Latvian cuisine is rich in traditional dishes that reflect the diversity of this Baltic nation. The combination of fresh seafood, local vegetables, and rural products gives Latvian cuisine a unique flavor profile. In this culinary realm of cozy cafes and traditional market stalls, each dish becomes an opportunity for discovery and a genuine gastronomic journey.
Traditional Latvian food
1. Grey Peas and Bacon One must-try dish during your Latvian journey is the national favorite, grey peas and bacon. These peas, recognized as an EU national product, symbolize wealth and vitality in Latvian folklore. Particularly popular in winter, this hearty dish warms you from the inside, providing the energy needed for exploring. Look for the bigger variety of grey peas, although the smaller ones are more common; both offer a delicious experience.
2. Rye Bread Rupjmaize, Latvian rye bread, is an omnipresent staple with its dark brown color and a blend of rye flour, malt, and caraway seeds. Its intense flavor makes it a delightful accompaniment to dinners, and you might also encounter garlic fried rye breadsticks served with cheese sauce – a unique and tasty bar snack.
3. Smoked Fish Given Latvia's extensive coastline, the popularity of smoked fish is no surprise. Initially smoked for preservation, Latvians continue this tradition for the sheer enjoyment of its taste. Smoked herring, pike, plaice, or cod offer a delightful smoky flavor. Fishing villages along the coast and Riga Central Market are ideal places to explore and sample various types of smoked fish and seafood.
4. Cabbage Soup Known as skābu kāpostu zupa, Latvian cabbage soup combines sauerkraut with potatoes, carrots, and groats. Sometimes featuring bacon and served in a hollow bread, this hearty winter dish is perfect for warming up. In summer, consider trying sauerkraut as a side dish, a common and delicious offering on many menus.
5. Potato Pancakes Latvia's take on the European classic, potato pancakes, is a must-try. Served with various toppings such as smoked salmon, sour cream, or speck sauce, these pancakes offer a delightful blend of flavors.
Traditional Latvian Christmas food
1. Grey Peas and Bacon One must-try dish during your Latvian journey is the national favorite, grey peas and bacon. These peas, recognized as an EU national product, symbolize wealth and vitality in Latvian folklore. Particularly popular in winter, this hearty dish warms you from the inside, providing the energy needed for exploring. Look for the bigger variety of grey peas, although the smaller ones are more common; both offer a delicious experience.
2. Rye Bread Rupjmaize, Latvian rye bread, is an omnipresent staple with its dark brown color and a blend of rye flour, malt, and caraway seeds. Its intense flavor makes it a delightful accompaniment to dinners, and you might also encounter garlic fried rye breadsticks served with cheese sauce – a unique and tasty bar snack.
3. Smoked Fish Given Latvia's extensive coastline, the popularity of smoked fish is no surprise. Initially smoked for preservation, Latvians continue this tradition for the sheer enjoyment of its taste. Smoked herring, pike, plaice, or cod offer a delightful smoky flavor. Fishing villages along the coast and Riga Central Market are ideal places to explore and sample various types of smoked fish and seafood.
4. Cabbage Soup Known as skābu kāpostu zupa, Latvian cabbage soup combines sauerkraut with potatoes, carrots, and groats. Sometimes featuring bacon and served in a hollow bread, this hearty winter dish is perfect for warming up. In summer, consider trying sauerkraut as a side dish, a common and delicious offering on many menus.
5. Potato Pancakes Latvia's take on the European classic, potato pancakes, is a must-try. Served with various toppings such as smoked salmon, sour cream, or speck sauce, these pancakes offer a delightful blend of flavors.
Smoked Latvian foods
Latvian cuisine features a variety of smoked foods that add a distinct and rich flavor to traditional dishes. Here are some examples of smoked Latvian foods:
Smoked Fish: Smoked fish is a popular delicacy in Latvia. Common varieties include smoked sprats, salmon, and eel. Smoked fish is often enjoyed on its own as an appetizer or incorporated into salads and sandwiches.
Speķa Pīrāgi (Bacon Buns): While not entirely smoked, speķa pīrāgi are Latvian bacon buns that can sometimes include smoked bacon. These pastries are typically filled with a mixture of bacon, onions, and sometimes other ingredients, creating a flavorful and savory treat.
Cold Smoked Meats: Various meats, including pork and beef, are cold-smoked to impart a smoky flavor. Cold smoking involves exposing the meat to smoke without heat, preserving it while infusing a distinct smokiness. These meats are often sliced thin and served as cold cuts.
Smoked Sausages: Latvian cuisine offers a variety of smoked sausages, which can be made from pork, beef, or a combination of meats. These sausages are seasoned with a blend of spices before undergoing the smoking process, resulting in a robust and smoky flavor.
Smoked Cheese: Some Latvian cheeses, especially hard and semi-hard varieties, may undergo smoking to enhance their taste. Smoked cheese can be enjoyed on its own, paired with fruits or served as part of a cheese platter.
Kiploku Krēms (Smoked Garlic Cream): Smoked garlic cream is a unique and flavorful spread made by smoking garlic and then blending it with other ingredients like cream. It adds a smoky and aromatic twist to various dishes or is served as a condiment.
Dzirnavu Kartupeļi (Smoked Potatoes): Smoked potatoes are another culinary delight. Potatoes are smoked to infuse them with a smoky flavor, and they can be served as a side dish or used in various recipes.
Latvian dishes are famous all over the world
Skābeņu zupa is a traditional Latvian sorrel soup, featuring a delightful combination of beef stock, chopped sorrel leaves, pearl barley, onions, potatoes, and a hint of lemon juice. Additional elements like grated carrots and smoked pork ribs are commonly incorporated, while hard-boiled eggs and sour cream serve as popular garnishes. While typically enjoyed warm or hot, skābeņu zupa can offer a refreshing twist when served ice-cold on warm summer days. The name "skābeņu" originates from "skābs," meaning sour, reflecting the distinct flavor of sorrel.
Kartupeļu pankūkas, Latvian potato pancakes, make for a quick and widely known mid-week meal. Prepared with grated potatoes, eggs, and flour, seasoned with salt and pepper, these pancakes are fried to a golden brown and traditionally served with sour cream and lingonberry sauce. Once considered a budget-friendly dish, kartupeļu pankūkas have gained popularity and can now be found on many coffee shop menus in Latvia.
Biezpiena plācenīši, also known as syrniki, are fried cottage cheese pancakes commonly enjoyed as a dessert in Latvian cuisine. Made by sweetening cottage cheese with sugar, combining it with flour into a dough, and frying until golden brown, syrniki are often garnished with honey, fruit jam, sour cream, or applesauce. These delectable treats can be savored for breakfast or as a delightful dessert following a hearty meal.
Frikadeļu zupa, a Latvian meatball soup, boasts numerous variations and recipes. This nourishing soup typically consists of water, carrots, celery, and potatoes, flavored with bay leaves and peppercorns. The meatballs, made from ground beef or pork, eggs, milk, onions, flour, and breadcrumbs, are simmered until fully cooked. Serving options include enriching the soup with sour cream and finely chopped parsley or dill.
Pelēkie zirņi ar speķi, the national dish of Latvia, is a stew featuring local grey peas, fried onions, and diced speck. Born out of necessity during times of limited food supplies, this dish is recommended to be served with kefir or alongside slices of dense rye bread known as īstā rupjmaize.
Rupjmaize is a traditional Latvian bread made from whole-grain rye, baked in a hearth oven, and shaped into an elongated loaf. With a unique flavor profile that is both sour and sweet, rupjmaize pairs well with smoked fish, cold cuts, and strong, pungent cheeses such as Roquefort.
Pīrādziņi, crescent-shaped pastries, are a national Latvian dish available in various forms throughout the country. Larger versions, prepared with yeast, serve as a snack, while smaller, buttery pastry versions are intended as accompaniments to hearty soups. These pastries are filled with flavorful mixtures of onions, minced meat, bacon, cabbage, or creamy cottage cheese.
Griķi, or buckwheat, a staple in traditional Latvian cuisine, are cooked into a simple dish consisting of buckwheat groats cooked in water with butter and salt. Enjoyed on its own or as a side to various Latvian specialties, boiled buckwheat is typically served with butter or sour cream, accompanying salads or meat dishes such as karbonāde (pork schnitzel).
Karbonāde, Latvia's take on the renowned Wiener schnitzel, features thinly pounded pork cutlets coated in a mixture of flour, beaten eggs, and breadcrumbs before being fried to perfection. Typically served with a savory chanterelle mushroom sauce, sides may include boiled potatoes with dill, french fries, cabbage salad, pickled vegetables, and slices of rye bread.
Aukstā zupa is a refreshing Latvian cold soup characterized by its unusual deep pink color. Made with beets, cucumbers, kefir, hard-boiled eggs, and milk sausage, this chilled soup is seasoned with essential greens like dill and scallions, often enhanced with a dash of vinegar. Best served well-chilled, aukstā zupa is a seasonal dish primarily enjoyed during the summer months, ideally accompanied by a few slices of dark bread.
Can I get a Latvian food in UK?
Locations of UK shops with Latvian food:
Rudens Latvian Foodstore: Unit 5-7, Canal Basin, St Nicholas St, Coventry CV1 4LY