Lithuanian cuisine

Borscht () is a sour soup, made with meat stock, vegetables and seasonings, common in Eastern Europe, Central Europe and Northern Asia. In English, the word borscht, borrowed via Yiddish, is most often associated with the variant of the soup originating in Ukraine, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. The same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht.

Pilaf (), pilav, pilau or plov () is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables and meat, and employing some technique for achieving cooked grains that do not adhere.

potato dish

Bigos (), '''hunter's stew''', is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine. Originally from Poland, the dish also became traditional in the areas of the vast Polish–Lithuanian Commonwealth.

dairy product produced by souring heavy cream, popular in Eastern and Central Europe

fried pancakes of grated or ground potato

thumb|upright|Aspic with chicken and eggs Aspic () or meat jelly is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. These often include pieces of meat, seafood, vegetable, or eggs. Aspic is also sometimes referred to as aspic gelée or aspic jelly. In its simplest form, aspic is essentially a gelatinous version of conventional soup.

dish of cabbage leaves with a filling

Pierogi ( ; , ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

Blini (also blinis or bliny; ; blin; ) are Russian pancakes, often made with a yeast-raised batter of buckwheat and/or wheat flour and milk. They may be served with smetana, cottage cheese, caviar and other garnishes, or simply smeared with butter. They are a traditional dish in Russian cuisine.

single slice of bread with food items on top

Kutia or kutya is a ceremonial grain dish with sweet gravy traditionally served predominantly in Belarusian and Ukrainian cuisine, but also in parts of Lithuania, Poland, and Russia. It is consumed by both Eastern Orthodox Christians and Catholics, though whether it is served on Christmas–Feast of Jordan holiday season or as part of a funeral feast can vary between regions. The word with a descriptor is also used to describe the eves of Christmas, New Year, and Feast of Jordan days.

Cepelinai ( "zeppelins"; singular: cepelinas) are potato dumplings made from grated potatoes and stuffed with ground meat, dry curd cheese, liver, or mushrooms. It has been described as a national dish of Lithuania, and is typically served as a main dish.

Chebureki ( Cheburek) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century.

Syrniki (; ; ) are fried Eastern Slavic quark (curd cheese) pancakes. They are a part of Belarusian, Russian, Ukrainian, Latvian (biezpiena plācenīši) and Lithuanian cuisine (varškėčiai). In Russia, they are also known as tvorozhniki (творо́жники).

In English, kasha () is a porridge usually made from buckwheat, a pseudocereal. In the Slavic languages, kasha means porridge. In some varieties of Central and Eastern European cuisine, kasha can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'.

culinary traditions of Lithuania

cold cut non-dairy meat jelly or terrine

dish involving filling the cavities of a pepper with other food

Rollmops () are pickled herring fillets, rolled into a cylindrical shape, often around a savoury filling.

Kugel ( , pronounced or ) is a baked casserole, most commonly made from egg noodles (lokshen) or shredded potato. It is a traditional Ashkenazi Jewish dish, often served on Sabbath and Jewish holidays. American Jews also serve it for Thanksgiving dinner. In Hungary it is known as "vargabéles" and served as a sweet dish.

Kielbasa (, ; from Polish '''' ) is any type of meat sausage from Poland and a staple of Polish cuisine. In American English, it is typically a coarse, U-shaped smoked sausage of any kind of meat, which closely resembles the Wiejska sausage'' (typically pork only).

traditional fruit preserve in Scandinavian cuisine

Bublik (also booblik or bublyk; , plural: ; ) is a traditional Eastern European bread roll. It is a ring of yeast-leavened wheat dough that has been boiled in water for a short time before baking.

Oatmeal is a preparation of oats that have been dehusked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground), rolled, or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but they can be made thinner or smaller and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking.

traditional way of preserving herring

food

Lazanki (, , , singular łazanka or łazanek, , Ukrainian: лазанки) is a Polish, Russian, Lithuanian and Belarusian type of pasta.

thumb|Skilandis Skilandis or Kindziukas is a Lithuanian matured sausage made of meat, fat, salt, pepper and garlic. The ground meat is traditionally pressed into a pig's stomach or bladder, but today may be contained in other skins. The sausage is dried and cold-smoked. Skilandis dates back to at least the 16th century - the word skilandis is referred to in documents from various locations across the Grand Duchy of Lithuania as early as in the 16th-18th centuries.

Zrazy or zrazi (Polish: zrazy , Lithuanian: zrazai or mušti suktinukai) is a meat roulade dish popular in Poland (Silesian rouladen), western Belarus and Lithuania. Its origin can be traced back to the times of the Polish–Lithuanian Commonwealth.

Kugelis, also known as bulvių plokštainis ("potato pie"), is a potato dish from Lithuania. Potatoes, bacon, milk, onions, and eggs are seasoned with salt and pepper and flavoured, for example with bay leaves and/or marjoram, then oven-baked. It is usually eaten with sour cream or pork rind with diced onions.

Kopytka or kopitka (literally "little hooves") are a kind of potato dumpling in Polish, Belarusian, and Lithuanian cuisines.

Kalduny or kolduny (, , ) are dumplings stuffed with meat, mushrooms or other ingredients, made in Belarusian, Lithuanian, and Polish cuisines, akin to the Polish pierogi, Russian pelmeni and the Ukrainian varenyky.

right|thumb|Kibinai right|thumb|Et ayaklak from a bakery in Kyiv Kibinai, kybyn, or kibin (plural in (Common Turkic Latin); singular in ) are traditional pastries filled with mutton and onion, popular with the Karaite ethnic minority in Lithuania. As everything Karaite in Lithuania, they are mostly associated with the city of Trakai. English-language travel guides compare them to Cornish pasties.

thumb|White thumb|Red '''''' (; ; or ; ; ; ; ; ; ; meaning 'horseradish' in all these languages) is a spicy paste made of grated horseradish. It is a common condiment for meat and fish dishes in Eastern and Central European cuisines (Slovene, northern Croatian, Belarusian, Czech, Slovak, German (especially Bavarian), Polish, Romanian, Latvian, Lithuanian, Russian, Ukrainian and Ashkenazi Jewish cuisine). comes from Yiddish , which is in turn a loanword from Slavic languages.

Sushki (sg. sushka; , plural; , singular) are traditional Eastern European small, crunchy, mildly sweet bread rings eaten for dessert, usually with tea or coffee.

savoury Belarusian and Polish dish made from potato

'''''' () is the Polish name of a dish popular in cuisines of Central and Eastern Europe, made from boiled cabbage leaves wrapped around a filling of minced pork or beef, chopped onions, and rice or other carbohydrates such as kasha groats or potatoes.

cooked ear of pig for human food consumption

Kūčiukai (šližikai, prėskutė), also called Christmas cakes, are a traditional Lithuanian dish served on Kūčios, the traditional Lithuanian Christmas Eve dinner. They are small, slightly sweet pastries made from leavened dough and poppy seeds. They vary in sweetness and are usually eaten dry but can be served soaked in poppy milk or with cranberry kissel.

traditional Lithuanian cuisine

Traditional meal in some European cultures

blood soup