Lithuanian cuisine

[Temujin]

Fermented beetroot brine is called rasalas in Lithuania but it isn't considered a type of kvass (gira) because on top of being sour it is also salty (gira can only be sweet). It's usually used as a potato or pancake topping.






Must be some local variation. It's the first time I hear about adding apple juice to šaltibarščiai.

Rūgpienis is not kefir.

• Rūgpienis is simply Soured Milk. It's produced by bacterial fermentation only.
• Kefir is produced by Kefir grain (a mixture of bacteria and yeasts mielės) fermentation

Kefir is used for šaltibarščiai only when genuine sour milk is nor available. Due to yeast, kefir is not sour like rūgpienis is, so when it's used for šaltibarščiai marinated beetroot are usually taken in place of boiled ones.

Quick recipe of 'beetroot kvass': 5L of warm water, some rye bread, 1kg of boiled sliced beetroot, sugar, yeast. The mixture is fermented for 3-5 days. 'Beetroot kvass' is commonly used as in ingredient in cold soup making. That's Belarusian 'bred kvas' : http://www.youtube.com/watch?feature...&v=9WD0jU3BKh4
PS Kvas means sour or yeast in Slavic languages. The dictionary of etymology links 'kvas' to ancient Indian 'kváthati' - to boil.

Milk ingredient used in Belarusian version of šaltibarščiai is soured milk as you mentioned, which is also called syrakvasha in Belarusian or just soured milk. Kefir can be used as a substitute. Baked potatoes are served on the side in Belrusian version of šaltibarščiai dish.

I am not aware of the dish Ežiukai. There is a dish called hedgehog meat-balls. Belarusian: vožyki.




Cepelenai are cooked in Belarus. The dish is considered Lithuanian.
Apple cheese is a Lithuanian speciality but it’s not unheard of in the neighbouring countries.

[Temujin]

Agurkai su Medum - Cucumbers in honey.

[Žołnir]

What can I say... Not everyone is into meat and boiled potatoes

Anyway, I wonder if other countries have this kind of dumplings?

Understood. I was drunk (afer a long time of no alco) when i wrrote previous post so..... Anyways wow these Ežiukai are one interesting dumplings. Nope that shape dosen't exit here. I bet they must be great i love dumplings so np. Anyways perhaps you like fruit dumplings? Those are great!

Seems like Baltic food has some realy interesting foods that look exotic, like apple cheese, it looks interesting. We don't have that here thow in old times quince cheese was speciality here as i read. Would be great if i knew the recepie for apple cheese!

[Hercus Monte]

Would be great if i knew the recepie for apple cheese!

you need:
3,5 kg of peeled, cleaned and sliced ​​apple quarters
200 g of sugar for 1kg of apples
a handful of toasted almonds
----------------

Put the apples into a deep baking pan and bake in 200-degree heat of the oven until apples are mash. (takes about half an hour)
wait for the mash to cool down and weigh it. put the mash into a heatproof pot, add the needed sugar and mix it. Cook in 200-degree heat of the oven for about an hour.
About every 15-20 minutes insert a wooden spoon and stir.


once the mash is fully thickened and darkened put it on the stove. once cooking, constantly stir over medium heat until completely thickened, around about half an hour. Put the remaining slices of the ​​apples in the pot.



Add the almonds, stir well and put into a small greaseproof paper lined baking tray and leave to cool.



Carefully remove from pan, peel off the paper and dry.

[Žołnir]

you need:

Thx. I'll give it a try. Btw this apple cheese looks like some meat on quik glance.

[SilverKnight]

mmmmm yummy

[Hercus Monte]

Rye bread with Curd and salt

(couldn't find pictures online, so I took some myself)









very easy to make. Just take some Rye Bread slices, curd(or fresh cream), half a teaspoon of salt and mix them together.

[lI]

Salt?? Is the bread dried? It reminds me of the traditional desert "gardumynas", except that the blackcurrant jam is missing and the milky topping has to be whipped into a cream of sorts - and no salt, obviously.


BTW here's a cool interpretation of the national cuisine
http://www.alfa.lt/straipsnis/150740...3-01-07_14-41/




COLDBEETMAKI
[/saltibarsciai;]
"The first sign of spring is not a blooming flower or a singing bird but the first spoon of Cold Beetroot Soup a.k.a. Eastern European Gaspacho."




Canned Sprat nigiri
[/sprotai;]
"You can hate it, you can love it, but when you start eating sprat you won't be able to stop soaking bread into leftover oil."




Chicken nigiri
[/kepta vista;]"The name speaks for itself."




Canteen best seller
[/kotletas;]
"From kindergarden to business lunch – a part of daily menus for more then 50 years."



Mackerel nigiri
[/salto rukymo skumbre;]
"Smoked mackerel is always a pleasure. At least for those who don't mind to get a little oily and smelly."



zeppelinaki
[/cepelinai;]
"Generations of Eastern Europeans fight for the right to call big potato dumplings with meat a.k.a. Zeppelins their national dish. Anyway the truth is, if you are having big Potato Dumplings with meat at home, you are probably celebrating something."




Titans nigiri
[/silke su karstomis bulvemis;]
"This combination you can call Clash Of Titans, where herring with an onion aside meets potato."



POTATO PANCAKE ROLL
[/bulviniai blynai;]
"We love potatoes so much that we even make pancakes from them. You can mix and match these with almost anything. If you are having a lucky day, you will get it with salmon."



Very serious nigiri
[/lasiniai;]
"Invented by some smart farmers and construction workers this magic combination takes everyone's breath away."



Beer-belly joy
[/rinkinys prie alaus;]
"If beer was a crown, this 'sushi' would be it’s jewel."





New Years Eve roll
[/silke pataluose;]
"...but "baby boomers" can't imagine any celebration without this roll and sparkling wine."




Gutmaki
[/kaimiskos desreles;]"You can't make this sausage without guts. Best served with sauerkraut. Guten appetite."

[Hercus Monte]

Salt?? Is the bread dried? It reminds me of the traditional desert "gardumynas", except that the blackcurrant jam is missing and the milky topping has to be whipped into a cream of sorts - and no salt, obviously.

it's rye bread(Mociutes), and yes, salt.

my grandmother used to make this desert.

[inactive_member]

It's autumn time! Maybe some mushroom recipes from Lithuanian cuisine?