BEET SOUP
\nBurok\u0117li\u0173 sriuba, \u201cbar\u0161\u010diai\u201d<\/p>\n
2 quarts beef stock
\n3 cans drained (or 3-4 fresh boiled and peeled) beets, grated
\n1 large onion, chopped
\n1 celery stalk with leaves, chopped
\n1 carrot, grated
\n3 Tbsps. oil
\nSalt and pepper to taste In stock pot or Dutch oven, heat oil and saut\u00e9 onions, celery and carrots until tender. Add beef stock and grated beets. Simmer for \u00bd hr. Serve with a dollop of sour cream in each bowl.<\/p>\n
SAUERKRAUT\/CABBAGE SOUP
\nKop\u016bst\u0173 sriuba<\/p>\n
3 lbs. spare ribs
\n1 large onion
\n2 bay leaves
\n1 tsp. salt
\n5-6 peppercorns
\n3 qts. water
\n1 No. 2 can sauerkraut
\n\u00bd head small cabbage, shredded
\nBoil ribs in water with sliced onion, salt, bay leaves and pepper for 1 hour. Add rinsed kraut. Boil \u00bd hr. Add cabbage, boil \u00bd hr. longer. Ribs may be removed and served separately, or the meat cut into pieces and placed in the soup. Serve with rye bread or hot boiled potatoes.<\/p>\n
PICKLED CUCUMBER SOUP
\nAgurk\u0173 sriuba<\/p>\n
4 lbs. beef with bones
\n8 oz. soup greens
\n2 onions
\n12 peppercorns
\n2 bay leaves
\n6 small pickles
\nThis soup may be made with or without meat. The broth must be strong, contain various spices, and be clear; therefore, when the broth comes to a boil, simmer over a low heat in an uncovered pot. If it is made without meat, double the amount of soup greens. Put meat, soup greens and spices into a pot, cover with water and cook until meat is tender. Peel the pickles, remove seeds, slice, add a little broth and cook. Do not discard the peelings and seeds. Add a little broth to the peelings and seeds and cook separately. This liquid will be used to make the soup tart. When broth is cooked, strain and let stand to settle, then pour off carefully. Add enough of the pickle liquid to taste; add chopped pickle slices. Pour the soup into a tureen and sprinkle with chopped parsley.<\/p>\n
CAULIFLOWER SOUP
\nKalafior\u0173 sriuba<\/p>\n
1 medium cauliflower
\n1 Tbsp. butter
\n6 cups light soup stock (preferably chicken)
\n1 Tbsp. flour
\n2 to 3 egg yolks
\n\u00bd cup heavy or medium sweet cream (or sour cream)
\n6 fresh mushrooms, cut into strips and saut\u00e9ed in butter (optional)
\nSalt and pepper to taste
\nCroutons for garnish
\nCook cauliflower in salted boiling water until tender, about 20 to 30 min. Reserve 6 to 8 florets. Mash the rest, and combine with hot meat stock. To thicken, add the butter and the flour, stirring to a paste and diluting until smooth. Let simmer another few minutes. Beat egg yolks with cream. Add to soup, a little at a time, stirring constantly to avoid curdling. Season to taste with salt and pepper. Add the reserved florets, mushrooms if desired, and serve with croutons.<\/p>\n
MUSHROOM AND BARLEY SOUP
\nGryb\u0173 ir perlini\u0173 kruop\u0173 sriuba
\n\u00bd cup barley, to be cooked separately
\n6 cups beef stock
\n1\u00bd tsp. butter
\n2 to 3 medium potatoes, diced
\n1 carrot, diced
\n6 dried mushrooms (soaked in cold water for a couple of hours \/ to be reserved for soup and cut into strips)
\n\u00bd cup green beans, cut into pieces
\nSalt and pepper taste
\n1 Tbsp. chopped parsley
\nCook barley in separate pot, adding a little stock as necessary to separate grains. When done, add butter and stir well. Set aside. Cook potatoes, carrots, mushrooms and beans in stock until tender, adding salt and pepper to taste. Add barley to soup and bring back to a boil. Sprinkle with chopped parsley. Add a little sour cream if desired.<\/p>\n
VEGETABLE SOUP WITH MILK
\nBaltinta dar\u017eovi\u0173 sriuba<\/p>\n
2 lbs. potatoes
\n2 carrots
\n2 Tbsps. butter
\n2 cups flour
\n1 lb. fresh cabbage
\n1 egg
\n1 qt. milk
\nSalt to taste<\/p>\n
Cut peeled potatoes into 4-5 parts, grate carrots coarsely and cook together in a small amount of water. Cut cabbage into squares. According to taste, flour and egg may be made into a dough, which is then chopped into small pieces and added to the soup when the vegetables are cooked. Bring to a boil again so that the dumplings will cook. Add the butter and milk. The potato soup tastes better if it is not allowed to boil after milk is added.<\/p>\n","protected":false},"excerpt":{"rendered":"
BEET SOUP Burok\u0117li\u0173 sriuba, \u201cbar\u0161\u010diai\u201d 2 quarts beef stock 3 cans drained (or 3-4 fresh boiled and peeled) beets, grated 1 large onion, chopped 1 celery stalk with leaves, chopped 1 carrot, grated 3 Tbsps. oil Salt and pepper to taste In stock pot or Dutch oven, heat oil and saut\u00e9 onions, celery and carrots …<\/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-3323","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\/3323","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=3323"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3323\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3323"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}