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Traditional Latvian cuisine. There are no special spice in traditional Latvian cuisine. To flavour food, they used onions, garlic and cumin, for sweetening - honey.
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There are no special spice in traditional Latvian cuisine. To flavour food, they used onions, garlic and cumin, for sweetening - honey. To prepare everyday meal, Latvians mainly used cereal - oat, millet, pearl barley, rye, wheat and barley. They were used for bread baking and porridge cooking. To prepare meals, there were also used cannabis, sorrel, peas, beans, turnips, swede, cabbage, beets, radish, pumpkin, carrots and potatoes.
Daily dish was simple, but on Sundays and holiday celebrations food was special. They prepared various roasts, cheese, special drinks (like beer) and so on.
Latvian favorite traditional cuisine: meat dishes - black pudding (putraimdesa), boiled pork snout, pork roast; desserts -buberts, brown bread dish, bread soup, honey cake; Drink - milk, tyre,kvass, birch juice, bread beer and different herbal teas - chamomile, mint, lime, lichens, yarrow, nettle, wormwood, etc..
Brown bread • Mix the whole meal rye flour with warm water, dish covered with a damp towel and placed in a warm place for about 12 hours.Add more rye flour and warm water, thoroughly knead and again left to ferment for about 12 hours. • Mix dough with rye flour and warm water again. You can also add salt and cumin.Thoroughly knead again, grease and makes a mold. • Cover with a damp towel and store in a warm place to ferment for 3 hours. Makes the oven, put dough with all the template and bake ready. • Bread is easier to cut when it cools down.
Caraway-seeds cheese • Heat the milk and add the crushed curd. You can also add sour milk. When the juice has exuded and milk clot, the mass is poured into a damp cloth and drain off the juice. Mix the mass and stir in melted butter and cream, salt, caraway seeds and beaten egg. When the mass has become homogeneous, makes the butter greased bowl and pour it in, place in a cool place, and forces under the burden.
Dumpling soup • To simmer, boil the milk pot, which can be diluted to half with water, add a little salt.Meanwhile makes not too thick pancake dough. When the milk begins to boil,drain dough into the pot with a teaspoon or tablespoon, do not let spoon force the pot. When everything is done, cook the soup for a minute and it is ready. Do not put a lot of dough, otherwise the soup will be thick as porridge.
Poridge in Kurzeme • Cook potatoes, mash them and add milk and cumin. Put it on the plate and makes hole up the middle, where pour the bacon sauce.
Black pudding (putraimdesa) • Boil pork bacon, remove from broth and boil macerated groats. Cut bacon into pieces and add to grits. When mass is boiled, add blood, spices and perform in the gut. Place in an oven to sear. Serve ready-made sausages with red bilberries jam.
Honey cake • Whiphoney, add egg whites and beat up again. Then add flour, soda, cinnamon, cloves and knead. Make a mold and bake till it’s ready. • You can add whipped cream, berries, jam.
Herring with roasted potatoes and sour milk • Wash the potatoes and put in fire with the skin. Wrap herring in paper in several layers (at least five) and puts in the fire to bake. Ensure that thefish really fries, not burn. You can drink sour milk. • It’s a very cheap food, mostly prepared in joint works.
