{"id":3359,"date":"2013-07-15T17:13:02","date_gmt":"2013-07-15T23:13:02","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3359"},"modified":"2016-02-21T17:32:28","modified_gmt":"2016-02-21T23:32:28","slug":"cool-as-a-cucumber","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/cool-as-a-cucumber\/","title":{"rendered":"Cool as a cucumber"},"content":{"rendered":"

FRESH CUCUMBER SOUP<\/strong>
\n\u0160vie\u017ei\u0173 agurk\u0173 sriuba<\/em><\/p>\n

4 cups prepared broth or bouillon
\n2 to 3 medium cucumbers
\n1\/2 lb. smoked ham
\n1 medium onion, sliced
\n2 cloves
\n1\u00a0 Tbsp. flour
\n1\u00a0 Tbsp.\u00a0 butter
\n1 cup heavy or medium cream
\n2 egg yolks
\n1\/2 cup cooked barley
\nSalt and pepper
\nChopped fresh dill, for garnish Place broth in pot to heat. Peel half of the cucumbers, slice and cook in salted water till soft. Drain, rinse with cold water, and place into soup tureen. Clean and slice remaining cucumbers, place in a separate pot together with the ham, onion and cloves.\u00a0 Saute\u00a0 1\u00a0 tablespoon flour in butter. Add to broth and cook. When cucumbers and onions are soft, remove ham and cloves\u00a0 (cut ham into strips to return to soup later); force cucumbers and onions in broth through a sieve or food mill. Beat broth and cream with the egg yolks. Add cooked barley and strips of ham. Add salt and pepper to taste. Heat the soup, but do not boil, and add to soup tureen. Sprinkle with fresh dill before serving. Makes 5 servings.<\/p>\n

STUFFED CUCUMBERS<\/strong>
\nKim\u0161ti\u00a0 agurkai<\/em>
\n6 to 8 cucumbers (medium sized,
\nall of even size)
\nThin bacon strips to cover
\n1 cup strong bouillon
\n1\/2 tsp. Maggi or similar extract
\n3 oz. Madeira or sherry
\nFor stuffing
\n1h medium onion, grated
\n1 1\/2 tsps. butter
\n1\/2 lb. ground veal, raw or leftover roast, or 1\/2 lb. raw boned ham
\n1 stale white roll, moistened in milk and mashed (or bread crumbs)
\n1 egg, lightly beaten
\nSalt and pepper<\/p>\n

Peel cucumbers and cut in half lengthwise and scoop out seeds. Blanch in boiling\u00a0 salted\u00a0 water.\u00a0 To\u00a0 make\u00a0 stuffing, brown onion lightly in butter. Combine all of the remaining stuffing ingredients, mix thoroughly and fill cucumber halves. Arrange tightly in a deep sauce pan, cover with bacon strips and add bouillon. Simmer, tightly covered, until transparent and completely done, about 30 minutes. Brown flour in a dry skillet, taking care not to burn. Dilute with a little of the sauce, add Maggi extract and Madeira, and pour over cucumbers. Allow to boil up. Makes 4-5 servings.<\/p>\n

CUCUMBERS WITH SOUR CREAM<\/strong>
\nAgurkai su grietine<\/em>
\n2 medium young cucumbers
\n1 small onion,\u00a0 chopped
\n2 green onions,\u00a0 chopped
\n2 Tbsps.\u00a0 vinegar
\n1\u00a0 Tbsp. sugar
\n1\/2 cup or more of sour cream
\n1 tsp. dill weed, chopped
\nSalt and pepper to taste<\/p>\n

Wash and dry cucumbers and cut into slices (older cucumbers should be peeled). Put into a dish and combine all ingredients. Cover and refrigerate before serving. Oil may be used instead of sour cream.<\/p>\n

DAD’S FRESH\u00a0 DILL PICKLES<\/strong>
\n\u0160vie\u017eiai\u00a0 rauginti agurkai<\/em>
\n3 lbs. small cucumbers
\n8 cups water
\n1\/2 cup coarse salt
\n3-4 bunches of fresh dill (best with stems and seeds intact)
\nSeveral very large preserving jars
\nClean and wash canning jars thoroughly. Wash cucumbers and trim tips. Fill the jars with cucumbers, alternating them with large sprigs of dill, cut roughly into 4-inch lengths. Boil 8 cups of water with the salt. Pour boiling water over cucumbers and dill in jars. Let cool; refriger\u00ad ate. Depending on the size of the cucumbers, they will be ready to eat in a day. (Note: This recipe courtesy of Treasures of Lithuanian Cooking by Virginia Mik\u0117nas and Ramun\u0117 Jonaitis.)<\/p>\n

DILL\u00a0 PICKLES<\/strong>
\nRauginti\u00a0 agurkai<\/em>
\n5 lbs. small cucumbers
\nFresh dill stalks
\n5-6 qts. boiling water
\n1\/2 cup salt
\n1\/2 cup water
\n5 peppercorns
\n1 clove garlic –\u00a0 optional
\n1\/4 onion
\n5-6 whole allspice
\nScrub and wash cucumbers. Cut off both ends of each cuke. Soak cucumbers in ice water at least an hour. Tie spices, onion and garlic in a clean cloth, place in water,\u00a0 salt, and vinegar,\u00a0 and bring to a boil.\u00a0 Rinse dill.\u00a0 In a clean crock, place the cucumbers and dill in alternating layers. Pour the boiling water and vinegar over them, making sure that the water more than covers the cucumbers. Put the spice bag in crock. Place a plate with a weight on it on top of cucumbers to keep them under brine. Cover crock with cloth. Place in warm spot. Ready to eat in 3-4 days. Chill pickles before serving. If preferred, spices may be omitted.<\/p>\n

EDITOR’S\u00a0 PICKLE<\/strong>
\nRedaktoriaus\u00a0 rauginti\u00a0 agurkai<\/em>
\nDon\u2019t want to go through all that work? Then try our editor\u2019s recipe: Buy a large jar of Clausens Kosher Pickles. Eat the pickles, but save the liquid. Get 4-5\u00a0 small pickling cucumbers. Wash them, trim the ends and cut them lengthwise into 5-6 sections. Place them into the jar with the liquid.\u00a0 Refrigerate for about a week, and try them. Delicious!<\/p>\n","protected":false},"excerpt":{"rendered":"

FRESH CUCUMBER SOUP \u0160vie\u017ei\u0173 agurk\u0173 sriuba 4 cups prepared broth or bouillon 2 to 3 medium cucumbers 1\/2 lb. smoked ham 1 medium onion, sliced 2 cloves 1\u00a0 Tbsp. flour 1\u00a0 Tbsp.\u00a0 butter 1 cup heavy or medium cream 2 egg yolks 1\/2 cup cooked barley Salt and pepper Chopped fresh dill, for garnish Place …<\/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-3359","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\/3359","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=3359"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3359\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}