Traditional K\u016b\u010dios dishes<\/p>\n
Although in previous years we have featured dishes you can make for your Christmas
\nEve supper table,\u00a0 we continue to get requests for more. By tradition Lithuanians abstain
\nfrom eating meat on this day, and the K\u016b\u010dios supper consists of twelve meatless dishes
\nthat usually include fish,\u00a0 vegetables, fruits, nuts, bakery goods and desserts.<\/p>\n
HERRING\u00a0 IN TOMATO SAUCE<\/strong> 2 whole herrings CRANBERRY PUDDING<\/strong> 2 cups cranberries FISH\u00a0 DUMPLINGS<\/strong> 2 lbs. fish (cod, pike, flounder, or other) MARINATED BEET RELISH<\/strong> 1 (16-ounce) can drained or 3-4 boiled peeled whole beets FISH\u00a0 FILLETS IN TOMATO SAUCE<\/strong> 6-8 fillets whitefish, sole or similar fish Traditional K\u016b\u010dios dishes Although in previous years we have featured dishes you can make for your Christmas Eve supper table,\u00a0 we continue to get requests for more. By tradition Lithuanians abstain from eating meat on this day, and the K\u016b\u010dios supper consists of twelve meatless dishes that usually include fish,\u00a0 vegetables, fruits, nuts, bakery goods …<\/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-2886","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\/2886","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=2886"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2886\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSilk\u0117s su pamidor\u0173 pada\u017eu<\/em><\/p>\n
\n2 onions, sliced lengthwise
\n1\/2 cup tomato paste
\n1\/4 cup oil
\n1 1\/2 tsps. white pepper
\n1 tsp. sugar
\n1\/4 cup white vinegar
\n1 Tbsp. hot water
\nPlace the herring in cold water in a glass bowl. Let stand in a cool place for 48 hours, changing the water every 12 hours. Clean and fillet, discarding skin and bones. Cut into small pieces. Place in a small glass serving dish. Combine the onions, tomato paste, oil, pepper, sugar, vinegar and water in a saucepan. Bring to a boil; reduce the heat. Simmer until the onions are tender. Cool completely. Pour over the herring pieces, mixing well. Chill, covered, in the refrigerator for 8 to\u00a0 10 hours. Yield: 6 to 8 servings.<\/p>\n
\nSpanguoli\u0173 kisielius<\/em><\/p>\n
\n5 cups water
\n1 cup sugar
\n2 Tbsps. potato starch
\n2 tsps. water
\nRinse the cranberries. Combine with 5\u00a0 cups water in a large saucepan. Bring to a boil. Cook for 7 minutes. Press through a sieve. Mix the sugar into the strained juice in a saucepan. Dissolve the potato starch in 2 teaspoons water. Stir into the juice. Bring to a boil. Cook for 3 minutes; cool. Serve in a glass serving dish to show off the bright color. Yield: 4 to 6 servings. Kompotas is a very popular dish in Lithuania, particularly during K\u016b\u010dios. To prepare, combine 10 cups of water, 1\u00a0 cup of sugar, and 2 pounds of assorted dried fruits in a large kettle. Simmer for 15 minutes. Add 1 chopped lemon, the grated peel of an orange, 3 whole cloves, and 1\u00a0 cinna\u00admon stick. Simmer for 5 minutes longer and remove from the heat. Stir in 1\/2 cup of fruit-flavored liqueur (optional). Let stand to cool slightly and serve warm or cold.<\/p>\n
\n\u017duvies kukuliai<\/em><\/p>\n
\n2 slices white bread, soaked in milk
\n3 onions, finely chopped
\n1\/2 cup milk
\n2 Tbsps. butter
\n2 eggs
\n1\/2 cup sour cream
\n6 Tbsps. bread crumbs
\nSalt, pepper, and marjoram to taste
\nOil for frying
\nClean fish, bone, filet, and grind. Fry onion in butter, add to ground fish. Soak bread in milk, squeeze dry and add to fish mixture. Make medium sized fish dumplings, roll in bread crumbs, and fry in hot oil until crisp and browned. The fish dump\u00ad lings can also be boiled, about 15 minutes in salted water. Hot fish dumplings are eaten with cooked potatoes and dill pickles. Fish dump\u00ad lings are also eaten cold. They are then served with horseradish mixed with sour cream or finely chopped dill pickles in sour cream.<\/p>\n
\nMarinuoti burok\u0117liai<\/em><\/p>\n
\n1 Tbsp. onion, minced
\n1\/4 cup prepared mustard
\n1\/4 cup sugar
\n1\/4 cup cider vinegar
\n1\/4 cup water
\n1 tsp. salt
\n1\/3tsp. fresh ground pepper
\nIn a large bowl, coarsely grate or slice beets; add remaining ingredients. Mix. Store in covered container at least overnight before serving.<\/p>\n
\n\u017duvis su pamidorais<\/em><\/p>\n
\n1 cup flour mixed with 1 Tbsp. seasoned salt
\n1 large onion, sliced
\n2 carrots, peeled and coarsely grated
\n1 stalk celery, coarsely grated
\n1\u00a0 (7-ounce) can tomato paste
\n2 cups tomato ketchup
\n1 tsp. sugar
\n2 Tbsps. oil
\nIn a large skillet, saute onions, celery and carrots until onions are tender. Add tomato paste, ketchup, and sugar. Set aside. In another skillet, heat oil and brown fish fillets, dredged in seasoned flour. Add sauce to fish and simmer for 3-5 minutes. May be served hot or cold. This is an indis\u00adpensable dish for K\u016b\u010dios.<\/p>\n","protected":false},"excerpt":{"rendered":"