National cuisine of Latvia. What is the national cuisine, traditional dishes and food in Latvia

The national cuisine of Latvia was formed under the influence of German, Lithuanian, Russian, Belarusian and Estonian cuisines. Local dishes are quite simple to prepare, but at the same time, tasty and satisfying. The basis of Latvian cuisine is agricultural and livestock products - peas, beans, potatoes, vegetables, flour, cereals, meat, milk and dairy products. In addition, Latvia has access to the Baltic Sea, so fish and seafood also occupy an important place in the national cuisine. And now, let's take a closer look at what tourists and guests of this hospitable country must definitely taste.

Let's start with the first dishes. Do not be surprised if some components of Latvian soups seem, at first glance, incompatible. Believe me, everything will be delicious and the stomach will cope well. So, try the following dishes:

« milk soup with potatoes and herring» - milk, potatoes, herring fillet, green and onion, sour cream, water, salt.
« blueberry soup with dumplings» - blueberries, starch, sugar, lemon, flour, eggs and milk.
"beer soup" - beer, eggs, cottage cheese, cumin, sugar, sour cream, bread and butter.
« lactic mushroom soup "- mushrooms (usually champignons), water, milk, onions, potatoes, peppers, salt, butter and Bay leaf.
"bread soup" - bread, dried fruits, water, cinnamon and whipped cream.
"cold soup" - beets, cucumbers, kefir, potatoes, boiled sausage, eggs, dill, green onions, mustard, black pepper and sour cream.
« pea soup" - peas (usually gray), smoked meats, potatoes, onions, carrots, salt, pepper.
Putra is a cross between porridge and thick stew. It is prepared from cereals (barley, barley), with the addition of meat, bacon, potatoes, fish, vegetables, legumes ... All this is seasoned with milk, curdled milk, sour cream, cottage cheese ...

Now, it's time to move on to the main dishes, the national cuisine of Latvia, which are very numerous and it is impossible to list them all in one article. I will name the most popular:

« boiled gray peas with bacon« .
Klops - steak with a special onion sauce.
« potato casserole with meat.
"boiled potatoes with cottage cheese."
"blood sausage"
« blood pancakes» - in which, instead of milk, they use blood.
camaro is a stewed chicken dish.
« potato pancakes with sour cream.
"barley porridge with milk and smoked bacon."
"bean cutlets".
« peasant breakfast» - smoked loin, homemade sausage, potatoes, green and onion, salted cucumbers, butter, salt. All this is poured with a milk-egg mixture and fried in a pan.
"sklandrausis" - rye dough pastries in the form of a flat basket, stuffed with carrots, potatoes, eggs and sour cream.

An important place in the national cuisine of Latvia is occupied by fish and seafood. For cooking, sea and freshwater fish are used (herring, herring, mackerel, flounder, cod, carp, pike, bream, perch, trout, salmon ...). Here are just a few popular dishes:

"zivyu pudins" - cod fish casserole.
Siltyu pudins - herring casserole with boiled potatoes.
« fried herring with onion sauce.
"charcoal grilled herring"
"fish fried in dough."
"baked in foil, salmon and trout."
"fried smelt, in batter."
"flounder cooked on a grill".
And, of course, the famous latvian sprats» (smoked herring in oil), which are exported to many countries.

After delicious and hearty lunch, you can safely proceed to dessert. Sweet dishes are a special article in the national cuisine of Latvia. You will not find such diversity in any other country in the world. Be sure to try:

« sweet rice pudding« .
« vecriga "(old Riga) - amazingly tender cake.
« eclair "- a cake with sweet cream, poured with chocolate.
« Latvian-style apples» - baked in dough, with sugar and whipped cream.
« buberté - semolina porridge with milk, cream, nuts, whipped egg whites and sour fruit juice.
« Riga bagels" - from yeast dough sprinkled with powdered sugar.
« latvian rhubarb pie« .
« piparkukas "- Latvian biscuits with black pepper, nutmeg, cinnamon, cloves and ginger.
« rice cream with jelly« .
All these goodies complement: sweets "Korovka « , amazingly tender cake with raisins, chocolate and sweets from the Laima factory « , curd glazed curd bars "Karums" and, very high quality, Latvian ice cream.

From non-alcoholic drinks, in the cuisine of Latvia, black coffee, black and green tea, Birch juice, kvass, lemonade, mineral water and fruit juices. Also, guests of the country are recommended to taste the products of local breweries. Latvian beer, to the accompaniment of amazing garlic croutons, will not leave anyone indifferent. Crackers for beer, served freshly toasted, delicately crispy and with crazy garlic aroma. The most famous types of beer: « Aldaris Zelta”, “Bauskas Gaisais”, “Bauskas Tumsais”, “Aldaris Luxusa”, “Uzavas”, “Piebalgas”, “Tervetes”, “Cesu alus”. Lovers over strong drinks, will be able to enjoy the famous " Riga Black Balsam« , which, for a long time, has become the hallmark of Latvia.
Welcome to hospitable Latvia and bon appetit to all!

The Latvian people have had many contacts with neighboring peoples and states over the centuries, therefore modern Latvian cuisine is a kind of synthesis of traditional Latvian cooking methods and the culinary traditions of neighboring peoples. In fact, the Latvian traditional cuisine in terms of products used, dishes prepared and cooking technologies, it is very similar to the cuisines of its closest neighbors - Lithuania, Estonia and Russia.

The Soviet era completely eliminated all the authentic features of the Latvian cuisine, and therefore today it is incorrect to talk about Latvian cuisine as a special and unique culinary tradition. There are simply no Latvian national dishes that could vividly represent the local culture.

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. Here, rye bread has been baked since ancient times, cereals are used (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, more 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 boast, then one is unique alcoholic drink they did invent it. The famous Riga Balsam, invented in the eighteenth century, is produced only in Latvia. Today it is an element of many popular alcoholic cocktails.

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

Culinary traditions countries 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 emergence 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 inferior without The local rye bread, which is used in the organization of 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 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 spoonful of 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 piece.
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. Boiled beets are returned here 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 in 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. Put boiled potatoes, sausage and loin in the pan. 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 meal is an unusual semolina porridge. 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 - to 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.

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, curd cream with jelly to this day are 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)- don't let the unusual combination of foods scare you, such as: potatoes (sometimes baked, sometimes in the form of dumplings), onions, bay leaves 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 dishes

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 of their 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 by 11 o'clock there is nothing left.

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 a real shock will be experienced in the fish pavilion: smoked eel, salmon (caught in the Baltic is sold in autumn, but it is an order of magnitude 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 delights 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, because 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 the 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. From that moment, sprats began to be 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 that fish are caught only in late autumn, in cold water, having a more "fleshy" structure and, after abundant summer feeding, accumulated fat. "Royal sprats" are poured olive oil, although connoisseurs claim 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 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 familiar 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. Water meadows with lush grass also played an important role, because without good milk, one cannot make a tasty 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 festive table 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. At 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 manufacturers 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 - 40%.