{"id":3365,"date":"2014-01-15T19:29:53","date_gmt":"2014-01-16T01:29:53","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3365"},"modified":"2016-02-21T19:40:29","modified_gmt":"2016-02-22T01:40:29","slug":"hot-soups-for-chilly-winter-days","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/hot-soups-for-chilly-winter-days\/","title":{"rendered":"Hot soups for chilly winter days"},"content":{"rendered":"

SAUERK RAUT\u00a0 SOUP<\/strong>
\nRaugint\u0173\u00a0 kop\u016bst\u0173\u00a0 sriuba<\/em><\/p>\n

1 lb. sauerkraut,\u00a0 drained
\n1 lb. meat, pork or beef
\n1 onion,\u00a0 quartered
\n1 carrot, grated
\n4 peppercorns
\n2 bay leaves
\nSalt to taste
\nCut meat into medium pieces,\u00a0 cover with cold water and bring to a boil, remove scum. Add sauerkraut and onion. Cook for about\u00a0 1\u00a0 hour,\u00a0 then add peppercorns, bay leaves, carrot and salt. Cook until carrots are soft, about 15 minutes. The soup is eaten with boiled potatoes, cooked in their jackets, or with black rye bread.<\/p>\n

PICKLED\u00a0 BEET\u00a0 SOUP<\/strong>
\nRaugint\u0173\u00a0 burok\u0117li\u0173\u00a0 sriuba\u00a0 (batvyniai)<\/em><\/p>\n

1 lb. smoked ham with bone
\n4 large (or 5-6 small) pickled beets, coarsely grated
\n1 onion,\u00a0 chopped
\n6 peppercorns
\n4 bay leaves
\n3 potatoes, peeled and cubed
\n6 Tbsps. sour cream
\nSalt to taste
\nCut ham\u00a0 into\u00a0 medium pieces,\u00a0 cover with cold water and bring to a boil. Remove\u00a0 scum\u00a0 and\u00a0 continue\u00a0 cooking\u00a0 for about\u00a0 1\u00a0 hour.\u00a0 When meat is\u00a0 soft,\u00a0 add beets,\u00a0 potatoes,\u00a0 onion\u00a0 and\u00a0 seasoning. Cook for another 20 minutes, until potatoes are soft. Whiten with sour cream just before serving, adjust salt, stir well. Serve hot potatoes or black rye bread with this soup.<\/p>\n

MUSHROOM SOUP WITH BACON BITS<\/strong>
\nGryb\u0173\u00a0 sriuba\u00a0 su\u00a0 la\u0161iniukais\u00a0 (grybien\u0117)<\/em><\/p>\n

3 cup bacon, finely chopped
\n4 cups fresh mushrooms,\u00a0 cut into medium pieces
\n5 potatoes, peeled and diced
\n1 onion, finely cut
\n2 carrots, sliced thin
\n2 garlic cloves
\n3 cup sour cream
\n5 sprigs fresh dill,\u00a0 chopped
\n5 peppercorns
\n3 bay leaves
\nSalt to taste<\/p>\n

Fry bacon and onion. Place all ingredients, except sour cream, in a soup pot, cover with water and cook on medium heat until potatoes and carrots are soft, for\u00a0 about\u00a0 30\u00a0 minutes.\u00a0 When\u00a0 soup\u00a0 is done,\u00a0 add\u00a0 sour\u00a0 cream\u00a0 and\u00a0 bring\u00a0 to\u00a0 a gentle boil. Black rye bread goes well with this soup.<\/p>\n

BREAD SOUP<\/strong>
\nDuonos\u00a0 sriuba<\/em>
\n9 oz.\u00a0 (about 5-6 slices) black rye bread,\u00a0 cubed
\n3 potatoes, peeled and cubed
\n5 Tbsps.\u00a0 butter
\n1 onion,\u00a0 chopped
\n6 Tbsps.\u00a0 sour cream
\nSalt to taste
\n4 cups water
\nCook potatoes\u00a0 in\u00a0 salted water\u00a0 until soft, about\u00a0 15-20 minutes,\u00a0 mash potatoes. Fry onion and bread cubes in hot butter, add to mashed potato and water mixture, mix gently and whiten with sour cream. Please note: These\u00a0 days\u00a0 black\u00a0 rye bread,\u00a0 whether\u00a0 Lithuanian,\u00a0 Russian, Ukrainian or other, is available at many ethnic grocery stores and delis.<\/p>\n

POTATO SOUP WITH DRIED MUSHROOMS<\/strong>
\nBulvi\u0173\u00a0 sriuba\u00a0 su\u00a0 d\u017eiovintais\u00a0 grybais<\/em><\/p>\n

6 potatoes, peeled and cubed
\n1\u00a0 Tbsp. pearled barley
\n5 dried boletus mushrooms
\n4 Tbsps.\u00a0 butter
\n6 Tbsps. sour cream
\n3 bay leaves
\nSalt to taste<\/p>\n

Soak mushrooms and barley in separate\u00a0 containers,\u00a0 about 2-3\u00a0 hours.\u00a0 Slice soaked\u00a0 mushrooms,\u00a0 cover with 6\u00a0 cups water, bring to a boil. Add soaked barley and cook for 20 minutes. Add cubed potatoes,\u00a0 bay leaves,\u00a0 butter\u00a0 and pinch of salt. Cook until potatoes are soft. Serve hot with black rye bread.<\/p>\n

POTATO\u00a0 DUMPLING\u00a0 SOUP<\/strong>
\nBulvi\u0173\u00a0 kukuliuk\u0173\u00a0 sriuba<\/em><\/p>\n

2 lb. raw potatoes, peeled and grated
\n3 cooked potatoes,\u00a0 riced
\n8 cups milk
\n8 cups water
\nSalt to taste<\/p>\n

Place grated potatoes into a linen cloth and squeeze out all liquid into a bowl. Let potato liquid rest until starch has settled. Pour off liquid and mix grated raw potatoes with the starch, add riced cooked potatoes, a pinch of salt, and kneed until a dough-like mass is formed. Form little round dumplings, drop dumplings into boiling, salted water, cook for about 15-20\u00a0 minutes.\u00a0 When\u00a0 dumplings\u00a0 are done, add milk and bring to a gentle boil.<\/p>\n

MUSHROOM-LEEK SOUP<\/strong>
\nGryb\u0173\u00a0 sriuba\u00a0 su\u00a0 porais<\/em><\/p>\n

1 bunch leeks, sliced
\n1\/2 lb. fresh mushrooms, sliced
\n2 Tbsps.\u00a0 butter or oil
\n1\/4 cup flour
\n1 tsp. salt
\nPepper to taste
\nPinch cayenne
\n1 cup chicken broth
\n3 cups milk
\n1\u00a0 Tbsp. sherry
\nChopped parsley<\/p>\n

Saute sliced leeks and mushrooms in butter or oil\u00a0 for\u00a0 10\u00a0 minutes.\u00a0 Blend in flour, salt and cayenne. Stir in broth and milk. Add sherry and pepper.\u00a0 Simmer for 10 minutes. Serve with chopped parsley sprinkled on top.<\/p>\n","protected":false},"excerpt":{"rendered":"

SAUERK RAUT\u00a0 SOUP Raugint\u0173\u00a0 kop\u016bst\u0173\u00a0 sriuba 1 lb. sauerkraut,\u00a0 drained 1 lb. meat, pork or beef 1 onion,\u00a0 quartered 1 carrot, grated 4 peppercorns 2 bay leaves Salt to taste Cut meat into medium pieces,\u00a0 cover with cold water and bring to a boil, remove scum. Add sauerkraut and onion. Cook for about\u00a0 1\u00a0 hour,\u00a0 …<\/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-3365","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\/3365","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=3365"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3365\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3365"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3365"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3365"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}