Lithuanian cuisine

Lithuanian cuisinefeatures products suited to the cool and moist northern climate ofLithuania:barley,potatoes,rye,beets,greens,berries, andmushroomsare locally grown, and dairy products are one of its specialties. Various ways ofpicklingwere used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices withEastern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northeastern European countries.
Longlasting agricultural and foraging traditions along with a variety of influences during the country's history formed Lithuanian cuisine.
German traditions have had an influence on Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (kugelisorkugel) and intestines stuffed with mashed potato (vėdarai), as well as the baroque tree cake known asŠakotis. Lithuanian noblemen usually hired French chefs;French cuisineinfluence came to Lithuania in this way.The most exotic influence is Eastern (Karaite) cuisine, and the dishkibinaiwhich became popular in Lithuania. Lithuanians and other nations that lived inGrand Duchy of Lithuaniaalso share some dishes and beverages. Lithuanian cuisine also influenced Russian andPolish cuisines.
The earliest mentions of food and agriculture of the Baltic people (Aestii) and related customs comes fromTacituscirca 98 AD: "they cultivate grain and other crops with a perseverance unusual among the indolent Germans."
The 9th-century travelerWulfstanattested usage of mead among West Balts: "There is a great deal of honey and fishing. The king and the most powerful men drink mare's milk, the poor men and the slaves drink mead. ... There is no ale brewed among the Este but there is plenty of mead."
In the 14th century, Lithuania almost all today knowncerealsandlegumewere grown, but rye was the most popular, since it was easier to grow in the Northern European climate and the crop was more predictable. In the hillfort ofMaišiagalain the layer of 13–14th century about 20 sorts of various cereals and legumes were found – winter and summer rye, wheat, barley, oat,millet, buckwheat, lentil,vetches, peas, broad beans.
In the Middle Ages, hunting was the main way to provide oneself with meat. It is known thatVytautasThe Great before theBattle of Žalgirisorganized a big hunting in theBaltvyžis forestand prepared barrels of salt-cured meat for the army. Game was also a staple of noblemen:wisents,aurochs, and deer were hunted. Lithuania had long-lasting wars (about 200 years) with Teutonic Order. It also kept diplomatic relationships with it, during which various presents were exchanged - it is known what Teutonic Order sent a rare wine toAnna, Grand Duchess of Lithuania, wife ofVytautas the Great, in 1416. At this time Lithuanian nobleman already imported saffron, cinnamon, rice, pepper, raisins for their needs.TheCongress of Lutsk, hosted by Vytautas the Great, was another example of medieval Lithuanian cuisine. Chronicles report that seven hundred barrels of honey, wine, 700 oxen, 1,400 sheep, hundreds of elk, wild boar, and other dishes were consumed daily.
Traditional Lithuanian hunting and landscape, still existing conflicts between paganism and Christianity was described byNicolaus Hussovianusin his Latin poemCarmen de statura, feritate ac venatione bisontis(A Song about the Appearance, Savagery and Hunting of the Bison, 1523).
Many culinary innovations came from Italy withBona Sforza,Grand Duchess consort of Lithuania. Bona Sforza introduced the fork and traditional Italian food – olives, olive oil; made wine and wheat flour more popular. Parsnips, cauliflowers, spinach, and even artichokes were introduced and grown. It is assumed thatPalace of the Grand Dukes of Lithuaniahad their ownkitchen garden.
Daughter of Bona Sforza,Catherine Jagiellonafter marryingJohn III of Swedenintroduced the fork and other cultural habits to Sweden.Son of Bona SforzaSigismund II Augustushad an Italian chef Sigismondo Fanelli, living in Vilnius, Palace of the Grand Dukes of Lithuania.
The court account books ofAlexander Jagiellonmention court officials also associated with the kitchen: the titles Master of the Kitchen was the magnate Petras Aleknaitis, while the actual functions of the kitchen-master were carried by kitchen senior Raclovas, other Kitchen Master is also mentioned – Mikalojus Jundilaitis and the Carver Butrimas Jokūbaitis Nemiraitis. In the 16th century, a water pipe was built from Vingriai springs straight to the kitchen ofPalace of the Grand Dukes of Lithuaniain Vilnius.
In the sale contract made in 1623 byElisabeth Sophie von Brandenburg, wife ofJonušas RadvilaandJonušas Kiška, she sold a garden in Vilnius. The text of the treaty has very detailed mentionings of the garden plants such as grafted apple trees, pears,plums(prunus domestica), cherries,wild cherries,vitis,hawthorns,dog roses. A garden for Italian vegetables (as they called back then) is also very detailed. That is potatoes,artichokes,asparagus,lamb's lettuce,rucola,garden cress, spinach, melons, beets,rushes,French parsley, Italian onions, lettuce, chicory. And spices and decorative shrubs: anise, peppermints,estragon, dill,true indigoand junipers. Woodenorangerieis also mentioned which was used to growfig-treesandcommon walnuts.In XVI rulers and nobleman of Lithuania consumed grapes, oranges, melons, raspberries, strawberries, cherries, and plums, imported ginger, cinnamon, almonds and pepper.
The growing of potatoes in Lithuania is known from the 17th century, but it became more widespread only in the 18th century.
Archeological finds at the place of thePalace of the Grand Dukes of Lithuaniarevealed a lot of information about the food eaten, cutlery and serving of the rulers of Lithuania.
First explorer of the Lithuanian flora, botanistJurgis Pabrėžadescribed spicery growing in Lithuania.
In 18th-century and 19th-century recipesà la Lithuanienneappeared in the French culinary books. The romantic image of Lithuania was associated with lush forests and game – no wonder the recipesà la Lithuaniennewere mostly dishes prepared from moose, bear, orgrey partridge.La Cuisine classiquebyUrbain DuboisandÉmile Bernard, published in 1856 contained Lithuanian recipes of goose soup and sauce. A culinary book by Alphonse PetitLa gastronomie en Russie, published in 1900 included eight Lithuanian recipes.
In the twentieth century ininterwar Lithuania, many girls attendedAmatų mokykla(The Trade School), where young women were trained to prepare various types of dishes and learned various recipes, proper table manners, economy and running the household. These schools led to spreading of similar recipes throughout the country.
During the past years, restaurants in Lithuania emerged which specialize in historic Lithuanian cuisine, culinary heritage and its interpretations.
One of the oldest and most fundamental Lithuanian food products was and is rye bread. Rye bread was eaten every day for breakfast, lunch and dinner. Bread played an important role in family rituals and agrarian ceremonies.Traditionally, the centerpiece of Lithuanian cuisine is darkryebread(ruginė duona) which is used more often than lightwheatbreads. The archeological finds reveal that bread in the 9th - 14th centuries in Lithuania was very similar to the current rye bread.The dough is usually based on asourdoughstarter, and includes some wheat flour to lighten the finished product. Traditionally each home had its own sourdough yeast –raugas, which also had symbolical meaning of the home.Rye breadis often eaten as an open-faced sandwich,butteredor spread with cheese. It is sometimes flavored withcaraway, or with some onion. Traditional bread is baked onsweet flagleaves. Bread baking was considered an important ritual.Bread was baked in a special oven for bread -duonkepė krosnis.
Lithuanian proverb says -Be aukso apsieis, be duonos ne(One can manage without gold, but not without bread).
Some varieties of Lithuanian bread contain whole seeds of rye and wheat; this type of bread is referred to asgrūdėtoji, i.e. "seeded" bread.
The most commonly used vegetable in Lithuanian recipes is thepotato; in its simplest forms, it is boiled, baked, or sauteed, often garnished withdill, but a tremendousvariety of potato recipes exist. Potatoes were introduced into Lithuania in the late 18th century, were found to prosper in its climate, and soon became indispensable.
Cucumbers,dill pickles,radishesand greens are quite popular.Beets(burokai) are grown more widely than in other areas of the world and are often used for makingborschtand side dishes.Cabbageis another popular vegetable, used as a basis forsoups, or wrapped around fillings (balandėliai).Tomatoesare now available year-round in stores, but those home-grown in family greenhouses are still considered superior.Sorrelis grown in the gardens for soup and salad.
Lithuanian herbs and seasonings include mustard seed,horseradish(krienai),dill(krapai),carawayseed (kmynai),garlic,coriander,oregano,bay leaf,juniperberries (kadagio uogos), hemp seeds and fruit essences.Vanillaandpepperwere scarce during the Soviet occupation, but were welcomed back again after restitution of the independence. The cuisine is relatively mild.
Pickling is a popular way to prepare vegetables for winter or just to give them a particular flavour. Cucumbers, beets, dills, homegrown tomatoes, onions, garlic is pickled and available all year round.
Linseed oilwas moderately popular.
One of the prides of Lithuanian cuisine is its wide use of wild berries and mushrooms and this foraging tradition is still alive.
Mushrooming is a popular pastime from mid-summer to autumn. As a staple, mushrooms are usually harvested in the forest; occasionally they are purchased at roadside markets, especially on the road in theDzūkijaregion fromDruskininkaitoVilnius; the purchasing of mushrooms in shops is rare. Despite its status as a delicacy, mushrooms are thought of by many Lithuanians as hard to digest. Dried mushrooms are used as a seasoning. A number of mushroom species are harvested from the wild, including:
Baravykasis the most valued and sought-after species; the primary usages are drying and marinating. Driedbaravykashas a strong pleasant scent and is used as a seasoning in soups and sauces.Voveraitėis often used fresh as a seasoning in soups or sauteed. The most common dish using this mushroom isvoveraitėsauteed with chopped bulb onions and potatoes.Gudukas, arguably the most locally abundant of edible mushrooms due to its lower popularity, is usually marinated. Other edible mushrooms, such aslepšė(Leccinum scabrum),raudonviršisorraudonikis(literally, "red-topped") (Leccinum aurantiacum),makavykas(Suillus variegatus),šilbaravykis(Xerocomus badius), are more rare, but are also gathered and may be used in the same ways asbaravykas.
Wild berries are also gathered or, even more frequently than mushrooms, purchased at roadside markets or shops.Bilberries(mėlynės) andlingonberries(bruknės) are the two most abundant species of wild berries.Cranberries(spanguolės) are valued, but their cultivation is limited to certain boggy areas, such as those adjacent toČepkeliai Marsh. Sour cranberry or lingonberry jam and sweet bilberry jam are all considered excellent sauces for pancakes (blynai). Lingonberry jam is occasionally used as a dressing for fried chicken or turkey or as a sauce for other savory dishes. Fresh bilberries may be put into a cold milk soup.Wild strawberries(žemuogės) are relatively scarce and are usually gathered for immediate consumption.
Apples,plums, andpears, which grow well in Lithuania, are the most commonly used fruit.Because they cannot tolerate frost, tropical fruit such as citrus, bananas and pineapples must be imported, and hence were used less often in the past; however, these fruits are now becoming more typical and are widely consumed. During the autumn harvest, fruit is often simmered and spiced to create fruit stews (kompots).Gooseberries(agrastai) andcurrants(serbentai) are widely cultivated; they are sweetened, made into jams and baked goods, and provide a piquant touch to desserts. Small local producers make fine fruit wines from raspberries, and especially blackcurrants; apple icewine is also produced.Apple cheese, which is considered a dessert, is very popular in autumn. Oldest apple cheese recipe in Lithuania was found in the book ofRadvila familychef from the 17th century.Sea buckthornis used for juice and as a garnish.
The most frequently used meat ispork, followed bybeef,lamb,chicken,turkey, andduck;for immediate consumption it is often grilled, or dusted with breadcrumbs and sauteed, in a dish similar toschnitzel.For bigger gatherings, oven roasts are prepared.The need for meat preservation no longer presents the urgency that it did during the Soviet occupation or previous times of trouble, but many favorite techniques survive, include brining, salting, drying, and smoking. There are many varieties of smoked pork, includinghamand a softsausagewith a large-grained filling; these are served as a main course or thinly sliced in sandwiches.Skilandisis a popular Lithuanian sausage and the original production form has been registered as an EU and UKTraditional Speciality Guaranteedunder the nameLietuviškas skilandis.The art of meat smoking has long traditions in Lithuania – the right choice of woods, heat or distance from fire required a mastery.Skilandiswas smoked for four weeks in a special room –kaminas– which was used for cooking. Smoking, curing and other meat preparation techniques differ in Lithuanian regions.
Freshwater fish with exception of herring was the most popular fish in Lithuania. Fish, such aspike,zanderorperch, are often baked whole or stuffed.Herringis marinated, baked, fried, or served inaspic. Since the 19th century, herring was imported to Lithuania from Norway,Stavanger.Salmonis also a popular dish often served with a cream sauce, vegetables, and rice. Before building dams after Soviet occupation, salmon was quite abundant fish in Lithuanian rivers.
Smoked fish such aseelorbreamare popular entrees and appetizers in areas near theBaltic Sea, especially inNeringa.
Crayfishare also popular and are usually eaten in the summertime as a delicacy and a side dish served with beer.
Lithuania is known for quality dairy products. Dairy products play an important role in Lithuanian cuisine;curd cheese(similar to cottage cheese) may be sweet, sour, seasoned with caraway, fresh, or cured until semi-soft. Lithuanian butter and cream are unusually rich. Sour cream is so prominent in Lithuanian cuisine, that it is eaten with everything - meat, fish, pancakes, soups, desserts, salads, and so on. The sour creamŽemaitiškas kastinysis registered in the EU and UK as aTraditional Speciality Guaranteed(TSG).
Lithuanian curd snacks calledsūreliaiare popular too. Also, a big variety of different soured milk products are available in the supermarkets, though some people still prefer making their own soured milk. A Milk road route was created which leads through important objects of milk production in Lithuania.
There is a large variety of milk products—milk, buttermilk, soured milk, kefir, cream, and yogurt. The most traditional are buttermilk and soured milk, which are eaten with boiled potatoes.
The traditional Lithuanian curd cheeseLietuviškas varškės sūrishas been registered as aProtected Geographical Indication(PGI) in the EU and UK.The most popular way of eating Lithuanian non-fermented white cheese is with fresh honey; it can also be cooked with spices and enjoyed with tea. Food historians estimate that the curd cheese was known for 4-6 thousands of years.Lithuanians started fermenting hard cheese around the 16th century in the region ofSamogitia. Across Samogitian borders, this cheese was known as Lithuanian cheese.
Historically there were not many varieties of cheese in Lithuania, due to low levels oflactose intolerance.Milk products were usually consumed fresh, or slightly fermented.
Semi-hard cheeseLiliputasin 2015 was registered as an EUProtected Geographical Indication(PGI).Hard cheeseDžiugasripens for at least 12 months, is popular among gourmets and being used as to flavour recipes.Džiugasin 2019 was registered as a Protected Geographical Indication. In the interwar periodŠėtawas famous for its cheese, which was made insūrinė(cheese house).
Small family farms throughout Lithuania also producing various types ofartisan cheesesbeing sold in eco and farmer markets, restaurants.
Lithuania consists of five regions:Lithuania Minor(Mažoji Lietuva),Samogitia(Žemaitija),Aukštaitija,Suvalkija,Dzūkija.
Lithuania minor was famous for its fish, mainly freshwater – it was smoked, salted, roasted, dried. The best fish-soup, in Lithuania, similar toBouillabaisseis also prepared in Lithuania Minor. 
Samogitia is known for its abundant varieties of porridge, crayfish,kastinisand a herring-onion soupcibulinė. 
Aukštaitija is known for potato dishes andvėdarai; Northern Aukštaitija is best known as a beer region of Lithuania. 
Suvalkija is known for quality smoked meat produce – variety of woods being used to gain subtle taste, some produce being smoked up to one month. 
Dzūkija, the most forested region is famous for mushrooms, berries, buckwheat dishes such as buckwheat cake (grikinė boba) and boletus soup. Meat curing by smoking is not practiced in Dzûkija. Instead, the salted cuts of meat remain in brine or are hung and air-dried.
Different types of woods were used for smoking the meat - in Samogitia and Aukštaitija alder tree with combination of juniper was used, in Suvalkija - only alder.
A structure of a Lithuanian meal in its full form, usually performed during festivities.
Slices of meat charcuterie, small types of salad, herring will be offered. The meal is usually cold, not warm.
Several types of various cold dishes will be served to choose from. It could be accompanied with some appetizer
such as bitter liquor.
Soup is a very important part of Lithuania cuisine. Although it does not get much attention as the main dish, its purpose is to
be pleasant and revitalizing.
Main dish is served hot. It could be roasted chicken, beef or a type of main dish which the host is the most 
proud to present to the guests. Beer or wine will be offered with the main dish.
Dessert is served after some time after the main dish. It could be some sort of cake or curd with berries or jam.
Coffee or tea could be served along with dessert or separately.
If guests are spending time at the table having interesting conversations digestive or more coffee or tea will be offered.
The meal structure of the day is also influenced by the ancient life in the farm or village. Usual workday was split into three parts - 
the work from the early morning till breakfast (pusryčiai), work before breakfast and dinner (pietūs) and work between dinner and evening meal (vakarienė).Breakfast was considered the most filling meal, dinner was considered a lighter meal and the evening meal was the lightest.
In the summer then the workday was the longest, light meal before breakfast (priešpusryčiai) and the meal before dinner and evening meal -pavakariaiwas provided. Up to this day Lithuanians eat quite filling breakfast and really light evening meals.
Lithuanian-stylecakes(pyragas) are often baked in a rectangular pan and sometimes have an apple, plum,apricot, or other fruit baked in; they are less frequently iced than is customary in the United States. These cakes are cut into squares for serving.Poppy seedis sometimes used as a swirl filling in dessert bread (Poppy seed rollandšimtalapis) and as a flavoring in other pastries.
For special occasions,tortemay be prepared; they often consist of 10 to 20 layers, filled with jam and vanilla, chocolate,mocha, or rumbuttercreams; they are lavishly decorated. Lithuanian coffeehouses (kavinė) serve a variety of tortes and pastries to attract evening strollers.
Desserts include:
Alus (beer)is extremely popular throughout the country, especially again since the restoration of the Independence in 1990. Several Lithuanian beers have won international awards. Local breweries are enjoying a renaissance. Beer is the most common alcoholic beverage. Lithuania has a long farmhouse beer tradition, first mentioned in 11th-century chronicles. Beer was brewed for ancient Balticfestivitiesand rituals.Ancient Lithuanian god for brewing beer and mead wasRagutisorRūgutis. 21 September was known as the festiveAlutinis,KoštuvėsorRagautuvės; the first beer was made using the harvest of the running year.Lithuania is not very well known for its beer worldwide, but it is one of the few countries in Europe to have an independent beer tradition in which breweries do not simply brew beers in styles developed elsewhere. Traditional farmhouse brewing has survived into the present day in Lithuania, and during Soviet times such brewing started to be expanded to a larger scale. After independence, this process gathered speed and soon there were more than 200 breweries in the country. Many of these have since gone out of business, but Lithuania still has about 80 breweries, of which perhaps 60-70 produce beers in styles unknown in the rest of the world. Some of these are very close to the traditional brews made by farmers, while others have developed out of that tradition as a consequence of the growth of the traditional brewers into reasonably large regional breweries.
Farmhouse brewing survived to a greater extent in Lithuania than anywhere else, and through accidents of history the Lithuanians then developed a commercial brewing culture from their unique farmhouse traditions.Lithuania is top 5 by consumption of beer per capita in Europe in 2015, counting 75 active breweries, 32 of them are microbreweries.
The microbrewery scene in Lithuania has been growing in later years, with a number of bars focusing on these beers popping up in Vilnius and also in other parts of the country. Local beers have started to attract international attention after beer bloggers discovered the country, inspiring a major feature article in Beer Connoisseur magazine, prompting the New York Times to list Lithuania as one of the 42 places to visit in 2013 on the strength of the village beers. Beer routes are organized through the main breweries in northern Lithuania.
Midusis said to be the most ancient Lithuanian alcoholic beverage; it is a variety ofmeadmade from honey.Baltic peoplewere makingmidusfor thousands of years. One of the first mentionings of Balts and mead was by the 9th-century travellerWulfstan of Hedeby, who visitedPrussians.  Old Lithuanian mead was made from a solution of honey and water simmered with various spices, such as thyme, lemon, cinnamon, cherries, linden blossoms, juniper berries, and hops.Oldest recipe of Lithuanianmiduswas recorded in a book byOlaus MagnusHistoria de Gentibus Septentrionalibus, published in Rome in 1555.Miduswas considered a drink of nobleman and gentry. Since 16th centurymidusstarted to compete with imported vine, but it was known and was still very popular inPalace of the Grand Dukes of Lithuania.TodayMidusis produced by several companies and is to be found in the majority of liquor shops. Craft mead producing is also becoming popular. Traditional LithuanianmidusStakliškės, fermented up to 90 days has a Protected Geographical Indication (PGI) label.
Fruit and berrywines being made in Lithuania by several companies. Industrial production of fruit and berry wines was started by Balys Karazija in 1926 inAnykščiai. His wines have won international awards in 1938. Initiatives of B.Karazija made a fruit wine a traditional drink in Lithuania. Currently blueberry, apple, apple ice wine, black currant, aronia, cherry wines being produced by smaller and bigger companies.
Easter and Christmas (Christmas Eve) are festives which have their own table presentations and type of dishes in Lithuania. Easter tables being decorated with juniper or sallow twigs.
Currently, Lithuania is affected by modern cuisine trends—fusion, new Nordic, craft beer, and craft food. Restaurant culture andfine diningis most advanced in bigger cities—Vilnius,Kaunas, andKlaipėda. Every year, the 30 best Lithuanian restaurants are selected byGero maisto akademija("Good Food Academy").