2 Kindziukas (skilandis) Pig stomach stuffed with meat and garlic and cold-smoked.
3 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.
4 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.
5 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
6 Zeppelins1 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.
7 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 .
8 Virtiniai DumplingsDumplings are filled with minced meat, sausage, cottage cheese, or mushrooms, usually garnished with crumbled fried bacon.
9 ŠakotisLithuanian variant of German baumkuchen, with a very distinctive branching form; it is essentially a poundcake grilled layer by layer.