Super Soups to Warm You Up: Barley Soup With Mushrooms Perlinių Kruopų Sriuba su Grybais, Potato Soup Bulvinė Sriuba, Sauerkraut Soup Raugintų Kopūstų Sriuba, Pea & Smoked Sausage Soup Džiovintų Žirnių Sriuba su Rūkyta Dešra, Cream of Potato Soup Pertrintų Bulvių Sriuba

with Dana Siliūnas.

Super soups to warm you up!

Perliniu kruopu sriuba su grybais

2 lbs. beef and poultry with bones
1 cup barley
1/2 lb. soup greens
2 eggs
1 cup sour cream
4-5 dried mushrooms
Pepper, bay leaf

Put meat, greens, spices and wellwashed mushrooms into a pot and cover with about 16 cups of water. Cook the broth. Cook barley separately with a little water. Strain the broth, cut mushrooms into julienne strips and add to broth. Add cooked barley, heat. Stir in cream beaten with egg yolks. This soup may be made with 01* without meat. (If cooked without meat, double the amount of soup greens).

Note: The best method of cooking barley: wash the barley and place into the top of a double boiler. Add boiling water or milk. Add a little butter to keep the barley separate. Put water into the bottom of double boiler and cook. Using the double-boiler method, the barley does not need stirring and will not stick to the bottom of the pot.

Pertrintu bulviu sriuba

3 lbs. meat with bones
2 lbs. potatoes
3 carrots
1 onion
1 Tbsp. flour
2 Tbsp. butter
2 egg yolks
1 cup cream
Salt, some leeks, celery, parsley

This soup may be made with or without meat. The cream is also optional. If meat is used, put meat, soup greens, peeled and cut up potatoes and spices into cold water and cook until meat is tender. Remove cooked meat. Strain the soup and force all the vegetables through a strainer. Saute flour in butter, mix in some broth, and pour into the soup. Beat yolks with a dash of salt, mix with the cream and pour into the soup. Potato balls shaped with a special small round knife, may also be added to this soup. They should be cooked separately in salted water being careful not to let them crumble. Seive with croutons: slice day-old bread and cut into small cubes. Saute in butter. When serving soup, the croutons are seived in a separate dish.

Raugintu kopustu sriuba

3 lbs. spare ribs
1 large onion
2 bay leaves
1 tsp. salt
5-6 peppercorns
3 qts. water
1 No. 2 can sauerkraut
1/2 head small cabbage, shredded
Boil ribs in water with sliced onion, salt, bay leaves and peppers for 1 hr. Add rinsed kraut. Boil Vi hr. Add cabbage, boil 15 mins. longer. Ribs may be removed and seived separately, or the meat cut into pieces and placed in the soup. Seive with rye bread or hot boiled potatoes.

Bulvine sriuba

1/4 cup butter or margarine
1 1/2 cups diced onion
4 cups diced potatoes
2 carrots, coarsely grated
2 cups water
1 tsp. salt
1/2 tsp. pepper
1 tsp. dried dillweed
3 cups milk
2 Tbsp. chopped fresh parsley

In a large saucepan, melt the butter. Saute the onions until golden. Add the potatoes, carrots, water, salt, pepper and dillweed. Bring to boil, reduce heat to low and simmer until potatoes are tender, about 25 to 30 mins. Boil longer if you want potatoes creamy. Stir in milk and parsley and heat until hot. If you want a thicker soup, stir in some instant potato flakes or buds during the last few minutes of cooking. Selves 8 to 10.

Džiovintu žirniu sriuba su rukyta dešra

1 lb. split peas
1 1/2 lbs. smoked sausage cut into chunks
3/4 cup carrot, cut in sm all bits
1 onion, minced
1 stalk celery, diced
6-8 cups water
Salt & pepper to taste

Rinse peas. In large saucepan bring water with peas to boil for about 30 mins. Skim off froth as it appears. Add remaining ingredients and continue to simmer until vegetables are cooked and soup is thickened (Approx. 1 to IV2 hrs.) Add salt and pepper to taste. Seive with dark Lithuanian rye bread.