of taste.

I see what you talking about, what are the ingrediants of your favourite lithuanian national dish?

First making dough-nuts you will need about 1 kilogram floor, 500 mililiters kefir, 150 grams sour cream, pinch of
sugar, salt, baking-powder, 1 liter sunflower oil and at the end sprinkle of powdered sugar. What products necessary
to make your favourite national dish?

I admit dough-nuts seasoned with powdered sugar as a dessert which i like the most and it also doesn’t take much
time to make! I can give you instructions of how to make a cold beetroot soup: the ingredients are 4 eggs, 1 quart
buttermilk, 1 pound beets.

What are you doing with the beets?

They have to be peeled and shredded. Moving on you will need 1 large cucumber also peeled and sliced 1/4 cup
minced chives and 1 bunch of fresh, minced dill. firstly, I place the eggs into a saucepan in a single layer and cover
the eggs with water by 1 inch. i cover the saucepan and bring the water to boil. then remove from the heat and let
the eggs stand in the hot water for 15 minutes to drain. after this, you’ll need to peel and chop the eggs. the pour
the buttermilk into a large bowl: add the eggs, beets, cucumber, chives and dill. it gives more taste with baked
potatoes, just like you said! Is there any recipe that you are still using?

Yes, I got the recipe of how to make dought-nuts from my grandmothers. First beat the kefir, sour cream, sugar, salt
and lightly sprinkle the sifted flour with baking powder. Sprinkle the flour until the dough is kneaded and does not
stick to your hands. Knead the dough the most important thing for the dough-nuts is to knead the dough for a long
time and beat it well with a rolling pin so that there are a lot of air halves during baking, then it will be light and
fluffy.

How much time does dough need to stay at fridge?

Leave the dough in the fridge as long as you can, but not less than 2 hours. Ideally, when the dough is standing
overnight in fridge, it will be much tastier than baking right away my grandmother used to knead the dough in the
evening and bake it in the morning. Roll out the dough 0.5 cm thick on a lightly floured table and cut into strips, cut
each dough strip in the middle and dip one side. Fry the dough-nuts nuts in well-heated oil, over low heat, on both
sides until nicely yellowed. Once removed, place on a paper towel to drain and sprinkle generously with icing sugar.

Thanks for the your granmother‘s recipe you share with me. I feel a desire to try it at home.

After this, would you mind to share the results of this recipe?

Sure why not. Mostly the recipes left from our grandmothers are trusted and fascinating their taste.

I hope our future generations won‘t forget these national dishes. Thank you for your opinion and the recipe you
share with me. See you next time.

Okay until next time.