A FOOD TRADITION
Latvian Cuisine
A seasonal Baltic cooking tradition centered on rye bread, potatoes, grains, dairy, pork, forest produce, and preserved fish and vegetables.
Dishes linked to this cuisine
25–32 of 32
Rhubarb Kissel (Rabarberu Ķīselis)
A Latvian fruit-style pudding made by cooking rhubarb with sugar and water and thickening it with potato starch.
Rye Bread (Rupjmaize)
A dense Latvian rye loaf traditionally made from rye flour, water, salt, and often caraway, with yeast or sourdough fermentation varying by recipe.
Semolina Porridge (Mannā Putra)
A Latvian breakfast porridge made by simmering wheat semolina in milk or water with sugar and often salt and butter.
Sklandrausis
A traditional Latvian open pastry made with a rye-flour crust and sweetened potato and carrot fillings.
Smoked Eel
Eel is salted and smoked to produce a rich, oily fish dish traditionally eaten cool or at room temperature.
Smoked Sprats
Small sprats are salted and hot- or cold-smoked until richly flavored, commonly served as a Latvian fish dish or snack.
Stewed Sauerkraut with Pork (Sautēti skābēti kāposti)
A hearty Latvian stew of fermented cabbage simmered with pork, onion, carrot, and seasonings.
Sweet Rye Bread Soup (Maizes Zupa)
A traditional Latvian sweet soup made by simmering rye bread with water, fruit, sugar, and spices, sometimes finished with cream.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.