Latvia

Originating in Latvia, karbonāde is the country’s beloved take on the world-famous Wiener schnitzel. This meat specialty is typically made with a thinly pounded pork cutlet that is coated in a combination of flour, beaten eggs, and (sometimes) breadcrumbs before it is fried to perfection. A... Read more

Aukstā zupa is a refreshing Latvian cold soup with an unusual, deep pink color. It is made with beets, cucumbers, kefir, hard-boiled eggs, and milk sausage. Greens such as dill and scallions are essential, and most people also enjoy the soup with a dash of vinegar. All of the ingredients are mixe... Read more

Griķi, which is believed to stem from the term for a Greek person, is the Latvian name for the pseudocereal known as buckwheat. One of the staple ingredients of traditional Latvian cuisine, griķi is also the name of this simple dish consisting of buckwheat groats that have been ... Read more

These crescent-shaped pastries are one of the national Latvian dishes that appear in numerous varieties throughout the country. When prepared with yeast, they are traditionally larger in size and served as a snack. The smaller versions, usually made with a thin, buttery pastry, are intended to be... Read more

Rupjmaize is a traditional bread consisting of whole-grain rye, baked in a hearth oven and shaped into an elongated loaf. It has a unique flavor that is both sour and sweet. The bread pairs well with smoked fish, cold cuts, and strong, pungent cheeses such as Roquefort.... Read more

Pelēkie zirņi ar speķi is the national dish of Latvia. This type of stew is made with local grey peas (similar to chickpeas), fried onions, and diced speck. The dish was invented when locals used their supplies of dried and preserved food. It is recommended to serve this dish with kefir or a few ... Read more

Kartupeļu pankūkas are Latvian potato pancakes, a quick mid-week meal that almost everyone knows how to prepare. They are made with a combination of grated potatoes, eggs, and flour, seasoned only with salt and pepper. Fried until golden brown, kartupeļu pankūkas are traditionally served with sou... Read more

Frikadeļu zupa is a Latvian meatball soup with numerous variations and recipes. The soup is usually prepared with a combination of water, carrots, celery, and potatoes. It is flavored with bay leaves and peppercorns. The meatballs are made with ground beef or pork (or a combination), milk, eggs, ... Read more

Syrniki is a dessert consisting of fried cottage cheese pancakes that are usually garnished with honey, fruit jam, sour cream, or applesauce. It is part of the Russian (where it's sometimes also called tvorozhniki), Belarusian, Ukrainian, Latvian and Lithuanian cuisine. Cottage cheese is... Read more

Skābeņu zupa is a traditional sorrel soup. It is made with beef stock, chopped sorrel leaves, pearl barley, onions, potatoes, and lemon juice. Common additions include grated carrots and smoked pork ribs, while hard-boiled eggs and sour cream are typically used as garnishes. Although skābeņu zupa... Read more

Maizes zupa is a Latvian dessert of bread soup. In order to prepare it, soggy rye bread is first passed through a sieve, then combined with spices, sugar, and dried fruits. The whole concoction is finally topped with whipped cream. The dessert is characterized by its thick consistency, and it is ... Read more

Ķiploku grauzdiņi is a traditional snack and the Latvian version of garlic bread. In order to prepare it, rupjmaize rye bread is cut into slices, then pan-fried in butter or oil on both sides for a few minutes. The slices are removed from the pan, drained on paper towels, then rubbed with garlic ... Read more

Jāņu siers is a fresh cheese made from milk and curds, to which butter or cream, eggs, salt and caraway seeds are added. The reason why Jāņu siers is so unique lies in the traditional production methods and correct proportions of ingredients used giving this cheese its distinctive color ... Read more

Carnikavas nēģi refers to river lampreys, both fresh and cooked in aspic. River lampreys are caught in the river Gauja in the municipality of Carnikava between August and February. They are fed in the wild and have a body long between 23 to 52 cm and are dark blue-green, blue-gray or gre... Read more

Sniega bumbas is a traditional cheese produced by Trikātas Siers or Three Cats Cheese, one of the oldest Latvian dairies. These small and fluffy white balls of cheese are made from cow's milk. They're flavored with garlic or rolled in basil, herbs, and tomato. The chees... Read more

Baltic herring (lat. Clupea harengus membras) is a subspecies of the Atlantic herring, but it is smaller and lives in the brackish waters of the Baltic Sea. It is a schooling fish that feeds on zooplankton and small crustaceans, and typically reaches only 5.5 to 7 inches (14 to 18 cm) in... Read more

Curd snack is a dairy confectionery that is prepared with sweetened and pressed curd cheese, mostly tvorog. It is usually covered in a chocolate coating and comes in various flavors such as vanilla, chocolate, or caramel, and it's often dotted with fruits, coconut flakes, poppy seeds, or... Read more

Latvijas lielie pelēkie zirņi are dried seeds of the local 'Retrija' of the maculatum variety of field pea that are produced almost everywhere in Latvia. There is a long tradition of cultivating this pea that dates back to the 18th century. The main factors influencing the quali... Read more

Rucavas baltais sviests is a variety of freshly churned butter from Latvia. Made with well-chilled thick cream, curdled milk, and salt, it has a light and clean flavor reminiscent of milk fat. Its color may range from white to yellow, and the texture is very soft and fluffy. Traditionall... Read more

This Latvian herbal liqueur is based on a combination of 27 different botanicals, including wormwood, valerian, black pepper, gentian, and ginger. The herbal infusion is later matured and mixed with honey and caramel. It is believed that the drink was first produced by a pharmacist named Kunze in... Read more

This beer style evolved from the British porter, and it was partially influenced by imperial stouts. The beers that fall under this category will typically have high alcohol content, usually between 5.5 and 9.5% ABV, while their color ranges from mahogany red to dark brown. They are full-bodied a... Read more

Wolfschmidt vodka is a premium vodka brand with a rich heritage and a strong reputation for quality. Originating in Riga, Latvia, it was first produced in the 1840s and n... Read more

Farmhouse ale is best described as an ancient beer style that was brewed by European farmers who used their grains and hops. These brews were made with techniques that are not used in modern brewing, and because they were brewed in various European regions, the examples are incredibly ve... Read more