Lithuanian cuisine

Lithuanian cuisine - in Lithuania and Lithuanians very common whole culinary traditions. Although the courts of the neighboring countries (Latvia, Poland, Russia, Belarus ) is a little similar because of the historical events and connections, so kept the Lithuanian cuisine its own character. Therefore, the expression of Lithuanian cuisine as an autonomous culinary tradition.

Basically you can divide the Lithuanian cuisine in two distinct traditions, hardly have in common with each other: (. 19th-20th century), the old Lithuanian cuisine ( 15th-18th century) and the new Lithuanian cuisine

Influences on the Lithuanian cuisine

The food and the products of the old Lithuanian cuisine differed greatly from the other Baltic kitchens by their quality. The local traditions, played a major role, such as those from Russia and Poland. The dishes from the eastern countries came to Lithuania during the connection with the Golden Horde. Under these circumstances, came as Armenians into the country that brought such Lithuanian dishes, as Balandėliai ( dove = stuffed cabbage ), Koldūnai (dumplings with meat filling = pelmeni ), Virtiniai ( a ravioli - type = Vareniki ), fish stews with vegetables and much more.

In the period from the 16th to the 18th century merged the Lithuanian cuisine with Polish. There was a rich cuisine of Poland-Lithuania, which spread across much of Europe. Foods such as honey or wild were in use at this time. Lithuania was the only European country where people eg could pay their tribute with honey. The former elite ate such special features, such as roasted swans and smoked back of the bear. The deserts of Poland - Lithuania were also very plentiful: for example, the Lithuanian tree cake Šakotis, Žagarėliai ( Angel wings ) and Skruzdėlynas. At that time, these sweets were known throughout Europe. In the 19th century disappeared courts of the old Lithuanian cuisine entirely in Lithuania. In the Polish kitchen they were firmly anchored to a large extent, however. In Lithuania you can find today only fragments of the old Lithuanian cuisine.

The new Lithuanian cuisine remained until the 19th century, with the most necessary products and dishes easy. Nevertheless, they stood in relation to the old Lithuanian cuisine, from which they, for example, took over the old smoking techniques. The Räuchertradition was further developed, there were different types of wood used. So also the slow smoking process was invented. In this way, various smoked delicacies like sausages, Salo, ham, smoked fish, etc. The new Lithuanian cuisine specializing in snacks, which was extremely convenient for Lithuanian farmers, since they had little time for preparation formed. A characteristic feature was the introduction of the potato in the 18th century, when the tuber spread more and more in the German kitchen for the new Lithuanian cuisine.

Products

The Lithuanian products do not differ from products of other Eastern European countries. Many bread - and Breisorten, and since the 18th century and potatoes, put in Lithuania, the main source of carbohydrates dar. For proteins provide meat ( pork, beef, venison) and dairy products (kefir, sour cream, cottage cheese, cheese). Among the edible fish only the pike is traditionally prepared in Lithuania.

In the Lithuanian farmhouse kitchen were among the vegetables and fruits, cabbage, carrots, beets, apples and pears spread. A large role in the Lithuanian cuisine have been playing for centuries wild plants like wild berries, wild fruits, mushrooms and herbs. As spices find very common use in the Lithuanian cuisine cumin, marjoram, parsley and dill. As a sweetener honey has been used for a long time.

Courts

The cold dishes are very popular and well represented in Lithuania as well as in the other two Baltic States. These are mainly various types of cheese, sour milk products, smoked meat and fish, jelly and roll. Hot dishes, the Lithuanian cuisine also many. Even in the ancient Lithuanian cuisine Stopfgeflügel and Zrazy especially in aristocratic circles were very popular. In the farmhouse kitchen meat dishes were spread with grits. Today, they have become quite rare in the Lithuanian cuisine. Since the 19th century potato dishes are on everyone's lips: Cepelinai, Vedarai ( pig intestine filled with potatoes ), potato pancakes, Žemaičių blynai, whole boiled potato with cottage cheese and dill. These dishes are also famous in other countries such as, among others, Poland, Ukraine and Belarus.

Pasta dishes are well represented in the Lithuanian cuisine. The majority of these pasta dishes were already in 14-15. Century by the Mongols and are still very popular. These include Blynai / pancakes, Koldūnai, Virtiniai, Šaltanosiai, Skryliai.

The typical Lithuanian desserts came from aristocratic circles ( Šakotis, Žagarėlis ). However, there are sweets that arrived in the 20th century from the West and became widespread in Lithuania.

In ancient Lithuania drank the milk farmers as well as mead and beer, which came from the German kitchen to Lithuania. In aristocratic circles strong alcoholic drinks were enjoyed.