Latvian cuisine, in its modern presentation, is a classic European cuisine using a large number local ingredients, since the quality of products made in Latvia meets the highest standards. Traditional dishes such as bread soup, bubert, putra, cottage cheese cream with jelly are still well-deservedly popular and are often found on the menu of expensive restaurants and fast food outlets. Riga bread deserves special mention. But first things first.
National Latvian dishes
In order to make the most complete impression of any country you come to, the most accessible way is to get acquainted with the national cuisine. The recipes of Latvian dishes are simple and unpretentious, but they are very tasty and satisfying. We bring to your attention a description of the most popular dishes frequently found on the menu.
Latvian soups
Cold soup (Аuksta zupa)- indispensable in hot weather. The main ingredients are kefir (in some cases sour cream), pickled beets, fresh cucumbers, eggs and greens.
Milk soup with herring (Piena zupa ar kartupeliem)- do not be afraid of the unusual combination of products, in our opinion, such as: potatoes (sometimes baked, sometimes in the form of dumplings), onions, Bay leaf and greens. Before serving, fillet of herring or sprat is added.
Gray pea soup (Pelēko zirņu zupa)- the main "highlight" in the addition of smoked ribs and brisket to peas and a standard set of vegetables.
Milk soup with vegetables (Piena zupa ar dārzeņis)- the usual set of vegetables with the addition of green peas.
Main courses
Putra (Pytra) - a combination of several types of cereals (for example: pearl barley, buckwheat) with peas. All ingredients are cooked separately until puree, then mixed, added spoiled milk or kefir, then the putra is infused for several hours. Smoked/salted fish or meat is added before serving.
Cod casserole (Zivju pudinsh)- baked, more like a pudding, finely chopped cod fillet with bread. Served with sour cream sauce. There are several similar dishes: with herring, mackerel, flounder.
Sklanrausis (Sklandrausis)- open pie with vegetables: potatoes, sour cream, eggs, onions. Baked from rye (hearth) dough.
Klops - in a special way cooked beef steak, stewed and fried, a special charm in onion sauce.
Gray peas with lard- description of the dish in the name itself.
Latvian desserts
Bread Soup (Maizes zupa) is a very popular dessert. The basis is ground crackers of yeast-free rye bread, cream, cinnamon, honey and cranberries.
Curd cream with jelly- gentle cottage cheese cream on jelly from cranberries or any other berries.
I would also like to mention in a couple of lines such popular masterpieces of local confectioners as cake "Vetsriga", cake "Alexander". Don't overlook them!
Latvian bread
Riga bread- one of the most famous "brands" outside Latvia. There are several versions of the appearance of its unique recipe, but is it really important? The main thing is that for centuries its ingredients and method of preparation remain unchanged. First is the best Rye flour. Second - no yeast, only a natural long sourdough process. Third - spices, often only cumin. Fourth - kneading is done strictly by hand. Fifth - baking in a stone oven on wood and as a result: fragrant, delicious, self-sufficient product. It is worth noting that there are many varieties of Riga bread based on the classic recipe: with pumpkin and flax seeds, sweet and sour, with walnuts, with dried fruits, garlic, etc.
Two bakeries pay special attention to the strict observance of traditions - "Lāci"(Lachi - Russian bears) and "Liepkalnes"(Liepkalni - named after the peasant farm). Bread from these manufacturers can be found both in chain supermarkets and in company stores.
If you are lucky enough to be in small towns like Nica (Liepaja region) or Salacgriva (on the border with Estonia), markets are organized there on weekends, where farmers from all over the area come to offer products own production. Among them there is also authentic, "farm" bread. It is sold "by weight", cut off from a huge loaf (the weight sometimes reaches 10 kg.) Exactly as much as the buyer indicates. Just wake up early, the markets start working from 6-7 in the morning and nothing remains by 11 o'clock.
Smoked meats
The inhabitants of Latvia have perfected the skill of smoking for centuries and have been very successful in this matter. A distinctive feature of delicacies is the use of wood chips fruit trees(pears, cherries, apple trees) in the process of cooking, in contrast to the usual chips of "wild" trees (alder, birch). But, initially, the quality and freshness of the original product is at the forefront.
Shops offer a wide range of products industrial production of high quality, but real masterpieces from private masters are waiting for you at the Central Market of Riga. In the meat rows - these are Marupe chickens, homemade sausages, carbonate, brisket, ribs. It’s impossible to list everything, but the real shock is to be experienced in the fish pavilion: smoked eel, salmon (caught in the Baltic are sold in autumn, but it is much more expensive), halibut, salmon, mackerel, exotic tuna and local flounder spread such a seductive aroma that I want to start the meal without leaving the seller. It is unlikely that you will be able to take these charms with you as a souvenir, but you will want to dine or dine for glory while in Riga more than once.
Riga sprats
Sprats are always associated with Latvia: it is here that the production of this currently available product has a rich history, traditions, and, of course, its own secrets.
The fishermen living on the Baltic coast had a problem not only to catch fish, but also to keep it fit for food as long as possible. Then there were several available methods: salting, smoking, drying, and in winter time- freezing. At the beginning of the 19th century, one of the Riga merchants came up with an excellent idea to pour smoked sprat into barrels vegetable oil(by the way, sprat is a subspecies of sprat), which limited the access of oxygen with bacteria and significantly increased the shelf life. Since then, sprats have been sold far from the fishing villages, and at the end of the century a canning method was invented, however, "individual" jars remained a luxury for a long time due to the fact that each lid was soldered by hand. Not for nothing, and now there is a brand "Royal sprats" - since 1890 canned product delivered to the imperial table. Their distinguishing feature the fact that the fish is caught only in late autumn, in cold water, having a more "fleshy" structure and, after abundant summer feeding, has accumulated fat. "Royal sprats" are poured with olive oil, although connoisseurs say there is no significant difference in taste compared to other types of oils.
Companies "Brivais vilnis"(Brivais Vilnis) and "Kaija"(Kaya) with trepidation relate to the recipe and quality of products. A vivid example is the fact of tasting once every six months canned food from a ten-year-old bookmark in order to compare the taste with today's sprats. The assortment is also expanding by adding various sauces.
As a souvenir, get some gift packs that are sure to please your friends and remind you of a wonderful trip to Latvia.
Latvian cheeses
Cheese has been an indispensable attribute of any meal in Latvia since time immemorial. Often, the peasants went to work early in the morning and had only one "hot" meal - dinner, and breakfast and lunch were "cold". Cheese, bread, homemade sausage and beer were the usual food for the farmers. And who doesn't love to eat delicious food? So for centuries the skill of preparing everyday products has been improved. A large role was played by water meadows with lush grass, because without good milk not to make a delicious end product.
Cheese plays a special role in the most important national holiday in Latvia - Ligo (or Janov's Day). Especially for this day they make yellow cheese with cumin "Yanyu", because without it and beer, the festive table is considered incomplete. Of course, Yanu is also sold on other days, but in mid-June a certain shortage begins to be felt.
In the central market in Riga, in the dairy stalls, you will find a rich assortment of cheeses from farms that have original taste and composition (spices and aromatic herbs will be included in the recipe). Every year (the third Saturday of June) a professional holiday of cheese makers is held in the capital, where you can taste this wonderful product from different manufacturers and just have fun!
Here are just a few recommendations on varieties for buying this "gastronomic" souvenir in stores: "Diplomat", "Premala", "Labi", "Monterigo"(6 and 12 months of ripening, tastes like "Parmesan"), "Bauskas".
By the way, when studying the menu in national restaurants, pay attention to cheese soups with mushrooms and sorrel, as well as indulge in cheese pancakes.
Latvian beer
Beer (Alus lat. - alus) in Latvia is a cult drink with a corresponding attitude towards it. Since ancient times, "foamy" has been brewed here both on farms and in knight's castles, using only the classic set of ingredients: water, hops and barley. Sometimes honey was added, decorating the range of taste of the "amber" drink. In modern large plants, the fermentation process is also accelerated in Latvia, including by reducing the cost of the product - this, unfortunately, affects the taste of beer, making it "average European".
Despite the laws of modern business, there are enthusiasts who prioritize not profit, but quality. Their products enjoy well-deserved love among connoisseurs of real, live beer. The cooking process takes almost a month, and each of the factories has a bar where guests are proudly offered to taste their own products. Here are the names and addresses of some of them: "Bralis"(Rīgas rajons, Inčukalna novads, Inčukalna pagasts, "Ojāri"), "Valmiermuiza"(Burtnieku novads, Valmieras pagasts, Valmiermuiža, Dzirnavu iela 2), "Brengulu"(Beverīnas novads, Brenguļu pagasts, Brenguļi), "Tervetes"(Kroņauce, Tērvetes pagasts, Tērvetes novads), "Piebalgas"(Jaunpiebalga , Gaujas iela 2).
In Riga, you will find many establishments where you can taste fresh, unpasteurized beer from the best breweries in the country, as well as buy related products (mugs, glasses) made by craftsmen according to their own sketches from local materials (for example, ceramics), which will serve as a great souvenir . I would like to highlight several restaurants, bars and shops with a wide range of Latvian beer: "ALEhouse"(Lacplesa iela, 12), "Labitis"(Aristida Briana, 9), "S. Brevinga alus salons"(Tirgonu iela, 4), "Alus Muiza"(Gertrudes iela, 45), recreation center "Lido"(Krasta iela, 76).
Riga Balsam
"Riga Black Balsam"- another visiting card of Latvia. Almost every tourist takes home a couple of bottles of this amazing drink. It belongs to the category of "bitters" - the basis is infusions and extracts of medicinal roots and herbs. Pay attention to the word "healing" - the balm is used for medicinal and tonic purposes, and is also included in cocktails, pastries, ice cream and coffee drinks for a characteristic aroma. This implies limited use, in small doses, no more than 150 ml during the day. Its strength is 45%. Excess is fraught with unnecessary stress on the heart.
There is a legend saying that the balm gained wide popularity during the visit of Catherine the Great to Riga. The Empress, suffering from stomach pains, was offered a medicinal infusion, the author, or rather the keeper of the recipe, was the pharmacist Abraham Kunze. The effect of taking the "potion" turned out to be positive, and, with the highest permission, the pharmacist was given the right to manufacture and distribute his product exclusively.
It is assumed that it was this tincture that served as the basis for the recipe for "Riga Balsam", a factory for the production of which opened in the capital of Latvia in the middle of the 19th century. Albert Volshmidt, the owner of the enterprise, classified the ingredients that make up the drink. It is only known that it contains saffron, sage, cinnamon, peppermint, dill, lavender. And in total (unconfirmed information) it contains up to 30 extracts, pomace and infusions. It is worth noting that the balm received about 60 top awards at various international exhibitions.
A few years ago, another variety of balm was developed and launched into a series "Riga Black Currant Balsam" (ABV 30%)- based on blackcurrant. The creators paid special attention palatability, combining the classic Riga Balsam with currants and ginger, and ordinary customers immediately fell in love with it. Bartenders began to include it with pleasure in cocktails, ice cream producers released a whole "line" with a new taste, "blackcurrant" and confectioners did not bypass their attention: sweets with filling will serve as a wonderful souvenir for friends and work colleagues.
Another variety of Riga bitter is "Riga Black Balsam Element". This is a slightly modified bouquet of "Riga Black Balsam" plus rum. The strength of the drink is 40%.
The Soviet era completely eliminated all the authentic features of the Latvian cuisine, and therefore today we can talk about the Latvian cuisine as special and unique. culinary tradition incorrectly. Latvian National dishes, which could vividly represent the local culture, are simply absent.
Two traditions can be distinguished in Latvian cuisine. One of them is the tradition of German townspeople, which is also common in Estonia. It was the Germans who taught Latvians to use sauerkraut, pickled vegetables, smoked sausages, beer. Another tradition is the primitive diet of the Latvian peasants, based on the use of dairy products, potatoes, cereals and meat. Actually, a mixture of these two traditions is modern Latvian cuisine, recipes with photos of which you will find in this section.
In cooking, Latvians use products that are characteristic of all Eastern European cuisines. They have been baking here since ancient times. Rye bread, use cereals (mainly for cooking cereals), legumes (peas, beans), vegetables (carrots, turnips, onions). In the nineteenth century, potatoes appeared in Latvia, which immediately became one of the most popular food products. Since ancient times, Latvians have eaten a lot of meat, and fish is popular in coastal regions. Dairy products are an important source of protein.
Traditional lunch of a Latvian peasant boiled potatoes with milk or kefir. If possible, meat, pickled or pickled vegetables were served at the table. Actually, the active use of potatoes, dairy products, meat and pickled and pickled vegetables is also characteristic of modern Latvian cuisine.
Important features of Latvian cuisine are also the moderate use of spices. Latvians used to have to import salt, so it was used very sparingly. Latvians season their dishes lightly, usually with cumin, mustard or garlic. Sugar is also unpopular - since ancient times, honey has been the only sweetener in local cuisine. Dishes of the Latvian national cuisine are not spicy, a little fresh and usually fatty.
For historical reasons, in Latvia the table of cold appetizers is very rich and the table of hot dishes is very poor. From ancient times, Latvians worked in the fields from morning to evening, so they did not have time to cook hot meals. Therefore, both for breakfast and for lunch, Latvians ate cold dishes. Until now, cold appetizers are a key element of the Latvian menu.
Like other Eastern European peoples, modern Latvians eat a lot of soups. However, there are no special Latvian soups - they all look like Estonian, German, Lithuanian or Slavic soups.
Putra is the only category of dishes that is truly unique to Latvians. Putra is prepared as follows: individual products are taken (cereals, potatoes, meat, fish, etc.), boiled separately, then mixed with cottage cheese and yogurt, infused for a day at a low temperature and only then served. Once upon a time, putra was the number one dish for Latvian peasants, but today this dish is forgotten. A typical Latvian lunch is a cutlet or chop of meat or fish, served with potatoes, vegetable salad and, rarely, pickled or pickled vegetables.
The Latvian dessert table is also unoriginal - almost all desserts and drinks are borrowed from the Germans or Russians.
However, if worldwide famous dishes, desserts or soft drinks Latvians cannot brag, they nevertheless invented one unique alcoholic drink. The famous Riga Balsam, invented in the eighteenth century, is produced only in Latvia. Today it is an element of many popular alcoholic cocktails.
Latvian cuisine has evolved over a long period of time under the influence of various national cuisines: Estonian, Lithuanian, Russian, German and Belarusian.
Latvian national cuisine is enough simple and satisfying based on cereals, meat and fish products.
For a long time, recipes for traditional Latvian cuisine have undergone certain changes.
So, for example, the national Latvian dish of sour porridge (skubputry) with the addition of meat or bacon, has ceased to be popular with modern Latvians, and, one might say, is a thing of the past.
Some national Latvian dishes, such as janov cheese, are still often found on local tables.
The everyday food of Latvians is now more focused on European cuisine. IN Everyday life locals usually eat cutlets, meat and fish, vegetable salads, rack of pork ribs. But during the national Latvian holidays on the tables appear traditional dishes Latvian cuisine.
Features of national Latvian dishes
The main products of the national cuisine of Latvia are flour, cereals, beans, peas, potatoes, dairy products and vegetables. And although national dishes are traditionally based on agricultural products, a large place in the Latvian cuisine is occupied by fish dishes. This is due to the location of Latvia on the coast of the Baltic Sea.
One more hallmark national Latvian cuisine is incredible combination products in the preparation of certain dishes.
For example, the famous Latvian dessert "buberte" prepared from semolina porridge combined with whipped cream, nuts, vanilla and cranberry sauce. Such a dessert, despite recipe originality, has an excellent taste and undoubtedly deserves to be tried.
Even in Latvia you can try such interesting dishes, striking a combination of different products, like beer or bread soup with dried fruits, rhubarb jelly with whipped cream, black bread jelly and other interesting dishes.
Unlike many European residents, Latvians very often consume dairy, bread and sweet soups.
Not less than delicious meals you will be treated in Estonia. You can find out a little more in the materials of our website.
In Estonia, you can not only eat delicious food, but also have a good rest. Where and how? how to spend an unforgettable weekend!
The coastal location of the state has led to the fact that in the national Latvian cuisine there are enough widely represented fish dishes.
Used in cooking as sea fish- herring, mackerel, cod, and river - carp, bream, perch, pike. The locals are very fond of herring and various dishes from her. Salads, sandwiches are made with it, they are fried with vegetables, on the grill, on coals, etc.
Fish casseroles are very popular among Latvians, for example, cod casserole ("Zivu pudins") or a casserole from the same herring (“Siltu pudins”). In almost any Latvian restaurant, tourists can try salmon dishes.
There are many fishing farms along the coast. Here guests of Latvia and local residents can taste smoked eel, lamprey, flounder, cod.
Quite common in Latvian cuisine and meat dishes. Most popular meat- it's pork.
In ancient times, local residents even prepared dishes from pig snouts, ears and tails. Now these dishes are offered in some Latvian restaurants such as delicacies medieval national cuisine. Very popular with locals aspic from pork legs and baked pork knuckle.
Other types of meat - beef, veal, poultry and lamb are less popular in Latvia, but they are often used in local cuisine.
Vegetable dishes are also actively used in Latvian cuisine. Potato, onion and cabbage dishes are especially popular. A true Latvian-style meal is rarely complete without potatoes, cabbage, and caraway seeds.
Popular in Latvia and bean dishes. Traditional Latvian dish, which is customary to serve on Christmas- These are gray peas with bacon. During the Christmas holidays, this dish is included in the menu of most Riga restaurants and is offered at Christmas markets.
In restaurants that specialize in Latvian cuisine, gray peas with bacon can be ordered at any time.
Latvian cuisine cannot be imagined without bread dishes. Local residents have real Latvian rye bread on almost any table.
In Latvian stores there are also very unexpected types of bread(light carrot bread or rye bread with nuts and dried fruits). In addition, a wide variety of rye bread dishes are popular in Latvia: soups, yoghurts, desserts and even bread ice cream.
Be sure to pay attention to Latvian desserts. Here you can also try quite traditional buns with cottage cheese or poppy seeds, bagels and cakes, and completely unusual desserts, a type of sweet bread soup with whipped cream.
Traditional Latvian cuisine
Guests of Latvia should definitely try dishes according to traditional Latvian recipes.
- Homemade cheeses, including the famous yanov cheese, which is made from homemade cottage cheese with the addition of eggs and cumin. The cheese has a characteristic yellowish hue and a salty curd taste.
- Pea and bread soups.
- Putra. The dish is a gruel of vegetables and cereals with the addition of fish, lard or smoked meat, as well as sour-milk products.
- Gray peas with bacon.
- Silkyu pudding - traditional Latvian herring casserole with boiled potatoes.
- Boiled potatoes with cottage cheese. The combination of cottage cheese and potatoes is typical gastronomic combination in Latvia. To prepare this dish, fat cottage cheese is mixed with sour cream, greens and salt are added to it. This mixture is served in addition to boiled potatoes.
- "Peasant Breakfast" is a traditional Latvian dish, known even outside the country. For this dish, smoked loin, boiled potatoes and homemade sausage are poured with an egg-milk mixture and baked in a skillet.
- Camaro (stewed chicken).
- Sklandrausis- it's open vegetable pie from rye dough, in appearance resembling a cheesecake. Boiled potatoes, carrots, sour cream and eggs are used for the filling.
- Blood sausage and blood pancakes.
- Rye crackers for beer, which you will be offered in any Latvian bar. Classic variant These are crispy croutons with garlic. In addition, crackers with cheese, tomatoes, seeds and other additives are popular.
- Klops is a steak with onion sauce.
After a light snack or a full meal, you can continue your walk in. A rich exposition on a vast territory will be of interest not only to small guests, but also to adults.
Getting to Riga will not be a problem. Online resources will help you find out information about this. Ours - including.
So that the mood is not spoiled by natural anomalies, do not forget to ask about the weather forecast. Read the article and you won't go wrong!
Dessert
- Buberte – semolina with whipped cream.
- Cake "Alexander" with cranberries and raspberries.
- Bread yogurt.
- Sweet bread soup with whipped cream traditionally served with raisins or lingonberry jam.
- Old Riga pastry is a classic pastry that has been associated with Riga for many years. A small cake stuffed with air curd cream is a great addition for tea or coffee.
- Bread ice cream. Vanilla ice cream with lingonberry jam and rye bread is especially popular.
Beverages
The impression of the national Latvian cuisine will be incomplete if you do not try traditional Latvian drinks, which are very different from each other. original taste. Since ancient times, Latvians have been making drinks based on honey, birch and maple sap.
Until now, various kissels are very popular among local residents. To have an idea about the Latvian national cuisine definitely worth a try putelsy, which are sour pea or oatmeal jelly with the addition of yogurt or sour lingonberry juice.
Among the national drinks, it is also worth noting rhubarb jelly with whipped cream or milk.
Very popular with locals refreshing bread kvass, which is sold in all grocery stores.
From alcoholic beverages most famous drink is, of course, Riga Black Balsam.
In addition, many high-quality liqueurs and vodkas can be purchased in Latvia (caraway vodka "Kimenu Degvins", original vodka made from tomatoes and various tinctures on herbs).
Since ancient times, Latvia has also been famous for its brewing traditions. Latvian beer has pleasant taste and different high quality. Among the light beers, the most popular varieties are Aldaris Luxusa, Aldaris Zelta and Bauskas Gaisais, and among the dark varieties - Porteris and Bauskas Tumsais.
Cottage cheese with herring, beer soup, cheese with cumin, jelly from bread - Latvian cuisine is amazing unusual combinations ingredients and cooking methods. The culinary preferences of the inhabitants of the Baltic country were influenced by various gastronomic trends.
German part of the population made popular smoked meats, pickles and marinades. The usual diet of local peasants consisted of dishes prepared from available products: meat, fish, cereals and dairy products. The cuisine of Latvia has absorbed also features of Lithuanian and Estonian cuisine, but at the same time retained its originality.
Peculiarities
There are practically no complex dishes in Latvian cuisine - you can repeat them yourself. All of them are satisfying and, as a rule, high-calorie.
Fragrant round-shaped rye bread, without which no local feast can do, is widely known throughout the world.
It not only goes in addition to hot dishes, but is also actively used in the preparation of other dishes - this is one of the most popular ingredients in soups, yogurts and desserts.
The bread recipe, which received the European quality mark, is passed down from generation to generation. The first mention of it is found in cookbooks the beginning of the twentieth century, but the locals are sure that they started baking it long before that.
The geographical position of the country played an important role in shaping the cuisine of Latvia. Seafood dishes are popular here. river fish: mackerel, cod, pike and bream. The locals love herring the most. She is being prepared different ways: grilled, charcoal, baked, added to salads and sandwiches. The restaurant menu offers many dishes that include seafood: octopus, shrimp and squid.
Latvians prefer pork. IN In the Middle Ages, pork tails, patches and ears were popular here.. Unusual dishes are rarely consumed today in everyday life, usually delicacies can only be seen on holiday table.
Legumes are cooked as a side dish or as a separate dish.. Hostesses treat guests at Christmas with gray peas with lard.
You can taste this dish at Christmas markets in December or all year round in national cuisine restaurants.
Traditional Latvian cuisine
Get started with Latvian cuisine better off the beaten track. This dish has no analogues in the whole world. It is prepared from fish, meat, cereals and potatoes.
First, all the ingredients must be cooked separately, then transferred to one container, add cottage cheese and kefir and keep in a cold place for a day.
The next day, an unusual dish can be served on the table. Several centuries ago, this dish was one of the favorites of the peasants. Today, the dish is undeservedly forgotten - you can try putra only in a few restaurants.
Tourists may like beer soup. You can repeat the dish at home. Mix half a liter of beer with two tablespoons of cumin, bring to a boil and pour the egg grated with 100 grams of sugar into the pan.
Remove the dish from the heat at the first sign of boiling. Beer soup is usually served with croutons and cheese.
At the mention of semolina, many people remember cooled porridge with lumps. Latvians have come up with a way to cook this cereal very tasty.
To prepare a dish, which in the Baltic country is known as "buberts", you need to beat separately the yolks and whites of two eggs.
Proteins are mixed with salt, yolks - with half a tablespoon of sugar. Bring 500 ml of milk to a boil, pour over semolina, stirring constantly.
Put on fire again, cook for about five more minutes. After that, whipped whites and yolks are added to the future buberts.
The finished dish is transferred to a deep plate. Porridge is generously poured with cranberry sauce and then added finishing touch- Sprinkle generously with chocolate on top. The dish should be served hot.
What is a must try?
Guests of the Baltic country are amazed by the variety of local cuisine. There are so many dishes with an unusual composition and interesting names that when you look at the menu in a restaurant, your eyes widen. Be sure to try the local pastries. When choosing other dishes, be guided by your own preferences.
Peasant breakfast is in demand not only in Latvia, but also outside the country. This dish is traditionally prepared from loin, homemade sausage, potatoes.
All ingredients are poured with milk-egg mixture and baked until golden brown.
Those who are ready to experiment will like it milk soup with fish, which local chefs get very tender and fragrant.
Soup for dessert? Great choice if you are in Latvia.
Bread soup with cranberries, dried fruits and cream amazes tourists bright taste.
Be sure to try local drinks with honey, birch and maple sap. Bread kvass, sour jelly based on peas and oatmeal, rhubarb jelly with milk perfectly quench your thirst.
Acquaintance with the national cuisine of Latvia is an exciting and sometimes unpredictable journey. Local dishes are remembered by tourists as a combination of seemingly incongruous, for example, fish and milk.
Do not be surprised if, after returning from the Baltic country, you want to repeat some of the dishes in your own kitchen and surprise your guests with not only unusual, but also very tasty dishes.
