In the square during Assumption Day, huge pots of stews were boiling: the winners shared their secret recipe

Kartena has been inviting people for years during the Assumption Day to the festival “Land of Herbs,” held on the Gintarai Hillfort.

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As summer is coming to an end, the people of Kartena are already enjoying the harvest, so a few years ago the idea arose to cook large pots and make stews during Assumption Day. Tasters choose which stew is the tastiest and award it.

This year, 14 teams participated in the competition: not only locals from Kartena but also residents from surrounding elderships, and there were even participants from Vilnius and Marijampolė.

Stews with chicken, beef, and venison simmered in cauldrons for several hours. They were flavored by masters with vegetables, herbs from their gardens, and even chocolate.

The stews were tasted and the best chosen by a jury of journalists, kitchen chefs, and local community members. Historian Prof. Rimvydas Laužikas was also invited to the jury. The appearance of the dish was also evaluated.

This year, two teams won first places: the Kartenos Darts Club “Lafkė” and the Kretinga District Social Democrats Department.

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The darts club delegated their leader Egidijus Smilingis to the pot. He told 15min that he had cooked such a stew for guests many times before. The dish disappears very quickly. However, as the speaker joked, children do not like it very much. “Maybe because we add cabbage. Children nowadays don’t really want it,” said the man from Kartena. He agreed to share the stew recipe with 15min. “Next year, we probably won’t be able to cook the same one,” the speaker smiled.

Recipe of the winners of the Kartenos stew championship:

For a 30-liter cauldron:

Pork neck: 5–6 kg

Hot smoked bacon: 1.5 kg

Potatoes: 5–6 kg

Carrots: 2.5–3 kg

Onions: 2.5–3 kg

Cabbage: 2.5–3 kg

Tomatoes: 1 kg

Bell peppers: 1.5 kg

Hot chili peppers: 2–3 pcs. (add whole so it doesn’t make it too spicy)

Fresh greens (dill, green onions): 150–200 g

Oil or fat (for frying): 300–500 ml

Spices and salt: about 100–120 g salt (to taste), black pepper, bay leaves

Water

Broth: 3–5 liters (if the vegetables release a lot of juice, add less liquid).

And as Egidijus adds, you also need a lot, a lot of love, and the dish will be a success.

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