2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
As Lithuania shares its climate and similar agricultural practices with Eastern Europe, Lithuanian cuisine has many features in common with other Eastern European and Jewish cuisines. However, it has its own distinctive features, which have been influenced during the long and very difficult history of the country.
Lithuanian cuisine relies on products suitable for the cool and humid climate of the country: locally grown cereals, vegetables, fruits and mushrooms, various meats and whole milk products.
The flavors are reminiscent of the cuisines of other Northeastern European countries, but also have in common with Scandinavian cuisine. Dishes include large portions of meat prepared with generous amounts of sour cream and garnished with cauliflower, smoky bowls with rich soups and traditional salads seasoned with mayonnaise and dill.
Many soups are eaten in Lithuania and are considered the key to good health. The most common are soups of cabbage, cucumbers, chicken, beets. However, the most preferred, especially in summer, is "šaltibarsčjai", a traditional Lithuanian cold borscht. It is usually eaten with hot boiled potatoes, cream and dill.
Most pork is consumed, followed by beef. Today, there is no need for special methods of storing meat for a long time, but many of the typical techniques for this have survived - such as salting, drying and smoking. There are many types of smoked pork.
Cepelinai, or so-called potato dumplings filled with meat, cottage cheese or mushrooms, are their most famous national dish. These dumplings are popular among Lithuanians around the world. In fact, this national dish is very reminiscent of traditional Polish pies, but there is still debate about the original source of the recipe.
Each region in Lithuania has preserved its original traditional dishes. The people of Aukstaitija are considered experts in flour and freshwater fish dishes and their culinary traditions are part of the European culinary heritage.
The people of Zemaitija are excellent cooks for potatoes, vegetables and dairy dishes. The people of Suvalkija are unsurpassed in smoked meat delicacies. The inhabitants of Dzukija specialize in the preparation of food from forest products, as well as cakes.
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