ŠALTIBARŠČIAI - NAUJIENOS
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Transcript ŠALTIBARŠČIAI - NAUJIENOS
Lietuviška virtuvė
Lithuanian cuisine
Kindziukas (skilandis)
• Pig stomach stuffed
with meat and garlic
and cold-smoked.
Silkes su grybais
HERRING WITH MUSHROOMS
12 herring fillets; 3 onions, finely chopped 5 tablespoons
vegetable oil
3 tablespoons sour cream; 6 dried mushrooms sugar
and pepper to taste
Soak dried mushrooms in hot water for 3 hours, cook
and cut into thin strips. Fry onions add mushrooms,
pinch of pepper and sugar and cook on low heat for 5-10
minutes. Spoon mushroom-onion mixture over each
fillet, roll fillets and place side by side on serving platter.
Cover herring rolls with sour cream. This is eaten as a
snack or a light meal with bread or hot potatoes.
ŠALTIBARŠČIAI
Cold borscht
Cold borscht is a summer
soup based on beets and
soured milk, colored a
shocking pink. It is made
with cooked or pickled
shredded beets and various
other chopped vegetables,
such as cucumber, dill, or
green onions. Hot boiled
potatoes, cold sour cream,
and diced hard-boiled eggs
are often served alongside
to add color, texture, and
thermal contrast.
Didžkukuliai
Zeppelins
•
•
The most commonly used
vegetable in Lithuanian recipes is
the potato; in its simplest forms, it
is boiled, baked, or sauteed, often
garnished with dill, but a
tremendous variety of potato
recipes exist. Potatoes were
introduced into Lithuania in the late
18th century, were found to
prosper in its climate, and soon
became indispensable. Zeppelins
are made of potato dumplings
stuffed with meat, muschrooms or
cheese, often garnished with fried
minced onon and sour cream
Zeppelins
•
•
1 k raw potatoes, peeled and grated; 4 cooked potatoes; salt to taste.
Put raw potato gratings in a double cheese cloth and squeeze dry. Save the potato
liquid, let potato starch settle at the bottom, decant potato liquid and mix starch with
dry potato gratings. Rice boiled potatoes and add to raw grated potatoes, salt and
blend well. Take about 1/2 cup of potato mixture and flatten, making a round form.
Place a spoonful of filling in the center of the round, fold over, seal seam, make an
oblong shape. Put zeppelins into boiling water and cook for about 30 minutes,
stirring gently. Zeppelins are a rather recent Lithuanian tradition. They were begun in
the middle of the twentieth century but their fame spread all throughout the country.
Zeppelins are very filling and for this reason they are eaten during days of hard
work,especially during harvest time. The variety of fillings used makes zeppelins
adaptable to different times of the year.
FILLINGS FOR ZEPPELINS:
BEEF OR PORK FILLING
300 g ground meat, pork or beef, or a mixture of both
1 onion, finely chopped; 1 teaspoon marjoram.
Pork is the traditional meat filling for zeppelins, rather fat, cut from the shoulder. A
mixture of pork and fat is also used. Fry onion and add to ground meat. Season with
salt, pepper and marjoram. Blend well. Meat filled zeppelins are served with fried
bacon bits or with melted butter and sour cream.
Žemaičių blynai
SAMOGITIAN MEAT PANCAKES
•
6 cooked and riced potatoes; 2 eggs; 1
tablespoon potato starch; 200 g (3/4 cup)
cooked pork, ground; 1 teaspoon caraway
seed; 100 g (3 oz) bacon; 100 g (3 oz) sour
cream; 1 onion, finely chopped; 3
tablespoons flour; 1/4 teaspoon pepper;
pinch of salt fat for frying.
Beat 1 egg with salt, potato starch and add
to riced potatoes, mix well. Add caraway
eed, salt, pepper and 1 beaten egg to
ground meat, mix well. Make flat rounds,
about doughnut size with potato mixture,
place 1 tablespoon of meat mixture in the
center, fold over, pinch edges, roll filled
pancakes in flour and fry in hot oil, in a deep
fryer. Fry both sides until crisp and nicely
browned. These pancakes are a favorite for
breakfast or lunch, served with fried bacon,
onion or sour cream. Made from grated raw
potatoes and filled with chopped cooked
meat .
Virtiniai
Dumplings
• Dumplings are filled
with minced meat,
sausage, cottage
cheese, or
mushrooms, usually
garnished with
crumbled fried bacon.
Šakotis
•
Lithuanian variant of
German baumkuchen, with
a very distinctive branching
form; it is essentially a
poundcake grilled layer by
layer.
Gero apetito!