Latvian cuisine
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Latvian cuisine typically consists of agricultural products, with meat featuring in most main dishes.
Latvian cuisine has been influenced by other countries of the
Meals
Contemporary Latvians usually eat three meals a day. Breakfast is normally light and usually consists of sandwiches or an omelette with a drink, which is often milk. Lunch is eaten from noon time 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, there is also soup as an entrée and a dessert. Between lunch and supper, a smaller meal (launags) is sometimes had, usually consisting of a snack, fresh fruit, sweets or a small portion of savoury food. Supper is usually the last meal of the day. Consumption of ready-made or frozen meals is now common.[4] Another small snack-based meal can be had before bedtime (naksniņas).
Common foods and dishes
Latvian cuisine is typical of the Baltic region and, in general, of Northern Europe. Main dishes are often high in fats. In seasoning, dried spices, such as caraway, black pepper, allspice are used, and fresh herbs, such as parsley, spring onions and especially dill, are held in high regard.
Latvian cuisine originated from the peasant culture and is strongly based on crops that grow in Latvia's maritime, temperate climate. Rye, wheat, buckwheat, oats, peas, beets, cabbage, pork products, and potatoes are the staples. Latvian cuisine offers plenty of varieties of bread and dairy products, with dark rye bread (rupjmaize) considered to be a Latvian specialty. Meat features in most main dishes, but fish also is commonly consumed, especially in the coastal areas next to the Baltic Sea. Both hot- and cold-smoked varieties of meat and fish are common.[3]
Many common dishes in contemporary Latvia have their roots in Slavic, Germanic and Nordic cultures. Popular dishes adopted from
The most consumed alcoholic beverage is beer,[6] with a vibrant and flourishing craft beer scene.[7] The national liquor is Riga Black Balsam.[8]
Dairy products
Latvia is much richer in dairy products than other Western countries. Cottage cheese (biezpiens), sour cream (skābais krējums), soured milk (rūgušpiens) and different types of fresh and dried cheeses are available. Kefir, soured milk and other fermented milk beverages are usually consumed alongside hot meals.[3]
Cottage cheese is frequently mixed with sour cream and fresh herbs as a breakfast dish, as well as added to salads and used in cakes and other desserts like the
Since the early 20th century a distinct type of butter is made in
Seeds, nuts, dried fruits, clover or mixtures of dried herbs are often added to cheese. It also frequently smoked or aged in oil, but fresh cheese is served with garlic or herbs.
Soups
Soups are commonly made with vegetables and
Cold borscht is usually eaten in the spring and summer seasons and consists of kefir or soured milk, boiled beets, chopped radish, fresh cucumbers, boiled eggs and fresh herbs.[3]
Bread
Pastries
A popular pastry is the
with smoked salmon and sour cream are also very popular.Drinks
Ancient Latvians brewed
A very popular drink in spring is fresh
With the development of cold-hardy grape varieties more suitable for the
Mushrooms
Latvia has ancient traditions involving edible mushrooms. Wild mushroom foraging is very popular in summer and autumn. Modern, as well as traditional mushroom preparation, is very popular. There are around 4,100 known mushroom species in Latvia, 1,100 of those are cup mushrooms. About ¼ of these are edible. The most popular edible ones are various Boletus and Cantharellus.[22] A traditional mushroom sauce is made from wild mushrooms, onions, garlic, sweet or sour cream and sometimes bacon. It is usually eaten alongside boiled potatoes and brined cucumbers.[3]
Gallery
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potatoesand speck (bukstiņputra)
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Hot smoked mackerels and European plaices
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Head cheese (galerts)
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Layered rye bread (rupjmaizes kārtojums)
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Curd snack (biezpiena sieriņš)
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Gingerbreadsfrom Latvia
See also
References
- ^ "Latvian Cuisine." Archived October 11, 2011, at the Wayback Machine Latvian Institute. Accessed September 2011.
- ^ "Potato maintains vegetable supremacy in Latvia". Public Broadcasting of Latvia. December 23, 2019. Retrieved August 12, 2019.
- ^ a b c d e f g h i j k l Ošiņa, Sandra; Ošiņš, Valdis (2014). Traditional and modern Latvian foods and beverages (PDF). The Association of Latvian Rural Tourism.
- ^ "The Cuisine of Latvia" (PDF). Latvian Institute. 2004. Archived from the original (PDF) on 21 September 2014. Retrieved 26 May 2012.
- ISBN 978-9-98-473651-8. Retrieved 12 December 2017.
- ISBN 978-92-4-156563-9.
- ^ Jāns (2018-05-24). "LATVIAN BEER (GUIDE)". RigaTours.lv. Retrieved 2024-03-31.
- ^ Spratte Joyce, Katy (13 May 2020). "Move over world-famous Italian bitters, Latvia's funky, herby liqueur has arrived". Chilled Magazine. Retrieved 30 November 2021.
- ^ "Latvian buyers' favourite product – curd snack Kārums". Baltic News Network. November 15, 2012. Retrieved June 14, 2014.
- ^ "No buts, it's Rucava butter!". Public Broadcasting of Latvia. LETA. 22 April 2017. Retrieved 11 September 2018.
- ^ "Latvian butter receives European protection". Baltic News Network. 22 April 2017. Retrieved September 6, 2016.
- ^ "Jāņi cheese – a symbol of Latvian identity". Public Broadcasting of Latvia. June 21, 2019. Retrieved August 20, 2019.
- ^ "eAmbrosia". ec.europa.eu. Retrieved 2024-03-31.
- ^ Latvian Culture Canon. Retrieved August 20, 2019.
- ^ "eAmbrosia". ec.europa.eu. Retrieved 2024-03-31.
- ^ Strautmanis, Andris (October 13, 2013). "European Commission designates sklandrausis as traditional speciality". Latvians Online. Retrieved June 14, 2014.
- ^ Zariņš, Viesturs (December 10, 2010). "History of beer in Latvia spans centuries". Latvians Online. Retrieved December 24, 2009.
- ISBN 978-3-030-94619-7. Retrieved 13 January 2023.
- ^ Guttman, Amy (May 21, 2012). "Move Over, Maple Syrup, Birch Syrup May Challenge Your Sweet Rule". NPR. Retrieved June 14, 2014.
- ^ a b Welscher, Alexander (December 23, 2020). "Raise a glass to the Baltics' most interesting drinks!". Public Broadcasting of Latvia. Retrieved September 6, 2016.
- ^ Birziņš, Uldis (July 27, 2015). "Winemaking in Latvia - challenging but not impossible". Public Broadcasting of Latvia. Retrieved September 6, 2016.
- ^ "Mushrooming". Celotajs.lv. Retrieved December 12, 2017.