L E A R N   A B O U T
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Lithuanians are an agricultural society. Winters are very long here.
These two things will help to understand why it is that every time you sit down to a Lithuanian meal you are faced with a plate of food full of meat and grease. Lithuanians use much brown bread as well. It is delicious, dark, heavy, fragrant and remains fresh for long.
Here are some recipes of Lithuanian cuisine:
Cold beet soup
3 cups of boiled water, 2-3 cooked beets, cut in strips, 1 stalk of fresh onions, 2-3 stalks of fresh dill, 1 fresh cucumber (sliced), 1 hard boiled sliced egg, 1/2 pint of sour cream, salt, cooked potatoes. Combine all ingredients in the cold boiled water. Set in refrigerator for about an hour. Served very cold separately with a plate of hot cooked potatoes. It is a traditional summer soup.
10 large potatoes, 2 medium onions, 2 tablespoons of fat, 60 inches of small pig investines. Sauce: several strips of lard, 2 chopped onion Grate potatoes and squeeze out excess water. Melt lard, add chopped onion and cook until onion is transparent. Mix potatoes and onion well, add salt and pepper. Stuff investines with mixture and bake until light brown. Fry strips of lard over low heat, add chopped onion and saute it until done. Pour this sauce over the pieces of potatoe sausage.
Cepelinai (potato zeppelins)
Potato mixture: 10 large potatoes, 3 medium cooked potatoes. Meat mixture: 1 pound of minced beef, 1 large onion, chopped. Sauce: 6 strips bacon, 1 small onion, chopped, 1/2 pint sour cream. Irate potatoes, put into cheese cloth and squeeze until almost dry, reserve liquid (starch will settle to bottom). Add some of the starch from the reserved liquid to potatoes and mix well. Peel and grind cooked potatoes, add salt and mix well with the potato mixture. Form into 8 round balls and mix well with the onion, add salt, peppers and some water and form into 8 balls. Flatten the balls of potato and place the meat in centre and form the dough around the meat into the shapes of zeppelins. Boil in a large kettle of 4 or 6 quarts salted water for 20 minutes. Chop bacon and fry over low heat until the bacon crisps are done. Add the sour cream and heat several minutes. Pour this sauce over the zeppelins and serve one or two per person.