To understand Latvian culture better, you must understand its unique food traditions. Regular Latvian fare includes Kvass, dark rye bread, mushrooms, potato pancakes and smoked fish.
Latvian cuisine also includes beetroot soup and bread soup. Mushrooms and dill make regular appearances on the Latvian palette. While many of these dishes may seem strange initially, Latvia will take you on an unforgettable gastronomic journey if you let it!
Aukstā Zupa - Cold Soup
The first ‘cold soup’ was invented by farmers, who were looking to satisfy their hunger in hot weather. The soup is made with sour milk, boiled beets, chopped radishes, cucumbers and boiled eggs.
Aukstā Gaļa – Cold Meat in Jelly / Aspic
Aukstā Gaļa is a snack usually served for breakfast. It can also be offered in lunch as a main dish. Aukstā gaļa must be served with grated horseradish or mustard.
Rasols – Mixed Vegetable and Meat Salad
Rasols is the king of all salads. Before Soviet times, the traditional rasols recipe consisted of potatoes, carrots, beets, eggs, herring, cucumbers, green peas, and cream.
Kartupeļu Pankūkas – Grated Potato Pancakes
Another popular Latvian comfort food is Kartupeļu Pankūkas, a wholesome potato-based dish Latvians from all walks of life love. The first potato was brought to Latvia by the Duke of Courland Jēkabs in 1673.
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