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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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Books about Lithuanian Cooking and Recipes


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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.

My Food Odyssey - Lithuanian Cooking: Nine of my favourite traditional Lithuanian dishes

By June Molloy Vladicka

CreateSpace Independent Publishing Platform
Paperback (82 pages)

My Food Odyssey - Lithuanian Cooking: Nine of my favourite traditional Lithuanian dishes
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Product Description:
This book is, essentially, a love story. The story of an Irish girl who fell in love with a Lithuanian man, then fell in love with his country and its food. The book contains nine of June's favourite traditional Lithuanian dishes, including kugelis (potato pudding), cepelinai (potato dumplings), koldunai (pasta dumplings) and saltibarsciai (cold beet soup). The recipes are explained in detail with step-by-step instructions and illustrations where required, making this book ideally suited to anyone attempting these dishes for the first time. Substitute ingredients are suggested where certain ingredients might be hard to find outside of Lithuania. Each recipe is accompanied by a short preamble about June's life in Lithuania and how the recipe was developed. The book also contains a number of stunning photographs of the Lithuanian landscape and wildlife. Receive the e-book free of charge when you buy the paperback edition.

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
  • Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided on most orders. Buy with Confidence! Millions of books sold!
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.

A Lithuanian Cookbook for My Irish Wife (Cookbooks for my Irish Wife) (Volume 1)

By Michael Sills

CreateSpace Independent Publishing Platform
Paperback (138 pages)

A Lithuanian Cookbook for My Irish Wife (Cookbooks for my Irish Wife) (Volume 1)
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Everyone has experienced that fresh baked cookie smell and thought of some cherished family member or friend. The author’s goal in writing about ethnic food is to have the reader experience the same thing. For the author the smell of ethnic dishes like Kapusta (cabbage) Soup or Kugela(is) (potato pudding) isn’t the smell of cabbage or potatoes that is memorable but lunches at his grandmother’s house with his family, a welcome break from work at the family business next door. One problem in accomplishing this goal is that the extinction of ethnic foods in this country has been ongoing since WWII. Families with less time to prepare traditional meals fled to the supermarket to get the fix’n for the their meals, some already prepared and needing only heating. The author sought to identify popular Lithuanian dishes and publish them in modern recipe form with standard cooking units. The author and several relatives and friends shared recipes and the memories of cherished family members and events of the past. The book traces the lives of two families from the arrival of the author’s grandparents from Lithuania in 1904 and membership in the Holy Trinity Catholic parish in Hartford, CT. through a depression, two World Wars, the Vietnam War and the 60’s all the way to present day. The book describes these historical events and the resulting changes in the family fortunes including the family food heritage. The result is the best of his family’s Lithuanian recipes and all the laughs and tears that went into them.

Hazana: Jewish Vegetarian Cooking

By Paola Gavin

Quadrille Publishing
Released: 2017-10-03
Hardcover (256 pages)

Hazana: Jewish Vegetarian Cooking
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Product Description:
Food and cooking are at the heart of Jewish life. During their 2,000 years of exile, Jews migrated across the world taking their culinary heritage and traditions with them. Wherever they settled, they adapted the dishes of their country of residence to fit their own dietary customs and laws, and as a result, Jewish food today embraces a vast variety of cuisines and cooking styles.
Acclaimed food writer Paola Gavin takes the reader on a culinary journey through more than twenty countries from Poland to Morocco uncovering a myriad traditional vegetarian dishes that play such an important part in Jewish cooking. When Jews arrived in the Promised Land they became farmers and agriculturists, growing wheat, barley, rye and millet. Their diet was mainly vegetarian – based on bread, pulses, goat's and sheep's cheese, olives and nuts, vegetables and herbs, fresh and dried fruit. For the poor, food was made more palatable by sweetening with honey or syrup made from dates, pomegranates, or carob beans. These are some of the unique tastes and ingredients that are still associated with modern Jewish cooking today. Through 150 recipes Paola leads us from North Africa to Italy, Lithuania, Turkey and beyond, examining the subtle differences and genesis of the dishes of these regions. With lavish, colorful food photography and a meticulously researched narrative, Hazana is a classic in cookbook writing.

Art of Lithuanian Cooking

By Maria Gieysztor De Corgey

Brand: Hippocrene Books
Hardcover (230 pages)

Art of Lithuanian Cooking
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With over 150 recipes, this cookbook provides step-by-step instructions for creating authentic Lithuanian fare. It includes hearty favourites like fresh cucumber soup, Lithuanian meat pockets, hunter's stew, and potato zeppelins, as well as traditional delicacies such as honey liquer.

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.

A Taste of Lithuanian Cooking by Raimonda Braddock (2007-08-02)

By Raimonda Braddock

Morris Press
Hardcover-spiral (108 pages)

A Taste of Lithuanian Cooking by Raimonda Braddock (2007-08-02)
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Product Description:
This Lithuanian - Style cookbook is adjusted to a busy american lifestyle,without loosing lithuanian traditional taste. It is published in english language. It is a book for all those who are interested in lithuanian cooking,are looking for something new,and who wish to expand their culinary horizons. To compliment her recipes with pictures and step-by-step preparation techniques, the author of this book has created Facebook page: Lithuanian Cookbook: https://www.facebook.com/SALTINIUKAS

Treasures of Lithuanian Cooking

By Virginia Sakalas Mikenas and Ramune Sakalas Jonaitis

Spiral-bound (144 pages)

Treasures of Lithuanian Cooking
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Product Description:
Treasures of Lithuanian Cooking. Typical Lithuanian 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”).


 
 
 

 
 
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