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Grey Peas with Bacon

Latvian Cuisine: A Culinary Tour Through Its Main Dishes

by Gastronomy team

Latvian cuisine, deeply rooted in its agrarian history and harsh climate, offers a delightful blend of simple yet hearty fare. This article explores the key dishes that define Latvia’s gastronomy.

Rupjmaize – Latvia’s national bread, Rupjmaize is a dense, dark bread made from rye. It is a staple of every meal, often served with cheese, cold cuts, or herring. With its sour-sweet flavor, Rupjmaize is a testament to Latvia’s bread-making traditions.

Grey Peas with Bacon (Pelēkie zirņi ar speķi) – Considered Latvia’s national dish, this is a hearty, flavorful dish of grey peas (a Latvian specialty) cooked with diced bacon and onions. Often served during Christmas, it symbolizes the resilience of Latvians against harsh winters.

Cold Beet Soup (Aukstā zupa) – A refreshing, vibrant soup that is particularly popular in summer. It’s made from beets, cucumbers, dill, and hard-boiled eggs in a kefir or buttermilk base, offering a delightful contrast of flavors and textures.

Pīrāgi – These small crescent-shaped pastries filled with bacon and onions are a beloved Latvian snack. Traditionally made for celebrations like Christmas and weddings, Pīrāgi have now become a regular feature in bakeries and home kitchens.

Kartupeļu Pankūkas – Kartupeļu Pankūkas, or Latvian potato pancakes, are a staple in Latvian cuisine. Grated potatoes are mixed with egg and onion, fried until golden brown, and often served with sour cream or applesauce.

Sklandrausis – A unique Latvian sweet pie, Sklandrausis has been declared a part of Latvia’s cultural heritage. Made from rye dough filled with a mixture of mashed potatoes and carrots, it’s baked until golden and glazed with honey for a touch of sweetness.

Kvass – While not a dish, no exploration of Latvian cuisine would be complete without mentioning Kvass. This fermented beverage made from rye bread has a slightly sour, refreshing taste and is enjoyed throughout the year.

Latvian cuisine, with its reliance on locally sourced and seasonal ingredients, offers a culinary experience that’s both robust and comforting. From the earthy Rupjmaize to the hearty Grey Peas with Bacon, the refreshing Cold Beet Soup to the festive Pīrāgi, the comforting Kartupeļu Pankūkas to the sweet Sklandrausis, and the unique Kvass, each dish and drink tell a story of Latvia’s rich cultural and agricultural heritage. Dining in Latvia is more than just satisfying one’s appetite; it’s a delicious insight into a country’s history and way of life.

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