The beautiful country of Lithuania has had a long and interesting history, which is also evident in its cuisine, as it has been influenced by those of Poland, Germany, and Hungary, among others. The country’s cold climate and its fertile ground mean that it is rich in root vegetables, such as carrots, potatoes, and beetroots; while berries and mushrooms also grow abundantly. Lithuania also has a big production of meat and dairy products. Most Lithuanian dishes are rich and heartwarming, and well worth a try.
The Lithuanian Dishes To Try At Least Once
If we had to describe Lithuanian cuisine in one sentence, we’d probably call it “food for the soul”. Made with natural ingredients that aim to keep you warm from the inside, it is delicious with its rich flavors and aromas. These are the Lithuanian dishes anyone should try at least once.
Cepelinai (Zeppelins)
There was no other way we’d start but with Lithuania’s national dish: Cepelinai. The dish was originally called didzkukuliai, but it was aptly changed to cepelinai in the 20th century thanks to its shape that resembles a zeppelin airship. Cepelinai are big dumplings whose shell is made with a potato mix and the filling with pork meat. They are doused in a delicious sauce made of sour cream and bacon.
Kibinai (hand pies)
The Lithuanian equivalent to Cornish pasties, these flaky hand-made pasties are the national dish of an ethnic minority that lives in Lithuania, the Karaite. The delicious pastries are usually filled with onion and mutton meat, but they can be found in different variations containing cheese, vegetables or even berry jam.
Saltibarsciai (cold borscht)
One of the most famous dishes in Eastern Europe, the borscht is a soup made with a variety of vegetables, such as carrots, onions, and potatoes. In Lithuania, the basic ingredient of cold borscht (or Saltibarsciai) is the beetroot. It is served as the weather starts to get hotter, and it is accompanied by sour cream, boiled eggs, and potatoes.
Raguolis / Sakotis
Lithuanians also have a sweet tooth. When it comes to special occasions, they go above and beyond to prepare a special cake that looks like a tree – hence the name Raguolis, which means ‘spiked’ and Sakotis, which means ‘branched’. To make the cake take its final shape, bakers put a hollow cake on a spit and close to a heat source, pouring successive layers of batter as it turns. This is how the ‘spikes’ or ‘branches’ are formed. When ready, the cake is cut and served as is, or together with cream and fruit, such as berries.
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