| rdfs:comment
| - Most of the dishes that compose the Lithuanian cuisine are made after traditional recipes. The climate and the agriculture are not different from the ones in the other Eastern European countries. Hence, many of the ingredients can be found in the national cuisines of the surrounding countries. The Lithuanian cuisine, however, managed to gain its own identity, after incorporating many influences, in time. Cottage cheeses have a very important role in the cuisine of Lithuania. The types of cheese that result are diverse, and range from sour or sweet to harder or softer varieties.
|
| abstract
| - Most of the dishes that compose the Lithuanian cuisine are made after traditional recipes. The climate and the agriculture are not different from the ones in the other Eastern European countries. Hence, many of the ingredients can be found in the national cuisines of the surrounding countries. The Lithuanian cuisine, however, managed to gain its own identity, after incorporating many influences, in time. The strongest influence comes from Poland, as for many decades the two countries were allies. The alliance resulted in sharing some of the dishes and beverages. Therefore, the Lithuanian versions of pierogi, blini and pączki may resemble of the Polish dishes. The German influence consists in the great number of Potato and Pork dishes. Kugelis represents a pudding made from potatoes while vėdarai is the name given to some sausages which are based on the same ingredient. The Eastern cuisine also affected the cooking style of the Lithuanians and as evidence, čeburekai and kibinai are two dishes very famous in this country. During the years when Russia controlled the Lithuanian territory, the cuisine was influenced in a bad manner, as the ingredients were hard to find and the national culture was diminished, as the communist regime was established. When Lithuania regained its independence, in 1990, the traditional cooking style helped the country to increase its individuality. The most important product in Lithuania is the bread made from Rye. It replaces the Wheat bread and it is known to be healthier. The farms from this country have large areas covered with Rye crops. The vegetables also have a great role in the Lithuanian cuisine, and the most frequently vegetables that may appear in a Lithuanian dish are: potatoes, cucumbers, cabbage. The potatoes are boiled, mostly and decorated with dill. The cabbage is utilized in many soup recipes. Also, a dish named balandeliai is based on this vegetable. Beets are very often part of borscht recipes. The dishes made in Lithuania are rarely spicy. Dill and Caraway seeds are the most frequently used ingredients for seasoning the foods. The wild berries and the mushrooms are popular ingredients to the Lithuanian cuisine. The most used mushroom type is Boletus, while the wild berries vary from cranberries to bilberries and wild strawberries. The fruits that are used for desserts or for beverages are: pears, apples and plums. These are the most used fruits, as the environment of the country does not permit growing other types. Cottage cheeses have a very important role in the cuisine of Lithuania. The types of cheese that result are diverse, and range from sour or sweet to harder or softer varieties.
|
![[RDF Data]](/fct/images/sw-rdf-blue.png)