POTATOES
Bulvës

Potatoes came to Lithuania relatively recently, in the eighteenth century and soon became popular. Now every farm grows potatoes. Potatoes have become Lithuania's second bread, an essential starch staple and are eaten throughout the year.
Many delicious, tasty dishes are made with potatoes. They are eaten alone or as an accompaniment to a main course of soup, meat, fish, mushrooms, eggs and dairy products. 
The most popular potato dishes are "zeppelins", potato sausages, potato casserole and pancakes.
Lithuanian recipes reflect the diversity of potatoes.

POTATOES COOKED IN THEIR JACKETS
Neluptos virtos bulvës

1 k (2 lbs) well scrubbed potatoes
1 tablespoon caraway seed
1 teaspoon sugar
1 teaspoon salt
fresh or dried dill to taste

Bring a pot of water to a boil and add potatoes with all the seasonings. Cover and cook until potatoes are done. Drain potatoes and return to the stove until potatoes are dry.
Cooked potatoes in their jackets can be the main course when served with different sauces, or as an accompaniment to a main course.
 

SAUCES SERVED WITH POTATOES:
Padaþai prie bulviø

BACON SAUCE
Spirguèiø padaþas

300 g (9 oz) bacon, cut into medium pieces 
2 tablespoons flour
1/2 l (2 cups) milk
1 onion, finely chopped

Fry bacon, until crisp. Add onion, flour and milk, stirring gently. Simmer on low heat until sauce thickens.

SOUR CREAM SAUCE
Grietinës padaþas

1/2 l (2 cups) sour cream
2 tablespoons finely grated onion
pepper and salt to taste

Mix sour cream, onion, salt and pepper.

ONION AND SOUR CREAM SAUCE
Svogûnø-grietinës padaþas

1/2 l (2 cups) sour cream
3 onions, finely chopped
salt and pepper to taste

Add onion to sour cream, mix well, season with salt and pepper and set aside for an hour or two, to allow flavors to develop.

HEMP SEED SAUCE
Kanapiø padaþas

2 cups hemp seed
50 g (4 tablespoons) butter
1 onion, finely chopped
1 boiled potato
salt and pepper to taste

Soak hemp seed in water for 2-3 hours. Cook hemp seed. Saute onion in butter. Process hemp seed, onion and boiled potato in food processor or put through a food grinder. Adjust seasonings to taste.

RED SAUCE
Raudonas padaþas

1/2 l (2 cups) fermented beet juice
2 teaspoons flour
1 finely grated onion
salt and pepper to taste

Gently heat fermented beet juice and stirring constantly add flour, onion, salt and pepper. Bring to a gentle boil, heat until sauce thickens.

MINT SAUCE
Mëtø padaþas

1/2 l (2 cups) milk
2 tablespoons finely chopped peppermint
2 tablespoons butter or bacon fat
1 tablespoon flour
1 onion, finely chopped

Bring 1/2 cup of milk to a boil. Blend flour in 1/2 cup of cold milk, then stirring constantly add to boiling milk. Add mint, butter or bacon fat, onion, salt and pepper. Bring to a gentle boil, stir while sauce thickens.

SEASONED POTATO SAUCE
Èiolakas

4 potatoes, peeled
2 onions, finely chopped
1 cup potato water
powdered bay leaf
fresh dill, several sprigs finely chopped
scallion greens, finely chopped
pepper and salt to taste

Cook potatoes in salted water. Save some cooking water. Mash cooked potatoes, add onions crushed with salt, mix well. Add pepper, bay leaf and 1 cup potato cooking water. Blend well.
This is traditionally served with hot potatoes as a late afternoon snack, in Dzškija, the south eastern region of Lithuania.

SOUR POTATO SAUCE 
Patermesas

2 potatoes, peeled and cooked
2 tablespoons sour cream
1/2 cup sour milk or yogurt
1 teaspoon caraway seed
1 onion, finely chopped
salt to taste

Mash potatoes and add sour cream and sour milk or yogurt. Mix well. Season potato mixture with caraway seed, chopped onion and salt. Mix well.
This is eaten in eemaitija, Samogitia, the western part of Lithuania.

SAUERKRAUT JUICE AND MUSHROOM
Kopûstø rûgðtis su grybais

1 cup salted mushrooms
1 onion, finely chopped
1/2 cup sauerkraut juice
1/2 teaspoon powdered bay leaf
pepper to taste

Soak mushrooms in water to remove excess salt, then cook them. When mushrooms are done, slice and add onion, bay leaf, pepper and sauerkraut juice. Mix well.

COTTAGE SAUCE
Darytinis

200 g (1 cup) dry cottage cheese
200 g (1 cup) sour cream or yogurt
salt to taste
Add cottage cheese to sour cream or yogurt, beat well until smooth, season with salt.
A favorite sauce with potatoes in Aukätaitija, the Highlands of Lithuania.

FERMENTED SAUCE
Degtienë

2 cups coarse rye flour
a handful of dried apples, 
rehydrated and 
cut into small pieces
2 cups of water
1 tablespoon sugar

Mixture all the ingredients, beat well and let rest, covered for 48 hours.

SEASONED RED SAUCE 
Ðmotalas

3 potatoes, peeled and cooked
2 onions, finely chopped
1 garlic clove, minced
2 tablespoons sour cream
1 cup sour milk or yogurt
2 medium cooked beets, cut into thin strips
salt and pepper to taste

Mash cooked potatoes, add sour cream or yogurt and mix well. Complete the sauce by adding onion, garlic, beets, salt and pepper to taste. Mix well, allowing beets to release their color.

MUSHROOM SAUCE
Grybainis

1/2 l (2 cups) salted or fresh mushrooms
2 cups milk
1 onion, finely chopped
2 tablespoons vegetable oil
1 cooked potato
salt and pepper to taste

Cook salted or fresh mushrooms in milk. Saute onion in oil until golden brown. In a food processor, process cooked mushrooms and potato, add fried onion, process again. Add salt and pepper to taste.
 

POTATOES WITH BUTTER AND EGGS
Bulvës su sviestu ir kiauðiniais
 

10 potatoes, peeled and cooked
1 tablespoon butter
2 hard boiled eggs, finely chopped
1 tablespoon sour cream

Melt butter and add chopped eggs and sour cream. Mix well. Pour over cooked potatoes. 
These potatoes are eaten for breakfast and are delicious with boiled fish.
 

BAKED POTATOES
Keptos bulvës

10 potatoes, peeled
vegetable oil
caraway seed
salt to taste

Cut peeled potatoes in half, soak them in oil. Place oiled potatoes into baking dish, sprinkle with salt and caraway seed and bake in preheated oven at 350 F/180 C, until done and nicely browned.
These potatoes are eaten with sour milk or yogurt for supper or served with hot entrees.
 

POTATOES WITH BACON 
Bulvës su laðiniukais

5 potatoes, peeled
100 g (3 oz) bacon, cut into medium pieces
1 onion, diced
salt and pepper to taste

Cut off one end of the potato and scoop out the inside, leaving enough potato so it holds its shape. Fill potatoes with bacon and onion, season with salt and pepper. Close the potatoes with cut off pieces and stand in a greased baking dish. Bake in a preheated oven at 350F/180C, for about 20-25 minutes.
These potatoes are eaten hot with sauerkraut or with sour milk or yogurt. In the old days, shepherds baked such potatoes, but in their jackets, in bonfire embers.
 

UNPEELED POTATOES WITH MEAT STUFFING
Mësa ádarytos neskustos bulvës

8 potatoes, well scrubbed
250 g (1/2 lb) ground pork
1 onion, finely chopped
100 g (6 tablespoons) butter
salt and pepper to taste

Cut potatoes in half, lengthwise and scoop out centers. Fry onion in butter and add to ground pork, seasoned with salt and pepper. Fill potato halves and place into baking dish, one on top of the other. Bake in preheated oven at 350F/180C for about 30-45 minutes.
This is eaten for lunch with melted butter or sour cream.
 

POTATOES WITH HEMP SEED 
Bulvës su kanapëmis

10 potatoes, peeled
1 cup hemp seed
1 onion, finely chopped
2 tablespoons vegetable oil
salt and freshly ground pepper to taste

Cook potatoes in salted water. Saute hemp seed in skillet until crisp, then grind or process in food processor. Return hemp powder to skillet, saute in oil with onion, salt and pepper. Pour the hemp mixture over boiled potatoes and shake well.
Such potatoes are eaten in Samogitia.
 

POTATOES SIMMERED WITH APPLES AND PRUNES
Bulvës troðkintos su obuoliais ir slyvomis

10 potatoes, peeled and diced
5 apples or 1 cup dried apples
1/2 cup prunes
100 g (3 oz) bacon, finely diced
1 onion, finely chopped
1 cup sour cream
1 teaspoon caraway seed
salt and pepper to taste

Place diced potatoes and bacon into cooking pot, add a little water and bring to a gentle simmer. When potatoes are soft, after about 10 minutes add finely cut apples, prunes, onion, caraway, pepper, salt and sour cream. Cover and simmer for 10 more minutes.
These potatoes are eaten with sauerkraut.
 

POTATO AND MUSHROOM CASSEROLE
Bulviø ir grybø apkepas

10 potatoes, peeled
1 cup dried porcini mushrooms 
2 onions, diced
3 eggs, beaten
100 g (6 tablespoons) butter
5 tablespoons sour cream
salt and pepper to taste

Slice potatoes and cook for 3-5 minutes, drain when done. Cook mushrooms after soaking for 2 hours. When done, slice thinly. Layer potatoes, onions, mushrooms and eggs in a greased casserole, making potatoes the top layer. Add salt and pepper to 1 cup of mushroom boiling water, add sour cream, mix well and pour over the top of the potato casserole. Bake at 350F/180C for about 30 minutes.
This is eaten for lunch with sauerkraut or dill pickles and melted butter.
 

POTATO AND GROUND MEAT CASSEROLE
Bulviø ir maltos mësos apkepas

10 potatoes, peeled and sliced
1/2 k (1 lb) ground meat, pork, beef or veal
1 raw egg
1 onion diced
50 g (4 tablespoons) butter
5 dried porcini mushrooms
1/2 cup sour cream
1 tablespoons bread crumbs
salt and pepper to taste

Cook potatoes in salted water for about 15 minutes, drain. Saute onion and mix with ground meat together with raw egg, salt and pepper. Mix well. Cook soaked mushrooms in a small amount of water, when mushrooms are done cut into thin strips and place in 1 cup of boiling liquid. Put half of the boiled potatoes into a greased casserole dish, add meat mixture and cover with remaining potatoes, end with layer of mushrooms in their cooking juice. Sprinkle top with bread crumbs. Bake in a preheated oven at 350F/180C, for about 10 minutes.
This is eaten for lunch, with sauerkraut or pickled cucumbers.
 

A HERBED SIMMER 
Troðkë

10 potatoes, peeled
1 cup sour cream
1 cup butter milk
1/2 cup chopped onion greens or scallions
2-3 branches fresh dill, finely chopped
2-3 branches fresh parsley, finely chopped
1/2 teaspoon marjoram
salt to taste

Cook potatoes in salted water. Mix sour cream and butter milk in a bowl. Add scallions, dill, parsley and marjoram. Mix well, salt to taste. Pour this sauce over cooked, drained potatoes, and heat on low heat.
This dish is much enjoyed by southern Lithuanians, living in Suvalkija region. They prepare this casserole for lunch and eat it with cold beet soup, sour milk or sour pickles. Early summer potatoes make this dish especially tasty.
 

POTATO AND HERRING CASSEROLE
Bulviø ir silkiø troðkinys

1 k (2 lbs) potatoes, peeled and sliced
3 whole herring
2 onions, finely chopped
1 cup sour cream
1 tablespoon butter
pepper to taste

Can use either herring fillets or whole herring. The whole herring need to be desalted by soaking in cold water. After desalting the whole herring, gut, skin, bone, fillet and cut into 2 cm/1 in. pieces. Place a layer of sliced potatoes in a greased casserole dish, sprinkle with pepper, spread onion on top and cover with melted butter. Follow this with a layer of herring pieces, top with another layer of potatoes. Continue to layer herring and potatoes, ending with potato layer. Cover with sour cream and bake at 350F/180C in a preheated oven for 30 minutes. Serve with horseradish sauce.
 

MUSH 
Kiunkë

1/2 l (2 cups) dried green peas
3 medium potatoes, peeled and cut into pieces
50 g (1/4 cup; 2 oz) bacon, chopped
1 onion, finely chopped
1 l (4 cups) water

Soak peas for several hours, then cook until soft. Cook potatoes. When potatoes 
are almost done add peas and continue cooking until both are done. Drain and mash potatoes and peas together. Fry bacon and onion together and pour over the potato-pea mush.
This is breakfast food in Samogitia, western Lithuania. It is served with sauerkraut and with sour milk in summer.
 

MUSH WITH FAVA BEANS
Kiunkë su pupomis

1/2 l (2 cups) dried fava beans
3 medium potatoes, peeled and cut into pieces
salt to taste

Soak favas for several hours, then cook until soft. Cook potatoes in small amount of water. Drain favas and potatoes and mash both together, salt to taste.
This mush is served for breakfast with sour milk, dill pickles or sauerkraut. On hot summer days this is an accompaniment to beer.
 

MUSH WITH SAUERKRAUT 
Kiunkë su kopûstais

1/2 k (1 lb) potatoes, 
peeled and cut into pieces
1 k (2 cups) sauerkraut
1 onion, chopped
300 g (9 oz) bacon, 
chopped
salt to taste

Place potatoes into boiling water and when they are soft add rinsed sauerkraut and continue cooking for another 15 minutes. Drain and give the potato-cabbage mix a good shake. Fry bacon and add onion when bacon begins to brown, continue frying until onion is golden. Pour over potato-cabbage mix and shake well.
This mush is served as a late afternoon snack, especially during summer. It is also served with meat dishes
 

GRATED POTATO CAKE 
Kugelis

1 k (2 lbs) potatoes, peeled
1 cup milk
2 eggs, beaten
2 onions, finely chopped
salt to taste
butter or oil for frying onion

Grate potatoes, remove some of the potato juice, tilt the bowl and spoon off the collected juice. Bring milk to a boil and pour over the grated potatoes. This is done to disperse potato starch through the grated potatoes. Fry onion and mix into potatoes, add eggs and salt and mix well. Pour the mixture into a medium depth, greased baking dish and bake in a preheated oven at 350F/180C, until the top is well browned.
Cut into squares and serve with bacon fried with onions and sour cream.
 

POTATO CAKE WITH BACON - KUGEL
Bulviø plokðtainis su spirguèiais

1 k (2 lbs) potatoes, peeled
300 g (9 oz) bacon, 
finely chopped
2 eggs, beaten
2 onions, grated
salt and pepper to taste

Grate potatoes and remove most of the juice (see previous recipe). Fry bacon and add to potatoes. Mix well. The hot bacon fat helps disperse potato starch. Add onions, eggs and salt and pepper, mix well. Pour potato gratings into a greased, 4 finger deep, baking dish, bake in preheated oven at 350F/180C, for about 2 hours. 
 

SEASONED SALTS SERVED WITH BOILED POTATOES

FLAX SEED SALT
Spirgynë

1 cup flax seed
1 onion, 
finely chopped
salt to taste

Fry flax seed in a greaseless skillet. A cast iron skillet is preferable. Process fried seed in a food processor, add onion and salt. Process again.

HEMP SEED SALT 
Spirgynë

1 cup hemp seeds
1 onion, finely chopped
salt to taste

Fry hemp seeds together with onion and salt. When seeds and onion are gently browned, grind or process to a fine meal, using a mortar and pestle or a food processor.

POTATO CAKE WITH PORK - KUGEL
Bulviø plokðtainis su kiauliena

1 k (2 lbs) potatoes
300 g (9 oz) pork filet, 
cut into small cubes
1 cup milk
2 onions, finely chopped
2 eggs, beaten
1/2 teaspoon marjoram
salt to taste
butter or oil for frying meat

Grate potatoes and remove potato juice. Bring milk to a boil and mix into grated potatoes. Add eggs to potatoes, plus marjoram, salt and onion. Fry meat until cubes are nicely browned. Grease a baking dish, pour a layer of potatoes, then a layer of meat cubes. Top meat with final layer of potatoes. Bake in a preheated oven at 350F/180C, for about 1-1 1/2 hours. 
Cut potato cake into medium size pieces and serve with melted butter, fried bacon pieces or sour cream.
 

POTATO CAKE WITH PIGS FEET
Bulviø plokðtainis su kiaulës kojelëmis

1 k (2 lbs) potatoes, peeled
2 pigs feet, about 1/2 k (1 lb)
100 g (3 oz) bacon, finely chopped
1 onion, grated
2 garlic cloves, minced
salt and pepper to taste

Grate potatoes, pour off potato liquid. Add fried bacon, onion, garlic, salt and pepper. Mix well to blend all ingredients. Wash pigsÕ feet, cut lengthwise in half and parboil. Place parboiled pigsÕ feet in greased baking dish and cover with grated potato mixture. Bake in a preheated oven at 400F/200C, for about 1 1/2-2 hours.
Cut into oblong pieces so that there is a piece of meat in each portion and serve with fried
bacon bits.
 

POTATO CAKE WITH CHICKEN
Bulviø plokðtainis su viðtiena

3 k (6 lbs) potatoes
1 k (2 lbs)) boneless chicken pieces
300 g (9 oz) butter
2 onions, grated
2 eggs, beaten
2 garlic cloves, minced
salt and pepper to taste
bread crumbs

Cut chicken into small pieces and parboil in salted water for 15 minutes. Sprinkle the cooked, drained chicken with minced garlic. Grate potatoes and remove much of the potato liquid, add eggs, onion, salt and pepper. Mix well to blend flavors. Grease a baking dish, sprinkle with bread crumbs and pour a layer of potato mixture. Place chicken pieces on top of first potato layer and cover with remaining potato mixture. Bake in preheated oven at 350F/180C, for about 1 1/2-2 hours.
Cut into square pieces, try to keep meat in the center of each piece. Serve hot with melted butter.
 

POTATO CAKE WITH DRIED MUSHROOMS
Bulviø plokðtainis su dþiovintais grybais

1 k (2 lbs) potatoes
100 g (3 oz) bacon, finely cut
1/2 l (2 cups) cooked, 
finely cut dried mushrooms
2 eggs, beaten
2 onions, finely chopped
1 teaspoon peppermint
salt and pepper to taste

Grate potatoes and remove some of the potato liquid, then add pepper, mint and mushrooms. Fry bacon with onion and add to potato mixture, mix well. Add eggs and mix well. Pour potato mixture into a greased baking dish, bake in preheated oven at 350F/180C, for about 1 hour.
When done, cut into medium squares. Serve hot out of the oven or reheated with melted butter or sour cream.
 

POTATO CAKE WITH COTTAGE CHEESE
Bulviø plokðtainis su varðke

1 k (2 lbs) potatoes
300 g (1 1/2 cups) dry cottage cheese
2 eggs, beaten
1 cup milk
50 g (2 oz) bacon, chopped
1 tablespoon sour cream
100 g (6 tablespoons) butter
1 teaspoon French tarragon
1 teaspoon sugar
pinch of salt

Grate potatoes and remove most of the potato liquid. Bring milk to a boil and pour into grated potatoes. Mix well. Fry bacon and add to potato mixture. Blend cottage cheese with eggs, sugar, salt and tarragon. Blend well. Grease baking dish and pour a first layer with 1/2 potato mixture. Cover potato layer with cottage cheese mix and top with remaining potato mixture. Bake for 1 hour in a preheated oven at 350F/180C.
Serve with melted butter or sour cream.
 

ZEPPELINS
Didþkukuliai (cepelinai)

1 k (2 lbs) raw potatoes, peeled and grated
4 cooked potatoes
salt to taste

Put raw potato gratings in a double cheese cloth and squeeze dry. Save the potato liquid, let potato starch settle at the bottom, decant potato liquid and mix starch with dry potato gratings. Rice boiled potatoes and add to raw grated potatoes, salt and blend well. Take about 1/2 cup of potato mixture and flatten, making a round form. Place a spoonful of filling in the center of the round, fold over, seal seam, make an oblong shape. Put OzeppelinsÕ into boiling water and cook for about 30 minutes, stirring gently.
OZeppelinsÕ are a rather recent Lithuanian tradition. They were begun in the middle of the twentieth century but their fame spread all throughout the country. OZeppelinsÕ are very filling and for this reason they are eaten during days of hard work, especially during harvest time. The variety of fillings used makes OzeppelinsÕ adaptable to different times of the year.
 

FILLINGS FOR ZEPPELINS:

BEEF OR PORK FILLING
300 g (9 oz) ground meat, pork or beef, or a mixture of both
1 onion, finely chopped
1 teaspoon marjoram

Pork is the traditional meat filling for zeppelins, rather fat, cut from the shoulder. A mixture of pork and fat is also used.
Fry onion and add to ground meat. Season with salt, pepper and marjoram. Blend well. Meat filled OzeppelinsÕ are served with fried bacon bits or with melted butter and sour cream.

SMOKED HAM FILLING
300 g (9 oz) smoked ham
1 onion, finely chopped
1 egg, beaten
pepper to taste

Soak ham, then place in hot water and boil until done. Cut cooked ham into fine pieces, add onion, egg and pepper. Mix well.
Ham filled zeppelins are served with melted butter and sour cream.

COTTAGE CHEESE FILLING
300 g (9 oz) dry cottage cheese
1 egg, beaten
1 tablespoon sour cream
30 g (1 oz) bacon, finely chopped and fried
30 g (1 oz) butter
1/2 teaspoon French tarragon or peppermint
salt to taste

Blend cottage cheese with fried bacon, add butter, sour cream, egg, salt and herbs. Mix well. 
Cottage cheese OzeppelinsÕ are eaten with melted butter, sour cream or fried bacon bits.

MUSHROOM FILLING
50 g (2 oz) dried mushrooms
2 onions, finely chopped
100 g (3 oz) bacon 
1 egg, beaten
2 tablespoons bread crumbs
salt and pepper to taste

Soak dried mushrooms and cook in soaking water. Then process mushrooms and bacon together in food processor or use a grinder. Add fried onions, egg, bread crumbs and seasonings. Blend well. 
Mushroom filled OzeppelinsÕ are served with fried bacon or sour cream.
In Dzškija, the south eastern region of country, the cooks make the following sauce: fry chopped onion in butter, add 1 tablespoon flour and enough mushroom soaking liquid, season to taste with pepper and bring to a boil, heat until sauce thickens.

HERRING FILLING
2 herring fillets
1 egg, beaten
1 onion, finely chopped
2 tablespoons bread crumbs
pepper to taste

Process herring fillets in food processor, or use grinder. Season with pepper, add fried onion and beaten egg. Mix well to blend flavors.
Serve with sour cream.

PLAIN POTATO PANCAKES 
Paprasti bulviniai blynai

1 k (2 lbs) potatoes, peeled
2 eggs, beaten
pinch of salt
vegetable oil or lard for frying

Grate potatoes, add eggs and pinch of salt. Mix well. Fry in hot oil.
These pancakes are eaten for breakfast or lunch with fried bacon or sour cream.
 

POTATO PANCAKES WITH SCALDED MILK
Bulviniai blynai plikyti pienu

2 k (4 lbs) potatoes, peeled
3 eggs
1 cup milk
vegetable oil for frying

Grate potatoes and remove some of the potato liquid. Bring milk to a boil and pour into grated potatoes. Mix well. Add egg yolks, salt to potatoes, mix well. Beat egg whites and gently fold into potatoes. Drop by large spoonful into hot oil, bake on both sides until crisp.
These pancakes are eaten with bacon, sour cream, melted butter, lingonberry preserves or cottage cheese.
 

SEASONED POTATO PANCAKES
Bulviniai blynai su prieskoniais

1 k (2 lbs) potatoes, peeled and grated
2 onions, grated
2 eggs, beaten
2 tablespoons flour
salt and pepper to taste; fat for frying

Mix grated potatoes with grated onion, add flour, salt, pepper and eggs. Blend all ingredients. Drop by spoonfuls into hot fat and fry on both sides until crisp.
Serve with sour cream, butter. The Samogitians eat seasoned pancakes with their special butter, kastinys.
 

POPPY SEED POTATO PANCAKES
Bulviniai blynai su aguonomis

10 potatoes, peeled and grated
1 cup whole poppy seeds
1 cup cream of wheat, uncooked
2 eggs, beaten
1/4 teaspoon ground allspice
pinch of salt
fat for frying, preferably vegetable oil

Mix grated potatoes with poppy seed, uncooked cream of wheat, beaten eggs, salt and allspice. Blend all ingredients. Fry in hot oil. 
Serve hot with sour cream blended with sugar and cinnamon.
 

COTTAGE CHEESE POTATO PANCAKES
Bulviniai blynai su varäke

10 potatoes, peeled and grated
3 eggs, beaten
200 g (1 cup) dry cottage cheese
1/2 cup flour
salt and pepper to taste
fat for frying

Mix grated potatoes with flour, eggs, cottage cheese, salt and pepper. Blend all ingredients. Drop by spoonful into hot fat, fry on both sides until crisp.
Serve with sour cream, sugar, apple sauce or fruit preserves.
 

HAM-ONION POTATO PANCAKES
Bulviniai blynai su kumpiu ir svogûnais

1 k (2 lbs) potatoes, peeled and grated
100 g (3 oz) smoked ham, finely chopped
1 egg, beaten; 1 onion, grated

Mix grated potatoes and onion. Add egg and ham. Blend well. Place tablespoonfuls in hot fat, brown both sides.
Serve with sour cream, for breakfast or lunch.
 

POTATO PANCAKES BAKED ON CABBAGE LEAVES
Bandos

8 raw potatoes, peeled and grated
3 boiled potatoes, riced
100 g (3 oz) bacon, chopped
3 tablespoons sour cream
salt to taste

Remove some of the potato liquid and mix raw and boiled potatoes, add salt to taste. Place 3 tablespoons of potato mix on cabbage leaf, spread evenly. Bake in preheated oven at 350F/180C until nicely browned and crisp. When the pancakes, bandos are done, peel off cabbage leaves, pile the pancakes on top of each other, in a deep casserole, cover with fried bacon, sour cream and return to oven for 10 minutes to soften and make pancakes more flavorful.
The Samogitians, eemai‹iai bake these pancakes in the morning during potato harvest. Their sour cream covered pancakes are kept in a warm oven till lunchtime, when they are eaten.
The Highlanders, Aukätai‹iai and people in the south eastern region Dzškija, call these pancakes bandos, a word used to describe herds of cattle. They eat bandos for breakfast with fried bacon, sour cream and creamed cottage cheese.
 

POTATO PUFFS
Bulvinës bandelës

8 potatoes, peeled and grated
1/2 l (2 cups) sour milk or yogurt
4 cups flour
salt to taste

Drain some potato juice from grated potatoes, add sour milk or yogurt, 1 cup flour and mix well. Let rest overnight. In the morning add remaining 3 cups flour, salt and blend well until dough is of a good consistency. Form flat buns and bake on greased cookie sheets in a preheated oven at 350F/180C, until nicely browned. 
Serve hot with fried bacon and sour cream for breakfast.
 

COTTAGE CHEESE POTATO PUFFS 
Kepti bulviniai varðkëèiai

8 raw potatoes, peeled and grated
200 g (1 cup) dry cottage cheese
1 egg, beaten
2 tablespoons sour cream
salt to taste

Drain some potato juice from grated potatoes, add cottage cheese, egg, salt and mix well. Make small buns and place on a greased cookie sheet. Paint buns with an egg wash and bake in a preheated oven at 350F/180C, until nicely browned. Place baked buns in a deep baking dish, cover with hot butter and sour cream sauce. Cover and place in a warm oven for 10 minutes. 
These puffs are eaten as a mid afternoon snack, especially during summer.
 

POTATO SAUSAGES 
Bulviniai vëdarai

1 k (2 lbs) potatoes, peeled and grated
200 g (1 cup) bacon, finely chopped
2 onions, chopped; 1/2 teaspoon marjoram
salt and pepper to taste; natural pork casings

Fry bacon and onion, add to grated potatoes. Add seasonings and mix well. Fill pork casings with potato mixture and place sausages into a greased baking dish with 1/2 inch layer of water. Prick sausages with a needle so that they do not break as they expand while baking. Bake in a preheated oven at 350F/180C, until sausages are nicely browned, baste several times with baking liquid, while sausages are baking. 
They are served for lunch with fried bacon. 
Potato sausages are very popular throughout Lithuania, and are often prepared during pig slaughtering.
 

POTATO AND SAUERKRAUT SIMMER
Bulvës troðkintos su kopûstais

10 potatoes, cooked in their jackets
200 g (1 cup) bacon, thinly sliced
1 cup sauerkraut
2 onions, finely chopped
1/2 teaspoon pepper
salt to taste

Peel potatoes and cut into thick slices. Fry thinly sliced bacon. Remove bacon from frying pan and layer the pan with sliced potatoes, with fried bacon, onions and top with sauerkraut. Cover frying pan and cook at low heat for about 15 minutes.
This is served with sour milk or yogurt for dinner or as a late afternoon meal.
 

POTATO AND HERRING CASSEROLE
Bulviø ir silkiø apkepas

10 potatoes, boiled in their skins
3 whole, cured herring
2 onions, chopped
1 egg, beaten
50 g (4 tablespoons) butter, melted
2 tablespoons bread crumbs

Peel and slice potatoes. Soak herring in water to remove excess salt, bone and cut into small pieces. Fry onion in oil then mix with herring pieces. Grease baking dish, layer potatoes, herring, potatoes. Pour melted butter over final layer and pour egg on top. Sprinkle top with bread crumbs. Bake in preheated oven at 300F/150C for about 15 minutes.
Serve for dinner with pickled beets or cucumbers.
 

POTATO AND SMOKED HAM CASSEROLE
Bulviø ir rûkyto kumpio apkepas

10 potatoes, boiled in their skins
100 g (6 tablespoons) butter
2 tablespoons sour cream; 2 eggs, beaten
200 g (6 oz) smoked ham, finely chopped
1/4 teaspoon pepper
salt to taste

Peel potatoes and rice them. Add 1 tablespoon butter, sour cream, eggs, chopped ham and seasonings. Mix well. Place potato mixture into a greased casserole dish and bake in preheated oven at 350F/180C, until top is golden brown, about 25-30 minutes.
To serve for dinner pour melted butter on top of each serving and accompany with sauerkraut or pickled cucumbers.
 

POTATO CASSEROLE WITH MEAT AND CABBAGE
Bulviø apkepas su kopûstais ir mësa

10 potatoes, peeled and cooked
1/2 l (2 cups) hot milk
1/2 k (1 lb) fresh cabbage; 1 egg
200 g (3/4 cup) cooked meat, pork
50 g (2 oz) butter 1 onion, finely chopped
1 teaspoon caraway seed
salt to taste

Rice cooked potatoes, add hot milk, caraway seed and mix well. Quarter cabbage and parboil in salted water. Grease a casserole dish and place a layer of potatoes, cover with a layer of finely diced meat, cover with onion and a layer of cabbage. End with final layer of potatoes. Cover top layer with egg beaten with 2 tablespoons milk and a pinch of salt, dot with pieces of butter and bake in preheated oven at 325F/165C, for about 25 minutes.
This is eaten for lunch with a green salad or fresh cucumbers.
 

BOILED POTATO AND MUSHROOM CASSEROLE
Virtø bulviø apkepas su grybais

10 potatoes, peeled and cooked
1/2 l (2 cups) hot milk; 1 egg, beaten
1 onion, finely chopped 
50 g (2 oz) butter
1 cup fresh or dried mushrooms, cooked and finely chopped
1 tablespoon bread crumbs; pinch of salt

Make mashed potatoes with hot milk and a pinch of salt. Fry onion in butter, add mushrooms and continue frying. Add bread crumbs, fry for another 5 minutes. Grease a casserole dish, place half mashed potatoes, cover with onion mushroom mixture. Top with final layer of mashed potatoes, pour egg on top of potatoes and any remaining butter. Bake in preheated oven at 325F/165C, for about 25 minutes.
 

POTATO AND CHEESE BAKE
Bulviø apkepas su sûriu

6 medium potatoes, cooked and mashed
100 g (6 tablespoons) butter; 2 eggs, beaten
300 g (1 cup) farmer's cheese
1 teaspoon caraway seed; 1/4 teaspoon pepper 
pinch of salt

Season mashed potatoes with butter, salt and pepper. Grease a shallow baking dish, fill with potatoes, cover with cubes of cheese, sprinkle caraway seed and pour eggs on top. Bake in a preheated oven at 325F/165C, until top is nicely browned, about 15-20 minutes.
This dish is eaten for lunch or as a mid-afternoon snack, with sweet milk.
 

POTATO ROLL WITH CABBAGE
Bulviø vyniotinis su kopûstais

10 cooked potatoes, riced
3 eggs, beaten
4 tablespoons potato starch
1/2 l (2 cups) sauerkraut
1/2 cup vegetable oil
1 cup ground, pork; pinch of salt

Add eggs, potato starch and salt to riced potatoes. Make a workable dough. Saute sauerkraut until soft, add meat and continue to simmer. Form finger thickness base with potato dough, cover with cabbage-meat mixture, gently make into a roll. Place cabbage roll into a greased shallow baking dish and paint with egg wash. Bake in preheated oven at 350F/180C, for about 15 minutes, until golden brown.
Serve cut into medium slices.
 

SAMOGITIAN MEAT PANCAKES
Þemaitiðki blynai su mësa

6 cooked and riced potatoes; 2 eggs
1 tablespoon potato starch
200 g (3/4 cup) cooked pork, ground
1 teaspoon caraway seed
100 g (3 oz) bacon; 100 g (3 oz) sour cream
1 onion, finely chopped; 3 tablespoons flour 
1/4 teaspoon pepper; pinch of salt
fat for frying

Beat 1 egg with salt, potato starch and add to riced potatoes, mix well. Add caraway seed, salt, pepper and 1 beaten egg to ground meat, mix well. Make flat rounds, about doughnut size with potato mixture, place 1 tablespoon of meat mixture in the center, fold over, pinch edges, roll filled pancakes in flour and fry in hot oil, in a deep fryer. Fry both sides until crisp and nicely browned.
These pancakes are a favorite for breakfast or lunch, served with fried bacon, onion or sour cream. 
 

SAMOGITIAN COTTAGE CHEESE PANCAKES
Þemaitiðki blynai su varðke

6 cooked and riced potatoes; 2 eggs
1 tablespoon potato starch
200 g (3/4 cup) dry cottage cheese
1 teaspoon marjoram
100 g (6 tablespoons) butter
100 g (6 tablespoons) sour cream
3 tablespoons flour; salt to taste
fat for frying

Beat 1 egg with salt, potato starch and add to riced potatoes, mix well. Blend cottage cheese with 1 egg, marjoram and salt. Make flat rounds, about doughnut size, from the potato mixture. Place 1 tablespoon of cheese in the center of potato round, fold over and pinch edges.ZRoll filled pancakes in flour and fry in hot oil in a deep frying pan. Fry both sides until crisp and nicely browned.
These pancakes are eaten for breakfast or lunch with melted butter or sour cream. Some Samogitian cooks serve these pancakes with kastinys, a sour cream butter.
 

POTATO CROQUETTES WITH MUSHROOM SAUCE
Bulviø maltinukai su grybø padaþu

10 potatoes, cooked and riced
2 eggs, beaten
3 tablespoons flour
1 tablespoon sour cream 
pinch of salt
fat for frying
SAUCE
50 g (2 oz) dried mushrooms, 
soaked and cooked
50 g (6 tablespoons) butter
1 onion, finely chopped
1 cup mushroom boiling water

Make croquettes with riced potatoes, flour, eggs, sour cream and salt, mix well. Roll croquettes in flour and fry in hot oil. 
Begin sauce by soaking mushrooms in hot water, then cook them in same soaking water. When mushrooms are done, cut into matchstick size pieces. Brown flour in butter, add mushroom water and bring to a gentle boil, stirring constantly. Add mushrooms and onion to sauce, blend well and continue to heat for another 10 minutes.
Serve for lunch with the mushroom sauce.
 

SAMOGITIAN "ZEPPELINS"
Þemaitiðki cepelinai

1 k (2 lbs) potatoes, cooked in their skins
4 tablespoons flour
2 eggs, beaten
200 g (3/4 cup) smoked ham, 
finely chopped
salt to taste
fat for frying

Peel and rice cooked potatoes, add flour, eggs and salt, blend well and knead to make a pliable dough. Make palm sized rounds from potato dough, place a tablespoon of chopped ham in the center, fold over and pinch edges. Deep fry in hot oil, until golden brown.
This is a lunch dish, served with fried bacon and sour cream. 
 

MUSHROOM FILLED POTATO BUNS
Grybais ádaryti bulviniai pyragëliai

10 potatoes, cooked in their skins, then riced
1 egg, beaten 
2 tablespoons, potato starch or flour
salt to taste; fat for frying
STUFFING
200 g (6 oz) fresh or dried, cooked mushrooms
30 g (2 tablespoons) vegetable oil or butter
1 onion, finely chopped
1 tablespoon bread crumbs

Make dough with riced potatoes, beaten egg, salt and potato starch or flour. Mix well into a pliable dough. For stuffing fry onions, add mushrooms and cook for about 10 minutes. Add bread crumbs, mix well and cook for another 5 minutes. Make doughnut size round flats, place 1Ztablespoon mushroom filling, fold over and make oblong form. Seal edges well. Fry in hot oil until golden brown.
These buns are served as an accompaniment to clear soups.
 

MEAT FILLED POTATO BUNS
Mësa ádaryti bulviniai pyragëliai

10 potatoes, cooked in their skins and riced
3 eggs
2 tablespoons starch or flour
pinch of salt
MEAT FILLING
300 g (9 oz) cooked pork, ground
1 onion chopped 
1/2 teaspoon marjoram
1/4 teaspoon pepper
fat for frying

For filling fry meat with onion and seasonings, mix well. 
Make pliable dough with riced potatoes, 1 egg yolk and 2 whole eggs, salt and starch or flour. Fill palm size, thin potato dough rounds with 1 tablespoon meat filling. Fold over, seal edges and form oblong buns. Roll buns in flour, then into beaten egg white, fry in hot oil until golden brown.
 

COTTAGE CHEESE FILLED POTATO BUNS
Varðke ádaryti bulviniai pyragëliai

10 potatoes, cooked and riced
3 eggs, beaten
2 tablespoons flour
200 g (3/4 cup) dry cottage cheese
1 onion, finely chopped
salt to taste; oil for frying

Make a pliable dough with riced potatoes, onion, flour, eggs and salt. Mix all ingredients and knead well. Make flat rounds from potato dough, fill with 1 tablespoon cottage cheese, fold over and form oblong buns. Fry in hot oil until nicely browned.
These buns are served with tea.
 

BAKED POTATO BUNS WITH CABBAGE, CARROT, COTTAGE CHEESE AND BARLEY FILLINGS
Kukoriai

10 potatoes, cooked in their skins and riced
3 tablespoons flour
salt to taste 

Make dough with riced potatoes, flour and salt. Knead well. Roll out rounds of dough 8-10 cm/4 in. in diameter, and fill with 1 tablespoon stuffing. Pinch edges, place on a greased cookie sheet and bake in preheated oven at 325F/165C, until golden brown, about 20-25 minutes.
 

FILLINGS:

CABBAGE
Kopûstø

1 cup sauerkraut
50 g (2 oz) bacon, finely cut 
1 onion, chopped 
salt to taste

Fry bacon and onion, add sauerkraut and simmer for 10-15 minutes

CARROT
Morkø

3 cooked carrots; 1 onion, chopped
50 g (2 tablespoons) butter
1/4 teaspoon pepper and salt

Fry onion in butter, add seasonings and coarsely grated cooked carrots. Blend well.

COTTAGE CHEESE 
Varðkës

200 g (3/4 cup) cottage cheese
salt to taste

Season cottage cheese with salt and process in food processor or blender until smooth.

BARLEY
Kruopø

1 cup barley groats; 1 onion, chopped
100 g (3 oz) bacon, finely cut
salt to taste

Soak barley in hot water for 1 hour. Fry bacon and onion, mix with barley groats. 
 

WHISTLERS 
Ðvilpikai, bulbonai

10 potatoes, cooked in their skins
1 cup flour
3 eggs
50 g (4 tablespoons) butter
2 tablespoons sour cream
salt to taste
SAUCE
100 g (3 oz) cottage cheese
1/2 cup milk
100 g (3 oz) bacon, 
finely chopped
scallions
several sprigs of dill
salt to taste

Peel and rice potatoes, add flour, 2 beaten eggs and salt. Mix well and make a pliable dough. Roll out dough to a medium thickness and cut into medium squares, paint with egg wash and bake in a preheated oven at 325F/165C, for 15 minutes. Place baked cwhistlersÓ into a deep dish, cover with melted butter and sour cream or with fried bacon and sour cream. Cover dish and simmer on low heat for 10 minutes.
The Highlanders call these pastries cbulbonaiÓ, and eat them with cottage cheese sauce. They blend cottage cheese with milk, add fried bacon and salt. They also flavor the sauce with chopped scallions and dill.
 

POTATO BAGELS WITH MEAT
Bulviø riestainiukai su mësa

10 potatoes, peeled and cooked
100 g (3 oz) cooked meat, ground
3 tablespoons potato starch
2 eggs
50 g (4 tablespoons) butter
1 onion, finely chopped
salt and pepper to taste

Make mashed potatoes, add 1 beaten egg, salt and potato starch. Mix well and knead into a workable dough. Fry onion in butter and add to ground meat together with 1 beaten egg and mix well. Fry for a few minutes. Make round medium sized bagels from potato dough and cook them in salted, boiling water. Place the cooked bagels on serving plate and fill with meat. Cook the remaining butter with sour cream, add a pinch of salt and pour on top of the filled bagels.
These potato bagels can also be fried in hot oil, until golden brown.
 

POTATO BAGELS WITH COTTAGE CHEESE
Bulviø riestainiukai su varðke

10 potatoes, peeled and cooked
100 g (3 oz) dry cottage cheese
3 tablespoons potato starch
2 eggs
50 g (4 tablespoons) butter
2 tablespoons sour cream
peppermint, chopped finely
salt to taste

Make dough with cooked, mashed potatoes, potato starch, 1 beaten egg and salt. Knead until a pliable dough is formed. Make a homogeneous mass of cottage cheese with 1 egg, 2 tablespoons sour cream, peppermint. Heat the cheese mixture until cheese begins to melt. Make medium size bagels from the potato dough and cook in salted, boiling water. Place the cooked bagels in a serving dish and fill with cottage cheese sauce. Serve the hot cheese filled bagels with melted butter.
 

POTATO DUMPLINGS IN MUSHROOM SAUCE
Virtø bulviø kukuliai grybø padaþe

1 k (2 lbs) potatoes, cooked in their skins
1 onion, finely diced
1 teaspoon butter
several sprigs of dill or parsley
1 cup flour
2 eggs, beaten with a pinch of salt
1/2 cup bread crumbs 
MUSHROOM SAUCE
100 g (3 oz) bacon, 
finely diced
1 cup fresh or dried mushrooms, cooked
1 onion, 
finely diced
4 tablespoons sour cream

Peel and rice potatoes. Add flour, bread crumbs, eggs and chopped herbs. Mix well and knead until a pliable dough is formed. Make walnut sized dumplings, drop into boiling, salted water. The dumplings are done when they rise to the surface.
Make mushroom sauce by cutting cooked mushrooms into very small pieces. Fry mushrooms with bacon and onion until onion is soft. Add sour cream and heat for 5 minutes, until all flavors are blended. 
Serve in individual plates, covered with mushroom sauce.
 

POPPY SEED POTATO DUMPLINGS
Virtø bulviø kukuliai su aguonomis

10 potatoes, 
cooked in their skins
3 eggs, beaten with a pinch of salt
3 tablespoons potato starch
4 tablespoons poppy seed
SAUCE
100 g (6 tablespoons) butter
100 g (1/2 cup) sour cream

Peel and rice potatoes. When potatoes have cooled, add eggs, potato starch, poppy seed and mix well. Knead until a pliable dough is formed. Make small dumplings with potato dough, drop into salted, boiling water. The dumplings are done when they rise to the surface, after cooking for about 15 minutes. Cover cooked dumplings with sauce made by gently heating butter with sour cream. 
Poppy seed dumplings are eaten with sweet or sour milk.
 

MASHED POTATOES WITH MUSHROOMS
Bulviø koðë su grybais

10 potatoes, peeled
200 g (6 oz) fresh or dried mushrooms, cooked
100 g (3 oz) bacon, finely diced
1 onion, finely diced
100 g (3 oz) sour cream
pinch of pepper

Cook and mash potatoes. Fry bacon and onion, add finely cut mushrooms and continue frying in a covered skillet until flavors are released. Add mushroom, onion and bacon mixture to mashed potatoes, mix well, add sour cream and a pinch of pepper. Blend all ingredients. 
These potatoes are eaten with sour milk or with sauerkraut juice.