Latvian food: a taste of tradition

Rupjmaize

A Latvian staple for over a century – thanks to its easy production and nutritious value – this dark, dense bread is made from coarse rye flour, malt and caraway seeds, with the latter two ingredients imparting a unique and distinctive flavour that is both sweet and sour. The bread is cooked in a wood-fuelled hearth and then often served simply with butter or with a pungent cheese, cold cuts or smoked fish. As you’ll come to discover, this type of bread is a staple of nearly every meal, be it for starters, mains or dessert!

Skābeņu Zupa

The name of this soup refers to the sorrel leaves used, with skābs, meaning sour. It’s usually served hot, but it can also be served cold for a refreshing treat on warmer days. It’s made from beef stock, pearl barley, potatoes, onions and lemon juice – with smoked pork ribs often added – and sour cream and hard-boiled eggs added as garnishes.

Pelēkie Zirņi ar Speķi

Latvia’s national dish is a hearty, warming type of stew that dates back to a time when produce was scarce during the harsh winter months. The grey peas are unique to the Baltic region, both for their large size and distinct flavour profile; add to this chunks of diced speck and fried onions – and maybe some butter or cream – and you’ve got yourself a simple to prepare but very satisfying meal. Kefir or rye bread makes the perfect accompaniment.

Maizes Zupa

Rye bread soup brings together the Latvian people’s love of their national bread and their penchant for gathering berries. It’s made using moist rye bread passed through a sieve and mixed with sugar, dried fruits and cinnamon. It is usually served cold, along with a generous helping of whipped cream.