Lithuanian-style Potato Soup

Ingredients

In Lithuanian-style Potato Soup, we adapt the original Croatian Krumpirova juha na baranjski način by incorporating Lithuanian spices and flavors. The Lithuanian version uses a combination of dill, bay leaves, and allspice to infuse the soup with a distinct taste. Additionally, Lithuanian cuisine often includes the use of root vegetables such as carrots and parsnips, which add depth and sweetness to the soup. These adaptations create a unique and delicious Lithuanian twist on the original dish. We alse have the original recipe for Krumpirova juha na baranjski način, so you can check it out.

• 4 large potatoes, peeled and diced (900g) 4 large potatoes, peeled and diced (900g)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 1 parsnip, peeled and diced 1 parsnip, peeled and diced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1/2 teaspoon allspice 1/2 teaspoon allspice
• Salt and pepper to taste Salt and pepper to taste
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 5g
• Fiber: 7g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the diced carrots, parsnip, and celery to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Add the diced potatoes, vegetable broth, bay leaf, dried dill, and allspice to the pot. Season with salt and pepper to taste.
4. 4.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 20-25 minutes, or until the potatoes are tender.
5. 5.
   Remove the bay leaf from the soup. Using an immersion blender or a potato masher, partially blend the soup to create a creamy texture while still leaving some chunks of potatoes and vegetables.
6. 6.
   Adjust the seasoning if needed. Serve the soup hot, garnished with fresh dill.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into uniform pieces to ensure even cooking.
• Dried dill — If you prefer a stronger dill flavor, you can add more dried dill to the soup.
• Fresh dill — Reserve some fresh dill for garnishing the soup just before serving.

Tips & Tricks

• For a heartier version, you can add some cooked bacon or smoked sausage to the soup.
• If you prefer a smoother texture, you can blend the soup completely until it is creamy.
• Serve the soup with a side of Lithuanian dark rye bread for a traditional touch.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated when ready to serve.
• Feel free to customize the soup by adding other vegetables such as peas or corn.

Serving advice

Lithuanian-style Potato Soup is best served hot. Ladle it into bowls and garnish with a sprinkle of fresh dill. Serve it as a comforting main course alongside some crusty bread or as a starter to a larger Lithuanian feast.

Presentation advice

To enhance the presentation of the Lithuanian-style Potato Soup, you can drizzle a swirl of olive oil on top and sprinkle some additional dried dill. Serve it in rustic bowls or traditional Lithuanian pottery for an authentic touch.