Latvian national cuisine

Latvia is situated on the Baltic Sea across from Finland, Sweden and Norway. Its rich, cultural and linguistic history spans 800 years. It has always had well developed fishing and agricultural industries, and the nutrition which Latvia’s residents receive has always been based primarily on livestock breeding, fishing and farming.
Since ancient times Latvians have loved rye bread, sourdough bread. They have used rough- ground wheat or rye flour, barley grouts and peeled barley to produce porridge. Legumes have been popular – especially gray peas with bacon. Various kinds of pancakes have been baked.
Fine – ground flour is used for various pan breads invoving cottage cheese, apples and crumbs. Everyone knows the bacon-stuffed roll that is called the pirags, and Latvians also whip up a wide variety of other baked goods – cookies, cakes and tortes. The assortment of tortes in particular is very wide.
The Latvian kitchen, of course, has changed beyond recognition over the last 100 years, with modern conveniences arriving in many households. That which is considered “traditional” Latvian cuisine gas not changed very much. Latvia is still very much a meat- and- potatoes society, with farm-grown vegetables playing an important role along the catch of the Baltic Sea and the country’s lakes and rivers.
Riga Black Balsam is a very popular herb – based liqueur that is not commonly available outside of Latvia; other herb – flavored liqueurs may be used instead. Some of the dishes – head cheese, for example – may seem a bit too adventurous for you,...

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