Lithuanian cuisine

[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 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 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



Buckwheat flour is also used for šaltanosiai (dumplings with berries) in Dzūkija:


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

[Hercus Monte]

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

[arcticwolf]

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

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

[arcticwolf]

for some reason google translated kotletai to pork chops

Google knows nothing about our cuisine. LOL

This is pork chop ( kotlet schabowy ).

[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.