Lithuanian cuisine features the products suited to its cool and moist northern climate: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialities. Since it shares its climate and agricultural practices with Eastern Europe, Lithuanian cuisine has much in common with other Eastern European and Ashkenazi cuisines. Nevertheless, it has its own distinguishing features, which were formed by a variety of influences during the country's long and difficult history.
Because of their common heritage, Lithuanians, Poles, and Ashkenazi Jews share many dishes and beverages. Thus there are similar Polish, Lithuanian, and Litvak versions of dumplings (koldūnai, kreplach or pierogi, ), doughnuts spurgos or (pączki ), and blynai crepes, (bliny, , or blintzes). German traditions also influenced Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (kugelis or kugel) and potato sausages (vėdarai), as well as the baroque tree cake known as Šakotis. The most exotic of all the influences is Eastern (Karaite) cuisine, and the dishes kibinai and čeburekai are popular in Lithuania. "Torte Napoleon" was introduced during Napoleon's passage through Lithuania in the 19th century.
The Soviet occupation badly damaged Lithuanian cuisine. As elsewhere in the Soviet Union, however, its people were allowed to maintain their own small garden plots; these were, and are, lovingly tended. After the restoration of independence in 1990, traditional cuisine became one of the ways to celebrate Lithuanian identity.
Despite the apparent richness of the cuisine, Lithuanians are among the thinnest people in the developed countries of the world.
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Cold beet soup Ingredients: |
- mix buttermilk with sour cream and water; then add the beets, cucumbers and finely cut egg whites, stirr gently.
- take the egg yolks and mash them with 1/4 tsp. salt and scallions. This is done to release the onion flavor. Add the yolk mixture to the soup. Stirr.
- the soup should have a slightly acid taste, use 1 or 2 tsps. of fresh lemon juice to adjust acidity.
- the finely cut dill is sprinkled on top of individual bowls, just before serving.
- this soup is eaten with hot boiled potatoes, and is a summer favorite.
Ingredients
5 k (10 lbs) fresh, lean pork ham
1 k (2 lbs) fresh pork side
200 g (6 oz) salt
1 tablespoon pepper
5 cloves garlic, minced
5 g (1 teaspoon) saltpeter
50 g (2 oz) 96% alcohol (to remove excess moisture)
1 teaspoon sugar
1 pork stomach
Chop meats, add garlic, pepper. Heat salt in skillet and add to meats. Mix well. Add saltpeter, sugar and alcohol. Mix gently. Stuff meat mixture tightly into prepared pigs stomach, so that no air pockets remain. When stuffing is complete, sew up opening and place between 2 boards and tie tightly. Keep in a cool, dry place for 8 to 10 days, then cold smoke, with alder wood for 3 weeks. Towards end of smoking, add juniper branches to give that special flavoring.
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