Keeping traditional Lithuanian cuisine alive

  • 2007-02-07
  • By Karina Juodelyte-Moliboga

The cepelinai is one of Lithuania's most coveted dishes. Yet foreigners should beware, it takes a mighty hunger and powerful digestive system to actually finish this deep-fried monster pie.

VILNIUS - I remember Sundays when I was a child. My mom would make cepelinai (potato dumplings with meat) and we would all gather around in the kitchen for this special meal. Sadly, today I have no idea how to make this traditional Lithuanian food. In fact, the last time I ate homemade cepelinai was probably in my childhood. Even though traditional food is still alive, few people prepare it at home, choosing instead to pacify their hunger for traditional foods at restaurants like Cili Kaimas or Forto Dvaras.

And no wonder! Preparing traditional Lithuanian food is extremely time consuming. With life's high-speed tempo, most people prefer spending their limited free time resting, not making food.

This is perhaps why fast food joints and kiosks are becoming more popular in Lithuania than our traditional food restaurants. Fast food is generally cheaper, and is still considered exotic by local people (as it is relatively new in Lithuanian streets). When walking by McDonald's in the afternoon, one sees crowds of people 's and these are not only tourists. People can also be seen lining up in front of kebab kiosks day and night. The number of fast-food establishments is multiplying daily. At times I wonder if traditional Lithuanian food will become more of a tourist attraction, with Lithuanians leaving it behind in their eagerness to embrace the fast-food culture.

Don't get me wrong; I love traditional Lithuanian food… sometimes. But in my lifetime, Lithuanian food has never been considered healthy with its greasy sauces and its combination of meat and potatoes (in all possible forms). It's definitely not considered the best food for people concerned with their figures. However, looking back at our ancestors, they were neither obese nor unhealthy. Could this imply that traditional Lithuanian food might have more nutritional value than fast food? Even though it is high in fat, our nation's cuisine is made from natural products, is not heated and re-heated in a microwave, has no preservatives and is prepared with love. How else can you prepare food that requires so much time and attention?

Thus, for those wanting to experience "true Lithuania" and wanting to remember the "good old days," a few culinary musts are: cepelinai, potato pudding, a cold beetroot soup, accompanied of course by a glass of cold beer.

Cold beetroot soup1 liter of buttermilk (kefir) 4 spoons of sour cream2 small fresh cucumbers4-5 boiled beetroots 1 bunch of spring onions and dill2 boiled eggsSalt and pepperCube cucumbers and beetroots. Cut spring onions and dill. Combine all the ingredients (but save one egg) in a pot and refrigerate for at least an hour. When serving, cut the remaining egg into quarters and place on top. Serve with boiled potatoes sprinkled with dill or covered in butter and gravy.