Modern Lithuanian cuisine restaurant Tomas Rimydis, chef of Ertlio namas, says that making the tastiest šaltibaršti is simple. You just need to choose high-quality, locally produced products. "Experience shows that the most important thing is kefir made in Lithuania and preferably as fat as possible," he says. The food connoisseur claims that throughout his career he has tried to cook using only Lithuanian products. It does not only in a restaurant, but also at home.
They value local production the most
"The products of local producers, which are closest to us, are the sweetest, tastiest and most valuable to me. I try to use them also for promoting local business, ecology and, of course, quality. We call ourselves ambassadors of Lithuanian production, because we also present Lithuanian cuisine in the restaurant with the stories of the dishes and the origin of the products. This is very important to us. After all, this is the best way to get to know our country", says T. Rimydis.
Speaking about Lithuanian dairy products, T. Rimydis emphasizes that a transformation of the dairy gastronomic culture has recently been felt. According to him, local producers increasingly apply the knowledge gained from the kitchens of other countries when producing various dairy products, especially cheese.
"Our history of dairy farming is quite old, but I notice that it is constantly changing. For example, we have recently seen that matured cheeses are becoming increasingly popular among producers. They are highly valued not only in Lithuania, they are increasingly being discovered by foreigners as well. However, the simplest Lithuanian curd cheese with cumin, fresh cucumbers, honey and brown bread is the most perfect dessert for me," says the famous chef.
Another dairy product that T. Rimydis cannot imagine his kitchen without is fresh Lithuanian cream. The chef uses it both when making desserts and seasoning meat dishes. And, for example, sour cream, according to him, is perfect not only for flavoring soups, sauces or potato dishes, but also for making ice cream. T. Rimydis combines fresh sour cream ice cream with honey and fresh cucumbers.
"When choosing sour cream or cream, it is important to pay attention to the composition. Choose as fat products as possible, in no case not a mixture of vegetable fats. It is best to choose products that contain cream, leaven and no other additives - this indicates the highest quality of the products", says T. Rimydis.
Perfect šaltiboršči starts with high-quality, Lithuanian kefir
The same rule, he says, applies to frostbite. When preparing this dish, T. Rimydis suggests using only Lithuanian kefir, as fat as possible.
"Using non-Lithuanian kefir for cold cuts is the same as offering an Italian to make a pizza with cheese instead of fresh mozzarella. "Lithuanian kefir makes this dish the way it should be - creamy, soft, with a bit of acidity and freshness," says the food expert.
According to him, when choosing kefir, it is important to consider the composition, it must be made with milk and sourdough or live kefir mushroom, which gives a characteristic mature taste and thick texture. Such kefir is not only the tastiest, but also the most useful. Because it is rich in B vitamins, potassium, calcium, phosphorus, iron, and priobiotics.
Speaking about the recipe for the most perfect cold borscht, the chef emphasizes that although there are currently a wide variety of variations of this dish, the classic recipe of this dish is the most close to his heart.
"Currently in Lithuania, there are at least several championships for making šaltiborščiai per year, so we can taste or make this dish with a variety of accessories: radishes, pickled cucumbers, horseradish, feta cheese, but the classics are close to my heart. The most important thing when making cold borscht is to choose the freshest possible ingredients - cucumbers, dill, onion leaves. Before pouring kefir, I suggest rubbing them a little - this will release more flavor. In order to make štilibaršči even more special, I suggest choosing fresh beets. You can easily marinate them at home - just add a splash of apple cider vinegar or lemon juice, a little water and salt and pepper," advises the chef.
Recipe for cold cuts
| 1 liter | fatter kefir |
| 400 grams | boiled beets |
| 2 units | cucumbers (short fruits) |
| 1 pound | onion letters |
| 1 pound | dill |
| 2 spoons | water |
| 1 spoon | apple cider vinegar or lemon juice |
| according to taste | salt, pepper |
