The true way to eat cepelinai is to mix sourcream and bacon. It creates this nice sauce and you don't feel the grease from bacon as much. The pink beetroot soup has a base of kefir, not sourcream, by the way. Sourcream would be way too rich. :) And dumplings are popular, but not as popular as potato pancakes (bulviniai blynai) or Samogitian pancakes (žemaičių blynai). If I had to add something else to try, I would also add mushroom soup from a bread bowl (wonderful in autumn/winter), Džiugas cheese, an assorted platter of Lithuanian cured and smoked meats, kastinys (kinda similar to airy cream cheese with herbs) with potatoes, and - if you like fish - you can also try various herring preparations and smoked fish. Key tastes and ingredients in traditional Lithuanian cuisine are: sourcream, kefir, curd, mushrooms (especially porcini and chanterelle, but also other local mushrooms; champignons are not traditional), dill, scallions, thyme, mint, tarragon, corriander, parsley, caraway seeds, rye, honey, billberry, cranberry, red and black currants, raspberry, wild strawberry, sea buckthorn, cherry, buckwheat, various root veggies and of course looots of potatoes in all forms, meat and fish from rivers, lakes, and the Baltic sea.
I would LOVE to try that cold beet soup
It's a hit or miss for a lot of people! I wasn't a huge fan, but I also don't really like beets to begin with
nice
Thanks for watching!
The true way to eat cepelinai is to mix sourcream and bacon. It creates this nice sauce and you don't feel the grease from bacon as much. The pink beetroot soup has a base of kefir, not sourcream, by the way. Sourcream would be way too rich. :) And dumplings are popular, but not as popular as potato pancakes (bulviniai blynai) or Samogitian pancakes (žemaičių blynai). If I had to add something else to try, I would also add mushroom soup from a bread bowl (wonderful in autumn/winter), Džiugas cheese, an assorted platter of Lithuanian cured and smoked meats, kastinys (kinda similar to airy cream cheese with herbs) with potatoes, and - if you like fish - you can also try various herring preparations and smoked fish. Key tastes and ingredients in traditional Lithuanian cuisine are: sourcream, kefir, curd, mushrooms (especially porcini and chanterelle, but also other local mushrooms; champignons are not traditional), dill, scallions, thyme, mint, tarragon, corriander, parsley, caraway seeds, rye, honey, billberry, cranberry, red and black currants, raspberry, wild strawberry, sea buckthorn, cherry, buckwheat, various root veggies and of course looots of potatoes in all forms, meat and fish from rivers, lakes, and the Baltic sea.