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   The nutrition which Latvia ‘s residents receive has always been based
    primarily on livestok breeding, fishing and farming.
   Since ancient times Latvians have loved rye bread, they heve
    used rough – ground wheat or rye flour, barley grouts.
    Legumes have been popular –especially gray peas with bacon.
   Among vegetables, Latvian are big potato eaters, but they also
    like beets, carrots and cabbages.
   Milk and dairy products are important in the Latvian cuisine,
    many Latvians prepereated cheese at home, one kind of cheese
    is known all over the country – Jāņu siers( midsummer solstice
   Soup is often on the table in the Latvian home – sauerkraut
    soup is an example.
   Meat dishes come from pork, beef and lamb. Fish dishes come
    from fish that are found in Latvia’s shores, such a pilchard,
    cod, herring, carp, eel, pike, lamprey and bream.
   Latvian’s forests brust with berries and musrooms each year and this
    is an importantpart of Latvian nutrition.
   Flavoring agents in Latvian food include onions, garlic, dill, green
    onions, celery parsley and caraway seeds.
   Desserts are prepared from fruit and berries – apples, strawberries,
    red currants, cranberies -, and from rhubarb, pumpkin, cottage
    cheese, rye bread.
   Over the countries, field workers under the hot sun have refreshred
    themselves with a juice prepereted from birch sap, a soured porridge
    called skābputra.
   Beer is popular, and there are dozens of different varieties in Latvia’s
    various regions. The beer is one of key element to a summer solstice
   Fine – ground flour is used for various pan breads, everyone knowns
    speķa pīrādziņi (bacon rolls or bacon buns) .
           ZIRŅU PIKAS ( grey pea dumplins)

   230 g grey peas, 50 g. onion, 90
    g smoked bacon, 200g
    potatoes, 1 tablespoon hemp
    butter, satl, black pepper.
   Soak the peas thoroghly 6 – 8
    hours.Peel the potatoes. Boil
    peas and potatoes separately
    tehn drain and grind ingredients
    together. Chop the onionand
    bacon, chip them in small
    amount of butter. Add to the
    pea and potato mixture along
    with the hemp butter and
    species. Malt well.Shape the
    mixture into small
    dumplingsand arrange them in
    a shallow dish. Serve with
    curdled milk.
                   JĀŅU SIERS ( caraway cheese)
   1 kg cottage cheese, 5 l milk, 2
    eggs, 50 – 100 g buttes, 50 – 100 g
    sour cream, salt caraway to taste.
   Heat the milk to 90 – 95 oC. Grind
    the cottage cheese and add it to the
    milk. Heat at 85 – 90o C for 10 – 15
    minutes. Remove the pot from the
    heat and allow the cottage cheese
    to sit, pour off any liquid. Place
    cottage cheese in dampened
    cheesecloth, gater the corners
    togetherand roll the cheese to allow
    as much liquid as possible to
    separate out. Put the cottage
    cheese in a bowl. Mix the sour
    cream, eggs, salt and caraway
    seeds, and add it gradually to the
    cheese. Melt the butter in the pot.
    Put the cheese, over a low flame,
    strring all the time, until smooth
    and shihy. Place the cheese in a
    dampened chesecloth. Tie the
    corners of the cloth together and
    put the cheese under weight in the
    cold place. Served with butter or
    honey or as a snack with the beer.
          SKĀBU KĀPOSTU ZUPA (sauerkraut soup)

   1 l water, 300 g pork, 350 g
    sauerkraut, 50 g carrot, 30 g
    onion, 30 g barley groats,
    butter, sour cream, species,
   Cut the pork into the pieces.
    Fry sliced carrot, parsley
    and onions in butter. Pour
    sauerkraut, groats, pork,
    carrot and onions into a
    saucepan, add water and
    boil until sauerkraut is
    tender( 2 – 2,5 hours). The
    suop is generally served
    with sour cream, finely
    sprinkle chopped parsley
KARTUPEĻI AR BIEZPIENU UN SIĻĶI (potatoes with cottage
                cheese and herring)

   1 kg potatoes, 200g cottage
    cheese, 50 g sour cream, 100
    g filet of salted herring,
    spring onions.
   Peel the potatoes and boil
    them, than drain well. Put
    into the bowl, spread with
    chopped spring onions,
    serve with cottagge cheese,
    sour cream and herring.
            ZIRŅI AR SPEĶI ( grey peas and bacon)

   200 g grey peas, 250 g
    smoked bacon, 300 g onion,
    salt, pepper, curdled milk.
   Soak peas overnight. Put
    them in a pot with hot water
    to cover and boil until
    almost tender, than add salt.
    Dice bacon into small cubes
    and saute with onion.Peas
    are traditionally served in
    the clay bowls, adding fried
    bacon mixture. Serve with a
    drink of curdled milk.
            SKLANDU RAUŠI (potato and carrot tarts)

   1 kg flour, 100 g butter, water, 1kg
    potatoes, milk, 2 eggs, 2 kg
    carrot, sour cream, 150 g honey
    or sugar.
   Mix flour(croarse rye flour) with
    water and knead into dough to
    homogeneous consistency. Add
    sone butter to easethe flattening
    of the dough, and roll it to 3 – 4
    mm thickness.With a help of
    glass cut out round shapes with a
    diameter of about 12 cm and turn
    up their edges.Place on a greased
    backing tray. Mash boiled
    potatoes, adn some milk, butter,
    salt.Mash boiled carrots, add
    eggs, honey or sugar.Put a layer
    of the potato mass on each
    dough patty and top it with carrot
    mass and sour cream.Bake in a
    moderate heat until the dough
    turns dry and crusty.
         SPEĶA PĪRĀDZIŅI (bacon rolls or bacon buns)

   Yeast dough ( ½ l milk, 1 kg white
    flour, 50 g yeast, 100 g butter, 25
    g sugar, salt), bacon, onion, black
    pepper, egg for spreading.
   Make yeast dough, put the dough
    in a warm place and leave the
    dough to rise. Cut bacon into
    small cubes and mix with pepper,
    salt and chopped onion. When
    the dough has risen, turn it turn it
    out on to a lightly floured surface,
    roll into a long rope and cut ino
    pieces of equal size. Roll the
    pieces into round balls. Flatten
    each dough ball, put the bacon
    filling in the middle, fold dough
    over, priching the egdes together.
    Place the finished, creascent –
    shaped buns on a greased
    backing tray with the pinched
    seam underneath, leave to rise for
    5 – 10 minutes, then brush with
    beaten egg and bake.
    RUPJMAIZES KĀRTOJUMS (traditional Latvian ambrosia)

   300 g dry, dark rye bread,
    200 g cranberry jam, 160 g
    sugar, cinnamon, 250 g
    double heavy cream, fresh
   Finely grate the rye bread
    and mix with the cinnamon
    and half of the sugar. Whip
    the cream, adding the sugar.
    Whip until you get stiff
    peaks. In a shallow dish
    arrange the ingredients in
    layers : thr rye bread, then
    the jam, then whipped
    cream, then the rye bread
    again, etc. Making the bread
    the top layer. Leave it for 3-4
    hours. Decorate with wipped
    cream and cranberries.
               PUTRAIMDESAS ( barley sausage)

   500 g medium – ground
    barley grouts, 11/2 l pork
    bouillon, 250 g pokr, 1 l pig’s
    blood, 100g onion, 100 g
    lard, species.
   Make stuffing mixture from
    boiled pork, barley porridge,
    pig’sblood, fried onion and
    species, mix well. Fill the
    stuffing into sausage
    casings about three –
    quarters full. Boil the
    sausages in salted water,
    and then heat them over a
    low flame for a while. Before
    servering the sausages ,
    brown them in the frying fat.
                         RUDZU MAIZE ( rye bread)
   To bake approximately 10 loaves of
    bread: 10kg coarse rye flour, ~ 5-7 l
    water, pinch of salt, caraway seeds to
   For the starter: 250g (8.75oz) coarse rye
    flour, 250g (8.75oz) buttermilk, 50g
    (1.75oz) sugar.
   This recipe is intended for baking bread
    in a traditional wood-fired bread oven.
    However, you can also bake the bread in
    an electric or gas oven using a baking
   When baking bread for the first time, you
    must make the starter. Mix one third of
    flour intended for baking with hot water
    and beat with a wooden spatula until the
    mixture is smooth. Cool to 35-40°C, then
    add starter and continue to beat until the
    mixture is smooth again. Sprinkle over
    thick layer of flour, cover and put in a
    warm place to rise for 10-12 hours. Each
    loaf is made to have a weight of 2-4 kg.
    Sprinkle flour on the bread-shovel, then
    with wet hands take enough dough for
    one loaf, place on the bread-shovel and
    form it into a loaf shape. Bake bread for
    1-2 hours, the length of time is
    determined by the size of the loaves .
               CEPTI NĒĢI( pan – backed lamprey)

   Sprinkle the fresh lamprey
    with salt and wipe them
    lightly a clean cloth. Heat a
    heavy pan without any fat,
    place the lamprey on the pan
    close together, bake them
    for 5 -8 minutes, turn and
    bake for 4 – 5 minutes more.
    Do not overbake or let them
    burn, because then they will
    be better. Arrange the
    lamprey tightly in a dish,
    sprinkling salt between
    them. Take some very strong
    tea, mix with some water and
    pour it over the lamprey for
    the color, weight down the
    lamprey and put them in a
    cold place.
         RAUDZĒTAS BĒRZU SULAS (sprakling birch juice)

   Fill fresh birch sap into the
    bottles, adding to each 10 –
    15 g sugar. Do not fill bottles
    all the way up. Cork the
    bottles and put them in a
    warm place for 4 – 5 days.
    Seal the corks throughly and
    store the bottles in a cool
    place. The juice will be
    fermented and sprakling in
    15 – 20 days.
                               ALUS (beer)

   Beer is a traditional Latvian
    beverage - it is impossible to
    imagine ancient or contemporary
    Latvian celebrations without it. Beer
    is the most commonly mentioned
    drink in Latvian folklore, and has
    innumerable folksongs dedicated to
    it. In Latvia beer was traditionally
    brewed from barley and hops.
    Honey was also often added during
    the brewing process, and the
    product was then called medalus
    (honey beer). Juniper berries or
    wormwood were also added to give
    the beer flavour. Today there are
    many types of beer which are
    products of breweries throughout
    Latvia. The most popular are
    Aldaris, Cēsu, Piebalgas, Tērvetes,
    Užavas, Bauskas and Lāčplēša
    beers. Beer is the most popular
    alcoholic beverage drunk when
    friends meet in a tavern in the
    evening, celebrate a wedding or the
    summer solstice
              MELNAIS BALZAMS (black balsam)

   Another special strong
    alcoholic beverage made in
    Latvia is Rīga Black Balsam,
    first made in the 18th
    century and based on an
    ancient recipe used by
    Riga’s pharmacists. The
    ingredients include various
    herbs, and because of this
    the liqueur is dark, has a
    thick consistency, is fragrant
    and is considered medicinal.
 Good apetite!