The latvian

The tradition of preparing Latvian national dishes is Latvian cuisine, which is based on agricultural products. However, due to the fact that the country is geographically located on the coast of the Baltic Sea, a significant part of the cuisine is a variety of fish dishes.

For many centuries Latvian cuisine has been influenced by many other national world cuisines. Thus, its formation was significantly influenced by the traditional cuisines of Lithuania, Estonia, Germany, Russia and Belarus. The national dishes of Latvian cuisine include dishes of the so-called "cold table, " putras (porridge-like dishes based on vegetables and grains with the addition of smoked meat, lard or fish, fermented milk products), dairy products along with homemade cheeses (the so-called egg, cumin and buckstein types).

In everyday life, the local population, as a rule, is accustomed to consuming cutlets, meat and fish of various cooking methods, pork ribs, vegetable salads, and during national holidays, Latvians remember ancient traditions and then dishes from gray peas, smoked meats, pies, cheese, beer and rye bread appear on their tables.

The main products from which traditional Latvian cuisine is prepared include flour, cereals (primarily pearl barley), beans, peas, vegetables, potatoes, milk and products from it (prostokvash, kefir, sour cream, cottage cheese). Meat products are represented by pork, less often beef, veal, poultry. The recipes for Latvian cuisine often include herring, sprat and herring.

Typical national dishes of Latvian cuisine are putels. These are oatmeal and pea jelly with an acidic taste, which are usually fermented with rustic milk or added sour lingonberry juice to the oatmeal grounds. Bread and pea soups, dumpling soup and cold soup are popular.

Guests and the local population of the country like to feast on herring casserole with boiled potatoes (Silkyupudins), beefsteak under onion sauce (Klops), boiled potatoes with cottage cheese, stewed Camaro chicken, blood sausage and blood pancakes. In addition, you will definitely be offered a "peasant breakfast" - meat products that are pre-fried and baked in an egg. As a sweet, it is customary to cook semolina porridge with whipped proteins (Bubert), cook milk (creamy) jelly with the addition of rhubarb.

Mentioning Latvian national cuisine, one cannot but remember bread, which in this country is made from rye flour - it is dark both outside and inside, has a dense texture and a slightly sour taste. What is not cooked with such bread: added to soups, served to beer, used as a basis for desserts. For example, sweet bread soup with the addition of whipped cream, raisins or lingonberry jam. In local stores, you can even find bread ice cream - vanilla ice cream with rye bread and lingonberry jam.

In modern Latvia, many people prefer to grow their own products, thanks to which you can find a sufficient number of places where environmentally friendly products are sold. For example, at the so-called "green bazaars" you can always buy the freshest milk, homemade eggs, high-quality vegetables and many other natural products.