Lithuanian cuisine
Lithuanian cooking runs on potato and soured milk: dumplings, pancakes, cold soups and pork in every form.
Potato is cooked here in dozens of ways, and nearly always from raw grated rather than boiled. That is what separates Lithuanian cooking from Polish and German.
Soured milk goes into soups and sauces alike: kefir, curdled milk and soured cream do the work that further south would fall to wine or tomato.
2 dishes
- Cepelinai
Large potato dumplings with a meat filling, named after airships. Served with crackling and soured cream.
100 min · Takes practice · Main course
- Šaltibarščiai
A cold beetroot soup on kefir, vivid pink, with cucumber, dill and boiled potatoes served alongside.
60 min · Easy · Soup