Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northern countries.
Cepelinai served with sauce and topped with diced bacon
Salt-cured ox, the barrel of beer and other food from Lithuania being sent to the feast of the Council of Constance. (Rosgartenmuseum Konstanz, Hs. 1, Richental: Konzilschronik)
Palace of the Grand Dukes of Lithuania in Vilnius. Many European novelties and fashions like opera and Italian or French cuisine reached Lithuania through this Palace.
Ruginė duona, dark rye bread
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet.
A bundle of beetroot
Section through taproot
Yellow beetroot
Borscht
