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 Baltic cuisine is primarily focused on the fish resources of the Baltic Sea, gifts from forests, as well as potato and other vegetable dishes.
Latvian cuisine
Latvian cuisine recipes
Latvian cuisine, like the cuisines of other Baltic republics, is characterized by a peculiar taste. It does not use hot seasonings, spices. Caraway is widely used to improve the taste and aroma of dishes.
Latvian cheese roll in the oven
Saltwater fish, especially herring in salted and pickled form, is used for preparing various cold snacks, fried, stewed, baked - for main courses.
Of the meat, pork is the most popular; in addition, beef, lamb, veal, and poultry are also used in the diet. Potatoes, sauerkraut and fresh white cabbage are most often included in the diet for preparing side dishes and various vegetable dishes.
There is a rich assortment of dishes from peas, beans and other vegetables. In addition to ordinary soups from vegetables, legumes, first courses are prepared with milk, bread kvass, beer. Sweet dishes, products made from rye and wheat flour, confectionery are widespread, and from drinks - fruit drinks, kvass, black coffee.
Lithuanian cuisine
Lithuanian recipes
In Lithuanian cuisine, there are more than 1000 recipes for ancient dishes prepared from various products. Vegetables are widely used in food, especially potatoes, flour dishes, pork, beef, poultry, milk, and cottage cheese. Food is cooked mild with a characteristic delicate taste, with a small amount of spices, almost no tomato paste is used.
Fried zeppelinsThe favorite dish is cipilins made from boiled potatoes, squeezed potato mass with meat, mushrooms, cottage cheese, homemade sausage.
Herring with fried onions, mushrooms, sour cream sauce is served as an appetizer. Prepare pates, pork rolls, beef, boiled tongue, smoked meats. Various salads complement the assortment of meat snacks.
A wide range of dairy soups with cereals, pasta, vegetables, dumplings from squeezed potato mass. In summer, soups made from mushrooms and vegetables are popular: borscht, cabbage soup, mushroom soup.
Lithuanian challah in the ovenServed at the table Rye bread... Various dishes are prepared from it: sweet rye bread soup, jelly grated with garlic and toasted bread, which is served with beer.
The assortment of sweet dishes, confectionery products is varied. Cakes and pastries with fruit and berry fillings are especially popular.
From cold and hot drinks, kvass from fruits, caraway seeds, honey, tea with caraway seeds, mint, carrots, acorn coffee.
Estonian cuisine
Estonian recipes
Various products are used in the Estonian national cuisine: meat, fish, vegetables, milk and dairy products. A limited amount of spices, tomato paste, hot seasonings are used for cooking.
Rustic Estonian bun not according to GOSTFish dishes are prepared from river and sea fish (pike perch, pike, eel, flounder, herring, etc.).
Pork and beef dishes are widespread. Blood sausages, blood products are a must on the festive table menu.
Of the vegetables, the most popular are potatoes, fresh and sauerkraut, carrots, rutabagas, legumes, from which side dishes, first and second courses are prepared.
Barley, rye, oat flour is used most often for the preparation of various baked products. The assortment of sweet dishes and pastries is varied, which are prepared with whipped cream, using jams, preserves, marmalades, fresh fruits and berries.
Cold Estonian sweet soup with beerCold drinks based on bread kvass and fruit juices are widespread.Black coffee is a favorite hot drink in Estonia. They drink it with milk, lemon, cream.
Milk soup with barley flour dumplings. From barley flour, milk, eggs, melted butter, Salt And Sugar Prepare The Dough. Dumplings are cut from it, which are boiled in milk or milk diluted with water.
N. I. Guba, B. G. Lazarev, Handbook "Cooking"
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