8 Foods To Try In Riga Latvian Cuisine

8 Foods To Try In Riga Latvian Cuisine Liveriga . a popular way to finish a meal in latvia is by tucking into a pot of maizes zupa (rye bread pudding), a soupy dessert made from sweetened rye bread, apples, cinnamon, raisins, plums, cranberries, and whipped cream. the dark rye bread is dried out in the oven before being boiled which gives the pudding a thick, comforting texture. Griķi (buckwheat) this grain like crop is a popular side dish to many beloved homemade latvian meats like pork cutlets and schnitzels as well as various cream based meat sauces. grown and eaten in the baltic region for centuries, buckwheat is a staple ingredient of latvian food, and no kitchen pantry is imaginable without it.

8 Foods To Try In Riga Latvian Cuisine 14. rupjmaizes kārtojums. we’ve come full circle, dear reader. it’s difficult to make a top 15 list of latvian dishes without mentioning rye bread at least several times. a dessert so well known it has its own page, rupjmaizes kārtojums or layered rye bread is every child’s dream dessert. Pickled herring, rye bread and moonshine! traditional latvian foods incorporate numerous meats, fish and rye bread. similar to finnish foods, there’s heavy use of berries and beetroots. these dishes that have been passed down from generations ago reflect upon the harsh winters of northern europe, but also the accessibility to fresh seafood. 4 – rasols – mixed vegetable and meat salad potato salad. in latvia, rasols is the king of all salads! in restaurants, it is also known as gaļas salāti or galvaspilsētas salāti. before soviet times, the traditional rasols recipe consisted of potatoes, carrots, beets, eggs, herring, cucumbers, green peas, and cream. Speck is also one of the primary ingredients for latvia’s national dish, pelēkie zirņi ar speķi, a stew made using grey peas (similar to chickpeas) and speck). 2. nibble on a piragi. as far as most latvian foods are concerned, dishes tend to include some kind of meat. in the case of latvian piragi, it’s bacon.