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Travel Guide 2   >   Europe   >   Lithuania   >   Recipes

   
 

Lithuanian Recipes


Lithuanian cuisine shares many influences with Polish cuisine and and Ashkenazi Jewish cuisine. German culinary influences are also present, and there are also influences from further afield, such as the dish Kibinai, which has originated with the Karaite Jews of the Crimea.

Some popular Lithuanian dishes include:
  • Bulviniu kukuliu sriuba - A soup made using minced potatoes, shaped into balls and then boiled in milk.

  • Vištos sultinys - Chicken soup.

  • Sauerkraut soup - Sauerkraut soup, with onions, carrots and pork, and seasoned with pork.

  • Baršciai - Baršciai is the Lithuanian version of borscht (beet soup), sometimes containing chopped mushrooms as well. Sometimes butter or sour cream are added and blended into the soup.

  • Šaltibaršciai - A cold borscht soup, made using cooked or pickled beets and chopped vegetables. It has a very distinctive shocking pink color, and is often served with chopped hard-boiled eggs, sour cream and hot boiled potato.

  • Balandeliai - Cabbage leaves stuffed with meat, then braised.

  • Cepelinai (also known as "didžkukuliai") - Often considered the Lithuanian national dish, cepelinai are potato dumplings stuffed with meat, cheese or mushrooms. They may be garnished with onion, sour cream, or spirgai (fried pork underskin fat).

    Cepelinai

  • Bigos - Known as "hunter's stew" this dish is stew made with meat, cabbage and sausage. A variety of different recipes, each using different types of meat exist.

  • Kibinai - This dish originated with the Karaite Jews of the Crimea, and is simply pastry stuffed with mutton and onions.

  • Šašlykai - The Lithuanian version of shashlik kebabs. Šašlykai is cubes of pork, marinated and then cooked on a skewer over an open, preferably birch wood, fire.

  • Šaltnosiukai - A unique Lithuanian type of dumpling, flavored with lingonberries.

  • Lašiniai - Unrendered pork underskin fat that is often eaten in sandwiches. The sandwiches are made using unbuttered bread, and onions are often added.

    Lašiniai with an onion

  • Idaryti pomidorai - Tomatoes, sliced into halves, then stuffed and garnished.

  • Idaryti kiaušiniai - Eggs, hard boiled, then sliced into halves, then stuffed and garnished.

  • Lietiniai - Thin pancakes filled with ground (minced) meat and cheese with cinnamon, or with minced sauteed mushrooms.

  • Kedainiu blynai - Potato pancakes filled with chopped meat.

  • Žemaiciu blynai - Potato pancakes.

  • Kotletai - Soft patties made from ground (minced) meat. They are normally served potatoes and a sauce.

  • Piršteliai prie alaus - Rolled up puff pastries.

  • Skilandis (also known as "kindziukas") - This unusual dish is made using a pig's stomach which is stuffed with ground (minced) meat and garlic, and then smoked. The dish preserves well and thus remains edible for a long time.

  • Spurgos - The Polish/Lithuanian version of donuts - known in Poland as "Paczki". A traditional filling is a marmalage made from fried rose buds.

    Spurgos

  • Žagareliai (sometimes known as "chrustai" or "krustai") - Twisted deep-fried pastries covered with powdered sugar.

  • Šakotis (also known as "raguotis") - The Lithuanian version of the German "Baumkuchen", but also traditional to Lithuania. Šakotis is a cake prepared by painting layers of batter on a rotating spit in a special oven, and has a distinctive spikey appearance. It may be served plain or decorated with chocolate and flower ornaments, and is popular at celebrations including birthdays and weddins.

  • Kuciukai (also known as "šližikai") - A dessert (small baked rolls) traditionally eaten on Christmas Eve (Lithuanian: Kucios).

Here are some recipe books and cookbooks for Lithuanian food:

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Art of Lithuanian Cooking

By Maria Gieysztor de Gorgey

Brand: Hippocrene Books
Paperback (244 pages)

Art of Lithuanian Cooking
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  • ISBN13: 9780781808996
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Product Description:
"Art of Lithuanian Cooking is a culinary showcase of palate-pleasing regional delights." --The Midwest Book Review "Here is a collection of Lithuanian recipes that will be welcome on any table." --The International Cookbook Revue This favorite Hippocrene cookbook includes over 150 authentic Lithuanian recupes such as "Fresh Cucumber Soup," "Lithuanian Meat Pockets," "Hunter's Stew," "Potato Zeppelins," as well as delicacies like "Homemade Honey Liqueur," and "Easter Gypsy Cake." The author's introduction and easy step-by-step directions ensure that even novice cooks can create authentic, delicious Lithuanian recipes.

The Best of Lithuanian Cooking: The Most Popular Recipes from the Hearty Baltic Cuisine

By Milda Brighton

Released: 2013-12-15
Kindle Edition (60 pages)

The Best of Lithuanian Cooking: The Most Popular Recipes from the Hearty Baltic Cuisine
 
Product Description:
What is Lithuanian food like? Crunchy potato pancakes topped with sour cream, baked casseroles, stuffed meat dumplings with rich bacon gravy, cheesy doughnuts - it is just part of the foods you will find in this compilation of the most popular traditional recipes that every Lithuanian knows and loves.
Milda Brighton takes you into authentic Lithuanian kitchen, sharing traditional comfort food to warm your heart. The classic recipes, including potato zeppelins, yeast-risen pancakes, minced meat cutlets, curd cheese cake, bring the taste of this unpretentious, comforting, and wholesome cuisine to your table.
Complete with clear instructions as well as mouth-watering full-colour food photography, The Best of Lithuanian Cooking is more than just a handy recipe book. You will learn about influences that shaped Lithuanian culinary traditions, its ingredients, unique kitchen tools and preparation methods. With the most popular breakfast food, appetizer, main courses and dessert recipes inside, you can prepare a full traditional set of Lithuanian meals in your home kitchen.

About the Author
Milda Brighton is a cooking aficionado, a fan of ethnic cuisines, and an author of specialty cookbooks. Her books are focused on recipes, techniques, tips & tricks of the Lithuanian kitchen in particular.
Milda also manages a blog dedicated to Lithuanian cooking (www.LithuanianHomeCooking.com), which supplements her cookbooks with useful information about local ingredients, culinary heritage, food culture, and new recipes.

Zeppelins (Step-By-Step Lithuanian Recipes)

By Milda Brighton

Released: 2013-12-05
Kindle Edition (48 pages)

Zeppelins (Step-By-Step Lithuanian Recipes)
 
Product Description:
Comforting and satisfying culinary creation made of hearty potatoes, succulent meat and served with creamy bacon gravy – it is hard not to love zeppelins, the national dish of Lithuania. This book will teach you how to make zeppelins from scratch in your home kitchen. With thorough explanations of ingredients, specialized tools, kitchen techniques, and detailed photography of each step, you will become an expert in a few short hours. Thus get ready for a filling dinner and, as Lithuanians say, “Skanaus!” (“Enjoy your meal”).

The Food and Cooking of Estonia, Latvia and Lithuania: Traditions, Ingredients, Tastes and Techniques in 60 Classic Recipes

By Silvena Johen

Brand: Lorenz Books
Hardcover (128 pages)

The Food and Cooking of Estonia, Latvia and Lithuania: Traditions, Ingredients, Tastes and Techniques in 60 Classic Recipes
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Product Description:
The carefully compiled selection by Baltic specialist Silvena Johen conveys the eating traditions of Estonia, Latvia and Lithuania. Supported with over 300 specially commissioned photographs, the reader can absorb the diverse influences and relish the rustic tastes of these three little-known cuisines.

Lithuanian Traditional Foods

By B. Imbrasiene

Example Product Brand
Hardcover (112 pages)

Lithuanian Traditional Foods
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Product Description:
This book presents recipes for traditional Lithuanian cooking at its best, with plenty of inspiration from local culinary traditions. Lithuanian cuisine is known for its simplicity; it is the product itself which above all gives the dish its flavor, followed by various additional ingredients and seasoning. The natural and healthy character of its dishes is what makes Lithuanian cuisine unique. This book is for all those who are interested in traditional Lithuanian cooking, unique recipes, or who simply wish to expand their culinary horizons. English text with 23 color photographs.

A Baker's Odyssey: Celebrating Time-Honored Recipes from America's Rich Immigrant Heritage

By Greg Patent

Brand: Wiley
Hardcover (416 pages)

A Baker s Odyssey: Celebrating Time-Honored Recipes from America s Rich Immigrant Heritage
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"In this book, I'm embarking on a different path, focusing on finding recipes that preserve the tastes and memories of a long-departed place."
Greg Patent

A Baker's Odyssey is a rich collection of recipes and culinary history, all gleaned from Patent's exhaustive research in the American home kitchens of immigrants from around the world. Through his travels across the country, Patent learned the secrets to traditional baked goods originating from thirty-two different nations. From Scotland and Austria to India and Thailand to Mexico, Norway, and West Africa, the recipes represent the best of each culture's beloved culinary traditions. Chapters are organized by categories of baked goods, and include Fried Pastries and Doughs, Flatbreads and More, Savory Pastries, Sweet Pastries, Savory Yeast Breads and Pies, Sweet Yeast Breads, Cookies and Cookie-Like Pastries, and Dessert Cakes, Tortes, and Pies. Patent provides detailed information on the origin of each recipe and its ingredients, and gives a real sense of the cultural heritage behind each dish. Recipes are easy enough for home cooks of any level to master, and include everything from Jewish Matzoh, Eastern European Rugelach, and Sweet Irish Soda Bread to Russian Meat Piroshki, Italian Pignoli Cookies, and Chinese-Style Almond Sponge Cake. The book is accompanied by an hour-long DVD in which Patent provides hands-on instruction in making Strudel, Pretzels, Cannoli, Kransakake, and much more.

Art of Lithuanian Cooking

By Maria Gieysztor De Corgey

Brand: Hippocrene Books
Hardcover (230 pages)

Art of Lithuanian Cooking
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Product Description:
Lithuanian cuisine is famous for its meat dishes and smoked meat products. Stewing and baking predominates, but many cold mixed salads are favorites as well. The most commonly served vegetables are: potatoes, beets, turnips, kohlrabi, beans and cabbage. With over 150 recipes, this cookbook is a collection of traditional hearty Lithuanian favorites like Fresh Cucumber Soup, Lithuanian Meat Pockets, Hunter's Stew, Potato Zeppelins, as well as delicacies like Homemade Honey Liqueur and Easter Gypsy Cake for dessert! Chapters included are Appetizers, Aspics, Soups, Meat Dishes, Fowl, Fish, Vegetables, Noodle Dishes, Beverages and Desserts. All recipes are adapted for the North American kitchen.

Eat! Eat!: Wonderful Recipes from the Old Country Like My Mother Used to Make

By Ruth Kanin

Brand: Dutton Adult
Hardcover (192 pages)

Eat! Eat!: Wonderful Recipes from the Old Country Like My Mother Used to Make
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A collection of more than 125 family heirloom recipes combine authentic Central European-Jewish dishes with modern cooking techniques and include special menus for the major Jewish holidays and tips on adapting recipes for low-fat and low-sugar content.

Lithuanian Traditional Foods

By B. Imbrasiene

Baltu lanku leidyba
Hardcover (117 pages)

Lithuanian Traditional Foods
Lowest Used Price: $85.42*
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Product Description:
This book presents recipes for traditional Lithuanian cooking at its best, with plenty of inspiration from local culinary traditions. Lithuanian cuisine is known for its simplicity; it is the product itself which above all gives the dish its flavor, followed by various additional ingredients and seasoning. The natural and healthy character of its dishes is what makes Lithuanian cuisine unique. This book is for all those who are interested in traditional Lithuanian cooking, unique recipes, or who simply wish to expand their culinary horizons. English text with 23 color photographs.

Popular Lithuanian Recipes

Lith. Cath. Press, Chicago
Spiral-bound (128 pages)

Popular Lithuanian Recipes
 



 
 
 

 
 
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