Erasmus+KA2

1. LITHUANIAN
TRADITIONAL
DISHES

2. BEETROOT MIX WITH APPLES
NUMBER OF PORTIONS: 4
500 grams of beetroot
1 onion
1 apple
200 grams of canned peas
4 tablespoons of oil
some salt and pepper
 METHOD OF PREPARATION:
(PREPARATION TIME: ABOUT 20 MIN.)
1. Beans are cooked, peeled and sliced into small cubes.
2. Cut the cucumber and apple thoroughly and add it to the beets with the
peas.
3. Mix everything with oil, season with salt and pepper, herbs.
And only 101 kcal

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4. HERRING WITH CARROTS AND ONIONS
300 grams of herring
2 carrots (cooked)
2 onions
3 tablespoons of tomato sauce
2 tablespoons of oil (or butter)
some salt and pepper
 METHOD OF PREPARATION:
(PREPARATION TIME: ABOUT 20 MIN.)
1. Cut carrots and onions into cubes.
2. Heat 2 tablespoons of oil (or butter) in the pan and fry the onions until they are beautifully
golden. Then add the carrot and bake for a couple of minutes. Then mix the tomato sauce and
fry for another minute.
3. Cut the herring fillet into pieces and place it on a plate. Put on carrots and onion garnish on
them. Can be eaten right away or allowed to stand in the refrigerator overnight, then the tastes
get tired and even more delicious. The recipes can be decorated with onion letters.
And has 262 kcal

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6. ŠALTIBARŠČIAI (COLD BEETROOT SOUP)
500 g of kefir
100 g of pickled beetroot
Slag milk
2 hard boiled eggs
2 small cucumbers
100 g of green onion
Dills and parsley
Some salt
 METHOD OF PREPARATION:
Pour kefir into a deep bowl, add milk, the marinated beets, and the beet marinade to
the taste. By the way, it is very delicious when cold beetroot soup comes with
apple juice with pickled beets. Then, we add cut cucumbers, green onions,
chopped parsley and dills.
I would advise you to put eggs to the soup before eating, that have gone cold for a few
hours, unless they become unfit.
And has 110 kcal

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8. TANNED CABBAGE SOUP
0,5 kg - pork bones / meat;
2 liters of water;
0,5-0,7 liters - tanned cabbage (depending on the thickness of the soup you
want);
1 carrot;
1 onion;
1 tablespoon of butter and slag of vegetable oil;
3-4 tablespoons of tomato sauce;
2-3 bay leaves,
5 black pepper.
 METHOD OF PREPARATION:
1. Pour water in a pot, add meat, sauerkraut, spices and boil everything for 1
hour.
2. Melt the butter in a frying pan, pouring a little bit of vegetable oil. Heat the fat
and fry finely chopped onion and a large carrot in it. Pour the contents of the
pan into a pot and boil for another 20 minutes until the cabbage is tender.
3. Before finishing cooking add tomato sauce.
And has 137 kcal

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10. POTATO PIE
1 kg of potatoes
Spices
2 onions
1,5 glass of milk
1 egg
 METHOD OF PREPARATION:
Grate the potatoes, add salt and pepper, pound the egg, mix
everything. Slice onions. Pour a glass of milk and spread
over the weight of the potatoes, stir, pour the mixture into
a greased dish and fry in the oven. Serve with sauce.
And has 90 kcal

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12. VĖDARAI (WIDOW)
Pig’s large intestine
0,5 bitter potatoes
1 large onion
150 g of pork scabies
Some salt and pepper
a few bay leaves
And has 500 kcal
 METHOD OF PREPARATION:
Grate the potatoes. Add a tablespoon of salt, some spices,
and sprinkle with chopped onion. Stir and shake into a
scrupulously prepared gut. Roast for about 1 hour in a
greasy tin. The most delicious when cooked in a wood-
burning village oven.

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14. ŽAGARĖLIAI (CHICKEN )
200 ml kefir
1 pinch of salt
0,5 teaspoon of soda
4 tablespoons of sugar
1 egg
2 glasses of flour
Oil for frying
 Sugar powder for decorating
 METHOD OF PREPARATION:
Pour the kefir into a bowl, and whisk until foam appears. Then add salt, sugar, drain
the egg and grind again. Dip in pieces. The dough should be slightly sticky, soft.
Leave the dough to stand for 20-30 minutes.
Roll the dough to a thickness of 1 cm. Form the “chicken”.
Bake in boiled oil on medium heat until it is tangy and round. Put the “chicken” on
paper towels in order to catch excess fat. Then place in a pan and Sprinkle with
some sugar powder.

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16. DONUTS
NUMBER OF PORTIONS: 20
2,5 glass of flour
1 cup of curd (or kefir)
1 egg
5 tablespoons of sugar
3 tablespoons of oil
1,5 teaspoon of soda
1 pinch of salt
Some oil for baking
Some sugar powder for decorating
And has 160 kcal
 METHOD OF PREPARATION:
 (PREPARATION TIME: ABOUT 30 MIN.)
1. Stir the egg with sugar. Pour curds, oil, salt. Mix everything well. Stir the flour and mix thoroughly. Wrap the
dough so as to glued as much as possible to your hands, if necessary, squeeze the flour. But do not use more than
3 glasses of flour for the specified ingredients, otherwise the donuts will be hard! If the flour is soaked, the
dough is still sticky, and shape the donut with wet hands.
In a deep pot, heat the oil on medium heat. If the oil is of the right temperature, can be checked by throwing one
cone - it must quickly rise to the surface, but there should be no smoke of burning oil.
3. Drain the cone from the oil and place it on the towel to drain off the fat.
4. Put a donut, a little, into a pot and turn it around with a honeycomb to roast all around. When taken out, put it on
a paper towel to absorb the oil of the butter.
5. Sprinkle some sugar powder to decorate the donuts.

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18. GIRA (KVASS)
5 l boiling water
0,5 kg black bread
500 g of sugar
dried raisins
14 g dry or 42 g fresh yeast
And has 260 kcal
 METHOD OF PREPARATION:
Cut the bread into thick slices and dry in an oven (180 ° C for about 20
minutes). Pour the cooled bread with boiling water and leave for 4
hours. Drain through the raisins, take out the bread, add raisins, sugar
and yeast to the drink. Stir Thoroughly, cover with clean towel and leave
for 6-12 hours in a warm place. Pour the resulting foam out, pour the
drink into bottles and place it in the refrigerator for at least several
hours to cool. Then the drink is ready.

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20. PEP (KISIELIUS)
 INGREDIENTS:
1,5 glass Cranberries (frozen)
1 l of water
150 g of sugar
0,5 glass of starch
0,5 teaspoon of cinnamon
5 pieces of cloves.
 METHOD OF PREPARATION:
Wash the cranberries well. Half of the cranberries put aside.
Squeeze the juice from one glass of cranberry and place it to the
side. Pour them with water, add sugar, spices and cook for about
10 minutes. Squeeze out the lemon, add the dissolved starch,
add whole cranberries (that have been put aside), boil, add the
juice. Put it cold to cool and thicken.

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