Enjoy a Bowl

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

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:

Bacon, Please

Only a Russian—or a Lithuanian—would continue calling a dish "vegetarian," even though she garnishes it with bacon.

I write this with the greatest affection.

Sour cream, anyone?