Lithuanian cuisine: what is it? Zeppelins, Varya, Kugelis ...

However, the usual peasant cuisine perfectly withstood the rivalry with the “aristocratic” and now what is called Lithuanian cuisine is exactly the kind of cuisine that the people have kept. All those recipes, which for centuries have been recognized by the people as the most reliable and delicious, they have all come down to our days and form the basis of the national cuisine. "Aristocratic" and peasant cuisine almost never met.

In addition, in different regions of the kitchen is different: it is clear that on the coast in the greater course of the fish. Once there were traditional game dishes. At one time, instead of money, boar ham could be taken to the treasury. Lithuanians themselves exported dried and smoked game to Europe. But now hunting for obvious reasons is gone.

In agricultural areas, potatoes, beetroot, poultry and pork are in great honor (beef is much rarer, mutton was used more by Karaites). In the markets - a huge amount of homemade sausages, very high quality, "real". Among the whole variety, even skilandis (uncooked smoked pork in the stomach) - a national product with its European trademark - does not stand out too much, so there’s a lot. Lithuanians in general cook various pork: smoked snails and stewed ears - everything goes in the business.

If we add to this a very tasty and different sorts of beer and surprisingly tasty kvass, as well as bread (often with cumin), then we get a quite rich table. And what is interesting: at first you look at this potato-meat abundance with horror, and then you look around - and you do not see around a single discordant figure. One and all thin. So potatoes with meat are not all tempted on the verge of a foul, there are also happy people.

This combination of "potato-meat" is found in the overwhelming number of dishes. Meat in potatoes, potatoes in meat - and, it turns out, it is possible to diversify the table great. This zeppelins, along with dumplings and sorcerers - not only in a cafe, not only in home cooking, but also as a semi-finished product in any store, all you need is to cook.

So, to the table today we have zhemaychu, cepellines, kugelis and vedarya. For the preparation of all these dishes, we need potatoes and pork. Although, of course, without onions, eggs and butter, too, it will not do.

Zemaichu - potato pancakes with minced meat or other stuffing, but more often - minced pork. Zrazy are familiar to many Eastern European nations, and емemaiču is the Lithuanian version of this dish.

Kugelis - This is a whole potato pie with bacon and apple or lingonberry sauce. Belarusians have their own version - grandmother.

Zeppelinsor DJ COLOR. The dish got its “airy” name during the First World War - from airships in the sky and their manufacturer. The trick of making these rather large "airships" is that raw and boiled potatoes are taken equally. Only once in my life I cooked them myself at home and suffered a lot - almost for the first time and precisely because of this “potato complexity”. Everything else, they all strove to fall apart - perhaps because I did with raw minced meat and badly mixed boiled and raw grated potatoes.

But here is a matter of skill. Onions are put into potato “doubled” dough - even at the stage of grated raw potatoes, so as not to darken. Stuffing more convenient to fry, of course, then the "airships" cook faster. Formed zeppelin is good to sprinkle with starch - then it will not occur to him to decay.

This dish should have common features with Ukrainian map-makers and other dishes of Eastern European countries.

However, zeppelins can be with ham, and with mushrooms, and even with cottage cheese. Gravy is of great importance: not only sour cream, often greaves.

Make sure (vedaray, vedarya) - vėdarai - on the contrary, “potatoes in meat”, that is, filled with potatoes or croup of intestine. In my opinion, quite troublesome culinary sophistication.

Grated potatoes (option - barley grits cooked in milk), with the addition of bacon, passed through a bacon mincer with fried onions (or kidneys, liver, heart) are filled with guts and set to bake.

Personal experience is not here, and options and recipes are easy to find on the Web. But the topic of “potato-meat” is far from exhausting the variety of Lithuanian cuisine. There are soups, and their sweets.

This is the frigger (cold beet soup, familiar to other neighboring nations). It is convenient that pickled beets are always on store shelves. And dairy products are simply out of any competition: exceptional quality, taste and variety.

There is always something for dessert. We'll keep silent about honey - wonderful and high-quality, in Lithuania there are old and not forgotten traditions of beekeeping. But first you need to mention Shakotis - “branched” cake baked on an open fire. This original dish is known in Poland and in Germany, the story of its origin is accompanied, as expected, by the legend. True, according to legend, the beautiful queen fell in love not with the cook who was in love with her, but with his randomly obtained dish. But this is also the result.

I didn’t have to bake cakes on a skewer in my life, but, by the way, there is ready-made shakotis in any store. Often these cakes are baked in small family bakeries, following the old recipe - over charcoal, the dough is made by hand. And the recipe for shakotis is guarded by the Lithuanian National Culinary Heritage Foundation.

This cake is stored up to six months. Although I absolutely do not understand: how is it - to store the cake? There is something deeply wrong about it.

This brief overview of Lithuanian cuisine, although not complete, should give some insight into one of the national cuisines of the world.

Watch the video: What Is Lithuanian Food? Cooking in America (March 2020).

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