Sauteed sauerkraut (štovēti kāposti) is my “must-have” Christmas dish. Ever since I can remember, my grandma would spend most of the Christmas Eve in the kitchen...
Snapshots. Latvija 2015
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Pickled cucumbers
I once wrote that Latvians would pickle, marinate or otherwise preserve anything that grows (or breathes). While summer is in full bloom and gardens and markets...
Tomato salad
Tomato salad, especially when made with homegrown heirloom tomatoes, is one of my favourite summer comfort foods; it is unpretentious, yet satisfying. The best part always...
Yeast pancakes
Yeast pancakes with mixed berry jam and sour cream used to be (and probably still are) dessert staple in Latvian schools. They are more time consuming...
Milk vegetable soup
Milk vegetable soup (piena dārzeņu zupa) is a must have for summer when carrots, potatoes, peas and cabbage are just coming in season. But really, it...
Fish in Carrot and Tomato Sauce
Recently I got an email from Lidija in Sydney. She wrote that growing up as a kid and teenager she would have a particular fish and...
Cured salmon
Salt-cured salmon (mazsālīts lasis) has been a delicacy for a while – it was served to upper classes and was highly regarded in the Late Middle...
Beef turnovers
Beef turnovers (buljona pīrādziņi, literally “broth pies”) are distant cousins of popular bacon pies (pīrāgi); they are more delicate and slightly more time consuming. Nevertheless, they...
Sorrel Soup
Nettle, sorrel and dandelion may be considered as weeds in most parts of the world, but in Latvia all these plants are part of a diet....
Bean salad
Bean salad (pupiņu salāti), in my opinion, is Latvian equivalent of fast food: it is cheap, fast and easy to make, but without the greasy aftertaste....
Frikadeļu zupa (Meatball soup)
Let’s talk soup. Without much exaggeration, Australians only eat pumpkin or pea & ham soup, only in winter and usually both are blended to the consistency...