Lithuanian cuisine

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Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northern countries.

Longlasting agricultural and foraging traditions along with a variety of influences during the country's history formed Lithuanian cuisine.^{[citation needed]}

German traditions have had an influence on Lithuanian cuisine, introducing pork and potato dishes, such as potato pudding (kugelis or kugel) and intestines stuffed with mashed potato (vėdarai), as well as the baroque tree cake known as Šakotis. Lithuanian noblemen usually hired French chefs; French cuisine influence came to Lithuania in this way.^[1] The most exotic influence is Eastern (Karaite) cuisine, and the dish kibinai which became popular in Lithuania. Lithuanians and other nations that lived in Grand Duchy of Lithuania also share some dishes and beverages. Lithuanian cuisine also influenced Ruthenian and Polish cuisines.^[2]