10 Oct Dish for restaurant and cafe. Lithuanian Folk Cuisine

Many people, when the time comes, decide to change jobs or go into business. One popular trend is the business of feeding people. Some people like to buy a restaurant, some open a pizzeria, some rent a cafe. This business is very popular with media people, it is an outlet for them.

But when opening a “food outlet” the question often arises “What to feed?”, “What’s the surprise??””.

And here’s a question, what utensils to use in many is not at all. They choose the BergHOFF pots and pans. This company is one of the recognized world leaders in the industry of making and selling cookware. And you can buy this great cookware here – . This dish will definitely help you look at cooking in a different way.

We offer several recipes of folk Lithuanian dishes that can become a “highlight” on any table.

Cold borsch

1.5-2 kg. beets – 200 g. black rye bread, about 0.5 cups of sour cream and 2 bulbs.

Wash, cook, clean, cut, cut into thin strips or grate with 3-4 liters of boiling water. When it cools down, put the bread tied in a clean handkerchief, put in a warm place and pick up about a day. Then remove the bread, put the finely chopped onion, lay out with sour cream, add to the taste of salt and sugar. (Should be sweet-acidic taste.)

Serve fried or baked potatoes to cold borscht.

“Shvilpikai”, or potato cutlets

Boil twenty tubers of unpeeled potatoes in a pan. Drain the water. Peel the potatoes and, until it cools down, grind with a wooden pestle. Add two handfuls of flour, salt in puree.

On the board, slightly sprinkled with flour, roll the dough into the layer with the finger and cut into small rhombics. Fry the rhombics on both sides in any oil or fat.

Bulvinis Kuchelis – Potato Grandma

Grate raw peeled potatoes. Pour two handfuls of flour, break two eggs, pour a glass of milk, slightly melted fat (it is better to pork), add salt to taste. Then stir everything with a wooden spoon.

Pour the resulting mass into a clean baking sheet, densely greased with fat or any oil.

Put a baking sheet in a hot oven or stove. When the mass is baked, cut it into portions, serve sour cream or milk to it.

The next day, a cooled grandmother can be cut into pieces of 3-4 cm thick and fried in fat or oil.

“Humper” – hearty cabbage

Twenty potato tubers, without cleaning, pour the area and cook. Hotly quickly clean them and interpret them. Add two handfuls of flour and a little salt.

At the same time, cook minced cabbage (can also be washed sauer), frying it with any fat in a pan.

Rinse the potato dough with a layer of two fingers with thickness and cut into squares, put the minced meat in each square and fill the dough, as for dumplings, lay on a baking sheet lubricated with fat, and bake in the oven or furnace.

Put ready -made cabbages on a plate and pour vegetable fat or stomped oil, serve hot to the table.