This action might not be possible to undo. Are you sure you want to continue?
Ineta Nacyt 12a
Lithuanian cuisine features the products suited to its cool and moist northern climate: barley,potatoes, rye, beets, greens, berries and mushrooms are locally grown, and dairy products are one of its specialities.
Traditionally, the centerpiece of Lithuanian cuisine is dark rye bread which is used substantially more often than light wheat breads. Rye bread is often eaten buttered or spread with cheese. It is sometimes flavored with caraway, or with some onion. Émigrés from Lithuania will often mention their native rye bread as the food that they miss the most.
Vegetables and spices
The most commonly used vegetable in Lithuanian recipes is the potato; in its simplest forms, it is boiled, baked, or sauteed, often garnished with dill, but a tremendous variety of potato recipes exist. Cucumbers, dill, pickles, radishes and greens are also quite popular. Lithuanian herbs and seasonings include dill, caraway seed, garlic, bay leaf, juniper berries, and fruit essences.
Apples, plums, and pears, which grow well in Lithuania, are the most commonly used fruit. Because they cannot tolerate frost, tropical fruit such as citrus, bananas, and pineapples must be imported, and hence were used less often; During the autumn harvest, fruit are often simmered and spiced to create fruit stews. Gooseberries and currants are widely cultivated; they are sweetened, made into jams and baked goods, and provide a piquant touch to desserts.
The most frequently used meat is pork, followed by beef, lamb, chicken, rabbit, duck and goose; for immediate consumption it is often grilled, or dusted with breadcrumbs and sauteed, in a dish similar to schnitzel. For bigger gatherings, big lumps of meat are cooked in the oven.
Dairy products play an important role in Lithuanian cuisine; cottage cheese may be sweet, sour, seasoned with caraway, fresh, or cured until semi-soft. The most popular way of eating Lithuanian non-fermented white cheese is with fresh honey; it can also be cooked with spices and enjoyed with tea. Lithuanian butters and cream are unusually rich. Sour cream is so prominent in Lithuanian cuisine, that it is eaten with everything - meat, fish, pancakes, soups, desserts, salads and so on.
Bar iai - hot borscht (beet soup); it is served uncreamed or blended with sour crem or buttermilk Cucumber soup - broth is pureed with cucumbers and sweet or sour cream, often garnished with dill. Juka - blood soup from the southern region of Lithuania. Lapien - greens such as sorrel or spinach are braised and added to a creamy broth. altibar iai - cold borscht is a summer soup based on beets and soured milk, colored a shocking pink. It is made with cooked or pickled shredded beets and various other chopped vegetables, such as cucumber, dill, or green onions. Hot boiled potatoes, cold sour cream, and diced hard-boiled eggs are often served alongside to add color, texture, and thermal contrast. Vi tos sultinys - chicken broth is always popular, especially for the elderly and ill.
Aspics - many savory foodstuffs are presented in gelatin molds, especially herring. Baland liai ("little doves") - cabbage leaves stuffed with meat and braised. Sausages - sausages are made in many different ways: they may be smoked or fresh, and include pork, beef, potatoes, or barley; in rural areas, blood may be added. Zeppelins - potato dumplings stuffed with meat, mushrooms, or cheese, often garnished with cracklings, fried minced onion and/or sour cream. Kibinai - pastry with mutton and onions. Kold nai, Virtiniai - these are various kinds of dumplings, filled with minced meat, sausage, cottage cheese, or mushrooms, usually garnished with crumbled fried bacon. Cutlets - soft minced meat patties, often served with potatoes and a sauce. Kugelis - potato pudding made with grated potatoes and eggs. It is usually served with sour cream and/or cracklings. a lykai - cubes of pork are marinated, skewered, and grilled, preferably over birch wood. Skilandis - pig stomach stuffed with meat and garlic and cold-smoked. V darai - a sausage, made of a potato stuffed larges intestine of a domestic pig.
Lithuanian-style cakes are often baked in a rectangular pan and sometimes have apple, plum or other fruit baked in. For special occasions, cake may be prepared; they often consist of 10 to 20 layers, filled with jam and vanilla, chocolate or rum buttercreams; they are lavishly decorated. K iukai - very small rolls are baked and served with poppyseed milk; this is a traditional Christmas Eve dish. Spurgos - a Lithuanian variant of doughnuts, often filled with preserves. akotis (also called raguotis) - a Lithuanian variant of German baumkuchen, with a very distinctive branching form; it is essentially a poundcake grilled layer by layer. agar liai - twisted, thin deep-fried pastries dusted with powdered sugar.