Lithuanian cuisine

[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.

[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?

[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.

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 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

[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.

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

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

Ežiukai (little hedgehogs)



EDIT: a closeup



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Also, some Southern Lithuanian specialties:

Keptas sūris (baked cheese)





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:





Apple cheese is popular throughout Lithuania, somewhat resembles marmalades: