Milda Brighton - The Best of Lithuanian Cooking: The Most Popular Recipes from the Hearty Baltic Cuisine

Most Lithuanian recipes call for simple, staple ingredientsthat can be found in any supermarket or grocery store. Others are usuallyavailable in most Eastern European ethnic food stores or are easy to substitutewith similar products.

Meat. The most frequently used meat is pork. Chicken,beef, veal, rabbit, duck, goose, turkey, lamb, venison, and wild boar are alsofind in many recipes. Meat is consumed grilled, fried, boiled, and often mincedas part of more complex recipes. Smoked meat products (ham, sausages) are verycommon as snacks or in sandwiches. Lard, which centuries or decades ago used tobe the major medium for cooking and frying, now is largely replaced by healthierchoices such as vegetable oil, though traditional cooking enthusiasts stillprefer lard for its flavour.

Dairy. Dairy products are very important inLithuanian cuisine. Sour cream deserves a special mention, as it is a must-havecondiment with virtually every meal. A large number of cheeses are alsoconsumed, and curd cheese is a popular ingredient in both sweet and savourydishes. A variety of fermented milk products (yogurt, buttermilk) are availableas well.

Vegetables. The key staple in Lithuanian recipes is potatoes.They are served not only as a side dish, but also as the main ingredient in anastounding variety of potato dishes. Other common vegetables are cucumbers,tomatoes, cabbages, onions, carrots, beets, radishes, beans, cauliflowers,peas, zucchinis. Pickled vegetables are quite common as well. Dill pickles and theLithuanian equivalent of sauer kraut probably top the list.

Bread. Dense dark rye bread is the most notable amongLithuanian baked goods, and is known for its hearty taste. It is oftenflavoured with caraway seeds. Whole wheat bread is also popular, so is whitebread. White flour pastries are abundant, and they are usually regarded assnacks, deserts or breakfast items.

Fish. Herring is likely the most commonly consumedfish. It is usually eaten salted or pickled, less often baked or fried. Other localfish, such as pike, perch, carp, catfish, trout, cod are often fried or baked whole.Smoked sea fish such as eel, mackerel, and flounder are popular, especially incoastal towns near the Baltic Sea. Crawfish are also occasionally consumed.

Mushrooms. A hallmark of Lithuanian cuisine is its extensiveuse of mushrooms. The most valued species is Boletus (also known as porcinimushrooms), often dubbed as King of Mushrooms in Lithuanian folklore. Driedporcini and are often used in soups and gravies as savoury flavouring. Anotherpopular mushrooms species is chanterelles.

Fruits & Berries. Locally grown apples, plums, cherries,and pears are the most popular fruits. Berries such as strawberries, raspberries,gooseberries, blueberries and black currants are widely available. Bilberries,lingonberries, and cranberries are the most sought-after wild berries. Freshfruits and berries are used in making fruit drinks, as well as preserves.Preserves and dried fruit are popular during the winter season.

Spices & Herbs. Lithuanian food is relativelymild, often salt and pepper being the primary seasoning in many dishes.Commonly used herbs are dill, parsley, coriander, thyme, basil, rosemary,oregano, caraway seeds, bay leafs, juniper berries, and mint.