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MASHED
POTATOES
WITH
MUSHROOMS
Bulvių
košė su
grybais
10 potatoes, peeled
200 g (6 oz) fresh or dried
mushrooms,
cooked
100 g (3 oz) bacon, finely diced
1 onion, finely diced
100 g (3 oz) sour cream
pinch of pepper
Cook and mash potatoes. Fry bacon and onion, add finely cut mushrooms and
continue
frying in a
covered
skillet until
flavors are
released. Add
mushroom,
onion and
bacon mixture
to mashed
potatoes, mix
well, add sour
cream and a
pinch of
pepper. Blend
all
ingredients.
Lithuanians eat
soup every
day. Soup is
the main
dinner and
supper food.
In olden
times, soup
was also eaten
for breakfast.
Rich
soups are
served for
dinner and
easily
digested milk
soups are
supper fare.
Most popular
are sour
soups,
sauerkraut,
beet and
sorrel, with
smoked meat
stock as the
base.
Sauerkraut
soup is also
made with
goose pieces.
Meat cooked in
soup is often
eaten as a
second course.
Meatless soups
are eaten on
fast days.
Most soups are
served with
bread or
potatoes.
Sauerkraut and
beet soups are
eaten in
winter, while
sorrel, beet
greens and
milk soups are
eaten in
spring and
summer. Cold
beet soup with
hot potatoes
is a very
popular summer
fare. Cold
sweet soups
are also
popular,
especially in
summer. In
olden times
and now, sweet
soups made
with berries,
fruit and tiny
dumplings are
a treat.
Another summer
soup, mutinys,
made with
dried black
bread, water,
sugar and
crushed fruit
is very
refreshing on
hot summer
days.
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BEET
SOUP WITH
MUSHROOMS
Barščiai
su grybais
2 cooked beets,
peeled,
coarsely
grated
1
carrot, finely
cut
1
onion, chopped
5
dried
mushrooms,
boletus for
best flavor
5
peppercorns
2
bay leaves
2
l (8 cups)
water
4
tablespoons
sour cream or
vegetable oil
1/2
cup fermented
beet juice
or
lemon juice
Soak mushrooms in
cold water, then
cook in soaking
water for about
15-20 minutes.
Remove from
cooking water
and cut
mushrooms into
thin slices.
Return to
cooking liquid,
add carrot,
onion and
seasonings, cook
for another 20
minutes on low
heat. Add beets,
salt, fermented
beet juice or
lemon juice.
Stir well, taste
for right
acidity.
Add sour cream just
before serving,
mix well. Hot
potatoes or
black bread are
eaten with this
soup. This
beet soup is the
traditional,
Christmas Eve
meatless soup,
when vegetable
oil replaces
sour cream.
~~~
SAUERKRAUT
SOUP
Raugintų
kopūstų sriuba
1/2 k (1 lb) meat,
pork or beef
1
carrot, grated
1
onion, quartered
4
peppercorns
2
bay leaves
salt
to taste
Cut
meat into medium
pieces, cover with
cold water and
bring to a boil,
remove scum. Add
sauerkraut and
onion. Cook for
about 1 hour, then
add peppercorns,
bay leaves, carrot
and salt. Cook
until carrots are
soft, about 15
minutes. This
soup is eaten with
cold potatoes,
cooked in their
jackets or with
black bread.
~~~
MUSHROOM
SOUP WITH BACON
BITS
Grybų
sriuba su lašiniukais
(grybienė)
200 g (3/4 cup)
bacon, finely cut
1
l (4 cups) fresh
mushrooms, cut
into medium pieces
5
potatoes, peeled
and diced
1
onion, finely cut
2
carrots, sliced
thin
2
garlic cloves
200
g (3/4 cup) sour
cream
5
sprigs fresh dill,
chopped
5
peppercorns
3
bay leaves
salt
Fry bacon and
onion. Place all
ingredients,
except sour
cream, in a soup
pot, cover with water
and cook on
medium heat
until potatoes
and carrots are
soft, for about
30 minutes.
When soup is
done, add sour
cream and bring
to a gentle
boil. Black
bread goes well
with this soup.
POTATO
DUMPLING SOUP
Bulvių
kukuliukų
sriuba
1 k (2 lbs) raw
potatoes,
peeled
and grated
3
cooked potatoes,
riced
1
l (8 cups) milk
1
l (8 cups) water
salt
to taste
Place grated
potatoes into a
linen cloth and
squeeze out all
liquid. Let
potato liquid
rest until
starch has
settled.
Pour off liquid
and mix grated
raw potatoes
with starch, add
riced potatoes,
a pinch of salt
and knead until
a dough like
mass is formed.
Form little
round dumplings,
drop dumplings
into boiling,
salted water,
cook for about
15-20 minutes.
When dumplings
are done add
milk and bring
to a gentle
boil. Serve
for supper.
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