Enjoy a Bowl

Verona, Wisconsin, July 2016. It's the season for Šaltibarščiai.

This Year's Banquet

Mr. Irene and I just attended the annual banquet hosted by Madison Vilnius Sister Cities, Inc. Our friends V and her husband again joined us for the weekend. It was a great occasion.

The Madison Club once more decorated the tables in the tricolors of the Lithuanian flag.

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This year, Mr. Irene welcomed the guests.

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Guests enjoyed cocktails before the meal. Some of us eat the olives first.

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We had a great turnout.

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The chef is becoming expert at preparing Lithuanian dishes.

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We started out with a favorite: Šaltibarščiai.

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The kitchen remembered to serve the soup with a traditional accompaniment: boiled potatoes.

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Our featured speaker this year was Dr. Audrius Plioplys, creator of the Hope and Spirit exhibit.

Another, Annual Banquet

Mr. Irene and I just attended the annual banquet hosted by Madison Vilnius Sister Cities, Inc. Last year, I got sick, and we were bummed out that we couldn't go. This year, we were delighted that my friend V and her husband joined us for the occasion. We had a great time.

Madison, Wisconsin, May 2, 2015. Our venue was the elegant Madison Club.

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Madison, Wisconsin, May 2, 2015. Guests registered with the greeter before they enjoyed cocktails.

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Madison, Wisconsin, May 2, 2015. The management again decorated the venue with the three colors of the Lithuanian flag.

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Madison, Wisconsin, May 2, 2015. Grab a seat before all the spots are taken!

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Madison, Wisconsin, May 2, 2015. Donors contributed items for the loterija (raffle).

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Madison, Wisconsin, May 2, 2015. My Mom knitted three hats for the raffle; she made this one out of a luxurious merino-wool-and-silk yarn. Yeah, Mom!

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Madison, Wisconsin, May 2, 2015. The chef prepared a Lithuanian meal.

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Madison, Wisconsin, May 2, 2015. My favorite dish was the Šaltibarščiai.

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Madison, Wisconsin, May 2, 2015. We also enjoyed a blueberry-enhanced Napoleonas.

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May 2, 2015. It was great to see my friend V— the friend I made because of the blog!

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Madison, Wisconsin, May 2, 2015. We also were delighted to meet V's husband. Thanks for a wonderful visit!

Sold Out

Madison-Vilnius Sister Cities this week celebrated Lithuania's Restoration Day. The organization sponsored a banquet at The University Club; guests dined on Šaltibarščiai, Cepelinai, and Honey Torte. The food was authentic and delicious.

The University Club offered a Lithuanian menu this week. Mom and I popped in for lunch today. Misery! The Cepelinai we craved were sold out. So we had the Cabbage Rolls instead. The Cabbage Rolls were good, but Cabbage Rolls are something we easily make at home. Cepelinai are a production, and we rarely cook them. As a result, we didn't have what we had sought. We did start out, however, with the Šaltibarščiai. I thought the soup was excellent; Mom claimed my recipe is better. *Blushes.*

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(I asked the server to show me the machine the cook had used to grate the potatoes.)

I've never eaten "fried bread."

That's one item mentioned in "A Culinary Voyage to Lithuania."

There's more to it than "potatoes, pork and sour cream."

Lithuanian cuisine.
 
(Here's our recipe for Šaltibarščiai. And here's a bowl prepared by an American chef.)

Lithuanian Food (Again)

RimaRama! writes about dining in Lithuania.

Annual Banquet

Mr. Irene and I last night attended the banquet hosted by Madison-Vilnius Sister Cities, Inc. The centerpiece of the evening was a presentation by the Grandson of Aleksandras Stulginskis, the second President of the Republic of Lithuania.

 

Madison, Wisconsin, April 2013. The greeters warmly welcomed us.

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Madison, Wisconsin, April 2013. The venue decorated the tables with the tricolors of the flag.

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Madison, Wisconsin, April 2013. The chef delighted guests with a customized, Lithuanian meal. We started out with Šaltibarščiai. Note the appropriate side plate of dill-coated, boiled potatoes.

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Madison, Wisconsin, April 2013. We ended the meal with a chocolate variation on Napoleonas. One criticism: the dollop of orange marmalade was a downer because I expected apricot jam.

(Note: The Šaltibarščiai were so good, I decided to share a spoonful with the tablecloth.)

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Madison, Wisconsin, April 2013. No Lithuanian event is complete without a loterija.

UPDATE: Link to professional photos taken by Paulius Musteikis.

Šaltibarščiai

"Šaltibarščiai" is the Lithuanian word for "Cold Beet Soup." We never call it "Borscht." A bowl of Šaltibarščiai is a real summer treat. Here's our family recipe:

3 cups buttermilk (I use 2 cups buttermilk and 1 cup Tzatziki. Some people use kefir.)

8 ounces (1 cup) sour cream, stirred

3/4 teaspoon Lawry's Seasoning Salt

1/2 teaspoon freshly ground pepper (McCormick "Grill Mates" Montreal Seasoning)

1/2 teaspoon prepared horseradish

2 teaspoons cider vinegar

1 tablespoon freshly squeezed lemon juice

1 teaspoon granulated sugar

One pound cooked beets, peeled or one 16 ounce can whole, small beets, drained (reserve liquid)*

8 ounces cucumber, preferably seedless, peeled

4 hard-boiled eggs, peeled

1/2 cup freshly scallions, white and green parts (3 to 4 scallions)

1/4 cup fresh dill weed, minced (measures 1/2 cup, loosely packed, before mincing)

1/2 to 3/4 cup reserved beet liquid

additional fresh dill weed, minced

hot boiled potatoes

In a large (3- to 4-quart) serving bowl, whisk together the buttermilk, Tzatziki (if using), sour cream, salt and pepper, horseradish, cider vinegar, lemon juice, and sugar. Blend well to combine.

In the workbowl of a food processor, with the shredding disk in place, shred the drained beets and peeled cucumber. Transfer to the serving bowl.

Insert the metal blade into the workbowl of the food processor. Add the hard-boiled eggs, scallions, and dill weed. Process, using on/off turns, until the ingredients are coarsely chopped. Add to the serving bowl with the beets and cucumbers.

If mixture seems thick, add some of the reserved beet liquid. (How "thick" the soup should be is a personal preference. I come from the school of thick soup, so I rarely add more than 1/2 cup.) Chill at least 4 hours before serving.

To serve, garnish soup with fresh dill sprigs. Serve with a boiled potato on the side, topped with the fresh dill.

Makes 10 cups.

*It's summer, and it's hot. Why heat up the kitchen by boiling or roasting fresh beets? Canned beets work perfectly in this recipe.

UPDATE: My Toronto Cousin sends this image of a bowl of pink Šaltibarščiai, served with a side of boiled potatoes, in a Lithuanian café: