Barščiai su grybais, grietine, ir keptais moliūgo sėklomis.  Labai skanūs!

This one is hot and great in winter —   barščiai su grybais, or beet soup with mushrooms.  I threw roasted pumpkin seeds on mine for crunch and color.   There are meaty and vegetarian versions; I made the latter.  Although personally an omnivore, I find it an interesting challenge to craft food that’s both vegetarian and completely savory and satisfying.  This succeeded beautifully.  The generous dollop of sour cream is a nontrivial part of the reason why.  (Hint — other helpful tricks include sauteed mushrooms, broth from the dried mushroom rehydrating process, and a bit of soy sauce and/or tamari.  Thanks to the America’s Test Kitchen crew for investigating meatless savory cooking techniques.)

I gather that Lithuanians really like soup and have it with most meals.  They regard it as healthy.  I agree, cousins!  Ačiū labai!