Kastinys with caraway and hot boiled potatoes. AI-generated illustration created for LithuaniaLinks.
What kastinys is
Kastinys is made by working butter and sour cream into a thick, smooth mixture. The Lithuanian encyclopedia describes a regional preparation seasoned with salt and caraway, with other seasonings used as well.
A Samogitian dish
Lithuania Travel presents kastinys as a Samogitian speciality served with cooked potatoes. The cool dairy and hot potato are worth tasting together, rather than treating it as a sauce to melt in the pan.
With caraway and garlic
Loreta Svidrienė's version, demonstrated on Beatos virtuvė, also uses kefir and cream. The important part is to add the dairy gradually while keeping the butter soft, not melted.
Trying it in Žemaitija
Telšiai's regional tasting tradition includes kastinys alongside other Samogitian foods. That makes a local tasting a useful option if you want to try several dishes without ordering full main courses.
Home recipe
Kastinys with caraway and garlic
One large batch
Approx. 170 kcal per serving · About 70 g; no potatoes
Recipe adapted from: Loreta Svidrienė · Beatos virtuvė.
Saved privately in this browser. No account needed.
Allow time for the ingredients to reach room temperature and for chilling.
Ingredients
Add only what you need, or add the whole recipe at once.
Kastinys
- 700 ml kefir
- 400 g sour cream, about 30% fat
- 200 g butter
- 100 g double cream, about 36% fat
- 1 tbsp caraway seeds
- 3 to 4 garlic cloves
- A scant tbsp salt, adjusted to taste
To serve
- Hot boiled potatoes
Method
- Bring the dairy to room temperature. Scald the caraway with boiling water, then drain and cool.
- Mix kefir, sour cream and cream. In a separate bowl over gently steaming water, stir the butter until creamy; do not melt it.
- Work in the dairy mixture a little at a time. Briefly warm the bowl if it stops combining, then take it off the steam and continue stirring.
- When the mixture holds a mound, add crushed garlic, salt and caraway. Refrigerate to firm before serving with hot potatoes.
Ingredient information: Milk. Check the labels of bought ingredients.
Energy estimate
Approx. 170 kcal per serving
Reference servings per batch: 20. 1/20 of the batch, about 70 g, without potatoes.
Calculation details
The large batch is divided into 20 reference portions. Uses 2.5% kefir, 30% sour cream, 36% cream and 200 g butter. Serving potatoes are not included.
Calculated from ingredient quantities and the stated reference serving, rounded to the nearest 10 kcal. Brands, portion size and retained frying fat affect the result.
