Selection of recipes for the festive table

Unlike classic European cuisine with the corresponding numbers on the menu, the dishes of Lithuanian chefs are easy to repeat at home. Surely. Lithuanian cuisine These are hearty dishes, a simple recipe and an affordable price. A win-win for the festive table and every day.





Delicious dishes for every day Today editorial "Site" prepared for you delicious recipes for every day Lithuanian cuisine. Products that in Lithuania have loved to eat for centuries - potatoes, chicken liver, barley, beets, cottage cheese - under the guidance of chef Taurus Jaluskas turn into real gastronomic delights!

Pay attention to some subtleties. Most national dishes are served lavishly sprinkled with pig lard squarks. To cope with so much fatty food helps only sauerkraut with cumin. In addition, cumin is considered a national spice. It is added to pastries, cottage cheese, soups and meat dishes.





Zeppelins Zeppelina is a traditional and, perhaps, the most signature Lithuanian dish. These are large dumplings of grated potatoes with stuffing from minced meat, mushrooms or vegetables.





The ingredients

• 20 medium potato tubers
• 300g pork mince
• 3 big bulbs
• 100g smoked lard
• 100g sour cream
• 5 bay leaves
• salt, spices to taste

Preparation

1. 5 potatoes decoctions in a uniform, remove the skin and crush with a push or sodium on a small grater. Clean the remaining 15 tubers and also rub them on the grater. Squeeze potato juice through the gauze.
   
   
   
   
2. Mix boiled and raw potatoes to a homogeneous mass. Add salt and spices to taste.
3. Cube the onions and roast them in vegetable oil. 1/3 add to salted minced meat, the rest roast with smoked lard.
4. From potato dough, form a flatbread, lay out minced meat in the center and form oblong blanks.
   
   
   
   
   
   
   
   
5. In 3 liters of water add salt, bay leaf and bring to a boil. Cook the zeppelins on a slow heat for about 30 minutes, stirring periodically. Serve with sour cream, flavored with squarks and fried onions.

This is a delicious cold borscht, which can be tried in the Baltics!





The ingredients

• 500ml kefir
• 3 beets
• 100g sour cream
• 200g beet top (optional)
• 2 cucumbers
• 2 eggs
• 2 potato tubers
• green onions, dill, basil, salt to taste

Preparation

1. Beet top washed, finely cut, pour 1 liter of water, salty, bring to a boil and cook for 10-15 minutes. Let me cool down completely. Beets, potatoes and eggs are boiled until ready and cooled.
   
   
   
   
2. Peel the beets and grind on a fine grater or grind with a blender. Cut the cucumbers in small cubes.
3. In the pan to the cooled top add cucumbers, beets, chopped greens and kefir. Send it if you need to, and stir it. If you prepare soup without topva, pour prepared ingredients of 1 liter of low-fat kefir.
   
   
   
   
4. Ready soup spills on plates, add boiled eggs and warm boiled potatoes to each half.

Fried bread with cheese is a brilliant snack that can be eaten just like that, without hop drinks.





The ingredients

• 1 loaf of rye bread with cumin
• 200g hard cheese
• 2 cloves of garlic
• 1 tbsp vegetable oil
• 0.5 tsp cumin
• 0.5 tsp majorana
• 0.5 tsp salt

Preparation

1. Cut the bread into small slices or bars. Mix with salt, spices and olive oil. Dry the bread in a pan or in the oven at a temperature of 150 degrees 15 minutes. Frequently stir so that the croutons get a crispy crust.
   
   
   
   
2. When the bread is roaring, quickly pour it into a large bowl, sprinkle with grated cheese and garlic, passed through the press. Stir and cover the bowl with a lid so that the cheese melts.

So called mejotoas - baked or fried pork neck. In other words, pork-kebabs. The whole secret of this dish is in the spicy marinade and beer sauce with which the meat is served. The amount of ingredients in the recipe is designed for 1-1.5 kg of pork.





Ingredients for marinade

• 2 tbsp dark beer
• 1 tbsp majorana
• 1 tsp pepper mixture
• 3 bay leaves
• 2 tbsp olive oil
• salt

Sauce ingredients

• 2 large bulbs
• 0.5 tsp ground fragrant pepper
• 1 tbsp barley malt drink
• 1.5 tbsp tomato paste
• 0.5 tsp majorana
• pinch
• salt

Preparation

1. Cut the meat into portion pieces weighing 150-170 g. Mix the marinade ingredients and fill them with pork. Marin for at least 1.5 hours.
   
   
   
   
2. In the meantime, make the sauce. Onions finely chop and roast in vegetable oil until transparent. Add salt, drink. Stir and heat the mixture on a slow heat. Then add tomato pasteSpices and a pinch of starch. Bring the mixture to a boil, but do not boil.
   
   
   
   
3. Get the meat out of the marinade and dried with a paper towel. On both sides, roast the pieces until ready on a grill, grill or ordinary pan. Before serving the fields with pork sauce.

Kibinai



The ingredients

• 4 tbsp flour
• 200g butter or margarine
• 200g sour cream
• 4 eggs
• 500 beef or lamb
• 2 cloves of garlic
• 1 bulb
• salt, spices to taste

Preparation

1. Mix the flour with the chopped butter and grind it into a small crumb. Add sour cream, 3 eggs, salt and mixed soft dough. Wrap it in film and put it in the fridge for 40 minutes.
   
   
   
   
2. Meanwhile, chop the meat finely, add to it onions, garlic, salt and black pepper...
3. The test was divided into 10-15 parts. Each roll in a thin tortilla, put the meat stuffing in the center. Pinch the edges like on dumplings and make a beautiful pigtail-burnt.
   
   
   
   
4. Put the blanks on a parchment-covered pan and grease with egg yolk. Bake in the oven, heated to 200 degrees, about 20-30 minutes.

In Lithuania, apple cheese is cooked in autumn and eaten at the Christmas table. This treat would be good. holiday-gift. It can also be stored for up to 2 years.





The ingredients

• 1.5 kg of apples
• 200g sugar
• 50g candied
• 50g nuts
• pinch
• 0.5 tsp cinnamon