Lithuanian cuisine

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The Lithuanian cuisine is the culinary in Lithuania and Lithuanians spread entirety traditions. Although somewhat similar to the dishes of the surrounding countries ( Latvia , Poland , Russia , Belarus ) because of historical events and connections , Lithuanian cuisine retained its own character. Therefore, one speaks of Lithuanian cuisine as an autonomous culinary tradition.

Lithuanian cuisine can be divided into two different traditions that have little in common with each other: the old Lithuanian cuisine (15th – 18th centuries) and the new Lithuanian cuisine (19th – 20th centuries)

Influences on Lithuanian cuisine

The dishes and products of ancient Lithuanian cuisine were different from those of other Baltic cuisines. Local traditions played an important role, as did those from Russia and Poland. The dishes from the eastern countries came to Lithuania during the association with the golden horde . Under these circumstances, for example, Armenians came into the country who brought such Lithuanian dishes as balandėliai (pigeon = cabbage roll ), koldūnai (dumplings with meat filling = pelmeni ), virtiniai (a type of ravioli =  vareniki ), fish stews with vegetables and much more.

In the period from the 16th to the 18th centuries, Lithuanian cuisine merged with Polish . The result was a rich Polish-Lithuanian cuisine , which spread across large parts of Europe. Food like honey or game were common during this period. Lithuania was the only European country where people e.g. B. could pay their tribute with honey . The elite of that time ate such specialties as fried swans and smoked bear backs . The desserts from Poland-Lithuania were also very lavish: for example the Lithuanian tree cake Šakotis , Žagarėliai ( Raderkuchen ) and Skruzdėlynas . At that time these sweets were known all over Europe. In the 19th century, dishes of the old Lithuanian cuisine completely disappeared in Lithuania. In contrast, they were for the most part firmly anchored in Polish cuisine. In Lithuania you can only find fragments of the old Lithuanian cuisine today.

The new Lithuanian cuisine remained simple until the 19th century with the most essential products and dishes. Nevertheless, it was related to the old Lithuanian cuisine, from which it took over the old smoking techniques, for example. The smoking tradition was further developed, different types of wood were used. This is how slow smoking was invented. In this way, various smoked dishes such as sausage , salo , ham , smoked fish etc. were formed. The new Lithuanian cuisine specialized in snacks , which was extremely practical for Lithuanian farmers, as they hardly had time to prepare them. Another characteristic of the new Lithuanian cuisine was the introduction of the potato in the 18th century, when the tuber became more and more popular in German cuisine .

Products

The Lithuanian products do not differ from the products of other Eastern European countries. Many types of bread and porridge, and since the 18th century also potatoes, are the main sources of carbohydrates in Lithuania. Meat ( pork , beef , game ) and dairy products ( kefir , sour cream , quark , cheese ) provide proteins . Traditionally, only pike is prepared among the edible fish in Lithuania .

In the Lithuanian farmhouse kitchen were among the vegetables and - fruit varieties cabbage , carrots , beets , apples and pears spread. Wild plants such as wild berries , wild fruits, mushrooms and herbs have played a major role in Lithuanian cuisine for centuries . Caraway seeds , marjoram , parsley and dill are widely used as spices in Lithuanian cuisine . Honey has long been used as a sweetener .

dishes

The cold dishes are very popular and abundant in Lithuania, as in the other two Baltic states. These are mainly different types of cheese , sour milk products , smoked meat and fish, aspic and roulade . Lithuanian cuisine also has many hot dishes. Even in the old Lithuanian cuisine were Stopfgeflügel and Zrazy especially popular in aristocratic circles. Meat dishes with grits were common in the farmer's kitchen . Today they have become quite rare in Lithuanian cuisine. . Since the 19th century potato dishes are on everyone's lips: Cepelinai , Vedarai (pig intestine with potato filling), potato pancakes , Žemaičių blynai , whole boiled potato with cottage cheese and dill. These dishes are also known in other countries such as Poland, Ukraine and Belarus.

Dough dishes are well represented in Lithuanian cuisine. The majority of these dough dishes came in the 14./15. Century by the Mongols and are very popular to this day. These include Blynai ( pancakes ), Koldūnai , Virtiniai , Šaltanosiai , Skryliai .

The typical Lithuanian desserts came from aristocratic circles ( Šakotis , Žagarėlis ). However, there are also sweets that came from the west in the 20th century and spread throughout Lithuania.

In ancient Lithuania, farmers drank milk , mead and beer that came to Lithuania from German cuisine. Strong alcoholic beverages were enjoyed in aristocratic circles.

See also

literature

  • William W. Pochljobkin : National Kitchens. The culinary art of the Soviet peoples. Mir / Verlag der Frau, Moscow / Leipzig 1984.
  • Lietuvių kulinarijos paveldas ( Lithuanian culinary heritage ), authors: Birutė Imbrasienė, Eglė Gražienė; published: “Baltų lankų”, Vilnius 2008. - 192 pp. illustrated ISBN 978-9955-23-140-0
  • William W. Pochljobkin: National Kitchens. The culinary art of the Soviet peoples. Moscow, Leipzig 1988, ISBN 3-7304-0053-3
  • Wladimir Kaminer: Kitchen totalitarian. The cookbook of socialism. ISBN 3-442-54610-9