Traditional Latvian cuisine combines dishes typical of the entire Baltic region, as well as German, pan-European and Russian cuisine. Basically, they cook here from fish, smoked meat and sour-milk products.
National dishes Latvian cuisine is characterized by simplicity and satiety. Vegetables are valued here vitamin berries, and sometimes create real masterpieces from them. In green markets in small towns, you can buy environmentally friendly products or ready meals.
Traditional Latvian cuisine
We have collected the most common Latvian dishes for you, and we recommend trying them.
Putra- vegetable and cereal porridge with lard smoked meat or fish is really satisfying. Although it is considered a simple folk dish, nevertheless, its analogues can be found in many restaurants.
curdled milk, fermented milk porridges, are popular throughout Latvia, as are all kinds of homemade cheeses like backstein. BUT caraway son you can easily buy in any market and in many supermarkets. It is a common snack in restaurants.
Latvians love originality, so you can't surprise anyone here with spicy milk soup with fish, a dish popular in the Baltic coastal regions.
Sour barley porridge skābputra prepared from curdled milk and cereals, sour for several days for a special flavor for an amateur.
sausages kupaty with cranberries and lingonberry sauce unusual, and their recipe is quite complicated, so try this dish in Latvia, you won't regret it.
Silkupudins considered a good cold appetizer, it is a casserole with herring and potatoes. Simple and satisfying, it is popular everywhere.
Also try the onion steak. bugs, a rather fatty and voluminous dish of Latvian cuisine, which is difficult not to eat.
Sklandrausis can be found in many cafes and shops, restaurants and fairs. it regular pie with vegetables and it's really tasty.
Latvian dessert bubert made from semolina porridge with whipped cream, nuts, vanilla and cranberry sauce.
Of the non-alcoholic drinks in Lithuania, which are also dishes, one can name various types of jelly putels with rhubarb, milk, cream or fruit. Bread kvass is almost everywhere.
Almost all alcoholic drinks in Lithuania are good. Riga Melnais Balzams is beyond competition. Aldaris Luxusa, Aldaris Zelta and Bauskas Gaisais are popular among light beers, while Porteris and Bauskas Tumsais are popular among dark beers.
Formation Latvian cuisine happened over many centuries. Therefore, in the dishes that are considered traditionally Latvian, many features of Lithuanian, Estonian, Belarusian, German and Scandinavian national cuisines are guessed. Most of them are different simple cooking and satiety. Some national dishes, replaced by European cuisine, are less often cooked in Latvian homes, others, for example, Janov cheese, are served on the table as often as before. The daily diet of citizens includes mainly fish, vegetable dishes (stews, casseroles, salads), cutlets, but in holidays national dishes are always put on the table in abundance. The main products from which Latvians prepare food are rye and Wheat flour, cereals, potatoes, dairy products, various types of legumes and vegetables.
A Russian tourist in the cuisine of Latvians, and in the cuisines of other Baltic peoples, is sometimes very surprised by the “combination of the incongruous”, for example, bread soup with dried fruits, rhubarb jelly or black bread with whipped cream. First courses are generally very different from the cuisines of other countries of the world, even those that seem to be located in the neighborhood. In everyday life, Latvians cook soups on bread, milk, and even with added sugar.
Gifts of reservoirs
Despite the fact that the basis of the diet of Latvians is agricultural crops, the location of the country directly on the Baltic coast has led to the widespread consumption of fish and seafood by its inhabitants.
From sea fish the most revered in are mackerel, herring, cod and herring; from the river, perch, pike, carp and bream are most often prepared. A special place is given to herring. This fish is grilled with the addition of vegetables, cooked on coals, casseroles are made and in various forms (salted, pickled, boiled) are included in sandwiches, salads. Cod is also often used to make casseroles. Almost every good Latvian restaurant offers salmon dishes.
On the coast of the Baltic Sea is a large number of fish farms where you can enjoy smoked flounder, eel, cod and lamprey.
AT various salads seafood is widely used: shrimp, cuttlefish, scallops, abalone and octopus. They are often mixed with regular boiled rice and herbs, and seasoned with mayonnaise or heavy cream.
Meat
The most consumed type of meat in Latvia is pork. The medieval ancestors of the Latvians loved to treat themselves to pork tails, snouts and ears. A modern person can taste dishes from them in many restaurants, where they are offered as delicacies.
Popular among Latvians are baked pork knuckle and jelly. A lot of dishes are also prepared from veal, beef, lamb, poultry, but not as often as from pork.
Legumes
Legumes are widely used by Latvians in the preparation of soups, second courses, and casseroles. Most popular dish- These are gray peas with speck (lard). It is customary to cook it at Christmas, which is done with pleasure by both housewives and chefs in restaurants. Guests of Christmas markets always have the opportunity to eat this dish. And for tourists who did not get on the Christmas holiday, you can try peas with bacon in a restaurant specializing in national cuisine.
Vegetables
The most popular vegetables in cooking among medieval and modern Latvians are cabbage, onions and potatoes. Carrots and beets are a little less common, but also present in many recipes. Unique taste and nutritional value achieved by adding the root and parsley, black radish, horseradish, dill, chicory. Recently traditional dishes began to season with cumin.
Bread
In, most likely, there is no such house in which there would be no rye bread or dishes prepared using it. On the basis of rye bread, locals prepare yoghurts, all kinds of desserts and, no matter how strange it may sound, ice cream. A frequent guest on the Latvian table is bread soup. And shop windows offer an abundance of types of rye and wheat bread With various additives: with dried fruits, nuts and even grated carrots, which causes sincere surprise among guests from Russia.
National dishes offered by specialized restaurants
Table of an ordinary Latvian hostess and many establishments Catering- this is in most cases a set of national dishes, "optimized" for modernity. To taste real Latvian cuisine “from A to Z”, a tourist should at least once go to a restaurant specializing in cooking, the recipe of which was created in the Middle Ages.
Guests are advised to try the following dishes:
· Cheeses made on the basis of cottage cheese and eggs with the addition of cumin. These include the Yanov cheese mentioned at the beginning of the article, which has an appetizing yellowish tint and an exquisite salty taste.
· Putra - various cereals made on the basis of vegetables and cereals with the addition of meat, lard, fish (optional), less often - fermented milk products.
· Klops - pork or beef steak under an unusual onion sauce.
· Silkyu pundysh - herring casserole with potatoes. It is used both as a festive and as an everyday dish.
· Boiled potatoes with cottage cheese, seasoned with herbs, sour cream and salt. The combination of cottage cheese and potatoes is common for, and it is sometimes shocking for Russians.
For beer, guests in any restaurant will be offered rye croutons with cheese, garlic, seeds, tomatoes and all kinds of seasonings.
Sweets
Buns, cookies, cakes and sweets offered by Latvian stores are not much different from Russian ones. But as for the desserts served in cafes and restaurants, they are very original. For example: semolina dessert with chocolate, jam or whipped cream; milk-bread soup with raisins and cream; bread ice cream with jam; other combinations of bread, jam, nuts, dried fruits and dairy products.
Beverages
Without drinks, it is impossible to form a true opinion about Latvian cuisine. Most of them are based on honey and tree sap (maple and birch). Latvians also often prepare sour jelly with the addition of lingonberry juice or curdled milk, rhubarb jelly, bread kvass. Restaurants offer a wide variety of excellent locally produced beers.
Most catering establishments are concentrated in. Among them, a tourist can choose a cafe or restaurant in accordance with their preferences and budget.
goBaltia
The Latvian cuisine took a long time to form and develop. It has absorbed many features of the Belarusian, Lithuanian, German, Estonian national cuisines. The basis of Latvian cuisine is meat, fish, cereals. Most of the dishes are very simple, but satisfying at the same time.
Throughout history, many traditional dishes have changed somewhat. For example, a dish based on sour porridge skabputra, to which lard or meat was added for satiety, is no longer popular today and is rarely cooked in the kitchens of Latvians. Other familiar dishes, such as Janov cheese, are still not uncommon on the tables.
Everyday cuisine is increasingly becoming more like European. The daily diet in most cases consists of fish, meatballs, vegetable salads and other vegetable dishes. However, on festive table it is still customary to put national dishes.
Features of national cuisine in Latvia
For Latvians, the main products are:
- Flour.
- Cereals.
- Potato.
- Dairy.
- Peas.
- Beans.
- Other types of legumes.
- A variety of vegetables.
The location of the country right on the coast of the Baltic Sea has made Latvians lovers of fish and seafood, although agricultural crops still occupy the first place in the diet.
It seems interesting for a Russian person just an incredible combination of products used in the preparation of some culinary masterpieces characteristic of Latvia.
Very original for tourists will also be beer or bread soup with the addition of dried fruits, jelly from black bread or rhubarb with whipped cream. In general, for Latvians, for example, sweet, bread and milk soups are common, which cannot be said about other European residents.
Fish in national Latvian cuisine
The most favorite marine fish species in Latvia are herring, cod, mackerel. If speak about river fish, then especially often Latvians cook carp, pike, perch and bream. Herring is very loved and revered in the country. It is grilled with vegetables, cooked on charcoal, is part of sandwiches. It is impossible to imagine Latvian cuisine without fish casseroles. Cod casserole (Zivu pudins) or herring (Siltu pudins) are often prepared. Any Latvian restaurant serves salmon dishes.
The coast is dotted with many fish farms where you can taste the freshest smoked lamprey, eel, cod or flounder.
Meat
The most popular type of meat is pork.
In ancient times, Latvians easily cooked and ate pork ears, snouts, tails. Today, they can also be tasted in many restaurants. They are served there like medieval, almost gourmet dishes.
Often Latvians prepare jelly or baked pork knuckle. Lamb, veal, beef, poultry are prepared, but they are an order of magnitude less popular than pork.
Vegetables and legumes
Latvians almost never do without vegetable dishes. The simplest everyday options from cabbage, onions and potatoes are most in demand. For a real Latvian dinner, where potatoes and cabbage should be present in without fail, add also cumin.
Beans are not far behind either. The most popular bean dish is served at the table at Christmas. These are gray peas with bacon. This dish is cooked and served at Christmas by almost all restaurants in Riga. Even at Christmas markets, it is always offered to visitors. In specialized restaurants that offer purely national cuisine, this dish can be ordered at any time of the year.
Bread
On any Latvian table every day there is local rye bread and dishes based on it. Latvians make yoghurts, various desserts and even ice cream from bread. Bread soups are common in this country. Stores sell not only delicious bread with dried fruits and nuts, but also light carrot bread, which surprises Russian tourists a lot.
Sweet
Latvians are very fond of sweets. In any supermarket you can find amazing buns with cottage cheese, poppy seeds, jam, a lot of cakes.
And you can go to good restaurant and taste sweet bread soup with whipped cream there.
Traditional dishes
Traveling around the country will not be complete if you do not try traditional Latvian dishes. Here are a few main dishes that are so attractive for culinary tourists in Latvia:
- Homemade cheeses made from cottage cheese with the addition of cumin and eggs are worth a try. Among the most popular varieties is the famous Janov cheese. Its taste is pleasantly salty, and the hue is yellowish.
- Bread and pea soups also to some extent can be attributed to the exotic, which is worth a try for every tourist.
- Putra is a porridge made from cereals and vegetables, to which meat, fish, lard and sometimes even sour-milk products are added.
- Camaro chicken stew, black pudding and pancakes, gray peas with bacon - plain and hearty meals loved by both Latvians and visitors.
- Klops is a steak with a delicious onion sauce. Meat lovers will definitely appreciate this culinary achievement.
- Silkyu pudnsh is a traditional and beloved herring casserole with potatoes. Great option for everyday cooking.
- Boiled potatoes with cottage cheese, to which sour cream, herbs and salt are added. Cottage cheese and potatoes are a common composition for Latvia, but somewhat exotic for Russia.
- Rye crackers for beer with garlic, cheese, tomatoes, seeds, various spices will be offered to you in any restaurant or bar.
- Peasant breakfast consists of boiled potatoes, smoked loin, homemade sausage, filled with eggs and milk and baked in a pan.
- Sklandrausis is an unusual name for the Russian ear for an open vegetable pie prepared from rye dough. Outwardly, such a pie strongly resembles a cheesecake. The filling is usually made on the basis of carrots, potatoes, sour cream and eggs.
The most unusual desserts
Latvians are incredibly fond of desserts. Tourists should definitely try here:
- Cake "Alexander" with raspberries and cranberries.
- Traditional "Bubert" semolina with whipped cream.
- Bread yogurt and bread ice cream with lingonberry jam.
- Sweet bread soup with cream, jam and raisins.
- Cake "Vetsriga" with light stuffing from curd cream.
Excellent drinks
In order to create the most complete impression of Latvian cuisine, it is also necessary to add drinks to it. Their original feature is the addition of birch and maple sap, different types honey.
Characteristic elements of any Latvian table:
- Sour oatmeal, pea jelly, where yogurt or lingonberry juice is added.
- Rhubarb kissel with whipped cream or milk.
- Bread kvass.
Latvia is also famous for its beers, various types liqueurs and vodka.
Where to try
There are many restaurants and cafes in Riga with a wide variety of themes. There will be about 50 restaurants in the capital, the menu of which includes traditional dishes. The absolute majority of places offering traditional dishes are located in Old Riga:
These are only the most popular establishments, in fact there are dozens and dozens of restaurants both within the Old City and outside it, and you can choose a truly unique place for hearty lunch or a romantic dinner.
The culinary traditions of the Slavic nation, the Western European people have formed the national Latvian cuisine. Such an impact is reflected in the ready-made traditional recipes of original Latvian chefs. Experts in the art of international culinary rank easily determine the presence of elements of German, Estonian, Lithuanian, Belarusian cuisines. Ease of cooking is the main rule of Latvians. Local culinary specialists prefer natural products farmers, livestock breeders. The territorial location of the state is the hallmark of food in Latvia based on the gifts of the Baltic Sea.
In order to visit the country, it is necessary to apply for a visa to Latvia in advance.
Traditional first courses
The table feast of the Latvians has certain traditions. Soup is the primary hot dish presented in the menu of local national food restaurants. The first glance of a visiting tourist is easily confused by the inconsistency of the ingredients of the dishes, which is much inferior to the unsurpassed palatability cooking by skilled Lithuanian chefs. Residents, foreign visitors to the state are offered a rich list of traditional soup dishes:
- "Milk broth with herring" (the main ingredients are milk, chopped potatoes, pieces of herring, onion, sour cream);
- "Blueberry broth with dumplings" (dumplings - flour, eggs, starch; broth - milk, blueberries, sugar);
- "Beer broth" (the beer component is filled with boiled eggs, cottage cheese, breadcrumbs, sour cream, butter);
- "Mushroom broth with milk" (preference is given to oyster mushrooms, milk, overcooked onion, potato tubers cubes, seasonings);
- "Bread stew" (milk base, pieces of bread croutons, dried fruits, cinnamon powder);
- "The broth is cold" ( vegetable ingredients– beets, cucumbers, fresh herbs, potatoes seasoned liquid kefir, the option of using eggs, cold cuts is possible);
- "Pea Soup" (traditional soup recipe of Russian cuisine is complemented by smoked meats);
- "Putra" (liquid milk cream soup based on cereals, legumes).
Traditional second courses
Simplicity, satiety of Latvian cuisine characterizes the flavor national traditions. Products homemade meat, vegetation is the basis of the recipe of the Slavic people. This category of national dishes is characterized by serving fatty, rich sauces. The basis of thick gravy is butter, cream of high fat content. The list of popular food in Latvia that belongs to the category of second hot dishes is:
- "Klops" (chopped pieces of meat seasoned with onion sauce);
- "Meat casserole" (side dish is crushed potatoes);
- "Blood sausage" (view sausage based on bovine (pork) blood);
- "Blood pancakes" (the recipe for pancakes involves the use of pet blood instead of milk);
- "Camaro" ( special kind stewed chicken);
- "Perlovka milk" (porridge with the addition of smoked meat);
- "Bean cutlets" (a dish of minced vegetable);
- "Peasant's Breakfast" (the preparation of the dish is based on smoked loin home cooking, boiled potatoes, filled with a mixture of eggs with milk);
- "Sklandrausis" ( rye dough baked in the form of a basket filled with eggs, carrots, potatoes in mayonnaise).
National fish dishes
Due to the proximity of the Baltic Sea, food in Latvia is diverse fish dishes, seafood. Latvians prefer a variety of fish - herring, mackerel, cod, bream, perch, flounder, carp. The following recipes are in high demand:
- "Zivu pudins" (fish casserole, the basis is cod);
- "Siltu pudins" (fish casserole, the basis is herring);
- "Fried herring" (cooking this type of fish in onion sauce);
- "Baked herring" (pickled fish is fried with coals);
- "Fish in batter";
- "Red fish baked" (preference is given to salmon, trout);
- "Flounder on coals" ( special recipe cooking sea fish on the grill);
- "Sprats in Latvian" (herring in oil).
Dessert dishes of Latvia
The category of obligatory, satisfying food in Latvia is bread baking. This product is usually served with main hot dishes. The recipe for bread involves the use of wheat, rye flour various grinding. Latvians especially appreciate sour bread, nut bread, with caraway, dried fruits. Mandatory dish national cuisine Latvia is considered a dessert. Pastries, sweets occupy a special place among the variety of food of the Latvian people:
- "Rice pudding" (sugar rich pastries with the addition of dried fruits);
- "Vetsriga" (a special recipe for baking called "Old Riga");
- "Eclairs" ( chocolate dessert with custard);
- "Latvian apples" (juicy fruits in puff pastry, doused with fat cream);
- "Bubert" (recipe for milk semolina involves the use of grated nuts, fruit nectar);
- “Riga bagels” (custard cakes in powdered sugar);
- "Piparkukas" ( shortbread with pepper, nuts, cinnamon, clove seasoning);
- the category of desserts is made up of the famous Latvian sweets “Korovka”, curd cheese bars “Karums”, ice cream.
If you have not yet decided where exactly you want to go on vacation, we suggest that you familiarize yourself with the reasons to visit Latvia.
Food for 6 euros at the market in Riga, video:
Healthy drinks (0% alcohol) of natural production are very popular among the people of Latvia - coffee, tea varieties, birch sap, rye kvass, natural juices, mineral water. The category of typical drinks that include a low alcohol content is local beer, prepared according to the technology of basic traditional recipes. Beer brands - Tervetes, Bauskas Tumsais, Cesu alus, Aldaris Luxusa, Uzavas, Bauskas Gaisais, Piebalgas, Aldaris Zelta - have a high degree of superiority. Great addition this drink considered garlic croutons. National drink of Latvia with high content alcohol is the Black Balsam of Riga.
Latvia is known to many as an agrarian country. Therefore, it is not surprising that the local cuisine is based mainly on agricultural products. In this publication, I would like to consider the most interesting national dishes of Latvia. Recipes with photos will be presented later in the article.
The specifics of Latvian cuisine
The culinary traditions of the country have developed due to the influence of several gastronomic trends. The first concerns the traditions of the German part of the population. It was this people who taught the Latvians to use all kinds of marinades, smoked meats, and pickles. Another direction was formed among the local peasants, whose daily diet consisted of dairy products, cereals, meat and potatoes. The combination of such influences is responsible for the formation of modern Latvian cuisine.
The coastal location of the territories of the state caused the appearance of a wide range of fish dishes. Most recipes involve the use of marine products, in particular cod, herring, herring, mackerel. Almost every Latvian restaurant offers salmon dishes.
Latvian cuisine looks incomplete without the local rye bread, which is used in organizing any feast, is considered a national treasure. The product is used even in the composition of soups, desserts, yogurts.
As you can see, the Latvian national cuisine has many specific features. We will not dwell on the traditions of the region. Let's proceed directly to the consideration of names, recipes and tips for preparing local dishes.
Putra
What should you definitely try from the national dishes of Latvia? It is worth starting with a dish known as putra. The food is unique to Latvians and has no analogues in the world. This national dish of Latvia is prepared as follows:
- Take a set of ingredients: fish, meat, cereals, potatoes.
- Products are boiled until cooked in separate containers.
- The components of the future dish are mixed.
- Add kefir and cottage cheese.
- The resulting mixture is kept for a day in a cool room or on the bottom shelf of the refrigerator.
- The next day, the finished putra is served at the table.
Several centuries ago, such a dish had the number one status on the table of Latvian peasants. Nowadays, it has been completely forgotten. You can order the national dish of Latvia in Riga only in a few restaurants.
Potatoes with cottage cheese and herring
Let's talk about another national dish of Latvia - potatoes with cottage cheese and herring. Even at the end of the last century, you could see it on the menu of any local restaurant or public dining room. Now this traditional dish is not so in high demand. The combination of these products may seem inorganic. In fact, the ingredients complement each other perfectly.
The national dish of Latvia involves the use of the following components:
- Potatoes - about four pieces.
- Cottage cheese - 250 grams.
- Onions are one thing.
- Large herring.
- Pickled cucumbers - 3 pieces.
- Chopped dill and parsley - a tablespoon.
- Sour cream - 3-4 tablespoons.
The recipe for the national dish of Latvia is extremely simple. Separately, boil the potatoes and lay on half the plate. Add sliced herring, chopped onion in half rings, cottage cheese with sour cream and pickles. Top everything with herbs.
The dish is served to the table with several slices of rye bread.
beer soup
One of the main national dishes of Latvia is extraordinary. The following products are used as components:
- Beer - 0.5 liters.
- Egg - 1 piece.
- Sugar - 100 grams.
- Cumin - 2 tablespoons.
First, the beer is brought to a boil, pre-mixed with cumin. Sugar is ground with egg yolk. The resulting composition is poured into hot beer. The ingredients are kept on low heat until the first signs of boiling. The dish is served to the table along with toasted croutons and hard cheese.
Silkmeisee
The national dish of Latvia, whose name sounds like silkumaisee, at one time was no less popular than the above recipes. To prepare this traditional dish, herring is cut into small slices and poured with milk. The ingredients are mixed with hard-boiled eggs. Add a spoon vegetable oil and a similar amount mustard powder. Together with chopped dill, all components are mixed until a homogeneous mass is obtained.
Cut rye bread with a thickness of no more than one and a half centimeters. The slices are slightly dried in the oven or oven, and then spread with butter. The previously prepared herring mixture is laid on top. Sausages cut into thin strips are used as the top layer.
Baltic beetroot
Extremely unusual dish looks beetroot, which add smoked cod. The product is traditionally served chilled. Cooking becomes especially relevant on hot summer days.
The dish is prepared on the basis of the following ingredients:
- Medium-sized beets - 2 pieces.
- Fresh cucumber- one joke.
- Smoked cod - 200 grams.
- Chicken eggs- 2 pieces.
- An apple is one.
- Large burgundy onion - half.
- Olive oil - 2 tablespoons.
- A bunch of green onions.
- Salt, black pepper - to taste.
- Sour cream - a tablespoon.
- Rye bread- a few slices.
Boil the beets, after cleaning the peel with a metal brush. Water is not poured out, but decanted into a deep bowl. They return here boiled beets after cutting into strips. Rye bread is also placed in the liquid. The container is covered with a lid and put in a cold place overnight. Take out the bread from the saucepan. The base of the soup is salted and peppered. Add chopped small cubes apple and cucumber.
Boil hard-boiled eggs and knead thoroughly. Cut the onion into half rings. Smoked cod is torn into fibers by hand. are crushed green onion. The ingredients are lightly fried for olive oil. Products are distributed on plates and poured with beetroot. As a finishing touch, use a spoonful of sour cream.
Peasant breakfast
The traditional Latvian dish is known not only within the country, but is also in demand in neighboring countries. An arbitrary amount of smoked loin and homemade sausage is used as ingredients. Boil young potatoes based on the number of people available. A few chicken eggs are driven into a glass of milk and mixed until uniform consistency. Spread on the pan boiled potatoes, sausage and loin. The ingredients are poured with a milk-egg mixture, and then baked until golden brown.
Buberts
Buberts is pretty interesting original dish national cuisine of Latvia. The dish is an unusual semolina. The product is prepared on the basis of the following ingredients:
- Semolina - 100 grams.
- Milk - 500 ml.
- Chicken eggs - 2-3 pieces.
- Grated chocolate - a small handful.
- Sugar - half a tablespoon.
- A pinch of salt.
- Sauce based on cranberries, starch and sugar.
How is the national dish of Latvia prepared? Take egg yolks. The latter are whipped with sugar. Proteins are mixed with salt until foam is formed. Milk is heated on the stove, and after boiling, a small stream is poured into semolina by mixing the composition. The mixture is again sent to the fire and boiled for 3-5 minutes until swelling. Then add beaten egg yolks and whites.
Ready buberts are poured into a deep plate. Top the porridge with cranberry sauce and sprinkle with grated chocolate. Consume the dish after cooling to room temperature.
Milk soup with fish
We note one more national Latvian dish, which is based, it would seem, on incompatible products. As ingredients used:
- Potatoes - 4 pieces.
- Onions - one piece.
- Milk - about half a liter.
- Hake - 400 grams.
- Dried parsley - a teaspoon.
- Butter- 20 grams.
- Salt, black pepper, Bay leaf- taste.
First boil the fish. Chopped potatoes and onions are added to the hake broth. The soup is salted and peppered, put a bay leaf. When the vegetables reach readiness, milk is poured into the composition. The dish is poured into plates, adding butter and parsley.
Apple pie
The apple tree is a widespread tree in Latvian latitudes. Therefore, it is not surprising that many desserts are prepared here using such fruits.
National dish of Latvia - Apple pie- requires the use of the following components:
- Flour - 2 cups.
- Apples cut into small cubes - 500 grams.
- Butter - 300 grams.
- Eggs - 4 pieces.
- Sugar - one glass.
- Baking soda- dessert spoon.
Butter is melted in a saucepan. Add the egg yolks ground with sugar. Mix the ingredients well. Pour flour and soda into the container. Products continue to knead with a spoon until a consistency resembling thick sour cream is formed. Crushed apples are added to the dough, and then beaten egg whites.
Grease a baking sheet with oil. Sprinkle the surface with a thin layer breadcrumbs. The prepared dough is poured here. Preheat the oven to a temperature of 200 o C. The pie is baked for 30-40 minutes.
bread soup
The dish is a traditional Latvian dessert. The food is served cold. The basis is rye bread, which looks rather unusual.
Ingredients for cooking:
- Rye bread without yeast - 150 grams.
- Boiled water- 2 glasses.
- Dried fruits - 150 grams.
- Cream of medium fat content - 60 ml.
- Cranberries - 50 grams.
- Sugar - 4 tablespoons.
- Cinnamon and vanilla - a small pinch.
- Cookies - to taste.
The bread is cut into slices, after which they are laid in an even layer over the entire area of the baking sheet, previously covered with baking paper. Preheat the oven to 160 ° C. The bread is fried for half an hour. Then the croutons are removed from the oven and cooled. The product is poured with water and left to soak for 35-40 minutes.
Wash dried fruits using a colander and then dry. Soaked bread is ground into gruel. Half the norm of sugar and cinnamon are added here. The mixture is combined with dried fruits. The semi-liquid composition is sent to the stove. The soup is boiled over medium heat for 10 minutes. After cooling, the dish is placed in the refrigerator for several hours.
They take cranberries, wash them under running water and crush them with a spoon. The berries are rubbed through a sieve. The resulting juice with pulp particles is added to the dish. The cream is whipped together with the remaining sugar and vanilla and then mixed into the soup. Sprinkle the top with crushed biscuits.
