Lithuanian Recipes

• 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).
  
  

• Lithuanian Recipes & Cookbooks
  
  
• Recipes and Cookbooks

Art of Lithuanian Cooking By Maria Gieysztor de Gorgey Hippocrene Books Paperback (244 pages) List Price: $12.95* Lowest New Price: $8.63* Lowest Used Price: $7.32* Usually ships in 2 to 3 weeks* *(As of 02:03 Pacific 6 Feb 2012 More Info) Click Here 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.

The Food and Cooking of Estonia, Latvia and Lithuania: Traditions, Ingredients, Tastes and Techniques in 60 Classic Recipes By Silvena Johen Anness Hardcover (128 pages) List Price: $29.99* Lowest New Price: $18.94* Lowest Used Price: $18.96* *(As of 02:03 Pacific 6 Feb 2012 More Info) Click Here 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.

Eat! Eat!: Wonderful Recipes from the Old Country Like My Mother Used to Make By Ruth Kanin Dutton Adult Hardcover (192 pages) List Price: $20.95* Lowest New Price: $2.99* Lowest Used Price: $0.65* *(As of 02:03 Pacific 6 Feb 2012 More Info) Click Here Product Description: 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.

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

Lithuanian Traditional Foods By B. Imbrasiene Baltos Lankos Publishing House Hardcover (112 pages) Lowest New Price: $406.45* Lowest Used Price: $30.65* *(As of 02:03 Pacific 6 Feb 2012 More Info) Click Here 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.

Specialty Breads In Your Bread Machine By Norman A. Garrett Sterling Paperback (128 pages) List Price: $8.95* Lowest New Price: $84.95* Lowest Used Price: $0.49* *(As of 02:03 Pacific 6 Feb 2012 More Info) Click Here Product Description: Raves from reviewers and a quickly-sold-out response from the public have inspired more original creations from the author of Great Bread Machine Recipes, Quick and Delicious Bread Machine Recipes, and Favorite Bread Machine Recipes. This time, he's decided to help you explore some of the more interesting and unusual kinds of bread from all over--breads that contain only natural ingredients, selected for their healthy nutrition and their appeal to your palate. You won't find an empty calorie anywhere, nor barely a crumb left over! As in all Garrett books, you get a practical guide to the basics of bread machine baking, as well as a troubleshooting guide, and then some simple favorite bread recipes, as you get ready to savor the selections for special occasions. Where do you start? Could be Alpine Easter Bread. Or Cinnamon Swirl Orange Bread. Or breads featuring peanut butter, poppy seed, garlic, or dill. There's Prune Bread, Sweet Potato Wheat Twist, Three Kings Bread. And there's Portuguese Corn Bread, Welsh Barley Bread, Italian Pork Bread, Lithuanian Potato Bread, and Ethiopian Honey Bread. And also Adobe Bread, Mormon Rye Bread, Pueblo Sage Bread, and Shaker Daily Loaf. You can make bread with turmeric and caraway, onion and mustard, millet and sunflower, and all kinds of other combinations. Once you get in the spirit, and as you see how people all over the world for centuries have created so many new and delicious concoctions, you'll be tempted to start trying your own original recipes. Who knows, maybe yours will be featured in Norm Garrett's next bestseller! 128 pages, 6 x 9.