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).
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.
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.
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:
Please share your comments about the Lithuanian recipes:
Books about Lithuanian Cooking and Recipes
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