Lithuanian cuisine: delicious and simple desserts. What to try: Lithuanian national dishes Lithuanian cuisine

But also unique and very tasty Lithuanian cuisine. So, what should a tourist try when traveling to this authentic and distinctive country?

Peculiarities of Lithuanian national cuisine

If you have visited Lithuania and have not tried the local cuisine, then your trip was in vain. Comparing Lithuanian cuisine with Estonian and Latvian, one should note its richness and simplicity. While in the rest of the Baltic countries seafood is mainly used, in Lithuania they prefer:

• Flour and meat dishes.
• Dishes made from milk, cottage cheese and cheese.
• Minimum amount of spices.

Potatoes can be called the real queen of Lithuanian cooking - this vegetable is boiled, fried, baked, and a variety of very tasty dishes are prepared from it.

The country can be roughly divided into four regions with their own culinary characteristics:

• Aukštaitiņa people love cottage cheese dishes and pancakes.
• Samogitians are porridge.
• Dzūkijas consider the main dishes to be buckwheat, potatoes and mushrooms.
• The Suvalti people have potato sausage and smoked meats.

Zeppelins (didjkukulyai)

Zeppelins are a real calling card of Lithuanian cuisine. They are something like large potato dumplings with different fillings: cottage cheese, meat, mushrooms, etc. The name of this dish comes from the German Zeppelin (airship), since in shape it really resembles this aircraft.

The classic zeppelin recipe always includes raw and boiled potatoes - it is thanks to the large amount of starch that the dish does not become overcooked. In addition to boiled zeppelins, you can also find other variations: fried, with open filling, etc.

This hearty and fairly high-calorie dish can be tried in any restaurant in the country, but the real experts in its preparation are the chefs of restaurants in the historical part of Vilnius. A portion of zeppelins costs about 11-12 litas (about 4 dollars).

Vedarai

Vedarai is the second most popular dish of national Lithuanian cuisine. In essence, it is a potato sausage: when cooked, pork intestines are stuffed with grated potatoes and lard (sometimes barley is added to the recipe) and fried until golden brown.

You can try vedarai in almost any restaurant throughout the country or even buy this sausage in the supermarket. The cost is about 10 litas (more than 3 dollars).

Shaltibarchai

This is a light and tasty first dish that is perfect for healthy food lovers. It is a cold beet soup with a kefir base and the addition of cucumbers, hard-boiled eggs and other ingredients. The highlight of the soup is the boiled potatoes with dill, which are served separately.

The dish is prepared in most restaurants in Vilnius, approximate price servings – 6-8 litas (2-2.5 dollars).

Zhemaičiu (Zemaitian pancakes)

Fried pancakes made from mashed potatoes with minced pate, originally from Samogitia, western region Lithuania.

To try this tasty and very filling dish, you don’t have to go to the capital of the region, Telšiai, because it is served in many establishments in other cities, in particular in Vilnius and Kaunas. The approximate cost is 15 litas (15.5 dollars).

Kibinai

In fact, kibinai are a dish of the Karaite Tatars, but due to the fact that these people have long and firmly settled in the area of ​​​​the town of Trakai, these pies have turned into a Lithuanian national dish. They are prepared from unleavened dough with a variety of fillings:

• Meat.
• Cottage cheese.
• Mushrooms.
• Vegetables, etc.

The best kibinai in Lithuania can be tasted in Trakai, where there are several Karaite restaurants.

In addition, this dish is served in Vilnius - for example, in a confectionery called PinavijaCafé & Bakery. The cost of one pie is 6 litas (a little more than 2 dollars).

Skilandis

Skilandis is not just a dish, but a part of Lithuanian culture. This is something like a cold smoked sausage made from a pork stomach, which is stuffed with chopped or ground pork.

In Lithuania, this product is consumed on its own or added to borscht, soups, salads, etc. Skilandis can be tried in many restaurants, or bought in any supermarket, the price per kilogram is 35 litas (about 12 dollars).

Kugelis

As you can already understand, potatoes are the real queen of Lithuanian cuisine. Kugelis is a casserole, which is also prepared on the basis of this vegetable with the addition of lard (in the classic recipe - pig ears), sometimes cottage cheese, chicken and other ingredients, and served with a sauce of cracklings and sour cream.

A serving of kugelis in Lithuanian restaurants costs about 11 litas ($4).

Morku apkess

Morka Apkess is worth a try for those who find Lithuanian cuisine a little greasy and heavy. This is a casserole made from boiled carrots, which are ground with yolks, cinnamon and sugar until pureed, and then baked in the oven.

Price per serving – 6-8 litas (2-3 dollars).

Pig ears

Pig ears also play a very important role in the cuisine of this country. They are boiled, fried, smoked and served both as an independent dish with various side dishes (most often with peas), and as a snack with beer.

For example, one of the most famous appetizers in Lithuanian restaurants is Klausuču – boiled smoked pork ears with peas and garlic sauce.

The cost of a serving is 16 litas (almost 6 dollars).

Shakotis

Šakotis is no less famous Lithuanian dish than zeppelins. This is very a delicious cake, which is cooked from eggs, sugar and flour over an open fire using a small spit. Thanks to this method, shakotis looks like a hedgehog or a Christmas tree.

Most often, this dessert is prepared for a wedding, but tourists consider it something of a souvenir - by the way, it can be stored for about six months, and does not contain any preservatives! You can buy shakotis in any confectionery shop, the price is 32 litas (11.5 dollars).

Beverages

The most popular drink in Lithuania is beer, which is said to be absolutely not inferior in taste and quality to Czech or German beer.

The most famous Lithuanian beer is Švituris, which has been brewed in Klaipeda since 1784.

Half a liter of drink will cost a tourist about 6 litas ($2).

You should also definitely taste the ancient Lithuanian tincture called Suktinis, which is prepared with honey and the addition of various berries, including juniper, poplar buds, etc. However, be careful - the strength of this drink is approximately 50 degrees.

Well, those who do not drink alcoholic beverages will certainly like rye kvass and various herbal teas, of which Lithuanians are also considered great masters.

A very popular dish on fasting days. Low in calories, but at the same time a storehouse of vitamins. Cooking is easy and simple.

A classic cabbage dish of Slavic and Baltic cuisine. Whatever they cook it with... I suggest you try bigos with meat - it’s nourishing, healthy, and tasty!

This is a recipe for lovers of cabbage dishes and happy owners of a multicooker. Nothing will burn, there is no need to stir - cooking is a pure pleasure. And the taste of the dish will pleasantly please you.

One of the recipes for a very popular dish. Without much hassle, relatively cheap - and you have an excellent dish on your table for lunch or dinner.

A delicious dish that is especially good to eat in winter and early spring. After all, it will replenish your body with vitamin C. And preparing it is easy and simple.

Lithuanian kugelis is a very simple and tasty dish of Lithuanian national cuisine, which is made from potatoes. Something like our casserole. Nourishing and simple.

Christmas cookies "Kuchyukai"

In Lithuania they prepare 12 for Christmas Lenten dishes. One of them is cookies made from leavened dough with poppy seeds. These cookies are cut into small cubes and baked. Kuciukai is served in a bowl with poppy seed milk.

When I came to live in Lithuania 30 years ago, I had never tried such a soup as beetroot soup. Especially with kefir or buttermilk. Now in the summer this is our usual and everyone's favorite cold soup. Here is the prescription.

I can eat Lithuanian kholodnik around the clock. There are several options for Lithuanian kholodnik, I offer you the most successful one, in my opinion. My recipe is somewhat unconventional, but also Lithuanian!

Potato zrazy with meat is a hearty dish, the homeland of which is considered to be several countries. This is far from the only dish that Poland, Lithuania, Belarus and Ukraine share among themselves. Are we ready? :)

I think if you were in Trakai in Lithuania, you definitely tried Karaite pies - kibins, which are considered a local landmark there. I offer a classic recipe for kibins.

If you're tired of regular cutlets, then it's time to try making zrazy. Today I will tell you how to cook potato zrazy with minced meat.

Lazanka is the national dish of three countries - Poland, Lithuania and Belarus. Historically, these three states were once one. We will prepare lazanka according to the simplest recipe.

Potato sausages "Vedarai"

Recipe for preparing a traditional Lithuanian potato dish - Vedarai potato sausages. A very tasty and budget-friendly dish that regularly appears on the tables of Lithuanian families.

It’s not easy to cook real Lithuanian zeppelins, but believe me, it’s worth it. One of the most delicious dishes, what I had the opportunity to cook and try. So, my master class on cooking zeppelins.

Lithuanian national cuisine has evolved over time.

Despite the similarities with the cuisines of other nations of Eastern Europe, Lithuanian cuisine has those distinctive features, which make it one of the most original and original in this region.

Among the Baltic cuisine, Lithuanian national cuisine is distinguished by its historical proximity to Slavic cuisines and the relatively small influence of German cuisine.

Brief history of the development of Lithuanian national cuisine

Historically, two culinary trends have developed in Lithuania:

• Old Lithuanian cuisine (XIV–XVIII centuries);
• Novolitovskaya cuisine (from the second half of the 19th century V.).

The Old Lithuanian direction developed as a cuisine of the privileged classes of Lithuanian society - the gentry. At this time, Lithuania largely determined gastronomic fashion Europe.

It is Lithuania that is considered the forefather of serving snacks to the table: in aristocratic estates, even in the reception room, guests were treated to various smoked meats and fish.

The cuisine, based on local raw materials, organically combined the features of Lithuanian, Russian, Polish culinary traditions with the influence of German and Tatar cuisine.

The cuisine of this period was characterized by gourmet dishes with a complex recipe - Samogitian goose soup, smoked eel stuffed with mushrooms and veal, bull stuffed with game and others.

With the collapse of the Polish-Lithuanian Commonwealth at the end of the 18th century. and the gradual disappearance of the gentry layer old kitchen is gradually replacing Novolitovskaya cuisine, based based on peasant traditions cooking. The basis of the dishes began to be potatoes, meat and dairy products, and rye bread.

The food was seasonal - in the summer more vegetables and fish were consumed, in the winter the food was more satisfying (at this time pigs were slaughtered).

From anywhere globe You can always be received by one of the largest airlines in Lithuania - . You can find out about the services it can offer both on our website and on the official website of the air terminal.

And the following materials will help you independently collect documents for a visa to Lithuania.

Characteristics of Lithuanian national cuisine

Compared to Estonian and Latvian, Lithuanian cuisine is the least “sea”, it can be called "forest": It actively uses game dishes, honey and berries.

Lithuanian cuisine is characterized by the following typical features:

• simple recipe dishes (small number of food combinations);
• an abundance of starch-containing dishes (potato, flour and cereals);
• widespread use of meat dishes (mainly pork);
• active consumption of dairy dishes, especially sour cream and cheeses;
• reserved use of spices when preparing dishes (the most popular spices are cumin and marjoram).

Traditional Lithuanian dishes

In modern Lithuanian cuisine, breakfast is quite hearty: it is served with porridge, scrambled eggs in lard, bread, cheese, butter, pancakes, tea or coffee.

Lithuanian soups

For lunch, a first course (soup or borscht) and a variety of meat, fish and potato dishes are served. The peculiarity of Lithuanian cuisine is diversity recipes for first courses - from hot to sweet soups and cold borscht.

Traditional mushroom is served on the table borscht with "ears" Lithuanian style, tomato soup with rice, cabbage soup with smoked meats, Samogitian beer soup, cold borscht with kefir.

Main courses in Lithuania

For the second course they usually use a variety of potato dishes– a favorite product of Lithuanians: vederai (potato sausages), Žemaičiu blinai (potato pancakes with minced meat), Švilpikai (baked potato sticks with sauce), plokštainis (potato pudding) and many others.

Meat zrazy and various pork dishes are popular ( kumpis– pork hams, various meat rolls), goose; Beef and lamb are used much less frequently. Fish dishes in Lithuanian cuisine are mainly stewed or baked. Famous seaside delicacy countries - smoked eel.

Among the flour dishes are dumplings, dumplings (koldunay), pancakes with various fillings. Compared to potato dishes, porridge is less popular in Lithuania. The traditional dish most often prepared from porridge is Šiupinis.

Drinks in Lithuania

Popular drinks in the country are kvass, various herbal teas“Caraway water” is a decoction of caraway seeds. Lithuanians are big fans of strong natural coffee(instant coffee is not popular in the country).

What dishes should you definitely try in Lithuania?

A visit to Lithuania will be incomplete without enjoying the taste of the dishes that are a kind of calling card of the country.

The most famous national dish of Lithuania is zeppelins - large dumplings of a unique shape with all kinds of fillings - vegetables, meat, cottage cheese... By its name zeppelins owe to German airships of the early 20th century - during the First World War, the country's territory was occupied by German troops.

Cold borscht is a well-deserved first course. “Šaltibarščiai”– beetroot soup on kefir with boiled potatoes and dill served separately.

Residents of Lithuania prefer a light dinner, which is served with dairy dishes - soups, cottage cheese and a variety of cheeses.

As for the second course, you should try the traditional skilandis – pork smoked in a pig’s stomach. with spices, or enjoy the heritage of Old Lithuanian cuisine - fiery hunting kobaskas. As a side dish, you can try kugelis - a potato casserole or ploksteinis - oven-baked potato pudding with eggs and a sauce made from melted lard and fried onions.

Bread, especially black bread, should not be neglected in Lithuania. Black Lithuanian bread, recognized one of the best in the world, has a unique taste and can be stored for up to two months.

Particularly popular among desserts are apple and curd cheese, shvyturis - a cake with walnuts and Šakotis, the national Lithuanian cake.

Lithuania is famous not only for its cuisine, but also for its beautiful places, such as those you can also find in our notes.

No less beautiful landscapes lie hidden in neighboring Estonia - the beauty of Old Tallinn will not leave even the most experienced traveler indifferent! about another fascinating Estonian walking route.

Well, of course, you will definitely want to know about the picturesque corners of Latvia, which we will also help you with! – all about the sights of Sigulda, an amazing Latvian resort on the Gauja River.

Traditional wedding dish, cake unusual shape Egg dough is cooked over an open fire. A masterpiece of culinary art cooked on a spit has an excellent taste and can last for a long time. (up to six months) stored.

As for non-alcoholic drinks, you should try kvass; there are many recipes for it in Lithuania. Beer fans will greatly enjoy their trip to Lithuania, because the country is truly beer kingdom: more is known here 200 recipes brewing It is no coincidence that beer tourism has been actively developing in the country recently.

The most famous beer is Švyturys, produced in Klaipeda since 1784. Any beer bar offers a choice of fifteen a variety of beer snacks - grilled kobaski, garlic croutons, dry cheese and many others.

Among the strong alcoholic drinks, you should definitely try the national Lithuanian balsam “Suktinis”, which has the status of the country’s culinary heritage.

Strong (50 degrees) honey tincture is made according to an old recipe. It includes black currants, raspberries, juniper berries, poplar buds and other valuable plants.

Lithuanians prefer fast food traditional National dishes, so you can try them in numerous cafes and restaurants. Lithuanian restaurants in Vilnius and beyond will always be able to offer you a varied menu. Wide range of dishes of Lithuanian national cuisine will not leave you indifferent true gourmets.

To plunge into cultural life and appreciate the food in Lithuania, even a week is not enough for some, while for others one weekend is enough. The main thing is to know what to try, which you will not find anywhere except in Lithuania, in order to fully appreciate its diversity and originality.

Lithuania. Photo: http://www.flickr.com/photos/keht/

A traveler arriving in Lithuania will first notice the romantic appearance of small houses with red roofs, neatly trimmed lawns, clean streets and... the famous Lithuanian beer.

Beer in Lithuania

Beer Svyturys, Vilnius alus, Utenos are the most famous.

Beer tourism has become widespread lately. There are bars on every corner, and beer prices are reasonable: a couple of dollars per glass. In Lithuania they even make soup from beer.

This is the famous brewery Busi trecias (You will be the third), which is also a restaurant, located in the central area of ​​Vilnius. It even offers excursions.

Beer restaurant-brewery Busi trecias in Lithuania. Photo: beer-land.ru

Well, there are a lot of beer restaurants in Lithuania. You can drink beer and sell food. Why not Paradise? 🙂

Gastronomic history of Lithuania

Undoubtedly, Lithuanian cuisine has undergone great changes since the 14th century. Historically, until the 19th century, there was a kitchen for rich people, for the gentry and nobles - Old Lithuanian cuisine. Old Lithuanian cuisine depended on hunting and beekeeping. Meat (bear meat, elk, venison), honey, fish (pike) are the main components of Lithuanian cuisine. To this day, Lithuanian cooks do not forget such dishes as pike with sauerkraut and pike with horseradish.

Since the middle of the 19th century, the history of Old Lithuanian cuisine was interrupted. Since, along with the state, the very class for which this very kitchen was created disappeared. The so-called peasant cuisine or Novolitovskaya, which will develop into national Lithuanian cuisine.

There was a mixture with the traditions of Crimean cuisine, Ottoman Empire. Salting and smoking of game and the use of honey have been preserved. But, unfortunately, the peasants could not afford much. Wealthy peasants ate rye bread, potatoes, poultry. Smoking and making sausages were common. Various soups, borscht, cottage cheese, maple and birch sap, pancakes. Beer was brewed from hops and barley malt. Poor peasants were content with potatoes and milk.

Food in Lithuania

Lithuania is divided into 4 culinary and ethnographic regions: the Samogitians have porridge as their main dishes, the Aukštaiti people have cottage cheese and pancakes, the Dzuki people have potatoes, mushrooms and buckwheat porridge, the Suvalti people have smoked meat and potato sausage.

But undoubtedly the main product for everyone is potatoes, and the most famous Lithuanian potato dish is zeppelins.

Lithuanian dish - Zeppelins. Photo: http://www.flickr.com/photos/zesa/

Zeppelins have meat inside and are usually topped with sour cream. The second name of this dish is didjkukulyai.

Lithuanian borscht

Every Lithuanian will feed you soups and borscht. The recipe for Starolitovsky borscht, as the Lithuanians themselves claim, came to us from those distant times when Starolitovian cuisine existed. Usually several meat products are added: smoked lard, ham, beef.

Starolitovsky Borsch. Photo: http://abedik.ru

Meat, poultry, fish

Among meat dishes, kumpis (pork ham) is popular. Kumpis is prepared in a variety of ways: stuffed, boiled.

Lithuanian dish - Kumpis (pork ham). Photo: http://cocinarendez-vous.blogspot.com

And also meat zrazy, which is usually prepared from beef. This dish is originally Polish, but Lithuanians only cook it in a saucepan, not in a frying pan, like the Poles. It comes in the form of chops or cutlets. Served with sour cream, vegetables and herbs.

Lithuanian zrazy. Photo: http://lietuvos-vireja.blogspot.com

The favorite bird of Lithuanians is the goose. The goose is stuffed with a variety of fillings: porridge with mushrooms (kimshta zhasis), apples (zhasis su obuolais), sauerkraut (zhasis su kopustais). Goose usually appears on the table during the holidays, and it is cooked not in its own lard, but in pork lard.

Lithuanian dish - Roast goose with apples (Žasis su obuolais). Photo: gileskromelis.lt

In the past, fish was the main product of peasants who lived on the seaside. True, most peasants bred carps as one of the most unpretentious fish. Pike (Lideka) is a popular fish choice in modern Lithuanian cuisine. It is also fried, mainly in pork lard, and stuffed.

Lithuanian ludo - stuffed pike. Photo: supermama.lt

Dairy

Lithuanian dairy products are famous throughout half of Europe. It is their quality, taste and incredible variety that are valued. For example, curd cheese is prepared using several technologies; there is simply curd cheese, and there is dried curd cheese. Sweet ingredients or a variety of spices are added to the cheese.

Lithuanian cheese. Photo: http://www.flickr.com/photos/dalyja/

Dessert

Tourists like to take sweets with them as souvenirs. Cakes, cookies, jellies, and, of course, the traditional Lithuanian Šakotis cake (also called bankukhen or rogach), which can be found in any Lithuanian confectionery. To prepare shakotis, flour, eggs and sugar are mixed and cooked using a stick, rotating it and pouring the resulting mixture onto it. Shakotis can be stored in this form for up to six months.

Lithuanian national cake - Šakotis (bankukhen). Photo: http://www.imones.lt

Beverages

Popular drinks include lemonade, kvass, coffee, tea, honey, and beer. They drink caraway water - a decoction of caraway seeds. Kvass is prepared on the basis of rye crackers and malt with various additives (herbs, leaves, honey, raisins). Alcohol is made from natural ingredients: various balms, liqueurs, liqueurs.

Ancient Lithuanian honey liqueur - Krupnikas. Photo: stumbras.eu

Lately, Lithuanians have been drinking more coffee, hanging out in coffee shops. And among teas they prefer herbal teas made from herbs, berries and lemon.

Lithuanians are hospitable people. When you come to visit, you will see many dishes of national Lithuanian cuisine: zeppelins, potato pancakes, borscht, sweets, and, of course, beer.

And since the 60s, more and more restaurateurs have been decorating their premises in the national style. Therefore, upon arriving in Lithuania, it is not difficult to immediately plunge into the national flavor of this country.

Bon appetit!

The small, moderately modest and simply charming Baltic country of Lithuania attracts those travelers who prefer holidays at health resorts in areas with mild climatic conditions. In addition to historical and cultural values, humane prices and excellent sandy beaches, tourists note the attractiveness of Lithuanian cuisine. It does not require a certain restructuring, as often happens when traveling to other countries. Local dishes are not particularly extreme or difficult to prepare; the main thing is to study the gastronomic diversity in advance in order to know what is worth trying first, which you will not find in other parts of the world.

History of Lithuanian cuisine

Until the mid-19th century, Lithuanian cuisine developed according to Old Lithuanian recipes. It was aimed at the wealthy Lithuanian class, taking into account the preference of the gentry and nobles. At that moment, the Baltic country determined the culinary fashion of Europe, which could not but affect the peculiarities of cooking. Interestingly, it is Lithuania that is the founder of the tradition of serving snacks.
The main feature of Old Lithuanian cuisine was the sophistication of the dishes served with a complex preparation procedure. Since it was based on hunting, on the table one could always find bear meat, venison, bull stuffed with game, smoked eel with minced mushrooms, and pike with horseradish. Another basis for Lithuanian dishes was beekeeping.
It was impossible to imagine a table without honey in those days. Not a single festival would be complete without honey gingerbread or honey mash. Many ingredients in Lithuanian cuisine came from the Ottoman Empire and the Golden Horde. The now familiar cabbage rolls were previously prepared using grape leaves, that is, like eastern dolma. And the prototype of many fish dishes was moussak.
The collapse of the Polish-Lithuanian Commonwealth gradually supplanted Old Lithuanian cooking, because along with the disappearance of the state, the noble class also disappeared. Recipes have become simpler, products are simpler. Peasant traditions laid the foundation for Novolitovsk cuisine, which later became an existing national trend. The basis of the dishes were potatoes, dairy products, poultry and rye bread.
The peasants cooked borscht, fried pancakes, cooked sausages, and smoked fish. Beer was brewed from hops and malt, which later became one of the business cards national cuisine. The Novolitov recipe practically eliminates spices from everyday use. The main representatives of seasonings in it remain only cumin and marjoram. The dishes of that time were characterized by the influence of seasonal changes: in the summer they ate vegetables and fish, especially herring, in the winter they slaughtered livestock.
Traditional spring drinks were maple and birch sap. Cooking in the country also depended on regionalization. In Dzukija, the main dishes on the table were potatoes, mushrooms and buckwheat, in Samogitia - cereal porridges served with sour milk and lard, and fatty potato pancakes. In Aukštaitija, preference is given to pancakes, cottage cheese and curd cheeses, and in Suvalysia smoked meat and fish foods are popular.

Dishes and recipes of Lithuanian cuisine

There is more meat and fish, dairy products and confectionery on the modern Lithuanian table. Tea and coffee drinks and various fruits came into use. Unlike other Baltic countries, which use seafood as the basis for their preparation, local recipes are characterized by being more forest-based - berries, mushrooms, game, honey.
National features of Lithuanian cuisine, which have already become widely known outside the state, can be distinguished as follows:
- ease of cooking. The recipes are not distinguished by their intricacy or variety of food combinations. Even a novice cook can prepare them with ease.
- many dishes using starch. Since, according to historical tradition, the main product of the country is potatoes, the majority of dishes contain them. Also, the starch content is present in Lithuanian recipes due to cereals and flour products.
- Meat dishes are widespread. The most favorite meat of local residents is pork. Pates made from animal and bird carcasses are also popular.
- used by Lithuanians a large number of dairy dishes, among which cheese and sour cream stand out.
- small amount of seasonings in traditional recipes. Thanks to this, Lithuanian cuisine is good for everyone, even children’s stomachs.

First meal

A significant place in the national cuisine is given to soups, and they are very diverse here. Every Lithuanian will feed you hot, sweet or cold soup. By the way, this is a very hospitable nation; an excellent table will always be laid for guests here. The famous dish served for lunch is cold borscht, in the local dialect it is called Šaltibarščiai. In other words, this is our traditional beetroot soup, but it is prepared using kefir. Boiled beets are cut into strips and together with green onions and boiled egg are mixed in lightly salted kefir. This simple dish is traditionally accompanied by boiled potatoes sprinkled with dill and parsley.
Of the hot soups, the most popular is borscht with “ears”. The preparation itself is simple - beef is boiled, to which beets, sautéed onions are added, Bay leaf, black pepper, sometimes mushrooms. The recipe for ears is much more interesting. For them, dough and minced meat are prepared separately. The dough is the simplest - wheat flour with water, salt and half a raw egg. You can make a wide variety of minced meat: mushrooms with egg and herbs, beef pulp with onions and mushrooms, beef meat with egg and dill. Naturally, all dishes for minced meat are pre-boiled. Then they are cut into small pieces or twisted in a meat grinder. Next, squares are cut out of the dough, and minced meat is placed in the middle. The dough is wrapped in triangles and the finished “ears” are sent to be fried in oil. When they are browned on both sides, they are added to the finished borscht. This traditional dish is very filling and tasty.
Tsybuline fish soup is interesting in its preparation. Its basis is herring, a favorite among Lithuanians. The fish is cleaned of its entrails, leaving only the milk or caviar, then it is baked in the oven. When the fish is ready, remove the bones, finely chop or grind through a sieve. Minced fish is poured with boiled water and onions, herbs, and lemon juice are added there. This unusual soup is served with sour cream.
In general, meat soups in Lithuania are usually cooked with beef broth. For example, in rice soup, although chicken is used, the broth is pre-cooked on beef bones. These bones are also used for soups with sorrel, lemon, and bread. Lithuanian residents hold smoked meats or brisket in special esteem. The elite first dish is borscht with brisket. First, smoked meat broth is cooked, to which carrots, cabbage, onions and, of course, beets are added. All vegetables except cabbage should be sautéed first. Sauerkraut is put there. This borscht is also traditionally served with boiled potatoes with sour cream.
In the Republic of Lithuania they also prepare delicious dried fruit soup. Its ingredients, in addition to dried fruits, also include raisins and dried bread. The latter is poured with boiling water until it softens, after which the bread crumb is rubbed through a sieve. Dried fruits with raisins are boiled, then they are mixed with bread, sour cream and sugar directly in the juice that is obtained after their preparation. This unusual soup is especially loved by children.
Lithuanian skrilyai is a dough made from flour, eggs and water, cut and boiled into strips. It complements soups, especially veal first courses. Boiled skrill, carrots, bay leaves and herbs, sour cream and a piece of butter are added to the veal broth. All this is mixed and served on the table. Skrill soup is very satisfying due to the pieces of dough, and the meat of a young calf gives it an exquisite taste.

Second courses

The leading place among the ingredients for Lithuanian main dishes, of course, belongs to potatoes. There’s a lot they don’t do with this vegetable in the country’s cuisines. Pancakes and zrazy are fried from it, potato babkas are prepared and served as an addition to soups. But the first place should still be meat. It is given special importance - the meat dishes here are distinguished by their variety and uniqueness.
The national meat dish is kumpis - stuffed pork ham. Outside the country it is often called Lithuanian boiled pork. The pork is washed, wiped and stuffed with garlic, onions and herbs, after which the meat is wrapped in foil and left. It is better to do this in the evening so that the stuffed ham marinates until the morning. In the morning, it is taken out of the foil and baked in the oven or on coals. Kumpis is a frequent guest at holiday feasts.
When many people mention Lithuanian cuisine, the first association is zeppelins - this dish is so tasty that it never gets boring, and the skill of the country’s best chefs is judged by their ability to cook it. The name is also interesting - it comes from the name of Ferdinand Zeppelin, who is considered the discoverer of airships. The finished zeppelins really resemble this one balloon. Visiting Lithuania and not trying this dish can be regarded as a crime against oneself. That's how unique and famous it is!
In general, this is one of the few dishes in Lithuania that is quite difficult to prepare. Housewives even attend cooking classes to learn how to make it correctly. You need to prepare zeppelins strictly according to the recipe, which is a whole work of art. First of all, the potatoes are washed, a third of which is boiled in their skins, the rest is peeled. Next, mix the minced pork and beef in equal proportions. For those who do not hold pork in high esteem, it can be replaced with turkey meat. Porcini mushrooms are added to the minced meat, which were previously finely chopped and fried with onions in a frying pan.
The most interesting thing happens with potatoes. The part of the vegetables that has been peeled is grated and squeezed. To prevent the potatoes from turning black, they are seasoned lemon juice. The liquid that remains after squeezing is not poured out, but stands until the starch comes out of it. Since only this is needed, the liquid is carefully drained so that the starch remains at the bottom of the vessel. Boiled potatoes in their jackets are also grated and mixed with raw potatoes. Starch is added to this mixture, which is now dough.
The dough is used to make small flat cakes into which the minced meat is wrapped. Finished product you need to give it a slightly elongated airship shape. After this, the small “airships” are lowered into boiling water and boiled for another 15 minutes after floating. Stunning in their own way taste qualities Zeppelins are served everywhere - in snack bars, small cafes and restaurants. They decorate both everyday and festive tables. They are usually topped with a sauce made from smoked brisket and sour cream before serving.
A favorite dish of Lithuanians is cabbage rolls - meat cutlets wrapped in cabbage leaves. The minced meat for the filling is made from pork, fried mushrooms and pearl barley. It is noteworthy that the latter is first fried in lard, and only then added to the minced meat. Locals Stuffed cabbage rolls are prepared in two ways. The first is the most common in all countries, in which the minced meat is wrapped in cabbage and stewed. The second one is a little more interesting. The head of cabbage is cut into 4 parts and each piece is blanched. When the vegetable is ready, spread the minced meat between the cabbage leaves. It is worth noting that locals usually add marjoram to this dish.
Despite its somewhat unpresentable appearance, such a dish as potato babka, or kugelis, is also common in Lithuania. Its recipe is very similar to the process of preparing a regular casserole. The main difference is that real Lithuanian babka is made from a mixture of raw and boiled potatoes. And then the culinary technology is simple. Pork is cut into small pieces and fried. Then it is laid out on a baking sheet and covered with grated raw and boiled potatoes. You can add mushrooms to the meat.
Goose is held in special esteem among Lithuanians among poultry meat. It is prepared in a wide variety of ways and is usually served at a festive feast. Kimshta zhasis is a goose stuffed with porridge and mushrooms. This cooking method is the most common. In addition, the goose is stuffed with apples, cabbage, smoked brisket, liver and other fillings. It is usually seasoned with marjoram and cumin. If it is made with apples, then usually 7-8 large apples are used for the filling. The bird is fried in pork fat. Meat and lard are an important ingredient and addition to many of the country's national cuisine.
Fake hare is an interesting meat dish. Despite the name, there is no rabbit meat in it - the basis is beef and pork. Minced meat is prepared from it, mixed with white bread and eggs. An oblong loaf is made from the prepared minced meat. To give the dish a more juicy taste, it is covered with pork lard and sent to the oven. This “hare” is usually served with onion sauce prepared using chopped onions, flour, butter and meat broth.
Even according to the Old Lithuanian tradition, honey was included in the recipes of many dishes. IN modern kitchen it is also used. For example, they cook chicken with this sweet delicacy. Honey mixed with garlic vegetable oil and herbs, spread the inside of the carcass with this mixture. Then fry until golden brown crust, and once ready, cut into pieces and usually served with fruit or boiled eggs. A salad of fresh vegetables can be a separate addition to the chicken.
The Jurate cutlet is interesting not only for its recipe, but also for its associated history. They are prepared from minced chicken using bread, and the latter is not only mixed with meat, but also small crackers from it are pressed into shaped cutlets, which, when frying the product, makes them rosy and crispy. They say that these crackers look like the amber tears of the young and beautiful Jurata, according to legend, who lived in the sea. One day she swam to the surface and fell in love with a Lithuanian guy, Kastytis. But God Perkunas found out about their romantic story and killed the young man. He chained Jurata to her castle, where she remains to this day and constantly cries. The transparent tears of the beauty freeze like amber, which is thrown onto the shore by a wave. But this is just a folk legend, but in reality these cutlets are a very tasty and beautiful dish.
Among fish, pike occupies a special place. It is boiled, stewed and baked with sour cream, vegetables and spices. Boiled eel and fried carp are also welcome. Boiled potatoes sprinkled with dill and parsley are usually served as a side dish for fish dishes. The fish is also prepared using lard.
Smoked products have a whole niche in Lithuanian cuisine. Local residents approach the smoking process very responsibly, pre-salting the prepared meat. They consider salting to be the basis of good smoking, and this procedure requires a certain temperature. You should not salt it in the heat; the meat can spoil, just like in extreme cold. They try to salt meat products at a temperature of +2…+7 degrees. Smoking of some dishes lasts several days, for example, skilandis - pork stomach, stuffed with meat. First, it is kept under pressure for three days, and smoked for a week.

Snacks

A Lithuanian snack called liver pate yaknine has gained worldwide fame. Its recipe is widespread and used in many restaurants around the world. First, the liver is scalded for it, then stewed with onions and twisted in a meat grinder. The resulting mass is mixed with grape wine, oil and salt, whipped until a homogeneous fluffy consistency is obtained. After this, it is placed in a container along with lard and boiled in a water bath.
Lithuanian cuisine is also famous for its sausages. They are prepared not only from pork, but are often based on lamb or goat meat. To beat back bad smell for goat meat, it can be mixed with minced pork. The meat is chopped very finely and stuffed into the pig's small intestines. Then the resulting sausages are boiled in salted water and then overcooked. This dish is served hot with potatoes or stewed cabbage. When cold, pre-cut into slices, it serves as an independent snack. An old national dish is vederai - sausages, where potatoes are used instead of minced meat. It is constantly present on the everyday table of Lithuanians.
Fried cucumbers are an interesting appetizer. First they are boiled, and then breaded in flour and salt and fried. They are an addition to potatoes or drizzled with honey and served as a meal on their own. Lithuanians make their sprats from herring. The fish fillet is cut into pieces, each piece is breaded in breadcrumbs and fried in oil with onions. On festive table you can often find herring in tomato sauce with onion. This dish with black bread is an excellent snack for strong drinks. Mushrooms and fish are the basis for many Lithuanian salads. Among vegetables, the most common ingredients in salads are beans, cabbage and carrots. In local cuisines, jelly and carrot mousse are even prepared from the latter using gelatin.
A popular traditional dish in the country is homemade Dainava cheese. Cottage cheese is boiled in boiled milk, which, after cooling, is ground through a sieve, mixed with raw eggs, sour cream and margarine, adding cumin. This whole mass is heated, then cooled again under pressure in a bag. The finished cheese is removed after soaking the bag in whey.
From the parts of the pig, in addition to the hams, sternum and legs, even the heads are used. They make such wonderful cold snack like a roll. The whole pork head is boiled with spices, then the bones are removed and wrapped in a bag, giving the resulting meat the shape of a roll. This culinary delight is served with sour cream and horseradish.

Desserts and baked goods

Lithuanians are very kind and respectful to bread. Lithuanian black bread is recognized as one of the best in the world. Its shelf life reaches two months. Bread products are always present on the table; eating without them is not accepted in Lithuania. The locals' favorite dough product is gingerbread, and its recipe varies: some types are baked in the oven, others are boiled. Boiled gingerbread is made using honey. The sweetness is boiled with sugar, and then pieces of dough made from wheat flour are placed in the resulting syrup. All this is boiled until the syrup thickens. Yellow and white ginger are used as spices for this dish.
The most famous national pastry is the shakotis cake - the main decoration of wedding feasts. It is difficult to understand what it tastes more like - a cookie, a loaf or a muffin. But on appearance it definitely resembles a prickly spruce. Its name is translated from the local language as a branchy tree. This “appearance” is due to the unusual baking procedure. The recipe for its preparation has spread far beyond the country's borders; it is popular in Germany, Poland and even Japan.
In Lithuania, there is even a history of the appearance of such a cake. It dates back to the times of the Polish-Lithuanian Commonwealth, when the Lithuanian Queen Barbara announced a big ball. She invited many chefs to this celebration, who were supposed to make amazing dishes. One of them was the young man Yozas, in love with the daughter of his rich nobleman. He came up with the idea of ​​baking the dough over coals, turning it on a spit. During twisting, the dough was covered with amazing growths that made it look like spruce. Jozas was recognized as the best cook, as a result, the queen made him the chief cook of her kitchen. As a gift, he asked for the jewelry worn by the queen for his beloved.
Despite the simplicity of the recipe, baking such a delicacy is not so easy. The cake is still cooked on a spit, which rotates, and is poured with semi-liquid dough. As it hardens, it forms branches. Cooks from all over the world compete to be the best at baking this extremely tasty delicacy. It is believed that the longer the branches, the better the cook. In 2008, a record was set - the height of the baked cake was 2.5 m. Shakotis with his centuries-old history attracts even those who are indifferent to sweet dishes.
A traditional Lithuanian dessert is apple cheese. Essentially, this is dried and then pressed apple marmalade, but it turns out much tastier. The apples, cut into pieces, mixed with sugar, are left in a saucepan overnight so that they release juice. The next day, the resulting mass is boiled and pureed using a blender. The resulting applesauce is mixed with sugar and boiled again until the mass resembles very thick marmalade. Towards the end of cooking, candied fruits, sometimes dried fruits and ground cloves are added. The boiled mass should be placed in cheesecloth and squeezed out. Then flat cakes are formed, which are placed on top of each other, interspersed with planks as a press. Then dry for a week. Traditionally, this cheese is prepared in the fall - during the harvest season. The delicacy can be stored for several years.
Lithuanians also bake pumpernickel cookies. In the dough made from flour, butter, eggs and sugar, be sure to put hazelnuts, cinnamon and ammonium carbonate. Cookies are baked in the oven in the shape of diamonds. Beer is a popular drink in Lithuania, so one of the common dishes among baked goods is beer. They are sticks of yeast dough that are sprinkled with salt and cumin before frying. Švituris cake is also considered a favorite sweet dish in the country; it is baked using walnuts.

Beverages

Abroad, Lithuania is called the kingdom of beer. The traditions of home brewing are still present here: brewers pass on old peasant recipes from generation to generation. Lithuanian beer has excellent taste and good quality, it doesn’t go to your head and quenches your thirst perfectly. The alcohol content in it starts from 2.8%, so even if you drink a lot, you definitely won’t get a hangover. You can buy a foamy drink on every corner in any city.
There are many breweries located throughout the state. Homemade beer is also prized here; the region of Lithuania called Birzai is famous for it. The number of beer bars here is also large; many unusual snacks are served here to accompany your beer drink. Fried cheeses, bread with garlic, pig ears or tails, grilled sausages, boiled peas with lard - all this will amaze even the most avid gourmet. Visiting guests in bars are treated to beer with karka - pork shin with a side dish of cabbage or peas. Lithuanian cities are simply heavenly places for beer lovers.
Among non-alcoholic drinks, various jelly, teas and delicious kvass are popular. The latter has a different preparation recipe, this process is quite easy, but the taste of the drink is excellent. It is prepared using dried black bread and yeast, adding raisins to the finished drink before infusion. An important ingredient for it is also lemon juice or citric acid. When visiting Lithuania, you should definitely try the local kvass - its excellent taste will be remembered for a long time.

Despite the gastronomic diversity of Lithuanian national cuisine, it can be seen that the same ingredients are used in different dishes. For a side dish, these are potatoes prepared in a variety of ways; pork is always found in meat dishes - either as the main meat or in the form of lard for frying. People like to use beets and sour cream in soups, and many desserts are prepared using apples. Lithuanian cuisine is unobtrusive and a must-eat when traveling through the expanses of the glorious Baltic state.