Tag: potatoes

Šaltibarščiai – Lithuanian Pink Cold Beet Soup Recipe

Šaltibarščiai is one of the defining Lithuanian dishes, but also for the neighbouring Latvians who call it Aukstā zupa.
It means literally cold borscht, made with kefir, if you cannot find kefir you can replace it with buttermilk.
As most Lithuanian dishes, this too is accompanied by potatoes.
First I ate it when Latvian guests prepared this delicacy for an evening with friends.
The second time I have tasted when travelling in the Baltic countries last year, in Klaipeda, yumminess in a saucer, great for hot summer days.
Last days I had some guests, of which Indre, Lithuanian girl from Vilnius. Both with her and her boyfriend, Markus, we had a great time and from one thing to another, we ended up preparing this amazing cold soup, under her supervision 😀.
Below is her recipe:

Ingredients ( 6 servings):

  • 500 g potatoes
  • 500 g beetroots
  • 2 l kefir
  • 1 bunch of green onions (about 5)
  • 1 bunch of parsley leaves
  • 1 bunch of dill
  • 3-4 large cucumbers
  • 6 eggs
  • salt to taste

Preparation method:

  1. Boil the potatoes with skins on. After they are boiled skin them and cut each of them in 4.
  2. Slice the cucumbers in half lengthwise, then each one again twice lengthwise. Cut all of these quartered cucumbers in 2 mm slices.
  3. Chop the parsley leaves and dill.
  4. Cut the green parts of green onions into 1 cm pieces.
  5. Pour the kefir in a large pot to hold all ingredients.
  6. Grate the beetroots directly into the kefir pot, stir from time to time to check if you reached the desired pinkish colour.
  7. Boil the eggs hard.
  8. Add the chopped greens – dill, parsley, cucumbers and green onions, and stir them gently into the soup. Add salt to taste.
  9. Add the soup to the fridge to cool down for at least half an hour.
  10. Serve the soup in bowls, on top cut the hard-boiled eggs into smaller pieces and sprinkle some extra chopped green leaves.
    On a separate small plate beside serve some of the boiled potatoes.

Greek Octopus Cooked in Wine with Potatoes Recipe


A week ago I went home to my grandparents’ house to escape the heat wave we had in the city. Although there was also incredibly hot, the garden and the trees gave some shelter.
As always when I’m going home I cook Sunday lunch’ main course. I wanted to cook some fish but I couldn’t find fresh fish to my liking so I bought some octopus.
I remembered a dish I ate in the Greek island of Lefkada: octopus with potatoes in red wine, so I concocted a recipe similar to that:

Ingredients (3-4 servings)

    • 1 kg octopus, cleaned

    • 3 tablespoons wine vinegar
    • 100 ml dry white wine
    • 3 tablespoons tomato paste
    • 3 cloves of garlic
    • 4 bay leaves
  • salt and paste to taste
  • 500 g potatoes

Preparation method:

  1. Boil in advance the potatoes as a whole.
  2. Wash and clean the octopus. Cut them into smaller pieces.

  3. Add the octopus pieces into a pot, garlic and bay leaves, pour over the wine, vinegar and 100 ml water.


  4. Cover and cook for about an hour, on medium heat.
  5. After about 40 minutes of cooking add the halved/sliced boiled potatoes and the tomato paste and continue to simmer for another 15-20 minutes.
  6. Serve while still hot.

Tortilla Española – Spanish Omlette with Potatoes Recipe

Tortilla Española - Spanish Omlette with Potatoes

Recently I had some friends over Martin, an Argentinian globetrotter, and Ramona. We had some good time for the weekend, showing them the city, partying and so on.

On Saturday we had a cooking evening under his supervision :). The menu included from soup to cake, but the thing I liked the most was Tortilla Española – Spanish omelette with potatoes.

It is a very tasty and stomach filling meal, below you have the recipe:

Ingredients (4 servings):

  • 2 medium onions
  • 1 kg potatoes

    1 kg potatoes
  • 6 eggs
  • 100 ml vegetable frying oil
  • Salt and pepper to taste

Preparation method:

  1. Clean and chop the onions

    Clean and chop the onions
  2. Peel the potatoes and dice them into small cubes

    Peel the potatoes and dice them into small cubes
  3. Heat the oil in a frying pan, add the cubed potatoes and fry them until golden.

    fry cubed potatoes until golde
  4. With a slotted spoon remove the potatoes and set them aside in a large bowl
  5. Add the chopped onions to the pan and fry them until golden over medium-low heat. Remove them from the pan with the slotted spoon and add them to the bowl. Remove the pan from the fire.

    Tortilla Española - Spanish Omlette with Potatoes
  6. Add to the bowl the whole eggs, salt and pepper to taste, and stir them carefully together.

    Tortilla Española - Spanish Omlette with Potatoes
  7. Heat up the pan with the remaining oil in and pour over the egg-potato mixture
  8. Fry over low heat for about 8-10 minutes.

    Tortilla Española - Spanish Omlette with Potatoes
  9. Place a wide enough flat plate on top of the frying pan and with a single move turn over the fried omelette to the plate, then gently slide it back into the pan, fried side up.

    Tortilla Española - Spanish Omlette with Potatoes
  10. Fry for another 3-5 minutes and then again with the same move as above, flip the omelette to the flat plate

    Tortilla Española - Spanish Omlette with Potatoes
  11. Cut into 8 and serve.

    Tortilla Española - Spanish Omlette with Potatoes