Cuisine of Latvia photos | dishes, are worth a try

The basis of traditional Latvian cuisine is agricultural products, and a seaside location allows to diversify gastronomy with Baltic seafood. On the formation of the culinary traditions and features of gastronomy impacted neighboring countries, and therefore in the modern Latvian cuisine can be found a lot in common with the national Estonian, German, Russian, Belarusian cuisine.

The most commonly used products of Latvian cuisine: flour, cereals (mainly barley), peas, beans, potatoes, vegetables, milk and dairy products (yogurt, kefir, cottage cheese, sour cream). Among the meat products Latvians often choose pork, less beef, veal and poultry.

The national Latvian dishes include: cold food table, Putra (vegetable and grain cereals with the addition of bacon, smoked meat or fish, and fermented milk products), dairy products (putels, yogurt, etc.), and homemade cheese.

For the preparation of the national fish dishes are widely used herring and sprat.

During national holidays many people are returning to the old traditions, and the important role played at the tables gray peas, cakes, smoked meats, beer, cheese and rye bread.

There are many small farms and households, growing vegetables and fruit and berry crops. There operates a lot of places where you can buy ecologically clean agricultural products. "Green special stock markets" are regularly organized - farmers' fairs, offering fresh dairy products, eggs, vegetables, fruit.

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Cuisine of Latvia