Lithuanian Dishes

by Goda

Artwork: Goda S. and google

Joined Feb 2021
Published Books 1

Delicious Lithuanian Dishes

Dishes:

1.Stuffed cabbage/Cabage rolls………………………………..3-4

2.Dumplings……………………………………………………….5-6

3.Potato pudding………………………………………………….7-8

4.Cold beet soup………………………………………………….9-10

5.Lithuanian fried bread………………………………………..11-12

6.The lazy dessert……………………………………………….12-13

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Lithuanian Dishes by Goda - Illustrated by Goda S. and google - Ourboox.com

Stuffed cabbage/Cabbage rolls

Ingredients

1 head cabbage (about 4 pounds)
1 cup onion (finely chopped)
1 cup celery (finely chopped)
1/2 cup bell pepper (finely chopped)
2 tablespoons butter
1 cup white rice (cooked)
1 1/2 pounds ground beef (or lamb or pork or a combination)
1 teaspoon garlic (finely chopped)
1 large egg (beaten)
1 pinch marjoram
Salt (to taste)
Black peper (to taste)
1 cup tomato puree
1 cup stock (beef)
3 tablespoons sour cream

Remove core from cabbage. Place whole head in a large pot filled with boiling salted water. Cover and cook 3 minutes, or until softened enough to pull off individual leaves. You will need about 18 leaves.
When leaves are cool enough to handle, use a paring knife to cut away the thick center stem from each leaf, without cutting all the way through. Chop the remaining cabbage and place it in the bottom of a Dutch oven or large saucepan.
Sauté chopped onion, celery, and bell pepper in butter in a large skillet until tender, and let cool.
In a large bowl, mix cooked rice, cooled onion mixture, meat, garlic, egg, marjoram, and salt and pepper until well combined. Don’t overmix or the meat will become tough.
Place about 1/2 cup of meat on each cabbage leaf.
Roll away from you to encase the meat.
Flip the right side of the leaf to the middle, then flip the left side. You will have something that looks like an envelope.
Once again, roll away from you to create a neat little roll.
Place the cabbage rolls on top of the chopped cabbage in the Dutch oven, seasoning each layer with salt and pepper. Combine tomato puree with beef stock and pour over rolls. Bring to a boil, cover, reduce heat, and simmer on the stovetop for 1 hour.
Serve with pan juices and a drizzle of sour cream, or mix the pan juices with sour cream and ladle it over the cabbage rolls.

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For the Meat Filling:
1 pound ground pork (or 1/3 pound pork, 1/3 pound beef, 1/3 pound veal)
1 medium onion (peeled and finely chopped)
1 teaspoon salt
1/4 teaspoon pepper
1 large beaten egg
For the Dumplings:
8 large Idaho potatoes (peeled and finely grated, not shredded)
2 large Idaho potatoes (peeled, boiled, and riced)
1 tablespoons lemon juice
1 medium onion (peeled and finely grated)
1 teaspoon salt, more or less to taste
1 tablespoon cornstarch
For the Gravy:
1/2 pound bacon (diced)
1 large chopped onion
1 cup sour cream
Black pepper to taste
1 to 2 tablespoons milk (if necessary)

Make the Meat Filling

In a large bowl, mix together ground meat, finely chopped onion, 1 teaspoon salt, pepper, and egg until well incorporated.
Cover with plastic wrap and refrigerate until ready to use.

Make the Dumplings

Add a drop or two of lemon juice to the grated potatoes so they don’t turn brown. Place them in a fine-mesh cheesecloth or cotton dish towel and twist over a large bowl to get rid of the excess water. Pour off the water, reserving the potato starch at the bottom of the bowl.
Unwrap the cheesecloth and place potatoes in the bowl with the potato starch you reserved from the bottom of the bowl. Add the riced boiled potatoes, grated onion, and 1 teaspoon salt or to taste. Mix well.
Put a large stockpot of water on to boil. To form the zeppelins, take about 1 cup of dumpling mixture and pat it flat in the palm of the hand. Place 1/4 cup or more of meat mixture in the center and, using slightly dampened hands, fold the potato mixture around the meat into a football shape, sealing well. Continue until both mixtures are gone.

Cook the Dumplings

Carefully lower dumplings into salted, boiling water to which 1 tablespoon of cornstarch has been added (to prevent dumplings from falling apart). Make sure water returns to the boil and continue boiling for 25 minutes.
Remove dumplings with a slotted spoon or strainer, drain briefly on a clean dish towel and place on a heated platter.

Make the Gravy

While the dumplings are boiling, make the gravy. In a medium skillet, fry the bacon and chopped onion until tender.
Drain and combine with sour cream and black pepper. Thin with 1 to 2 tablespoons milk if necessary. Ladle dumplings with gravy or pass the gravy at the table.

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1/2 pound bacon (chopped)
1 large onion (chopped)
5 large eggs (beaten)
1 1/4 cups milk
1 (7-ounce) can evaporated milk
1 1/2 teaspoons salt
1/2 cup farina (not the quick-cooking kind)
5 pounds red potatoes (or white potatoes, peeled and grated, not shredded)

Gather the ingredients.
Place the oven shelf in the middle and heat the oven to 350 F.
Coat a 13-by-9-inch pan with cooking spray and set it aside.
In a large skillet, sauté bacon and onion until lightly browned and caramelized. Leave them in the skillet and do not drain the fat. Set the pan aside to cool.
In a large bowl, combine eggs, milk, evaporated milk, salt, and farina. Add the bacon-onion mixture and drippings. Stir until well combined.
Using a food processor or by hand, finely grate potatoes, squeezing out excess moisture. Work quickly so the potatoes don’t darken. While they are still fine to eat if they darken, it is less appealing.
Add the grated and squeezed potatoes to the bacon-egg mixture, combining well.
Pour the potato mixture into the prepared pan and bake for 1 1/2 hours or until the top is quite brown and the interior is solid but still moist.
Remove the pan from the oven and let it sit for 5 minutes before cutting into squares.
Serve as a side dish or as a main course with a salad.

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Cold beet soup

Ingredients

4 eggs
1 quart buttermilk
1 pound beets, peeled and shredded
1 large English cucumber – peeled, quartered, and sliced
¼ cup minced chives
1 bunch fresh dill, minced

Steps to Make It

1.Place the eggs into a saucepan in a single layer and cover the eggs with water by 1 inch. Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the sink. Peel and chop the eggs.

2.Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, and dill. Stir gently to combine. Chill in refrigerator for 1 full day before serving.

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Lithuanian fried bread

Ingredients

1 rye bread loaf
1 head of garlic
1 tbsp salt
10 tbsp olive oil

Steps to Make It

1.Preheat the oven to 350F.

2.Cut the bread into sticks, spread them in the roasting tin.

3.Spread with salt, sprinkle with olive oil.

4.Cook for 15′ then turn each stick and cook for another 10 min or until brown.

5.Rub each stick with fresh garlic.

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The lazy dessert

Ingredients

1 can sweetened condensed milk
2 Tbsp cocoa powder
¼ cup milk
⅛ tsp cinnamon
¼ tsp Kosher salt
4 oz unsalted butter European style butter is best.
360 g tea cookie McVities plain or chocolate coated work great
2 Tbsp dried cherries chopped

Steps to Make It

Crumble tea biscuits into medium size chunks, and place in a bowl.
Place cocoa powder in milk, and whisk until no lumps remain. Add in salt and cinnamon.
In a saucepan, heat sweetened condensed milk, and melt in the butter. Add in the cocoa powder mixture.
Allow it to cook, stirring often to combine. Cook for about 3-5 minutes, or until it begins to thicken.
Pour chocolate mixture over the cookies and stir to coat evenly. Mix in the dried fruit.
Line a 5″x9″ loaf plan with plastic wrap, and pour the mixture. Try to evenly distribute throughout.
Remove from loaf pan, and try to form a cylinder. Place in the refrigerator and cool for about 3-4 hours.
Slice thinly, and serve with fruit if desired.

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Thank you so much for reading this tiny book.

!Most of the recipes are not mine!

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