LET’S COOK LITHUANIAN
\nwith Dana Sili\u016bnas.<\/p>\n
HOT SUMMER, COOL SOUPS<\/strong><\/p>\n COLD BEET SOUP<\/strong> 4 cups ice-cold water In a large bowl, whisk together water, buttermilk and sour cream. Add beets, cucum ber and eggs to milk mixture. Season to taste; add dill. Best if chilled before serving.<\/p>\n Note: This favorite Lithuanian summer soup is the ultimate in refreshment on hot days. Must be served with warm boiled potatoes! Topped with the sinful but ever-delicious Lithuanian garnish of diced bacon sauteed with chopped onion, this soup is a complete meal (although your grandmother would not agree).<\/p>\n CHERRY SOUP WITH DUMPLINGS<\/strong> 3 (16-ounce) cans pitted red tart cherries, drained In stock pot, combine cherries with remaining ingredients. Bring to a boil, then simmer for 15 minutes. While sim m ering, slowly add dum pling dough, one teaspoon at a time. Let the soup simmer 10 more minutes. Serve cold or hot with a dollop of sour cream if desired.<\/p>\n Dumpling dough Combine above ingredients to make a sticky dough. Drop teaspoons of dough into simmering fruit soup to form dumplings.<\/p>\n Note: This soup may be made with various fruits such as apples, prunes, plums or blueberries.<\/p>\n The above two recipes are from the book Treasures of Lithuanian Cooking published by the Resurrection Parish Catholic Women\u2019s League of Toronto, Canada.<\/p>\n COOL CUCUMBER SOUP<\/strong> 2 Tbsps. olive oil Place the oil in a large, heavy pot over medium-low heat. Add the onion and cook for 5 to 7 minutes or until wilted. Add the unpeeled cucumbers and cook, stirring, for 5 minutes longer. Tie the dill stems together with Note: Hothouse cucumbers\u2014the long, thin variety\u2014are preferred. They are seedless and the flavor is more intense.<\/p>\n POTATO AND LEEK SOUP<\/strong> 5 cups chicken broth LET’S COOK LITHUANIAN with Dana Sili\u016bnas. HOT SUMMER, COOL SOUPS COLD BEET SOUP \u0160altibar\u0161ciai 4 cups ice-cold water 2 cups buttermilk 2 cups canned, diced or 3-4 fresh beets, boiled and peeled 2 small cucumbers, peeled and diced 2 had-boiled eggs, diced 1\/2 cup sour cream Salt and pepper to taste 3 Tbsps. fresh dill …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-2535","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2535","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=2535"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2535\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2535"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2535"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2535"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n\u0160altibar\u0161ciai<\/p>\n
\n2 cups buttermilk
\n2 cups canned, diced or 3-4 fresh beets, boiled and peeled
\n2 small cucumbers, peeled and diced
\n2 had-boiled eggs, diced
\n1\/2 cup sour cream
\nSalt and pepper to taste
\n3 Tbsps. fresh dill
\nPinch sugar<\/p>\n
\nVy\u0161niu sriuba su leistinukais (kleckuciais)<\/p>\n
\n1\/2 cup sugar
\n1 quart water
\n1\/2 tsp. cinnamon
\n1\/4 tsp. cloves
\n1\/4 tsp. lemon rind<\/p>\n
\n3-4 Tbsps. flour
\n2 Tbsps. water
\n1 egg, well-beaten
\nPinch o f salt<\/p>\n
\n\u0160alta agurku sriuba<\/p>\n
\n1 medium-sized onion, coarsely chopped
\n3 hothouse cucumbers (unpeeled), coarsely chopped
\n1 bunch fresh dill, ferns chopped, stems reserved
\n6 cups vegetable broth or defatted chicken broth
\n1\/2 cup heavy cream
\n1 cup finely diced (peeled) hothouse cucumber<\/p>\n
\nkitchen string and add to the pot along with the broth. Bring to a boil, reduce heat to medium and simmer, partially covered, for 15 minutes or until cucumbers are tender. Stir in 1\/4 cup of the chopped dill and cool the soup to room temperature. Remove dill stems; discard. Puree the soup in a food processor or blender until completely smooth. Remove the soup to a bowl and stir in the cream, 2 tablespoons of the chopped dill and the finely diced cucumber. Chill the soup for at least 4 hours. Garnish the soup with any remaining chopped dill.<\/p>\n
\nBulviu ir svogunu sriuba<\/p>\n
\n4 medium-size all-purpose (not baking) potatoes, peeled and cut into 1-inch cubes
\n2 medium-size yellow onions, chopped
\n6 leeks (white part only), cut into 1\/2-inch slices, washed and chopped OR 1 more medium size yellow onion, chopped
\n1 cup milk OR half-and-half OR 1\/2 cup heavy cream
\n1 tsp. oregano, dried OR fresh salt and pepper
\nGarnish: 2 Tbsps. fresh parsley, chopped
\nBring the chicken broth to a boil. Add the potatoes, onions, and leeks, if using. Cover and simmer for 20 minutes. Puree the soup in batches, in a blender or with a blender tool right in the pot. Once all the soup is blended, add the milk (or half-and-half or cream) and oregano. Reheat on low, uncovered, so the milk does not boil. Season with salt and pepper and garnish with parsley before serving. Serve hot or cold.<\/p>\n","protected":false},"excerpt":{"rendered":"