Latvian Eats Blog

Red meat soup on a white plate

Tangy soup (Pikantā zupa)

Some may argue that this tangy soup (Pikantā zupa) is not entirely Latvian. They would be correct, but it is something that is served in pretty much every roadside and...

Rye bread on a white plate

Garlic Bread (Ķiploku grauzdiņi)

Latvian garlic bread is not your regular white bread smeared with garlic herb butter and eaten as entree before pizza. Latvian garlic bread is made from rye bread (rupjmaize) and...

bilberries and milk in a bowl

Bilberries and milk (Mellenes ar pienu)

Berries and mushrooms… I miss them from Latvia the most. Picking wild strawberries and bilberries in a forest and arranging them on a grass stem, gooseberries, raspberries, red currants and...

Picture of recipe in an old Latvian cookbook

Rasols

When food is involved, every Latvian will have their own recipe for everything and anything. Most heated discussions, however, revolve around the best pīrāgi dough and what is the correct...

Biezpiens

Biezpiens (Cottage Cheese)

Biezpiens (also known as cottage cheese, curds, quark and farmer’s cheese) is a staple in Latvian kitchen. Mixed with sour cream, dill, parsley, cucumber or radish on rye bread, it...

lauku torte

Lauku Torte

When you look at a recipe that requires a dozen eggs as a minimum, you know you have hit Latvian cooking gold. The name has it all – lauku torte...