Lithuanian Kugelis Tarke (Potato Pudding)
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Ingredients
| 10 | lg. white or | | russet potatoes | | 1 | md. yellow onion | | 5 slices | salt pork (1/4 to 1/3-inch thick) | | 2 tbsp. | farina | | 1/4 tsp. | pepper | | 1/2 tsp. | salt | | 1/2 cup | scalded milk | | 1 tbsp. | butter | | 3 | lg. eggs | | Sour cream, for topping |
9 Recipe Reviews
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I would like to bring to your attention that the correct spelling for the Lithuanian Potato Pudding is "Kugelis", not Kutelis.
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IT IS IMPORTANT THAT YOU HAND GRATE THE POTATOES IN THIS RECIPE. IF YOU USE A FOOD PROCESSER THE TEXTURE IS NOT THE SAME. THIS RECIPE IS JUST LIKE MY MOTHER AND GRANDMOTHER USED TO MAKE!
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the correct spelling is kugelis. Also, Farina was not available in lithuania and flour was used. To keep the grated potato mixture from turning brown, melt 2 vitamin C tablets in the microwave in abnout 1/4 cup of water. Pour this in the bowl before you start grating. You failed to mention pouring off as much of the potato water as possible before adding other ingredients.
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Yes, this is Kugelis. If you cannot even spell or pronounce this correctly, then you have no business broadcasting this wonderful Lithuanian dish online. Leave it to those of us that know how to properly prepare & PRONOUNCE this dish.
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Well I guess this is close, but my recipe uses bacon and a lot of onions. I agree if you don't grate by hand the texture is too gluey. I am wondering, where in the Chicago area, can I get real Lithuanian sausage? My grandma made it from scratch at home, and I never learned how. Now I really have a taste for 'Lugan Links'. Any ideas?
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I prepare kugelis with chichen. It's so delicious!
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I agree with Alison and Carol. Unless the potatoes are properly grated this beautiful dish will not turn out quite the same. The bacon/chicken/onions/spices can be adjusted to your personal liking but the grating of the potatoes and cooking method is important. Another twist to the recipes available is using pork hocks in the mix or stuffing the whole mixture into sausage casings and baking them. My Mom makes kugelis different ways, and they all taste great. Kugelis is a great meal on it's own or a side dish.
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I would call my grandma everytime I made this, it is what ever You have in the house she's say and don't be afraid. She told me to add bread if I didn't have flour, I use both, and I would fry some of the onions. Still grating the onion too, she also suggested dotting it with butter. And said the best are made with old potatoes. I was from Chicago too, and wished I could have a loaf of Lithunaian rye bread. Is it available in Bakersfield, CA?
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Carol-- You might try AJ Meats on the South Side. It's on 99th St, one block east of Central Park in Evergreen Park. They carry kugelis made at Racine Bakery and another Chicago bakery, and imports from Lithuania and Poland. As their name implies, they carry lots of meat--you could try calling them first too, to see if they have it. (708) 422-4130
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Instructions
Peel and grate potatoes and onion. Mince salt pork and fry until crisp. Pour crisp pork, along with fat, over potato-onion mix and add warm scalded milk and melted butter. Beat eggs and add gradually to the potato-onion-pork mixture, stirring to combine thoroughly. Mix in salt, pepper and farina.
Pour into a greased or buttered cast-iron skillet or casserole (depth of potato mix should be between 2 and 2-1/2 inches) and place in 400°F oven. After 15 minutes, reduce heat to 375°F and bake for another 45 minutes. Cut into servings, place on plates and top with sour cream.
Author's Comments
Editor's Note: The spelling mistake in the title was verified and updated. Thanks everybody for your help!
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