Lithuanian cuisine

[Hercus Monte]

our cuisine is not the most original on the planet, I reckon.
In any case here are the main dishes


Cepelinai (http://en.wikipedia.org/wiki/Cepelinai)

http://upload.wikimedia.org/wikipedia/commons/thumb/4/48/Cepelinai_Sauce.JPG/800px-Cepelinai_Sauce.JPG

[Hercus Monte]

Kugelis (http://en.wikipedia.org/wiki/Kugelis)


http://upload.wikimedia.org/wikipedia/commons/thumb/5/56/Kugelis.jpg/800px-Kugelis.jpg
Vėdarai (http://en.wikipedia.org/wiki/Kishka_(food))


http://upload.wikimedia.org/wikipedia/commons/thumb/c/c8/Kishke.jpg/800px-Kishke.jpgBalandėliai (http://lt.wikipedia.org/wiki/Baland%C4%97liai)


http://upload.wikimedia.org/wikipedia/commons/thumb/2/24/Golabki_jacek.jpg/800px-Golabki_jacek.jpgspirgučiai


http://www.valstietis.lt/var/ezwebin_site/storage/images/pradzia/patarimai/virtuves-paslaptys/konkursas-zirniai-su-spirguciais/1757488-2-lit-LT/Konkursas-Zirniai-su-spirguciais_img_newsarticle560.jpg
žemaičių blynai


http://1.bp.blogspot.com/-2aFp-tfdFqc/T2G_DnqARWI/AAAAAAAAB8Q/P_v9WreeADM/s1600/003.JPG

[Hercus Monte]

Nugarinė
http://www.15min.lt/images/photos/616350/big/aromatinga-kiaulienos-nugarine-506992213070a.jpg


Varškės blyneliai

http://1.bp.blogspot.com/-jbmR6rJmO2E/T1Bv5_npFVI/AAAAAAAAB5g/ZO2GJGxEQpU/s640/028.JPG


Bulvinai blynai

http://2.bp.blogspot.com/-QVuyUWlOtao/TgODFsNfSmI/AAAAAAAAA8U/3sYTLKMclK0/s640/031.JPG
šaltibarščiai


http://www.receptuknyga.lt/foto/saltibarsciai-4-7239_1.jpg

[Hercus Monte]

Šakotis (http://en.wikipedia.org/wiki/%C5%A0akotis)

http://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/%C5%A0akotis_3799.jpg/416px-%C5%A0akotis_3799.jpgKibinai



http://1.bp.blogspot.com/-v5R-iXWjXgE/UENvYAgGnYI/AAAAAAAAClg/SgZL5uKta4g/s640/084.JPG
žagarėliai



http://1.bp.blogspot.com/_a1bc0EoLDJI/S-hEHmc4krI/AAAAAAAAAP4/fjiwmAWEBEI/s1600/DSC02205.JPG

Napoleonas



http://i324.photobucket.com/albums/k324/RiMami-albumas/tortas-napoleonas2.jpg

[Smaug]

Very nice!

[Temujin]

Duonos Gira (http://en.wikibooks.org/wiki/Cookbook:Duonos_gira)




http://s23.postimg.org/uwplztt63/gira.jpg

[Hercus Monte]

Virtiniaihttp://upload.wikimedia.org/wikipedia/commons/4/4a/%D0%92%D0%B0%D1%80%D0%B5%D0%BD%D0%B8%D0%BA%D0%B8_% D1%81_%D0%B2%D0%B8%D1%88%D0%BD%D0%B5%D0%B9.jpg

[Hercus Monte]

Starka

http://vito.org.pl/sklep/images/Starka%20Stumbro.jpg


Krupnikas

http://www.mv.lt/media/products/5644C7C38BB39392619B75C26F523822.jpgMidus

http://www.saldumynai.lt/lietuviskas_midus/midus_bociu_keramika.jpgŽalios devynerios
http://www.vilniusinlove.com/wp-content/uploads/2012/03/zalios9.jpgtrejos devynerios


http://www.mv.lt/media/products/2BF340D6CD01F792CFAACBB17C02E90D.jpg

[Temujin]

I hate Cepelinai. Tastes like a total crap.

Which dishes do you like?

[Temujin]

I tried most of the dishes listed above except for a couple of them. I want to try Šakotis. :)




Cepelenai




http://www.youtube.com/watch?feature=player_embedded&v=2uGx590bao4




And Gira. Not exactly Lithuanian version. Sorry. I like the drink.




http://www.youtube.com/watch?feature=player_embedded&v=9WD0jU3BKh4

[Temujin]

Kugelis (without pork), šaltibarščiai, bulviniai blynai, balandėliai (vegetarian). I don't red meat. I don't know if herring with onions in vinegar and black bread is our national dish. But certainly no less younger than cepelinai which is really a 20th c. thing (even the name shows it).


I like these dishes as well as Virtiniai with cherries. Herrings with onion and rye-bread are popular everywhere.

[Temujin]

You should try virtiniai with blueberries aka šaltanosiai "cold noses".

I tried a pie (pyragas) with blue berries. May as well have virtiniai with blueberries.

[Hercus Monte]

want to try Šakotis. :)



Šakotis is probably the best baumkuchen in Europe. At least that's what Germans tell me :p

[Temujin]

Šakotis is probably the best baumkuchen in Europe. At least that's what Germans tell me :p

I want to try an authentic one. I know where to find it. :)

[Hercus Monte]

I want to try an authentic one. I know where to find it. :)
the best ones are in western Lithuania. Around Klaipėda, Šilutė, Juknaičiai etc.

[Temujin]

the best ones are in western Lithuania. Around Klaipėda, Šilutė, Juknaičiai rtc.

Thanks! I'd keep that in mind.

[Hercus Monte]

balandėliai (vegetarian).

how does that work? do you put curd(Ricotta) in it instead? because that sounds horrible to me.

[Not a Cop]

Potato nation, lol, by the way is Napoleon a Lithuanian invention?

[Hercus Monte]

Potato nation, lol,
if you think we're a potato nation, Ireland would blow your mind!

by the way is Napoleon a Lithuanian invention?
-ish, it's an alternative version of Mille-feuille. it came about with Napoleons visit to Lithuania minor, hence the name

[lI]

how does that work? do you put curd(Ricotta) in it instead? because that sounds horrible to me.
Fried vegetables.

As for kvass, a good duonos gira should be thick and have this color:
http://www.neringa-blogas.com/wp-content/uploads/2011/07/DSC_2235.JPG
The one in the photo previously posted in this thread is way too dark, it cannot possibly be natural - they've probably put some burned sugar in it to make it like that.




Anyway, as far as I'm concerned, nothing beats these:

Kastinys (a thick garlic-butter-sourcream dip) with kanapienė (hemp seed topping)
http://ausrra.blogspot.com/2010/03/zemaitiskas-kastinys-ir-kanapyne.html
http://lh5.ggpht.com/_dBd29qbb_kE/S6Y3qdxJ8pI/AAAAAAAACAA/5QU0dGbYhWs/s640/Ausra.jpg

^^coupled with oven baked potatoes or rye bread with sunflower seeds :thumb001:
http://www.mamosreceptai.lt/recipe-images/gallery/receptu-konkursui-rugine-sveikuoliu-duona-1212.jpeg
http://4.bp.blogspot.com/_V8h08pCfWns/TPVcydHDROI/AAAAAAAAAhA/ZOw2j-SAk1M/s400/2010-11-30+Rugin%25C4%2597+duona+3.jpg
http://4.bp.blogspot.com/_V8h08pCfWns/TPVc4l73NfI/AAAAAAAAAhI/qDQ0Ul2VD-0/s400/2010-11-30+Rugin%25C4%2597+duona+2.jpg

But my mother is from Aukštaitija, so while growing up our "daily bread" was pancakes (lietiniai)
http://www.mildlandija.lt/wp-content/uploads/2009/02/blynai5.jpg

they're eaten either with sweet curd and/or fruit jam toppings/fillings
http://virtuve.seima.org/wp-content/uploads/2009/05/universalus-lietiniai.jpg
http://www.neringa-blogas.com/wp-content/uploads/2009/02/dscf1646-600x450.jpg


..or savory fillings like: mushrooms, fried vegetables or meat
http://www.mamosreceptai.lt/recipe-images/gallery/lietiniai-su-grybukais-9789.jpeg
http://4.bp.blogspot.com/-fjC2hFypNDM/USVBiFVupXI/AAAAAAAACyY/-ObLGfuAslM/s1600/Lietiniai+su+gryb%25C5%25B3+%25C4%25AFdaru.jpg

Sometimes the pancakes are boiled instead of fried, in which case they're called skryliai
http://kasuvalgyti.lt/wp-content/uploads/2010/04/IMGP2656_11.jpg

the sweet version:
http://forellesreceptai.lt/wp-content/uploads/2009/10/Picture-1763-534x356.jpg

Sometimes they're fried with chopped apples added to the dough:
http://4.bp.blogspot.com/-5UEL01wJgnw/TnMnkcE6ZSI/AAAAAAAAA7M/UB0LJm-_qRQ/s400/Blynai+su+gr%25C5%25ABd%25C4%2597t%25C4%2585ja+var %25C5%25A1ke+ir+obuoliais.jpg

or as a filling:
http://www.mamosreceptai.lt/recipe-images/gallery/desertiniai-blynai-su-obuoliu-idaru-7506.jpeg

The usual thing for breakfast is some sort of a porridge, oat flake & buckwheat are, I think, most common :
http://files.lsveikata.lt/system_preview_detail_200000768-be117c0041/grikiai.jpg
http://gs.delfi.lt/images/pix/file26592951_e66dd4b1d20ded11d5.jpg

[Hercus Monte]

..or savory fillings like: mushrooms, fried vegetables or meat
http://www.mamosreceptai.lt/recipe-images/gallery/lietiniai-su-grybukais-9789.jpeg
aukštaičiai and mushrooms :rolleyes:

[lI]

aukštaičiai and mushrooms :rolleyes:Do mushrooms not grow in Aukštaitija's woods? :D
Kazlėkai even grow in the woods surrounding Kaunas! But in the photo you can see that those are field mushrooms (pievagrybiai), not any of the wood varieties :p


I'll fess up though - we'd go to Varėna for mushroom hunting, my father is half-dzukian and the great irony is that he loves mushroom hunting but doesn't eat mushroom at all. Just like my Dzukian grandmother who can't stand buckwheat... Silly people :picard1:
To be honest, the only gastronomic things our family took over from the Dzukian grandma are curd doughnuts and žagarėliai but I don't even know if that's something exclusively Dzukian...
http://moterims.net/wp-content/uploads/2013/02/Varskes-spurgos....jpg
http://www.receptuknyga.lt/foto/zagareliai-1-5908_1.jpg

[Hercus Monte]

the only gastronomic things our family took over from dzukian grandma are curd doughnuts and žagarėliai but I don't even know if that's something exclusively Dzukian...
my mums side are all from vilnius and they make curd doughnuts and žagarėliai as well. I guess it's not exclusive to any specific region.

however, my dads side are šišioniškiai and they don't make them, I guess you can exclude western lithuania.

[Temujin]

Fried vegetables.

As for kvass, a good duonos gira should be thick and have this color
The one in the photo previously posted in this thread is way too dark, it cannot possibly be natural - they've probably put some burned sugar in it to make it like that.

The drink usually has such dark colour when plenty of roasted crust is used.

[Hercus Monte]

Skilandis

Skilandis is a Lithuanian sausage. It is made of a pig's stomach stuffed with salted, garlic-flavored minced meat and bacon.



http://upload.wikimedia.org/wikipedia/commons/2/25/Skilandis2.jpgNaminis sūris (traditional, home-made cheese)

http://www.blogas.lt/uploads/k/KaVeikti/253874.jpg

(very good with honey)



Rukytas karšis (Rusnė-style smoked Common bream)



http://alausupe.files.wordpress.com/2012/06/rukytas_karsis.jpg

[Permafrost]

http://1.bp.blogspot.com/_a1bc0EoLDJI/S-hEHmc4krI/AAAAAAAAAP4/fjiwmAWEBEI/s1600/DSC02205.JPG

Kinda reminds me of this -

http://www.coolinarika.com/image/0593d7ea391861d4e5682c4029e73325_view_l.jpg

I wonder if it's the same thing. As for the rest.. damn, it makes me drool. Never imagined northern country like Lithuania to have such amazing looking dishes.

[Hercus Monte]

kūčiukai


Traditional dish for Christmas eve (Christmas eve is called kūčios, hence the name kūčiukai), eaten with a glass of milk.


http://3.bp.blogspot.com/_irn-XZ6pvC8/TRcXaSy11hI/AAAAAAAAALE/bmFTsG1FvB0/s1600/elfe+kuciukai.JPG

[Hercus Monte]

šaltiena

http://www.mamosreceptai.lt/recipe-images/gallery/socioji-saltiena-4789.jpeg




Zrazai

http://upload.wikimedia.org/wikipedia/commons/thumb/3/38/Zrazy2_whitebackground.jpg/800px-Zrazy2_whitebackground.jpg

[Hercus Monte]

Kinda reminds me of this -

http://www.coolinarika.com/image/0593d7ea391861d4e5682c4029e73325_view_l.jpg
I wonder if it's the same thing.


ours are made out of sugar, eggs, fresh cream, flour, vanilla, soda and oil with powdered sugar on top.
are they the same ingredients?



edt: that a Kroštule, right? in that case no, the only thing they have in common is being deep fried.

[lI]

Kinda reminds me of this -

http://www.coolinarika.com/image/0593d7ea391861d4e5682c4029e73325_view_l.jpg

I wonder if it's the same thing.

Žagarėliai is a variation of this:
http://en.wikipedia.org/wiki/Angel_Wings

In Lithuania their dough can be either doughnut-like or crispy.
This thing seems to be popular all over Europe, so I wouldn't be surprised if it was popular in you country too :)






kūčiukai
Traditional dish for Christmas eve (Christmas eve is called kūčios, hence the name kūčiukai), eaten with a glass of milk.
Oh no, you didn't say that! http://www.theapricity.com/forum/images/smilies/eek.png

Nobody eats them with milk - they're eaten with poppy-seed-milk

http://www.jovita.lt/images/stories/aguonu_pienas.jpg

RECIPE:
poppies
sugar or honey
water
NO MILK!




Kraujiniai vėdarai ( bloody sausage) known in my region:
http://www.seforeceptai.lt/files/photos/recipes/original/1162_Kraujiniai_vdarai.jpg
I don't remember if my mom used to make them, that must have been quite a long time ago. I do not wonder why this is so...
It's known all over Lithuania, not just your region. And just so that you wouldn't have to only take my word for it:
http://www.jurbarkosviesa.lt/Priedai/Trys-kampai/Po-skerstuviu-vampyriskas-vakarelis
Kraujiniai vėdarai - is an old fashioned dish that is probably well-known and eaten in the whole Lithuania. Although in Jurbarkas potatoe vėdarai prevail, they're jokingly called "guts stuffed with kugelis" by locals. But there are people who know how to make and like the blood variety here too.
Vida started liking kraujiniai vėdarai and learned how to make them already in childhood which she spent in Aukštaitija, Rokiškis district. Her mother used to make them from pig's blood and wheat porridge. She would also add peppers, laurel leaves and onions fried with pork's fat. The plate in which they're baked has to be layered with straw so that vėdarai would be baking clean and dry.
After moving to Smalininkai Vida improved the recipe a bit when she tasted a local variety of vėdarai - adding some potatoes kraujiniai vėdarai become softer and tastier.



From my region.

Pusmarškonė košė (potato porridge)

http://2.bp.blogspot.com/_dBd29qbb_kE/TPPKGG4KIcI/AAAAAAAAF0I/I7bUc3-K2Gc/s1600/DSC01281.JPGWell, potatoe porridge is known all over Lithuania too but my Samogitian grandfather doesn't call it a "pusmarškonė košė". He calls a potato-rye flower porridge that's eaten with sour cream/fried onion sauce by that name:

http://img713.imageshack.us/img713/5998/111qd.jpg

[Hercus Monte]

Oh no, you didn't say that! :eek:

Nobody eats them with milk - they're eaten with poppy-seed-milk

http://www.jovita.lt/images/stories/aguonu_pienas.jpg


my bad.

[arcticwolf]

Looks yummy. All that stuff is in Polish cuisine, different names same stuff.

[Hercus Monte]

Looks yummy. All that stuff is in Polish cuisine, different names same stuff.
not very surprising.


btw, even Kūčiukai?

[arcticwolf]

not very surprising.


btw, even Kūčiukai?

Yep. In Polish it's called Kutia, even the name is not that far off.

I think the polish name came from Lithuanian language.

[Hercus Monte]

Yep. In Polish it's called Kutia, even the name is not that far off.
acording to Wikipedia, it's baltic pagan food, what does the polish wiki say?

[lI]

Yep. In Polish it's called Kutia, even the name is not that far off.Kutia is this:
http://polish.study-time.org/images/kutia.jpg


Kūčiukai are these:

http://www.neringa-blogas.com/wp-content/uploads/2010/12/DSC_4541.JPG


Looks yummy. All that stuff is in Polish cuisine, different names same stuff.Another Pole told me you don't have the legendary poppy seed milk :p

[arcticwolf]

acording to Wikipedia, it's baltic pagan food, what does the polish wiki say?

Not sure. And it probably is Lithuanian in origin. One thing there are variations of it in Poland. I've eaten few different ones, some are made with poppy seeds and some with oats. It's eaten only during Christmas though.

[arcticwolf]

Kutia is this:
http://polish.study-time.org/images/kutia.jpg


Kūčiukai are these:

http://www.neringa-blogas.com/wp-content/uploads/2010/12/DSC_4541.JPG

Another Pole told me you don't have the legendary poppy seed milk :p

There maybe a few dishes that Lithuania has that Poland does not, but you gotta remember the country was one Polish Lithuanian Commonwealth for centuries so it's not surprising that the food is very similar in both countries. There are even region within Poland that will have their own dishes typical to that region.

[lI]

Not sure. And it probably is Lithuanian in origin. One thing there are variations of it in Poland. I've eaten few different ones, some are made with poppy seeds and some with oats. It's eaten only during Christmas though.Both dishes are sweet, both are eaten during Christmas time, but:

Kutia is a pudding made from boiled wheat porridge, nuts, poppies, dried fruit.

Kūčiukai are the small hard cookies that are thrown into cold poppy seed milk right before eating.


Anyway, do you have this kind of soup?

South-East Lithuanian specialty made from blood, pickled vegetable brine & spices

http://www.kiaules.lt/failai/image/nuotraukos/juka.jpg




There maybe a few dishes that Lithuania has that Poland does not, but you gotta remember the country was one Polish Lithuanian Commonwealth for centuries so it's not surprising that the food is very similar in both countries. There are even region within Poland that will have their own dishes typical to that region.I know :) There's very little distinction in the cuisines of the whole Eastern-Northern Europe, not-so-many ingredients being available is probably also a factor...

[arcticwolf]

Both dishes are sweet, both are eaten during Christmas time, but:

Kutia is a pudding made from boiled wheat porridge, nuts, poppies, dried fruit.

Kūčiukai are the small hard cookies that are thrown into cold poppy seed milk right before eating.


Anyway, do you have this kind of soup?

South-East Lithuanian specialty made from blood, pickled vegetable brine & spices

http://www.kiaules.lt/failai/image/nuotraukos/juka.jpg



I know :) There's very little distinction in the cuisines of the whole Eastern-Northern Europe - not-so-many ingredients being available is probably also a factor...

There are different types of Kutia, Kuca in Poland. Prepared only for Christmas, some are made of bread and poppy seeds, others with oats, there are different ones. Veneda may know different ones.

I never ate blood soup, I know there is but I could not bring myself to eat it. LOL

Veneda is the blood soup called Czarnina if I'm not mistaken?

[Permafrost]

ours are made out of sugar, eggs, fresh cream, flour, vanilla, soda and oil with powdered sugar on top.
are they the same ingredients?

edt: that a Kroštule, right? in that case no, the only thing they have in common is being deep fried.

Kroštole, otherwise it's Croat. But yeah, I think it must be some kind of variation as link explained. I also've seen miške (http://media.privoscite.si/dsg/e/1/6ba3726982bb9bcf00260e892cf1b4.jpg) somewhere, so that's another commonality.

Anyway, a question, is buckwheat a common ingredient in Lithuanian cuisine? Are there some recipes requiring buckwheat?

[Hercus Monte]

Kroštole, otherwise it's Croat. But yeah, I think it must be some kind of variation as link explained. I also've seen miške (http://media.privoscite.si/dsg/e/1/6ba3726982bb9bcf00260e892cf1b4.jpg) somewhere, so that's another commonality.

don't you put alcohol in them?



Anyway, a question, is buckwheat a common ingredient in Lithuanian cuisine? Are there some recipes requiring buckwheat?
we do eat buckwheat (with butter, fresh cream and milk) but I'm not familiar with any special recipes.

[lI]

Anyway, a question, is buckwheat a common ingredient in Lithuanian cuisine? Are there some recipes requiring buckwheat?Yes, but mostly in East Lithuania where the soil is too sandy for "the good grain" (=wheat, rye) to grow - people from there even used to mix buckwheat flour with rye flour for making bread. Dzukians still perceive it as a poor man's food which is really unfair because buckwheat is so much more nutritious and healthier than wheat. My Dzukian grandmother rarely uses it but my Samogitian grandfather puts it everywhere, even to borsch - I personally love buckwheat too.
The situation is similar to that of fish: Latvians who throughout the history never had to crave for fish due to their long coastline now that its readily available for everybody consume several times less fish than Lithuanians who historically didn't enjoy a plenitude of seafood.

A South-East Lithuanian specialty is grikinė banda, a sort of a buckwheat pie, there are both sweet and savory versions of it
http://www.vstt.lt/VI/files/m0.100311001268202161.jpg
http://lh4.ggpht.com/-CB3sb8jvwaw/THjqSkvpHdI/AAAAAAAAAGw/ZjwhtXooA2Y/DSC_2476.jpg

Buckwheat flour is also used for šaltanosiai (dumplings with berries) in Dzūkija:
http://1.bp.blogspot.com/-7Q9HVk_QbxU/T2H11-I9njI/AAAAAAAADvE/MAwRi_RiRDc/s1600/saltanosiai.JPG

Buckwheat together with millet are the oldest cultural plants in North-East Europe.

[lI]

The source is the one as you showed, yes. I just wanted to find a nicer picture.With rye flour added the porridge becomes darker and gets a very silky homogenous texture - that's why I assumed that it's just regular potato porridge in your picture. But on a second look I see that it's got garden peas on top - so, is it a potato porridge with any sort of additives can be called "pusmarškonė", not just the one with rye flour?
I thought "marškonė" refers to the amount of flour, not potatoes :confused:

http://2.bp.blogspot.com/_dBd29qbb_kE/TPPKGG4KIcI/AAAAAAAAF0I/I7bUc3-K2Gc/s1600/DSC01281.JPG

[Hercus Monte]

kotletai (not pork chops, these are made out of fish)

http://www.gaspadine.lt/pics/patiekalas_kalakutienos_kotletai_1301597112_wcgexc .jpg

[arcticwolf]

kotletai (not pork chops, these are made out of fish)

http://www.gaspadine.lt/pics/patiekalas_kalakutienos_kotletai_1301597112_wcgexc .jpg

In Poland they are mainly made out of beef, never heard of them being made out of pork.

[Hercus Monte]

In Poland they are mainly made out of beef, never heard of them being made out of pork.

for some reason google translated kotletai to pork chops

http://i.imgur.com/Mnrbkmx.png

[arcticwolf]

for some reason google translated kotletai to pork chops

http://i.imgur.com/Mnrbkmx.png

Google knows nothing about our cuisine. LOL

This is pork chop ( kotlet schabowy ).

http://upload.wikimedia.org/wikipedia/commons/thumb/b/be/Kotlet_schabowy.jpg/800px-Kotlet_schabowy.jpg

[Veneda]

In Poland they are mainly made out of beef, never heard of them being made out of pork.

You never heard about 'kotlety mielone' made out of pork?

[Sblast]

Looks tasty. My grandmother is Lithuanian, she makes some of those foods.

[Hercus Monte]

Google knows nothing about our cuisine. LOL

This is pork chop ( kotlet schabowy ).




interesting, ''kotlet schabowy'' would be ''muštinukas'' in lithuanian

[arcticwolf]

You never heard about 'kotlety mielone' made out of pork?

Nope. My ma' always makes them out of beef, never pork!

[Temujin]

Traditionally, kotletai were cooked from pork in Belarus. Nowadays, it's pork, beef or pork mixed with beef, however one likes it.

[Pontios]

Napoleonas is one of the best deserts I have ever had. :D

[Temujin]

Kraujiniai vėdarai ( bloody sausage) known in my region.


I won't eat Kraujiniai vėdarai even if someone told me how it's prepared in details and how tasty is the sausage. It’s popular commonly sold in the shops. No way I am going to try it. I may had tried it when I was a kid.

Is the dish in video similar to Lithuanian Šaltibarščiai?



http://www.youtube.com/watch?&v=oLtwHVIGttg

[Temujin]

Also, we don't put the water that is left from boiling beets. Instead we put water and a little bit of apple juice.

There're different recipes. In the video some beetroot kvass (gira) is added. There is a separate video showing how to make it. Also, another 'solution' (rūgpienio, not sure if google translated accurately) is added.

[Hercus Monte]

I hate Cepelinai. Tastes like a total crap.
I have to confess I've never tried cepelinai in my life, it looks too disgusting.

[lI]

There're different recipes. In the video some beetroot kvass (gira) is added.
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.
http://maistologija.files.wordpress.com/2011/03/burokc497lic5b3-rasalas.jpg?w=300






Instead we put water and a little bit of apple juice.Must be some local variation. It's the first time I hear about adding apple juice to šaltibarščiai.


Rūgpienis is kefir. It's a must in every šaltibarščiai soup.Rūgpienis is not kefir.


Rūgpienis is simply Soured Milk. It's produced by bacterial fermentation only.
Kefir (http://en.wikipedia.org/wiki/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.









I have to confess I've never tried cepelinai in my life, it looks too disgusting.
You didn't miss out on much, cepelinai with meat don't only look disgusting. I was forced to try them out once - god knows why but I had this aversion to minced meat when I was a child, so I'd never eat kotletai or meat cepelinai. The curd ones are alright though, they're usually eaten without fried fat which makes them visually more aesthetic IMO
http://receptai.iki.lt/public/media/recipes/5638/DSCI0076.JPG

[Žołnir]

Either your ppl really stupid or Cepelinai is not the way i imagine. Regardless we have something similar looking here we call them cmoki or knedli and its fantastic to me. :D

Btw in esence its should be the same cuz their dumplings...

[lI]

Either your ppl really stupid or Cepelinai is not the way i imagine. What can I say... Not everyone is into meat and boiled potatoes :p

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

Ežiukai (little hedgehogs)
http://3.bp.blogspot.com/_XRZjIU6umXk/SoQXLm-azgI/AAAAAAAAACs/r_SiI9j0R2k/s320/Eziukai....jpg


EDIT: a closeup
http://www.neringa-blogas.com/wp-content/uploads/2010/02/DSC_8352-600x398.jpg


_________________________



Also, some Southern Lithuanian specialties:

Keptas sūris (baked cheese)
http://garsiostylossodyba.files.wordpress.com/2012/07/dsc_00671.jpg
http://juratet.blogas.lt/files/2010/04/keptas-suris2.jpg
http://3.bp.blogspot.com/-dkM6TAsO_bU/TjGAo3Ufw_I/AAAAAAAAAlY/kxj6OI_K7wY/s1600/Untitled-6%252B.jpg


Dzukians also like drying cheeses to preserve them for longer periods of time. It's similar to Romanian brinza, German brimsen, Hungarian brenza - džiovintas sūris:
http://www.mamosreceptai.lt/recipe-images/gallery/dziovintas-suris-6231.jpeg




Apple cheese is popular throughout Lithuania, somewhat resembles marmalades:

http://3.bp.blogspot.com/-ZkClhsLXrfk/UHwWL6vK7PI/AAAAAAAALig/g23y-3hULoo/s640/IMG_8769.CR2.jpg
http://www.moteris.lt/uploads/img/5_1_1.jpg
http://3.bp.blogspot.com/-twYL8RIXnFI/TpvsiR56DbI/AAAAAAAABRY/ugTi8PGJUgo/s640/059.JPG

[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.
http://maistologija.files.wordpress.com/2011/03/burokc497lic5b3-rasalas.jpg?w=300





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 (http://en.wikipedia.org/wiki/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=player_embedded&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.

http://s22.postimg.org/d9bo55gbl/images_q_tbn_ANd9_Gc_Tj9_BGg_Y5_FTWdycd_Nu_L2a4_So a_BZFNP.jpg


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. :)




http://www.youtube.com/watch?v=jSO6QlYiIjo

[Žołnir]

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

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..... :D 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.

http://2.bp.blogspot.com/-er2jL7_DpKs/UHwV8FKwHDI/AAAAAAAALhg/s1BMI6iqDWA/s640/IMG_8645.CR2.jpg

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

http://2.bp.blogspot.com/-NADh-6SiwoE/UHwV-VDMSoI/AAAAAAAALho/2DG-uBl1Eik/s400/IMG_8656.CR2.jpg

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

http://4.bp.blogspot.com/-uNDTxWyjSjk/UHwWETHsQ2I/AAAAAAAALh8/tZTh2BD0OIA/s640/IMG_8741.CR2.jpg

[Žołnir]

you need:

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

[SilverKnight]

mmmmm yummy

[Hercus Monte]

Rye bread with Curd and salt

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

http://i.imgur.com/xNTYziM.jpg

http://i.imgur.com/NBtgd8u.jpg

http://i.imgur.com/yiAyJKF.jpg



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 :cool:
http://www.alfa.lt/straipsnis/15074023/Lietuviski.susiai.is.cepelinu.ir.desros.sulauke.ta rptautinio.pripazinimo=2013-01-07_14-41/




COLDBEETMAKI
[/saltibarsciai;] (https://www.google.com/search?q=saltibarsciai&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)
"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."
http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6938-16a%20copy.jpg



Canned Sprat nigiri
[/sprotai;] (https://www.google.com/search?q=sprotai&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)
"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."
http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6867-1a%20copy.jpg



Chicken nigiri
[/kepta vista;] (https://www.google.com/search?q=kepta%20vista&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)"The name speaks for itself."

http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6952-20a%20copy.jpg


Canteen best seller
[/kotletas;] (https://www.google.com/search?q=kotletas&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)
"From kindergarden to business lunch – a part of daily menus for more then 50 years."
http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6909-10a%20copy.jpg


Mackerel nigiri
[/salto rukymo skumbre;] (https://www.google.com/search?q=salto%20rukymo%20skumbre&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)
"Smoked mackerel is always a pleasure. At least for those who don't mind to get a little oily and smelly."
http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6943-17a%20copy.jpg


zeppelinaki
[/cepelinai;] (https://www.google.com/search?q=cepelinai&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)
"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."
http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6877-4a%20copy.jpg



Titans nigiri
[/silke su karstomis bulvemis;] (https://www.google.com/search?q=silke%20su%20karstomis%20bulvemis&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)
"This combination you can call Clash Of Titans, where herring with an onion aside meets potato."
http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6860-3a%20copy.jpg


POTATO PANCAKE ROLL
[/bulviniai blynai;] (https://www.google.com/search?q=bulviniai%20blynai&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)
"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."
http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6948-19a%20copy.jpg


Very serious nigiri
[/lasiniai;] (https://www.google.com/search?q=lasiniai&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)
"Invented by some smart farmers and construction workers this magic combination takes everyone's breath away."
http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6929-15a%20copy.jpg


Beer-belly joy
[/rinkinys prie alaus;] (https://www.google.com/search?q=rinkinys%20prie%20alaus&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)
"If beer was a crown, this 'sushi' would be it’s jewel."
http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6918-12a%20copy.jpg




New Years Eve roll
[/silke pataluose;] (https://www.google.com/search?q=silke%20pataluose&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)
"...but "baby boomers" can't imagine any celebration without this roll and sparkling wine."
http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6905-9a%20copy.jpg



Gutmaki
[/kaimiskos desreles;] (https://www.google.com/search?q=kaimiskos%20desreles&hl=en&tbo=d&site=imghp&source=lnms&tbm=isch)"You can't make this sausage without guts. Best served with sauerkraut. Guten appetite."

http://www.easterneuropeansushi.com/assets/product_images/full/_MG_6920-13a%20copy.jpg

[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? :)

[Hercus Monte]

It's autumn time! Maybe some mushroom recipes from Lithuanian cuisine? :)
omelet with Mushrooms

http://s1.15cdn.lt/static/ic/500x300/images/photos/616350/original/omletas-su-grybais-506443112e2e7.jpg

[lI]

My personal favorites are Pumpotaukšliai (Lycoperdon) lightly fried in butter with some pepper - they're tiny tiny mushrooms and they never have any worms in them, so they don't even have to be cut before frying:
http://www.efoto.lt/files/images/53568/fasfasd10020px.jpg
http://www.sodininkyste.lt/wp-content/uploads/2009/06/karpotasis-pumpotaukslis-3.jpg


I also like mėšlagrybiai (Coprinus) - in English it is called "the inky cap" but the Lithuanian name literally translates as "dung mushroom"... It tastes better than what it sounds like, I swear. Women who want their darlings to cease drinking secretly mix this mushroom into their food - the taste is great but it makes the hangovers unbearably horrible. When no alcohol is consumed together with them, they're absolutely harmless and I'm teetotal anyway, so I can afford eating them without any consequences.
Only young caps can be used for food. When the caps start excreting black fluid (http://imageshack.us/a/img834/6373/imgp54611168x776.jpg) - it's a sign that they are too old to be eaten.
http://upload.wikimedia.org/wikipedia/commons/thumb/e/e3/Coprinus_comatus_JPG1.jpg/260px-Coprinus_comatus_JPG1.jpg


My father doesn't eat mushroom at all, he just loves picking them. His brother's favorites are žvynabudės (macrolepiota) coated in flour or crumbs and fried whole:
http://i47.tinypic.com/2nthcg8.jpg
http://rutuliukovirtuve.files.wordpress.com/2008/09/p9220044.jpg
http://iy.delfi.lt/norm/99029/4338333_yDysRq.jpeg



My Dzukian grandmother doesn't like mushroom either, she usually conserves all that she picks during Autumn for grandchildren.
Ūmėdės (Russula) and voveraitės (Cantharellus) are always meant just for marinating with salt, pepper, lemon and vinegar or frying - nothing fancy:
http://bulviukose.lt/wp-content/uploads/2012/09/DSCN1009.jpg
https://upload.wikimedia.org/wikipedia/commons/1/1e/Russula_virescens1.jpg
http://www.moteris.lt/uploads/img/catalog/1/news_one_photo_1_20120910073148.jpg

Oh, voveraitės can also be fermented like cucumbers.



Boletus mushrooms are considered to be the best species in Lithuania and they can be fried to eat straight away, marinated and kept in jars for the winter or dried in the oven and later used as a spice in soups, curd cheeses or liver pates:
http://i51.tinypic.com/20axbhl.jpg
http://1.bp.blogspot.com/_AQUl10cVp_g/TKhjc5BNVdI/AAAAAAAAB6c/KBqHyGdpvrU/s640/DSC_0196.JPG



My Aukstaitian grandmother used to make mushroom buns. Again, it's nothing fancy: marinated Boletus Edulis, Suillus or Leccinum mushrooms are fried in butter together with onions and then minced for the filling.
The yeast dough buns are really small and look like this (in the photos sesame seeds were used for sprinkling but grandma would only use cumin or dill seeds for it):
http://3.bp.blogspot.com/-zbKLtHLHncs/UL8uml4WKsI/AAAAAAAAGq0/9l-3IxMnlV4/s400/bandeles.JPG
https://lh3.googleusercontent.com/-BRUsfGA8XCo/TYowwfQDjSI/AAAAAAAAApk/fT4VC7zKBH8/s320/DSC04059.JPG

[inactive_member]

My Aukstaitian grandmother used to make mushroom buns. Again, it's nothing fancy: marinated Boletus Edulis, Suillus or Leccinum mushrooms are fried in butter together with onions and then minced for the filling.
The yeast dough buns are really small and look like this (in the photos sesame seeds were used for sprinkling but grandma would only use cumin or dill seeds for it):
http://3.bp.blogspot.com/-zbKLtHLHncs/UL8uml4WKsI/AAAAAAAAGq0/9l-3IxMnlV4/s400/bandeles.JPG
https://lh3.googleusercontent.com/-BRUsfGA8XCo/TYowwfQDjSI/AAAAAAAAApk/fT4VC7zKBH8/s320/DSC04059.JPG


The buns look delicious. :)

I like marinated mushrooms. Mushroom soups and mushroom garnish are cooked in our family. Mushroom pies are also popular.

My favourite mushroom is Boletus edulis. It’s a large, meaty mushroom. I like Lactarius resimus (white colour ) or Lactarius deliciosus (orange colour) marinated. The mushroom is crunchy preserving its flavour well.

http://s11.postimg.org/8u0a6v93n/image.jpg (http://postimage.org/)

[lI]

My favourite mushroom is Boletus edulis. It’s a large, meaty mushroom. I like Lactarius resimus (white colour ) or Lactarius deliciosus (orange colour) marinated. The mushroom is crunchy preserving its flavour well.There's a popular saying in Dzūkija that there's only two kind of mushrooms: Boletus and Cantharellus, everything else are šungrybiai (literally "dog's mushrooms", it's a term to denote inedible mushrooms). Though in reality Dzukians do pick other types too, when there aren't enough Boletus...

Interesting perception of colors, same mushroom:

Lactarius deliciosus, Pušyninė Rudmėsė (https://lt.wikipedia.org/wiki/Pu%C5%A1ynin%C4%97_rudm%C4%97s%C4%97)(brown meat pine mushroom) (https://lt.wikipedia.org/wiki/Pu%C5%A1ynin%C4%97_rudm%C4%97s%C4%97)
Lactarius deliciosus, Рыжык (orange colour) (https://be.wikipedia.org/wiki/%D0%A0%D1%8B%D0%B6%D1%8B%D0%BA)
Lactarius deliciosus, commonly known as the Red pine mushroom (https://en.wikipedia.org/wiki/Lactarius_deliciosus)



BTW Lithuanians have one type of mushrooms called "small Belarusians" - no kidding :D

Gudukas (Cortinarius caperatus) (https://lt.wikipedia.org/wiki/Rauk%C5%A1l%C4%97tasis_gudukas)

http://www.funghiitaliani.it/uploads/monthly_08_2012/post-2286-0-01733600-1344209229.jpg

It's actually the only mushroom that I can remember being used as the main ingredient in a soup, all the other mushrooms are only used as spices, additives.

[Hercus Monte]

It's autumn time! Maybe some mushroom recipes from Lithuanian cuisine? :)
talking of mushrooms, look what I found today http://i.imgur.com/W0eB4MV.jpg

[inactive_member]

BTW Lithuanians have one type of mushrooms called "small Belarusians" - no kidding :D

Lithuanians are creative with their mushroom names. ;) Belarusians call this mushroom "kuračka". Diminutive for chicken.

[lI]

EU's Rapid Alert System for Food and Feed (http://ec.europa.eu/rasff) has recently received a complain that wood has been found in one of the Lithuanian bread brands sold in UK :(


It was not wood, it was the leaves of Sweet Flag (a plant acorus calamus (https://en.wikipedia.org/wiki/Acorus_calamus)) onto which our most popular type of rye bread is put while baking it and which have to be peeled off right before eating - it makes the bread smell really really good:

Top side of the loaf:
http://gs.delfi.lt/images/pix/300x188/8795eca2/duona-62939726.jpg


Bottom side of the loaf:
http://farm2.staticflickr.com/1261/576887979_7c2a9bf008.jpg

http://farm2.staticflickr.com/1146/576915495_0f3729d821.jpg


The bakery was still fined for not making it clear on the packaging that the yellow pieces on the bottom of the loafs are inedible - apparently, the naming "Sweet flag bread" and "Acorus Calamus" listed among the ingredients were not enough...
The comments under that article were hilarious though:
http://www.delfi.lt/verslas/verslas/britai-apie-lietuviska-duona-is-kur-cia-mediena.d?id=62939594

I wonder if bread is baked on this plant in other countries too.

[Hercus Monte]

Silkė su grietine (Herring with Sour Cream)

http://i5.photobucket.com/albums/y181/Sonatabliu/Skanestai/PICT34451.jpg

http://www.neringa-blogas.com/wp-content/uploads/2011/11/DSC_7208.JPG

[inactive_member]

Anyway, do you have this kind of soup?

South-East Lithuanian specialty made from blood, pickled vegetable brine & spices.

Similar soup known as Čornaja poliŭka was cooked in Belarus in the past. This soup was served to young men and their parents during traditional marriage proposals to signify a refusal. ;)

[PowerControls]

Similar soup known as Čornaja poliŭka was cooked in Belarus in the past. This soup was served to young men and their parents during traditional marriage proposals to signify a refusal. ;)

Here it's called "Czarna polewka" and "kuračka" is "kurka" most likely:-)

[Hercus Monte]

Gal lietuviai turi tu bajoru/didiku patiekalu? teko per TV nekarta apie juos girdeti bet neradau intike nieko.

[Hercus Monte]

straight from the bed table of Jogaila(Władysław II Jagiełło) and Jadwiga.



http://www.lorianzalone.com/illustration/food/images/honey-cucumber.jpg
http://www.onegoodthingbyjillee.com/wp-content/uploads/2013/04/honey-cucumber-toner-1.jpg
http://0.tqn.com/d/easteuropeanfood/1/0/-/V/-/-/cukeshoney2.jpg

[Baldur]

Very nice thread and the Šakotis cake seems very similar to a cake that is very special for my region Skåne called Spettekaka.
http://sverigesradio.se/diverse/appdata/isidor/images/news_images/2963/2721545_520_390.jpg

[Hercus Monte]

Very nice thread and the Šakotis cake seems very similar to a cake that is very special for my region Skåne called Spettekaka.
http://sverigesradio.se/diverse/appdata/isidor/images/news_images/2963/2721545_520_390.jpg

we both got it from Germany, Šakotis and Spettekaka are both just a slightly more lazy way of making Baumkuchen.

[Hercus Monte]

it looks like a Šakotis, but it's not.
It's deep-fried and is layered with honey(sometimes chocolate)

http://www.mamosreceptai.lt/recipe-images/gallery/quot-skruzdelynas-quot-5713.jpeghttp://www.vidusodyba.lt/wp-content/uploads/2011/07/Paslaugos-maistas-serviravimas_09.jpg
http://www.neringa-blogas.com/wp-content/uploads/2011/11/DSC_7918.JPG

[Rugevit]

Kepta duona su česnaku ir sūriu


Bread crackers are fried over medium heat. Then stirred in a bowl with a mixture of cream, pounded flax seeds and salt, and mashed garlic. Sprinkle
with cheese and serve with beer.




http://www.talerka.ru/images/recipes/europe/lithuania/kepta_duona_su_cesnaku_ir_suriu.jpg





https://www.youtube.com/watch?v=U2_Zx52liu4

[Rugevit]

Žemaičių blynai



http://www.talerka.ru/images/recipes/europe/belarus/kalduny.jpg

[Hercus Monte]

Ingredients :
Cucumbers, 2
Dill, 50 grams
sliced Spring Onions, 100 grams
Eggs, boiled, 2
Kefir(buttermilk), 500 grams
salt
Sour cream, 0.5 cup
Beetroots, boiled, 100 grams
Baked Potatoes

mix the Kefir with the salt.
Put in the sliced beetroots, sliced spring onion, dill, boiled eggs (sliced) and cucumbers(chopped).

serve with sour cream and baked Potatoes. You can dilute it with boiled water if it's too dense.

http://www.gourmantineblog.com/wp-content/uploads/2012/05/PinkSoup2.jpg

[Rugevit]

Ingredients :
Kefir(buttermilk), 500 grams


Do you make it from kefir or rūgpienis?

[Hercus Monte]

Do you make it from kefir or rūgpienis?

both are fine options.

[Rugevit]

Starka

http://vito.org.pl/sklep/images/Starka%20Stumbro.jpg







Etymology of the name is old . Star is old. Star-ka is a little aged drink akin to Vod-ka which means little water. The barrels for Starka were imported from Hungary in the past. The technology maybe too. I've read about the drink in books but I've never tried it. AFAIK Poles are still manufacturing it.






Krupnikas

http://www.mv.lt/media/products/5644C7C38BB39392619B75C26F523822.jpgMidus





I know this drink. Etymology is from 'krupa' (groats). And I have not tried it either.





[IMG]http://www.saldumynai.lt/lietuviskas_midus/midus_bociu_keramika.jpg



This maybe an ancient Lithuanian drink.

[Rugevit]

acording to Wikipedia, it's baltic pagan food, what does the polish wiki say?

The food maybe pagan, but the name kūčiukai is a loan-word from Slavic Kuccia which in turn was borrowed from Byzantium (Greek: κυκάν) .

[Veneda]

Etymology of the name is old . Star is old. Star-ka is a little aged drink akin to Vod-ka which means little water. The barrels for Starka were imported from Hungary in the past. The technology maybe too. I've read about the drink in books but I've never tried it. AFAIK Poles are still manufacturing it.

I know this drink. Etymology is from 'krupa' (grains). And I have not tried it either.

This maybe an ancient Lithuanian drink.

'Stary', not 'star' in Polish means the old one. Starka and Krupnik are the best brands of old Polish vodkas.

[Rugevit]

'Stary', not 'star' in Polish means the old one. Starka and Krupnik are the best brands of old Polish vodkas.

Yeah, stary is old, which is an adjective. I was referring to the root of the word in Starka, which is 'star, while -ka is suffix. Is there a word 'krupa' in Polish language?

[Veneda]

Yeah, stary is old, which is an adjective. I was referring to the root of the word in Starka, which is 'star, while -ka is suffix. Is there a word 'krupa' in Polish language?

Yes it is. It means barley groats.

[Rugevit]

Rye bread is Lithuanian staple food. Market in Šiauliai city.





http://ic.pics.livejournal.com/solnce_pek/44567581/65705/original.jpg





http://ic.pics.livejournal.com/solnce_pek/44567581/65800/original.jpg

[Plavuša]

Šakotis (http://en.wikipedia.org/wiki/%C5%A0akotis)

http://upload.wikimedia.org/wikipedia/commons/thumb/9/9b/%C5%A0akotis_3799.jpg/416px-%C5%A0akotis_3799.jpgKibinai



I know this!!! A friend of mine brang it to me to taste! :)
Anyway, food is looking great in this thread!

[Rugevit]

It seems much effort is needed in making Šakotis.



http://www.vilniusinlove.com/wp-content/uploads/2014/12/sakotis2.jpg

[Veneda]

It seems much effort is needed in making Šakotis.



http://www.vilniusinlove.com/wp-content/uploads/2014/12/sakotis2.jpg

We have the same cake in Poland. It is called 'sękacz' (tree cake, a cake baked on a rotary spit) from the word 'sęk' - snag. It is delicious.

http://ramisbort.pl/wycieczki/files/Kaziuki110.jpg

http://www.wrotapodlasia.pl/NR/rdonlyres/0193FE06-41C9-4FCE-B09A-4BB760BA8F5F/19206/bankuchen.jpg

[Rugevit]

Samogitian Kastynys.



http://s29.postimg.org/wkv6a9y53/maxresdefault.jpg

[Hercus Monte]

We have the same cake in Poland.
it's called Spit cake in English. the's quite a few countries that make it
http://upload.wikimedia.org/wikipedia/commons/thumb/9/9a/K%C3%BCrt%C5%91sh_Kal%C3%A1ch_family.jpg/800px-K%C3%BCrt%C5%91sh_Kal%C3%A1ch_family.jpg


here's a nice video of one being made.


https://vimeo.com/79480881

[Ülev]

https://youtu.be/UHSq6wsl28s
bump

[Maintenance]

I recognize quite a few we have in sweden aswell

[Ülev]

with English subtitles


https://youtu.be/Fzo6OAHScfo

[Ülev]

Obuolių sūris

https://lt.wikipedia.org/wiki/Obuoli%C5%B3_s%C5%ABris


https://youtu.be/ntNbBw_ah8k

[Ülev]

...

[Ülev]

Kugelis
Kugelis, also known as bulvių plokštainis ("potato pudding"), is a potato dish from Lithuania. Potatoes, bacon, milk, onions, and eggs are seasoned with salt and pepper and flavoured, for example with bay leaves and/or marjoram, then oven-baked. It is usually eaten with sour cream or pork rind with diced onions.[1]

Similar dishes include the Jewish kugel and Belarusian potato babka.[1]
https://en.wikipedia.org/wiki/Kugelis


https://youtu.be/mzVHc3zZD-4