This Latvian recipe came up frequently when looking up Latvian food. It's actually delicious on its own, but also quite good on po...

Get to know the best and most unique Latvian food, drink, and desserts to try at home or on your future trips to Latvia.

Rife with wholesome dishes, organic vegetables, and breathtakingly fresh seafood, Latvian food is one of the Baltic's best-kept secrets.

A few years ago Saveur, the American food magazine, featured some Latvian recipes (Latvians, remember, are our Southern neighbours). Amon...

Piragi are traditional Latvian bacon buns. They smell and taste incredible, there is a reason why they are so popular.Original Recipe makes 40 bunsBig Batch filling and Sour Cream Dough Recipe makes 75 buns

Latvian bacon buns (Pīrāgi) are a huge favourite in our family and taste like home. Mom would say, they are a "pig to make" but I say, totally worth it.

Get to know the best and most unique Latvian food, drink, and desserts to try at home or on your future trips to Latvia.

Aukstā Zupa, which means “pink soup,” is a very common dish throughout the little Baltic country of Latvia on these hot summer days. It’s a colorful, refreshing and healthy feast of summer ingredients.

Latvians, our southern neighbours, celebrate the 92nd anniversary of an independent Latvian Republic today. I thought it's a great opportunity to blog about one of the best-know Latvian dishes (at least here in Estonia) - a pork stroganoff that gets its name from historical Courland region. While boeuf stroganoff is a dark beef stew, then Kurzeme stroganoff is pale (colour-wise, not taste-wise) and just as delicious, if not as sophisticated. Excellent autumn and winter dish that's best served with fried or mashed potatoes. Kurzeme stroganoff (Kurzeme strooganov) Serves 4 to 5 400-500 g pork, cut into this strips (stir-fry pieces are excellent) 1 large onion, chopped 50 g smoked bacon, cut into small pieces 1 pickled cucumber 1 Tbsp plain flour a cup or a-cup-and-a-half of hot beef stock 100 g sour cream or creme fraiche salt and black pepper fresh parsley, chopped (optional) On a hot pan, fry the bacon until golden, then add the onion and pork and fry until the meat changes colour (remember, Kurzeme stroganoff is a light sauce, so there's no need to achieve a perfect Maillard reaction here and brown the meat all over). Stir in the flour, cook for a minute or two, then add the hot stock. Simmer on moderate heat until the meat is cooked (the cooking time depends on the cut you use - pork loin cooks very quickly, obviously). Cut the cucumber into thin strips, add to the sauce along with the sour cream. Simmer for another minute or two, then season to taste and serve.

Latvian foods carry the memories and experiences of a northern country sheltered by the Baltic Sea. Using little to no spice, they rely on the freshness

Mūsu ģimenē iecienītakā ir ābolu plātsmaize no rauga mīklas. Visgaršīgākās izdodas no skābeno šķirņu āboliem – labi piemēroti ir Baltie Dzidrie, rožāboli vai rudens svītrotie, to šķēlītes cepoties …

A guide to Latvian food and drink including popular Baltic food items that you will undoubtedly encounter whilst visiting Latvia!

Latvian foods carry the memories and experiences of a northern country sheltered by the Baltic Sea. Using little to no spice, they rely on the freshness

Rasols ir visu salātu karalis. Vairākus desmitus gadu Latvijas ģimenes pirms svētkiem apsprieda, ko gatavot vēl bez rasola, jo paša rasola gatavošana nebija apspriežama, bet pašsaprotama.

Find out what the top traditional Latvian food recipes for dishes, drinks and sweets are that the Latvians enjoy. You can recreate them at home for your family.

Latvian dill potatoes are perfect to enjoy with the pork cutlets or would be lovely as a side for just about anything. You use small potatoes like Yukon golds or red or white new potatoes

There is lots of delicious Latvian food in Riga to try, so take your pick from these Latvian dishes to see what to eat in Riga Latvia.

Addicting Mouth Watering Bacon Bun Piragi are traditionally made in large batches for special occasions. I always freeze a good portion because they can be warmed up quickly in the oven or microwave. Making these addicting bite size savory crescent shape morsals take time to make. The filling is often prepared the day before and kept refrigerated, and the dough is made the next day when the piragi are baked. The filling needs to be very finely diced, and the dough needs to be given a couple of hours to fully rise.Piragi are traditionally made in large batches for special occasions. I always freeze a good portion because they can be warmed up quickly in the oven or microwave. Making these addicting bite size savory crescent shape bacon buns take time to make. The filling is often prepared the day before and kept refrigerated, and the dough is made the next day when the piragi is baked. The filling needs to be very finely diced, and the dough needs to be given a couple of hours to fully rise. The shaping of the piragi is a skill, and time and patience are required. Making piragi is often a family activity as so many are made at the same time. A couple of people will prepare the filling while someone else makes the dough. Shaping the piragi is something that everyone can be involved in, and at times can get quite competitive- who can make the perfect piragi! Latvian piragi is an absolute treat for any food lover out there! Whether you prefer the sweet version filled with seasonal fruits or the savory option packed full of meaty goodness is entirely up to you—either way, these delicious pastries will always hit the spot!  The dough (getting this right decides the success of your piragi...no pressure!):

Less well known than other cuisines, Latvian food is delicious and one of the top reasons to visit Latvia. Here are 5 Latvian dishes you should put on the menu! (Plus, what to drink with them and the best place to try them in Riga!)

Prepare to see Latvia in a whole new light as we explore this beautiful country through the best Latvian desserts (as recommended by a local).

Rife with wholesome dishes, organic vegetables, and breathtakingly fresh seafood, Latvian food is one of the Baltic's best-kept secrets.

Find out what the top traditional Latvian food recipes for dishes, drinks and sweets are that the Latvians enjoy. You can recreate them at home for your family.

Here is an easy-to-make version of this classic Latvian bacon buns baked snack but I have also included the original recipe too!

Citizens - Finnish rye bread, aka ruisleipä is one of the truly amazing REAL breads you'll ever taste! As noted in a superlative (excerpted) article on finland.fi: First cultivated in Finland over 2,000 years ago, rye grain’s

Brīnišķīgas svētdienas brokastis vai jebkuras dienas vakariņas. Ļoti labs risinājums ledusskapī aizmirstam un pēc kāda laika atrastam biezpienam, kas svaigā veidā vairs nav baudāms.

Rife with wholesome dishes, organic vegetables, and breathtakingly fresh seafood, Latvian food is one of the Baltic's best-kept secrets.

Find out what the top traditional Latvian food recipes for dishes, drinks and sweets are that the Latvians enjoy. You can recreate them at home for your family.

Rife with wholesome dishes, organic vegetables, and breathtakingly fresh seafood, Latvian food is one of the Baltic's best-kept secrets.

16/02/2020 On a recent trip to Latvia, I was surprised to find such an amazing array of delicate, intricate and absolutely delicious cakes and patisserie. Honey layer cake definitely appeared to be…

There is lots of delicious Latvian food in Riga to try, so take your pick from these Latvian dishes to see what to eat in Riga Latvia.

Wondering where to eat in Riga and want to try the local cuisine at its best? I have gathered the best local restaurants in Riga.

I served this stew to my book club during the monthly dinner we hold in conjunction with our book selection. We try to prepare food that has a connection to the book, and in this case, it was Amor Towles, "A Gentleman In Moscow." It's a book that I've read twice now, and could read it again and again, for its witty, elegant style and its urbane central character, a Russian count who is confined by the Bolsheviks in Moscow's famed Metropol Hotel, and is relegated to a tiny garret from his opulent suite. The book is filled with myriad references to food and wine, as well as history, music, politics, friendship, family ties and more. But the overarching theme of the book to me, at least, is one's ability to adapt to changing circumstances and not only tolerate them, but find the joy in them. At one point in the book when the count is in the hotel's main dining room, he sees a young man struggling to order something from among the extensive (and mostly expensive) items on the menu to impress his date, but one that won't break the bank. "The young man’s gaze drifted back and forth between these opposing hazards. But in a stroke of genius, he ordered the Latvian stew. While this traditional dish of pork, onions, and apricots was reasonably priced, it was also reasonably exotic; and it somehow harkened back to that world of grandmothers and holidays and sentimental melodies that they had been about to discuss when so rudely interrupted." Further, when the headwaiter, who is later to become the count's nemesis and manager of the Metropol Hotel, suggests an expensive Rioja wine, the count overhears this and recoils, knowing that the Spanish wine is not only too expensive for the young man, but the wrong wine to accompany the stew. Overriding the headwaiter's suggestion, (and foreshadowing a future perilous confrontration) the count interjects and says “If I may, For a serving of Latvian stew, you will find no better choice than a bottle of Mukuzani.” While there are food references galore in the book, the Latvian stew scene cinched the deal for me, and I was determined to find the Mukuzani wine to serve along with the stew to my book club compatriots. It was easier to find than I imagined, and was not only delicious, but at $10.00 a bottle, was a real bargain. There are several recipes for the stew on the internet, but the one I settled on came from the website "A Little And A Lot." Even so, I changed it somewhat to eliminate the liquid smoke she used, to add more carrots and increase the amount of pork. I also found that after cooking the stew at 350 degrees for 1 1/2 hours, it was bubbling too much and the liquid was reducing and thickening too quickly. The meat was already nearly tender, so rather than cook the meat for another hour at the same temperature as the recipe suggested , I lowered the temperature to 200 degrees, added a little more water, and let it gently simmer for another hour in the oven until my guests arrived. Make sure to use a boneless pork shoulder because it needs the fat marbling to produce succulent, tender meat. I bought mine at Costco and there was actually too much outer fat on my pork roast, which I trimmed. From a piece of meat that weighed 6 pounds at the start, it was only 4 1/2 pounds after I finished trimming it -- more than enough to easily serve 8-10 people. The other members of the book group contributed other foods either mentioned in the book, or associated with Russian or Slavic cuisine, starting with a delicious appetizer of ponzu salmon and avocado toast: Borscht: Traditional vegetables served in Russia: salad, potatoes and cabbage: And for dessert: a multi-layered honey cake -- and chocolate "kielbasa" Check out Ciao Chow Linda on Instagram here to find out what’s cooking in my kitchen each day (and more). Latvian Stew printable recipe here Inspired by Amor Towles and a Latvian Stew recipe from the website, A Little and A Lot Ingredients: 4 lbs (48oz) boneless pork shoulder salt and ground black pepper ¼ cup (60ml) extra virgin olive oil. 1 large yellow onion, peeled and cut into 1-inch pieces 5 cloves garlic, minced 2 tablespoon tomato paste 6 large carrots, peeled and cut into 1 inch pieces 1 tablespoon paprika 4 tablespoon all-purpose flour 5 cups (1183ml) water 1 tablespoon Worcestershire sauce 7 oz dried apricots 7 oz prunes (dried plums) ½ cup (about 1oz/ 13g) chopped fresh Italian parsley Directions: Cut pork into 2-3 inch pieces. Trim any excess fat. Lay the pork on a plate or baking sheet that has been lined with paper towels. Blot the pieces of pork on all sides with another paper towel to dry. Sprinkle the pork on all sides with a generous amount of salt and pepper. Preheat oven to 450 degrees F (232 degrees C). Add oil to a large, heavy bottom, ovenproof saucepan or dutch oven. Set it over medium high heat until the oil is very hot and shimmering. Add the pork and cook, turning the pieces in the hot oil every so often, until the pieces are browned on all sides. Remove the pork from the pan with tongs or a slotted spoon. Add the chopped onion to the pan and cook over medium heat until soft and translucent. Add minced garlic, tomato paste, and 1 teaspoon of salt. Cook, stirring constantly, for 2 minutes. Add carrots and browned pork to the pan, stirring to combine. Remove the pan from the heat. Stir together the paprika and flour, sprinkle it over the meat and vegetables, and toss everything around in the pan to coat. Put the pan in the preheated oven, uncovered, and let bake for 5 minutes. Remove the pan from the heat, stir, and then bake uncovered for an additional 5 minutes. Remove pan from the oven. Reduce the oven temperature to 350 degrees F (176 degrees C). Add 5 cups of water and worcestershire sauce to pan. Stir, being sure to scrape up any brown pieces from the bottom of the pan. Set it over medium-high heat and bring to a boil. Stir in the dried apricots. Cover the pan and place back in the oven. Let cook for 1 ½ hours. Remove pan from the oven and stir in prunes. Cover, place back in the oven, and cook for 1 hour longer - OR, until the meat is very tender. (NOTE: Although the original recipe says to cook for another hour, it was tender much before the second hour was over, and bubbling a lot, so I lowered the temperature to 200, added a little more water and let it cook for another hour at the lower temperature, waiting for my guests to arrive. It was perfect.) Remove the pan from the oven and taste; add more salt if needed. Sprinkle with chopped parsley and serve.

Learn about the most important Latvian Christmas traditions - decorating late, Father Christmas, rhymes by the tree, 9 dishes, and baking pīrāgi.

Latvian cold beet soup is loved all over the Baltic States and many other places as well. It is a refreshing soup for a hot summer day. There are numerous variations to this dish and