Latvian cuisine

[Latvian cuisine]

Latvian cuisine, like the cuisines of other Baltic countries, 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. Sea fish, especially herring in salted and pickled form, is used to prepare various cold appetizers, 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 made 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.

Bernu Gardums Mix water with milk and heat up to 30C. Pour 100ml of this mixture into a tall glass, add a teaspoon of sugar and crush the yeast into it. Do not stir! Leave in a warm place for 1 hour. ...notglass

Bubert (buberts) Mix sugar with starch. If the juice is homemade without sugar, then sugar needs 50 grams or to taste. Bring the cranberry juice to a boil and add the starch-sugar mixture to it. With constant n ...ang-kay

Twisted buns (Latvia) I got 8 pieces. buns, but I cut the strips wide enough, cm 4-5. In the next. just add a little sugar - literally 1-2 tbsp. l. more, for my taste should be a little sweeter. Origi ...rinishek

Rolls "" Daugavinya "" Bezoparny dough 1.5-2 hours of fermentation at 28-32C until the acidity of the dough is 3.0-3.5 degrees. Round off pieces of 80-85g, put them close on a sheet of 9.12 or 15 pieces, so that during spreading ...GruSha

Maizes zupa - rye bread and dried fruit dessert “Maizes zupa” is translated from Latvian as “bread soup”, but in fact it is a delicious and satisfying dessert. It is all the more surprising that it is prepared from the simplest products - rye bread, sous ...olgea

Sprat with cottage cheese and potatoes Good day! I am trying to present the first recipe, please do not judge strictly. It seems that I have not seen anything like this on the forum. The dish belongs to Latvian cuisine (at least here it is considered so ...Shyloopaya

Riga pretzel Pour raisins with boiling water for 10 minutes. Then drain the water, rinse the raisins and leave to drain in a colander. For the dough, mix all the dry ones, add milk, butter, egg, pour in water. Knead the dough. When...Lisss's

Peasant breakfast - Zemnieku brokastis Fry lard with sausage, put in a baking dish. In the same frying pan, fry the potatoes, cut into slices. We spread on cracklings, then dry in this pan ...Valkyr

Kurland speckkuchens (Kurlaender Speckkuchen) - snack pies with bacon Mix all ingredients for the dough. I did it in a bread maker. Leave to rise. The dough looks fatter than regular yeast dough because of the sour cream. Chop bacon or other stuffing, fry ...Kubeba1

Latvian cheese roll in the oven For dough, mix all the ingredients into a sufficiently dense bowl. Cover and leave for 1.5 hours. Dough at the beginning and at the end of fermentation: For the dough, add all the ingredients to the dough, except for salt. They make you laugh ...Omela

Latvian cold borsch Cut sausage, cucumber, potatoes into strips. Grind the egg and herbs. Cut the onions into half rings as thin as possible. Grate the beets on a coarse grater. In 100 ml of kvass, loosen mayon ...TATbRHA

Pie with rhubarb (rabarbar) "" Latvian "" (step by step) I once found this recipe on the Internet a long time ago. It seems to me that it was called "Latvian". In Latvia, rhubarb is called rhubarb. I love this cake since childhood (to me ...Angella

Pies with bacon (Speka Piradzini) I kneaded the dough in HP (7 * 5 * 12). Dissolve the yeast in water with milk. Pour into a bucket. Add sugar, egg and flour. After seven minutes of kneading, add salt and add oil. The dough is soft, a little l ...ang-kay

Spicy Latvian bread according to GOST Fermentation warm for 4 hours. During this time, the dough increased in volume three times and became covered with holes and cracks, but inside it is very finely porous, which is typical for 100% rye dough. something ...Gasha

Cabbage salad with cumin In fact, everything is simple ... Shred cabbage, add cumin, salt and mayonnaise, let it brew, get married and ... bon appetit. All my childhood was spent in Latvia, then still Soviet, d ...SchuMakher

Shortbread cake "" Riga "" (La Cucina Italiana YBD50-90) Grind the butter white with sugar; drive in 1 egg into the mass, immediately rubbing well. Put baking powder, zest from one lemon in sifted flour; squeeze juice from 1 lemon. Then everything is changed ...MariV

Caraway bread (sweet and sour) (bread maker) I added 1 more tbsp. l. malt extract, and, in my opinion, 5 tbsp. there are too many spoons of cumin. I put 1-2. I baked on both basic and whole grains. It worked well both there and there. Want ...gulya29

Rye molded bread with sourdough Kneading for 10 minutes, forming, proofing in a mold, baking with steam for the first 10 minutes - a total of 55-60 minutes (baking temperature 180 *). ...Misha

Brewed rye bread with dried fruits and nuts Dough: Mixed ripe rye sourdough with rye flour and water, covered the jar and left in a warm place for 3 hours 30 minutes. Tea leaves: Mixed flour, malt, bread spices (cumin, anise, fennel ...barbariscka

Latvian cuisine

Various agricultural products form the basis of Latvian cuisine: flour, cereals, peas, legumes, potatoes, vegetables. Milk and lactic acid foods are also common. Smoked and salted pork products are popular, which are served with various vegetable side dishes. For the preparation of many dishes, herring, sprat, and herring are widely used.

Sour milk soup, bread soup, as well as putra and cabbage are popular among the first courses in Latvia. Putra is a thick stew made from cereals and seasoned with milk or meat and lard. Cabbage is a cabbage dish made from all kinds of fresh and pickled vegetables, beet tops, sorrel and some wild plants. A favorite dish is a thick porridge made from peas, beans and pearl barley. Boiled peas with fried bacon, round dumplings of peas or beans with buttermilk or kefir, bacon pies, black pudding, bubert - semolina porridge with whipped cream and many other dishes are eagerly eaten in Latvia. As for drinks, Latvians prefer black coffee and beer. In the summer, sbiten is used as a refreshing drink; it is made from rye flour, which is diluted with water and left to ferment.