Cepelinai:
Undoubtedly Lithuania’s national dish, Cepelinai are large dumplings named after their distinctive zeppelin shape. The dumplings are made from a mixture of raw and cooked potato dough filled with ground meat, curd, or mushrooms. They are usually served with a dollop of sour cream and a sprinkle of crispy pork rinds. This quintessential Lithuanian dish’s heartiness truly encapsulates the spirit of the country’s cuisine.
Kugelis:
Another tribute to Lithuania’s love for potatoes, Kugelis is a baked potato pudding. Grated potatoes, onions, eggs, and chunks of bacon are combined into a rich batter and baked until it develops a golden, crunchy crust with a soft, almost creamy interior. Kugelis is a comforting dish, a must-try for anyone seeking to understand Lithuanian culinary traditions.
Šaltibarščiai:
Offering a respite from Lithuania’s heartier dishes, Šaltibarščiai, or cold beetroot soup, is a summer favorite. This striking pink soup is a mix of beets, cucumbers, dill, green onions, hard-boiled eggs, and sour cream, all served chilled. It’s often accompanied by boiled potatoes on the side. Šaltibarščiai offers a refreshing, tangy balance to Lithuania’s typically rich fare.
Vėdarai:
Vėdarai, or Lithuanian sausage, is a testament to the country’s farming traditions. Unlike most other sausages, Vėdarai is made with a potato filling. The mixture is seasoned with marjoram and black pepper before being stuffed into a pig intestine casing and baked or boiled. This dish, sometimes also made with a blood and barley filling, is a savory treat that pays homage to Lithuania’s agricultural roots.
