Traditional Latvian Foods: A Culinary Journey Through Latvia
Jūlija Ivanovska
Kristaps Karzubovs
A traditional Latvian cheese is Jāņu sier
s
(caraway
cheese); this is traditionally served during the
celebration of Jāņ
i
or midsummer.
Grey Peas with Bacon
perhaps is the most traditional
Latvian hot dish. It can be served as a snack with beer,
or as a main course.
Grey peas with bacon are usually prepared for Christmas
time, but it can be eaten as a main dish, as well. People
prefer to have it together with buttermilk or sour milk.
Riga Sprat
in oil is a carefully canned sprat, which was
cached in waters of the Baltic Sea. Packed in various
different cans,
Riga Sprats in oil
are exported to some
30 different countries.
Sprat is a small oily fish that can be found in light salted
waters, as the Baltic Sea. Usually sprats are used for
fish conserves. Sprats are often eaten simply with
bread and butter, flavoured with a little bit of lemon
juice. However, there are also plenty of tasteful recipes
with conserved sprats and various vegetables.
One of the famous desserts in Latvian traditional
kitchen used to be the
Bread Soup
. Made of black
tasty bread, flavoured with raisins and other dried
fruits, cold bread soup can be a perfect refreshment
during the hot sunny day.
A burgundy colour soup smells really nice when
steaming in a bowl – it’s
Beetroot Soup
. Especially in
the cold time of the year, this soup is like an elixir of
renewal. The soup usually is served with sour cream
and a few peaces of black or white bread. Traditional
Latvian
Beetroot Soup
is without meat or mushroom.
However, today it’s often flavoured with these
ingredients.
Rye bread is Latvian speciality. This recipe is for bread
made of parboiled flour, Plaucēta Rupjmaize in
Latvian. Hundred years ago the baking of rye bread
was a weekly activity in every country household while
nowadays this is a rarity, because to bake the read ry
e
bread one needs a real bread stove
These buns can be used as appetizers, as part of a light
lunch (with cup of bouillon-soup) or as a part of a
party table. They are best straight from the oven, but
can be eaten frozen or re-heated as well. Usually they
are made from flour, milk, pork, onions, yeast, sugar,
salt and eggs. This dish is always prepared for and a
must at Christmas.
Explore the rich culinary heritage of Latvia with traditional dishes like caraway cheese, grey peas with bacon, Riga sprats in oil, bread soup, beetroot soup, and rye bread. These delectable dishes showcase the unique flavors and cultural significance of Latvian cuisine.
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Presentation Transcript
Latvian tradicionalfood J lija Ivanovska Kristaps Karzubovs
Ju siers A traditional Latvian cheese is J u siers (caraway cheese); this is traditionally served during the celebration of J i or midsummer.
Pelkie ziri Grey Peas with Bacon perhaps is the most traditional Latvian hot dish. It can be served as a snack with beer, or as a main course. Grey peas with bacon are usually prepared for Christmas time, but it can be eaten as a main dish, as well. People prefer to have it together with buttermilk or sour milk.
Rgas protes Riga Sprat in oil is a carefully canned sprat, which was cached in waters of the Baltic Sea. Packed in various different cans, Riga Sprats in oil are exported to some 30 different countries.
Sprat is a small oily fish that can be found in light salted waters, as the Baltic Sea. Usually sprats are used for fish conserves. Sprats are often eaten simply with bread and butter, flavoured with a little bit of lemon juice. However, there are also plenty of tasteful recipes with conserved sprats and various vegetables.
Maizes zupa One of the famous desserts in Latvian traditional kitchen used to be the Bread Soup. Made of black tasty bread, flavoured with raisins and other dried fruits, cold bread soup can be a perfect refreshment during the hot sunny day.
Bieu zupa A burgundy coloursoup smells really nice when steaming in a bowl it s Beetroot Soup. Especially in the cold time of the year, this soup is like an elixir of renewal. The soup usually is served with sour cream and a few peaces of black or white bread. Traditional Latvian Beetroot Soup is without meat or mushroom. However, today it s often flavoured with these ingredients.
Ryebread Rye bread is Latvian speciality. This recipe is for bread made of parboiled flour, Plauc ta Rupjmaize in Latvian. Hundred years ago the baking of rye bread was a weekly activity in every country household while nowadays this is a rarity, because to bake the read rye bread one needs a real bread stove
LatvianBaconBuns These buns can be used as appetizers, as part of a light lunch (with cup of bouillon-soup) or as a part of a party table. They are best straight from the oven, but can be eaten frozen or re-heated as well. Usually they are made from flour, milk, pork, onions, yeast, sugar, salt and eggs. This dish is always prepared for and a must at Christmas.
Thankyouforyour attention!
