must try traditional lithuanian dishes
8 Must-try Traditional Lithuanian Dishes
Meaty, hearty meals slathered with loads of sour cream! Buzzle brings to you a few of traditional Lithuanian dishes you'd love to devour.
- • Lithuanian Cold Beet Soup
- • Lithuanian Pickled Herring
- • Lithuanian Potato Pancakes
- • Lithuanian Stuffed Cabbage
- • Lithuanian Pastry
- • Lithuanian Dumplings
- • Lithuanian Potato Dumplings
- • Lithuanian Doughnuts
- Freeze the beets for about two hours and then grate them.
- Quarter the egg yolks and scoop the yolks out. Mix the yolk with the chives, salt, and pepper. Spoon this mixture back into the egg white and refrigerate them.
- Pour the sour cream and buttermilk in another bowl; add in the beets (with the cooking liquid) and cucumbers. Refrigerate the mixture till it is chilled.
- Season the chilled soup with salt and pepper as per your taste. Place the eggs on the soup and garnish it with some chopped dill.
- You can add some chopped boiled potatoes to it if you like.
- Soak the salt fish in water for at least twelve hours, and keep changing the water every couple of hours. Drain the water and pat the fish dry.
- In a saucepan, add all the ingredients except the fish, onion, and dill. Bring this mixture to a boil so that the sugar dissolves completely. Remove from heat and let it cool.
- Cut the fish into sizes of about 1½ inch. Stack the fish, onion, and dill in the mason jar, now pour the cooled pickling liquid on it.
- Cover it and refrigerate it for two days before serving. Drain the pickling liquid off (you can use it the next time you make this dish).
- Serve with boiled potatoes along with some sour cream.
- Add all the ingredients in a bowl and mix them well.
- Heat the oil (or lard) in a nonstick frying pan. Drop the potato mixture in the hot oil with the help of a spoon.
- Fry until golden brown, and flip and fry the other side too.
- Serve when hot with some sour cream.
- Run the knife around the central core of the cabbage, and remove the core.
- Place the cabbage in a pot of boiling water with its stump side down, and let it boil for seven to eight minutes.
- Remove the cabbage, let it cool and separate out the leaves.
- In a saucepan, sauté the onions, carrots, garlic, and celery. Add this to the meat along with boiled rice, egg, marjoram, salt, and pepper.
- Place about half a cup of the meat mixture in the center of a cabbage leaf. Fold the leaf on the mixture away from you. Fold the other side of the mixture on the meat. Fold in the other side the same way.
- Make as many packages as you can with the mixture.
- Place the rest of the cabbage at the bottom of a dutch oven and layer these little packages on top of them.
- Pour in the tomato paste and the beef broth on these cabbage rolls and add the bay leaf.
- Let it simmer for about forty-five minutes to an hour. Season according to you taste.
- In a large bowl, combine the flour, salt, and cold water to form a crumbly dough. Shape it into a ball, wrap it with a cling film and refrigerate it for a few hours.
- Now combine the meat, onions, garlic and seasoning.
- Divide the dough into six balls. Roll them out, layer each dough with a little bit of margarine in the center. Put about one cup of filling in the center. Join the edges of the dough to make a semicircle.
- Crimp the edges of the semicircle to seal in the stuffing.
- Bake them in a preheated oven for forty-five minutes to an hour at 350°F. To get the glistening gold color, egg wash them ten to fifteen minutes once they are cooked.
- Mix two eggs, meat, salt, pepper, onion, and garlic in a bowl.
- In another bowl, add the flour, three eggs, and water, and make a dough out of it.
- Divide the dough into three parts and roll it out till it is about ⅛ of an inch thick.
- Using a cookie cutter, cut out 3-inch diameter discs. Place one tablespoon of the meat mixture in the center and join the edges of the dough to make a semicircle.
- Twist the edges to seal in the mixture.
- In a large sauce pan, add about six cups of water and pinch of salt to it and bring it to a boil.
- Drop the dumplings in very gently, and let the water continue to boil.
- The dumplings are done when they start to float.
- Remove the dumplings and drizzle some sour cream on it, garnish with some chopped dill.
- Mix half of the chopped onions, two eggs, meat, salt, and pepper in a mixing bowl to make the filling.
- Squeeze the excess water out of the grated potatoes by placing them in a cheese cloth and wringing it.
- Combine the grated and the boiled potatoes with an egg (you can also add some cooked rice to this).
- Put a large pot of water to boil and add some salt to it. Meanwhile, make your dumplings. Take a cup of the potato mixture in your hand and flatten it out on your palm.
- Place about a quarter of a cup of the meat mixture in the center and fold the potato mixture around it with the help of wet hands. Form this in the shape of a football, making sure that you seal the meat mixture completely.
- Carefully place these football-shaped dumplings into the boiling water. You may add a little bit of cornstarch to the dumplings to prevent them from opening.
- Boil this for twenty to twenty-five minutes and remove them from the water once they are done. Make sure that you drain off the cooking liquid from the dumplings.
- In a pan, fry the bacon till it's nice and crispy. Add the onions and fry till they are translucent. Remove from heat, and add the sour cream and some seasoning to it.
- Dissolve the dried yeast in warm water.
- In a heatproof bowl, mix the scalding hot milk, butter, and sugar. Dissolve the sugar in the milk completely.
- Cool this mixture completely and add the eggs, yeast mixture, and rum. Add in the flour gradually till you get a loose dough. Add in the raisins at this point.
- Cover the dough either with cling film or a moist cloth. Place in a warm place for about half an hour and let it rise. Knock back the dough and knead it one more time.
- Heat the oil to about 350°F and drop large spoonfuls of dough in it.
- Fry till they turn golden brown on all sides. Remove the doughnuts from the oil and drain the excess oil.
- Sprinkle some powdered sugar on them while they are still warm.