david & kandra millsaps
missionaries to lithuania
David and Kandra Millsaps | Rimšos g. 8-4 | 10313 Vilnius | Lithuania | 612-235-7164
Traditional Lithuanian Foods
A good Internet resource for recipes can be found here. A couple of our favorites are:
Cold Beet Soup (Šaltibaršciai) pronounced, shall.TEE.barshh.ay
2 beets, boiled, peeled and coarsely grated
2 cucumbers, finely cut
2 hard boiled eggs
6 tablespoons sour cream
4 C. buttermilk (or more precisely, kefir)
8 sprigs fresh dill
1 C. scallion greens
Salt to taste
1 Cup boiled potatoes per serving.
Crush egg yolks with scallion greens and salt.
Add cucumber, finely chopped egg whites, sour cream,
buttermilk, beets, and 1 cup of boiled but chilled water.
Mix well
Serve individually sprinkled with dill. Serve boiled potatoes on a separate plate and then place a small bite of potato in the soup to be eaten together with the cold soup.
Sandwiches (Sumuštiniai) promounced soo.moosh.TEEN.ay
These simple open face sandwiches are served frequently for a snack or even a lunch. Take some white and some dark rye bread about 3” in diameter (you can cut up larger pieces), butter them, and put a piece of mild white cheese or a piece of lunch meat on top (no tops on these sandwiches). Frequently they will be served with an assortment of additional items: a slice of cucumber, a tomato, an olive, or a piece of sweet red pepper. Variety is the key and simple creativity. Usually no more than two or three of the above items are put on the sandwiches.
A good Internet resource for recipes can be found here. A couple of our favorites are:
Cold Beet Soup (Šaltibaršciai) pronounced, shall.TEE.barshh.ay
2 beets, boiled, peeled and coarsely grated
2 cucumbers, finely cut
2 hard boiled eggs
6 tablespoons sour cream
4 C. buttermilk (or more precisely, kefir)
8 sprigs fresh dill
1 C. scallion greens
Salt to taste
1 Cup boiled potatoes per serving.
Crush egg yolks with scallion greens and salt.
Add cucumber, finely chopped egg whites, sour cream,
buttermilk, beets, and 1 cup of boiled but chilled water.
Mix well
Serve individually sprinkled with dill. Serve boiled potatoes on a separate plate and then place a small bite of potato in the soup to be eaten together with the cold soup.
Sandwiches (Sumuštiniai) promounced soo.moosh.TEEN.ay
These simple open face sandwiches are served frequently for a snack or even a lunch. Take some white and some dark rye bread about 3” in diameter (you can cut up larger pieces), butter them, and put a piece of mild white cheese or a piece of lunch meat on top (no tops on these sandwiches). Frequently they will be served with an assortment of additional items: a slice of cucumber, a tomato, an olive, or a piece of sweet red pepper. Variety is the key and simple creativity. Usually no more than two or three of the above items are put on the sandwiches.
