{"id":392,"date":"2019-09-16T15:55:02","date_gmt":"2019-09-16T17:55:02","guid":{"rendered":"https:\/\/restoraniriga.lv\/?p=392"},"modified":"2019-09-22T08:37:07","modified_gmt":"2019-09-22T10:37:07","slug":"lietuviesu-virtuve","status":"publish","type":"post","link":"https:\/\/restoraniriga.lv\/lietuviesu-virtuve\/","title":{"rendered":"Lietuvie\u0161u virtuve"},"content":{"rendered":"\n<p> It k\u0101 tuvi kaimi\u0146i un pat vienu sen\u010du p\u0113cte\u010di, bet br\u012b\u017eam sav\u0101 skat\u0101 uz pasauli tik cit\u0101di, ka j\u0101pierod \u2013 to es varu teikt par lietuvie\u0161iem p\u0113c vi\u0146u tuv\u0101kas iepaz\u012b\u0161anas. Un ar\u012b\u00a0 vi\u0146u \u0113dienos ir daudz da\u017e\u0101du nian\u0161u, kuras palai\u017eot gar\u0101m sastopies ar neizpratnes pilnu skatienu. Lai gan receptes un pagatavo\u0161anas veids var at\u0161\u0137irties pat pa\u0161as Lietuvas novadu starp\u0101.<\/p>\n\n\n\n<p>M\u016bsu br\u0101\u013cu lietuvie\u0161u tradicion\u0101l\u0101 virtuve, t\u0101pat k\u0101 m\u016bs\u0113j\u0101, ir diezgan ietekm\u0113jusies no apk\u0101rt\u0113j\u0101m un \u201ekungu\u201d taut\u0101m k\u0101 po\u013cu, ukrai\u0146u, v\u0101cie\u0161u un ebreju. Tas nav nekas neparasts, jo ne Lietuva, ne Latvija nav dz\u012bvojusi izol\u0101cij\u0101. Lietuvas virtuves pamatprodukti ir izaudz\u0113ti turpat uz vietas \u2013 un tie ir mie\u017ei, kartupe\u013ci, c\u016bkga\u013ca, rudzi, kvie\u0161i, piena produkti, k\u0101posti, bietes un s\u0113nes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">V\u0113stures l\u012bklo\u010di<\/h2>\n\n\n\n<p>\u00a0Lietuvas virtuves pamat\u0101 ir divi novirzieni \u2013 senlietuvie\u0161u virtuve, kas veidoj\u0101s no 14. l\u012bdz 18.gadsimtam k\u0101 privili\u0123\u0113to \u0161\u0137iru kult\u016bra, un zemnieku virtuve, kas rad\u0101s 19.gadsimta otraj\u0101 pus\u0113 piln\u012bgi neatkar\u012bgi no iepriek\u0161\u0113j\u0101m trad\u012bcij\u0101m. P\u0113d\u0113jai ir kop\u0113jas nianses ar latvie\u0161u \u0113dieniem.<\/p>\n\n\n\n<p>T\u0101pat lietuvie\u0161i pie\u0146\u0113ma kristiet\u012bbu sam\u0113r\u0101 v\u0113lu- XIV. &#8211; XV. gadsimt\u0101, t\u0101p\u0113c \u013coti ilgi \u0161eit saglab\u0101j\u0101s pag\u0101nu para\u0161as un tic\u0113jumi. Kristiet\u012bbas pie\u0146em\u0161ana dar\u012bja savu- tika ieviesti reli\u0123iozi sv\u0113tki un gav\u0113\u0146i. Piem\u0113ram, par\u0101d\u012bj\u0101s Ziemassv\u0113tku vakari\u0146as (<em>K\u016b\u010dios<\/em>) &#8211; \u0113dieni no ziv\u012bm, s\u0113nes, \u0137\u012bse\u013ci un <em>sli\u017eikai (k\u016b\u010diukiai)<\/em> jeb s\u012bki m\u012bklas cepumi\u0146i, kas tiek pasniegti ar mago\u0146u pienu. T\u0101pat lietuvie\u0161i s\u0101ka svin\u0113t <em>U\u017egaveni<\/em> (krieviem t\u0101 ir Mas\u013ce\u0146ica, mums &#8211; Vastl\u0101vis), kura laik\u0101 cep miltu vai kartupe\u013cu pank\u016bkas un r\u012bko da\u017e\u0101das skrie\u0161an\u0101s (analogi \u2013 m\u0113s braucam no kalna ar ragav\u0101m, lai b\u016btu gari lini, bet Lietuv\u0101 jau sniegs nok\u016bst \u0101tr\u0101k). \u017demaitie\u0161i savuk\u0101rt \u0161aj\u0101 laik\u0101 v\u0101ra <em>\u0161iupinys<\/em> jeb treknu putru no zir\u0146iem, kartupe\u013ciem un treknas c\u016bkga\u013cas, da\u017ereiz pievienojot gr\u016bbas vai mie\u017eu putraimus.<\/p>\n\n\n\n<p>V\u0113l vieni sv\u0113tki, kas ien\u0101ca lietuvie\u0161u dz\u012bv\u0113, bija Lieldienas (<em>Velykos<\/em>), kur\u0101m tika cepti p\u012br\u0101gi, gatavoti ga\u013cas \u0113dieni un <em>margu\u010diai<\/em> jeb kr\u0101sot\u0101s olas.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Karalis Kartupelis&nbsp;<\/h2>\n\n\n\n<p>M\u0113dz sac\u012bt, ka lietuvie\u0161i un kartupe\u013ci ir ne\u0161\u0137iramas lietas. Tradicion\u0101l\u0101 virtuve to apstiprina. S\u0101kt varam ar \u0113dienu, kura nosaukums latvietim atg\u0101dina v\u0113dera priekus \u2013 <em>vederai <\/em>jeb c\u016bkas zarn\u0101 pild\u012bta kartupe\u013cu masas desa. Tie, kas pieradu\u0161i pie asindesas izskata, degunus nerauks. <em>Vederai<\/em> cep uz pannas vai cepe\u0161kr\u0101sn\u012b, tie \u0113dami ar sk\u0101bo kr\u0113jumu un gar\u0161o glu\u017ei labi.<\/p>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" loading=\"lazy\" width=\"900\" height=\"540\" src=\"https:\/\/restoraniriga.lv\/wp-content\/uploads\/2019\/09\/kartupelupankukas.jpg\" alt=\"\" class=\"wp-image-393\" srcset=\"https:\/\/restoraniriga.lv\/wp-content\/uploads\/2019\/09\/kartupelupankukas.jpg 900w, https:\/\/restoraniriga.lv\/wp-content\/uploads\/2019\/09\/kartupelupankukas-300x180.jpg 300w, https:\/\/restoraniriga.lv\/wp-content\/uploads\/2019\/09\/kartupelupankukas-768x461.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p>Kartupe\u013cu pank\u016bkas cep da\u017eneda\u017e\u0101das. Vien\u0101 virtuv\u0113 m\u012bklai at\u013cauts pievienot miltus, cit\u0101 \u2013 strikti noliegts, viena saimniece pievienos ga\u013cu, cita \u2013 n\u0113, bet kartupe\u013cu pank\u016bkas tik un t\u0101&nbsp; visgar\u0161\u012bg\u0101k\u0101s ir karstas tikko no pannas, kam\u0113r mali\u0146a ir krauk\u0161\u0137\u012bga.<\/p>\n\n\n\n<p>No r\u012bv\u0113tu za\u013cu un v\u0101r\u012btu kartupe\u013cu masas gatavo slavenos cepel\u012bnus (<em>cepelinai<\/em> vai <em>did\u017ekukuliai<\/em> &#8211; di\u017eklimpas). Pild\u012bjums var b\u016bt gan ar ga\u013cu, gan ve\u0123et\u0101rs. No v\u0101r\u012btu un za\u013cu kartupe\u013cu attiec\u012bbas ar\u012b ir atkar\u012bga m\u012bklas strukt\u016bra un gar\u0161a, kas var at\u0161\u0137irties katrai saimniecei. V\u0101rot cepel\u012bnus gandr\u012bz nemaz nemaisa, lai masa maz\u0101k \u0161\u0137\u012bstu \u016bden\u012b. Kad cepel\u012bni uzpeld v\u0101r\u0101maj\u0101 \u016bden\u012b, kas nu jau stipri atg\u0101dina kl\u012bsteri, tie ir gatavi. Tos visbie\u017e\u0101k pasniedz ar sk\u0101bo kr\u0113jumu vai <em>spirgu\u010diai<\/em> \u2013 saceptiem c\u016bkga\u013cas spe\u0137a gabali\u0146iem ar visu tauku \u201em\u0113rc\u012bti\u201d. Mmmm!<\/p>\n\n\n\n<p>Noteikti j\u0101piemin kartupe\u013cu sacepums <em>kugelis<\/em>, kas gatavots no r\u012bv\u0113tiem kartupe\u013ciem, s\u012bpola, apcepta spe\u0137a vai ga\u013cas, piedev\u0101m \u2013 olas, piena un gar\u0161viel\u0101m, un tiek cepts kr\u0101sn\u012b l\u012bdz skaisti br\u016bnai garozai.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ga\u013cas \u0113dieni<\/h2>\n\n\n\n<p>P\u0113d\u0113j\u0101 laik\u0101 tie lietuvie\u0161i, kuri interes\u0113jas par trad\u012bcij\u0101m, m\u0113\u0123ina atdz\u012bvin\u0101t da\u017e\u0101das receptes, kur\u0101s v\u0113sturisko apst\u0101k\u013cu ietekm\u0113 apvienoju\u0161\u0101s da\u017e\u0101du kult\u016bru iez\u012bmes \u2013 po\u013cu, krievu, v\u0101cu, pat tat\u0101ru un arm\u0113\u0146u. Tie\u0161i t\u0101p\u0113c tagad par\u0101d\u0101s aizvien vair\u0101k krodzi\u0146u, kur gald\u0101 ce\u013c seno lietuvie\u0161u bor\u0161\u010du, zoss ga\u013cas zupu un me\u017ea dz\u012bvnieku ga\u013cas uzkodas, ko m\u0113dza gatavot pirms vair\u0101kiem simtiem gadu. Viens no me\u017eac\u016bkas ga\u013cas pagatavo\u0161anas veidiem ir to divdesmit \u010detras stundas marin\u0113t \u016bdens un kvasa uzl\u0113jum\u0101 ar medus un s\u012bpolu piedevu, p\u0113c tam iespe\u0137ot un cept kr\u0101sn\u012b.<\/p>\n\n\n\n<p>&nbsp;V\u0113l viena trad\u012bcija, kas iesak\u0146ojusies no po\u013cu laikiem, ir ga\u013cas t\u012bte\u0146i jeb rolmop\u0161i, ko parasti gatavo no c\u016bkas vai liellopa ga\u013cas un pilda ar v\u0101r\u012bt\u0101m ol\u0101m, s\u012bpoliem, d\u0101rze\u0146iem un maizi. Un nevar nepiemin\u0113t k\u0101postu t\u012bte\u0146us jeb balod\u012b\u0161us (<em>baland\u0117liai<\/em>) &#8211; kr\u0101sn\u012b sutin\u0101ti tie izplata tik apetel\u012bgu arom\u0101tu!<\/p>\n\n\n\n<p>&nbsp;Lietuv\u0101 da\u017eos novados zoss ga\u013ca joproj\u0101m tiek celta gald\u0101 bie\u017e\u0101k nek\u0101 vistas ga\u013ca, it sevi\u0161\u0137i sv\u0113tku reiz\u0113s. Zin\u0101m\u0101 m\u0113r\u0101 ar\u012b \u0161\u012b trad\u012bcija ir p\u0101r\u0146emta no po\u013cu un v\u0101cu laikiem, piem\u0113ram, t\u0101ds \u0113diens ir zoss cepetis ar sk\u0101bu k\u0101postu pild\u012bjumu vai cepta zoss ar gr\u016bbu un s\u0113\u0146u pild\u012bjumu. K\u0101postu t\u012bte\u0146i ar kalt\u0113t\u0101m baravik\u0101m, gr\u016bb\u0101m un malto ga\u013cu ar\u012b ir viens no variantiem, kas saglab\u0101jies kop\u0161 agr\u0101kiem gadsimtiem.<\/p>\n\n\n\n<p>&nbsp;No ga\u013cas Lietuv\u0101 visvair\u0101k tiek pat\u0113r\u0113ta c\u016bkga\u013ca. To s\u0101la, k\u016bpina un v\u012btina. No c\u016bkga\u013cas gatavo <em>skilandis<\/em>, kas ir vissen\u0101k v\u0113stures avotos piemin\u0113tais desas veids. <em>Skilandis<\/em> ir gatavots no c\u016bkga\u013cas un spe\u0137a, kam pievienotas gar\u0161vielas: s\u012bpoli, \u0137iploki, pipari. \u0160\u0101di pagatavotu ga\u013cu var ilgi uzglab\u0101t. Desas gatavo vis\u0101 Lietuv\u0101, austrumu rajonos t\u0101s var\u0101k \u017e\u0101v\u0113, citos &#8211; k\u016bpina.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Piens un medus<\/h2>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" loading=\"lazy\" width=\"900\" height=\"450\" src=\"https:\/\/restoraniriga.lv\/wp-content\/uploads\/2019\/09\/piensunmedus_900x450.jpg\" alt=\"\" class=\"wp-image-396\" srcset=\"https:\/\/restoraniriga.lv\/wp-content\/uploads\/2019\/09\/piensunmedus_900x450.jpg 900w, https:\/\/restoraniriga.lv\/wp-content\/uploads\/2019\/09\/piensunmedus_900x450-300x150.jpg 300w, https:\/\/restoraniriga.lv\/wp-content\/uploads\/2019\/09\/piensunmedus_900x450-768x384.jpg 768w\" sizes=\"(max-width: 900px) 100vw, 900px\" \/><\/figure>\n\n\n\n<p>Piena produkti Lietuv\u0101 ir cie\u0146\u0101. No biezpiena tiek gatavoti visda\u017e\u0101d\u0101kie sieri \u2013 ar \u0137imen\u0113m, ol\u0101m, sviestu; saldi un s\u0101\u013ci; svaigi un \u017e\u0101v\u0113ti\/k\u016bpin\u0101ti. Bet no \u017demaitijas n\u0101k \u012bpatn\u0113jais un gardais <em>kastinys<\/em> \u2013 produkts, kas gatavots no sviesta, sk\u0101b\u0101 kr\u0113juma un \u0137iplokiem. Gardums pie ceptiem un v\u0101r\u012btiem kartupe\u013ciem!<\/p>\n\n\n\n<p>Bez kef\u012bra vai r\u016bgu\u0161piena nek\u0101di neiztikt, gatavojot auksto zupu <em>\u0161altibar\u0161\u010dia<\/em>i. T\u0101s specifiski roz\u0101 kr\u0101sa vienm\u0113r atg\u0101dina par bie\u0161u kl\u0101tb\u016btni, kam pievienotas v\u0101r\u012btas olas, gur\u0137is, dilles un loki. Desu vai ga\u013cu \u0161eit parasti nepievieno, bet karstus v\u0101r\u012btus kartupe\u013cus pasniedz atsevi\u0161\u0137\u0101 \u0161\u0137\u012bv\u012b un tos katrs var pie\u0113st kl\u0101t p\u0113c v\u0113l\u0113\u0161an\u0101s.<\/p>\n\n\n\n<p><em>Meduoliai<\/em> savuk\u0101rt ir medus rau\u0161i, kas p\u0113c formas izskat\u0101s gan k\u0101 prja\u0146iki, gan k\u0101 m\u016bsu pipark\u016bkas. No medus tika gatavoti da\u017e\u0101di dz\u0113rieni, ar\u012b medalus. Savuk\u0101rt\u00a0 tradicion\u0101lajam Ziemassv\u0113tku mago\u0146u pienam (<em>\u0105guon\u0173 pienas<\/em>) medus dod t\u0101 saldo gar\u0161u. Mago\u0146u piens paties\u012bb\u0101 \u0161obr\u012bd var\u0113tu b\u016bt \u013coti mod\u012bgs dz\u0113riens, jo t\u0101pat k\u0101 auzu, kokosu un mande\u013cu piens ir pagatavots tikai no briedin\u0101t\u0101m un malt\u0101m s\u0113kl\u0101m, pievienojot \u016bdeni un saldin\u0101t\u0101ju.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Dz\u0113rieni<\/h2>\n\n\n\n<p>Noteikti j\u0101piemin uzl\u0113jums &#8220;Tr\u012bs devi\u0146nieki&#8221; (<em>Trejos devynerios<\/em>). Da\u017ei eksperti pat apgalvo, ka \u0161\u012b dz\u0113riena izgatavo\u0161an\u0101 lietuvie\u0161iem pieder l\u012bder\u012bba Eirop\u0101. &#8220;Tr\u012bs devi\u0146nieki&#8221; ir alkoholisks dz\u0113riens, kas uzliets uz 27 da\u017e\u0101d\u0101m z\u0101l\u012bt\u0113m un iztur\u0113ts l\u012bdz gatav\u012bbai sk\u0101bar\u017ea muc\u0101s. Lietuv\u0101 \u0161o uzl\u0113jumu dz\u0113ra jau XIII gadsimt\u0101, to \u0146\u0113ma l\u012bdzi karag\u0101jienos k\u0101 \u0101rstniec\u012bbas l\u012bdzekli sasirgu\u0161ajiem karav\u012briem.<\/p>\n\n\n\n<p>T\u0101pat Lietuva ir \u012bsta parad\u012bze alus cien\u012bt\u0101jiem. \u0160eit tiek ra\u017eoti vair\u0101ki desmiti da\u017e\u0101du marku \u0161\u012b lielisk\u0101 dz\u0113riena, jo lietuvie\u0161i, t\u0101pat k\u0101 latvie\u0161i, jau izsenis dzer alu. Visbie\u017e\u0101k tas tiek gatavots no mie\u017eiem, ret\u0101k no rudziem un kvie\u0161iem. Lai alus lab\u0101k putotu, iesalam pievieno zir\u0146u miltus. Bet \u017eemai\u0161i bie\u017ei vien gatavo alu no sausi\u0146iem, api\u0146iem un cukura. T\u0101pat no sausi\u0146iem tiek gatavots kvass (<em>gira<\/em>). Agr\u0101kos laikos \u0161o procesu vienm\u0113r veiku\u0161i tikai un vien\u012bgi v\u012brie\u0161i.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Lietuvie\u0161u restor\u0101ni R\u012bg\u0101<\/h2>\n\n\n\n<h3 class=\"wp-block-heading\">Milda<\/h3>\n\n\n\n<p><a href=\"https:\/\/goo.gl\/maps\/zNKFjfSmUNLvZMZA7\">Kungu iel\u0101, Vecr\u012bg\u0101<\/a> Lietuvie\u0161u tradicion\u0101los \u0113dienus, tostarp cepel\u012bnus un <em>kugeli<\/em>, var nobaud\u012bt Baltijas valstu \u0113dienu restor\u0101n\u0101 \u201cMilda\u201d. 456 Google atsauksm\u0113s \u0161is restor\u0101ns vid\u0113ji ir sa\u0146\u0113mis 4.5 zvaigznes.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ko \u0113d m\u016bsu kaimi\u0146i lietuvie\u0161i? Raksts pat Lietuvas tradicion\u0101lajiem \u0113dieniem un dz\u0113rieniem. Uzzini kur\u0101 restor\u0101n\u0101 tos var nobaud\u012bt R\u012bg\u0101.<\/p>\n","protected":false},"author":5,"featured_media":394,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lietuvie\u0161u virtuve - Restor\u0101ni R\u012bg\u0101<\/title>\n<meta name=\"description\" content=\"Ko \u0113d m\u016bsu kaimi\u0146i lietuvie\u0161i? Raksts pat Lietuvas tradicion\u0101lajiem \u0113dieniem un dz\u0113rieniem. 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