Latvian cuisine

Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the east coast of the Baltic Sea.

Latvian cuisine has been influenced by neighboring countries in the Baltic region. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs and pork. Latvian food is generally quite fatty, and uses few spices.

Meals

Contemporary Latvians usually eat three meals a day. Breakfast is normally light and usually consists of sandwiches or an omelette, with a drink, often milk. Lunch is eaten from noon to 3 p.m. and tends to be the main meal of the day; as such it can include a variety of foods, and sometimes also soup as an entrée and a dessert. Supper is the last meal of the day, with some choosing to eat another large meal. Consumption of ready-made or frozen meals is now common.

Common foods and dishes

Latvian cuisine is typical of the Baltic region and, in general, of northern countries. The food is high on butter and fat while staying low on spices except for black pepper, dill or grains/seeds, such as caraway seeds. The Latvian cuisine originated from the peasant culture and is strongly based on crops that grow in Latvian maritime, temperate climate. Rye or wheat, oats, peas, beets, cabbage, pork products and potatoes are the staples. Meat features in most main meal dishes. But fish also is commonly consumed due to Latvia's location on the east coast of the Baltic Sea: smoked and raw fish are quite common. The Latvian cuisine offers plenty of varieties of bread and milk products, which are an important part of the Latvian cuisine.

Most popular alcoholic beverage is beer. A national liquor is Riga Black Balsam.

Milk products

Caraway cheese is traditionally served on the Latvian festival Jāņi.

Latvia is much richer in milk products than other Western countries. Biezpiens (cottage cheese), skābais krējums (sour cream), rūgušpiens (soured milk) and a lot of varieties cheeses with different flavours. A cheese similar to smoked gouda, but softer, is the cheapest and, arguably, tastiest variety. There are various tastes available for purchase in most grocery stores. A Latvian specialty is the biezpiena sieriņš, which is pressed cottage cheese with a sweet taste (most popular manufacturers of the snack are Kārums and Baltais). A traditional Latvian cheese is Jāņu siers (caraway cheese); this is traditionally served during the celebration of Jāņi or midsummer.

Soups

Soups are commonly made with vegetables and broth or milk. Noodle soup, beet soup, sorrel soup and nettle soup are also consumed by Latvians. A traditional Latvian dessert is maizes zupa (literally "bread soup"), which is the sweet soup made from rye bread and fruits.

Breads

Sklandrausis

Rupjmaize is a dark bread made from rye, and is considered a national staple.

Pīrādziņi are buns filled with bacon and onion. Kliņģeris is a sweet pretzel-shaped bread that is usually served as a dessert on special occasions, such as name day. Sklandrausis (or sklandu rausis) is traditional dish in Latvian cuisine which has a Livonian origin; it's a sweet pie, made of rye dough and filled with potato and carrot paste and seasoned with a caraway.

Gallery

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  Head cheese

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  Gingerbreads from Latvia

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  Cake

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  Red currant semolina mousse

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  Curd snack

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  Riga Black Balsam

See also

• Latvian pottery
• Latvia

External links

• Latvian cuisine by Latvian Institute
• Latvian Cuisine (en)
• Latvian Cooking, recipes for pork aspic and pīrāgi (speķa rauši)
• Latvian food
• Photo of Kliņģers