Lithuanian Potatoes In Sour Cream Food

LITHUANIAN KUGELIS

Lithuanian Kugelis image

This is a Lithuanian dish that my family makes mainly during the holiday season. It goes great with ham or turkey. It is also served in many authentic European restaurants. This recipe is time consuming but well worth the work put into it. This is a 'stick to your ribs' dish and is in no way considered lo-cal or healthy. A dollop of sour cream on top of each piece is a great topping.

Provided by J Sell Sr/Jr

Categories Side Dish Potato Side Dish Recipes

Time 2h

Yield 12

Number Of Ingredients 6

Ingredients

1 pound bacon, diced
2 large onions, diced
½ cup butter
5 pounds russet potatoes, peeled and shredded
1 (12 fluid ounce) can evaporated milk
6 eggs

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt.
Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish.
Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.

Nutrition Facts : Calories 474.7 calories, Carbohydrate 39 g, Cholesterol 148.2 mg, Fat 29.8 g, Fiber 4.6 g, Protein 13.9 g, SaturatedFat 12.8 g, Sodium 450.4 mg, Sugar 5.9 g

LATVIAN POTATO AND WILD MUSHROOM SOUP

Latvian Potato and Wild Mushroom Soup image

This is a potato soup to top all potato soups. Thick and creamy, it has the woodsy aroma of wild mushrooms that are enlivened by bacon cracklings and paprika. Serve it with Estonian Barley Skillet Bread.

Provided by Olha7397

Categories European

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 ounce imported dried wild mushrooms, well rinsed (such as Polish, porcini, or cepes)
5 1/2 cups water
salt, to taste
6 medium size russet potatoes, peeled and cubed
4 slices bacon, finely diced
1 small onion, finely chopped
2/3 cup heavy cream or 2/3 cup whipping cream
sweet Hungarian paprika, to taste
fresh ground black pepper, to taste
chopped fresh dill (to garnish)

Steps:

Soak the mushrooms in 1 cup of the water for 2 hours. Drain the mushrooms and strain the liquid through a coffee filter (this is to remove any sand).
In a large soup pot, bring the mushrooms, their soaking liquid, and the remaining water to a boil over high heat.
Add salt, then reduce the heat to low and simmer, covered, for 30 minutes.
Add the potatoes, increase the heat to medium low, and cook until the potatoes are tender, about 15 to 20 minutes.
Remove from the heat. With a slotted spoon, remove the mushrooms. When they are cool enough to handle, chop them very fine.
Using the slotted spoon, transfer the potatoes to a food processor. Add 1 cup of the cooking liquid and process until pureed.
Whisk the potatoes back into the cooking liquid in the pot. You will have to stir them thoroughly with a fork or wire whisk until there are no lumps. Set aside.
In a small skillet, sauté the bacon until it renders its fat. Drain off all but 1 Tablespoon of the fat, then add the onion and the mushrooms. Saute, stirring occasionally, over medium high heat until the mixture is well browned, about 15 minutes.
Return the soup to low heat. Add the cream and simmer gently for 2 minutes, until the soup is about to boil.
Stir in the sautéed onion, mushroom, and bacon mixture. Season with a few dashes of paprika and salt and pepper, then simmer for another 3 to 4 minutes. Serve garnished with fresh dill. Serves 6.

Nutrition Facts : Calories 298.4, Fat 12.4, SaturatedFat 7, Cholesterol 39.9, Sodium 74.9, Carbohydrate 42.6, Fiber 5.4, Sugar 2.3, Protein 6