Lithuanians eat soup every day. Soup is the main dinner and supper
food. In olden times, soup was also eaten for breakfast.
1/2 k (1 lb) meat, pork or beef
Cut meat into medium pieces, cover with cold water and bring to a
boil, remove scum. Add sauerkraut and onion. Cook for about 1 hour, then
add peppercorns, bay leaves, carrot and salt. Cook until carrots are soft,
about 15 minutes.
BEET SOUP WITH MUSHROOMS
2 cooked beets, peeled, coarsely grated
Soak mushrooms in cold water, then cook in soaking water for about
15-20 minutes. Remove from cooking water and cut mushrooms into thin slices.
Return to cooking liquid, add carrot, onion and seasonings, cook for another
20 minutes on low heat. Add beets, salt, fermented beet juice or lemon
juice. Stir well, taste for right acidity.
PICKLED BEET SOUP
500 g (1 lb) smoked ham with bone
Cut ham into medium pieces, cover with cold water and bring to a
boil. Remove scum and continue cooking for about 1 hour. When meat is soft,
add beets, potatoes, onion and seasoning. Cook for another 20 minutes,
until potatoes are soft. Whiten with sour cream just before serving, adjust
salt, stir well.
MUSHROOM SOUP WITH BACON BITS
200 g (3/4 cup) bacon, finely cut
Fry bacon and onion. Place all ingredients, except sour cream, in
a soup pot, cover with water and cook on medium heat until potatoes and
carrots are soft, for about 30 minutes. When soup is done, add sour cream
and bring to a gentle boil.
1/2 k (1 lb) smoked ham or slab bacon
Prepare stock for soup base with meat and vegetables. Blanch nettle
leave, refresh under cold water and chop. Fry onion, add flour, mix and
fry for 5 minutes. Add nettle leaves, 1 cup soup stock and simmer 5 minutes.
Add simmered nettles and cooked meat, cut into small pieces to strained
soup base and simmer for 5 minutes, to blend flavors.
1/2 k (1 lb) beef shank
Prepare stock with meats and aromatic vegetables. Stem sorrel and
add to strained stock. Bring to a boil and simmer for 5 minutes. Whiten
soup with sour cream, heat for several minutes, but do not boil.
POTATO SOUP WITH DRIED MUSHROOMS
6 potatoes, peeled and cubed
Soak in separate containers, mushrooms and barley, 2-3 hours. Slice
soaked mushrooms, cover with 6 cups water, bring to a boil, add soaked
barley and cook for 20 minutes. Add cubed potatoes, bay leaves, butter
and pinch of salt. Cook until potatoes are soft.
1 cup blood, goose, duck or chicken
Cover meat with cold water and cook on low heat. Remove scum as it
forms, add pepper, salt, bay leaves, barley and cook until meat is soft.
Remove meat from soup and cut into bite size pieces, return to soup. Beat
blood with crumbled bread, add to soup and stirring constantly bring soup
to a simmering boil, simmer about 5-10 minutes.
WHEAT BERRY SOUP
200 g (3/4 cup) wheat berries
Soak wheat berries for about 8 hours. Cover with 8 cups of water,
add a pinch of salt and cook on low heat until wheat berries soften. Add
sugar and milk and bring to a boil.
POTATO DUMPLING SOUP
1 k (2 lbs) raw potatoes,
Place grated potatoes into a linen cloth and squeeze out all liquid.
Let potato liquid rest until starch has settled. Pour off liquid and mix
grated raw potatoes with starch, add riced potatoes, a pinch of salt and
knead until a dough like mass is formed. Form little round dumplings, drop
dumplings into boiling, salted water, cook for about 15-20 minutes. When
dumplings are done add milk and bring to a gentle boil.
300 g (9 oz) black rye bread,
Cook potatoes in salted water until soft, about 15 minutes, mash
potatoes. Fry onion and bread cubes in hot butter, add to mashed potatoes,
mix gently and whiten with sour cream.
HERRING ONION SOUP
1 whole herring
Clean herring, wrap in parchment paper and bake in hot coals for
about 15 minutes. When herring is done, remove bones, process together
with potatoes in food processor. Cover herring-potato mixture with chilled,
boiled water, add chopped onions, salt and pepper. Mix well.
2 cooked red beets,
Crush egg yolks with scallion greens and salt. Add cucumber, finely
chopped egg whites, sour cream, sour milk or butter milk, beets and 1 cup
of boiled but chilled water. Mix well.
SUMMER BREAD SOUP
200 g (6 oz) black rye bread,
Sweeten water with honey or sugar, add fruit and bread. Mix well.
SWEET CHERRY SOUP
3 cups pitted sour cherries
Mix potato starch in 1 cup water. Add sugar to 7 cups water, cinnamon
and bring to a boil. Add cherries and starch solution, stirring constantly.
Bring to a gentle boil, heat until liquid has thickened. Chill soup and
serve in individual bowls garnished with a dollop of sour cream or yogurt.