Development and Characteristic Features of Latvian National Kitchen

Latvia is situated on the Baltic Sea. It has always had well developed fishing and agricultural industries, and the nutrion which Latvia’s residents receive has always been based primarily on livestock breeding, fishing and farming. Latvian’s have always loved rye bread, sourdought bread and wheat bread. They have used rough – ground wheat or rye flour, barley grouts and peeled barley to produce porridge. Popular food is grey peas with bacon. Fine – ground flour is used for various pan beads involving cottage cheese, apples and crumbs.Various kinds of pancakes have been baked. Everyone knows the bacon – stuffed roll that is called the pīrāgs. Latvian’s also whip and wide variety of other baked goods – cookies, cakes and tortes. The assortment of tortes in particular is is very wide. Meat dishes come from pork, weather fresh, salted or smoked, and beef. Lamb and fowl are less common. Fish dishes come from fish what are found on Latvia’s stores, such as pilchard, cod, plaice, and herring, as well as fish caught far away – mackerel, for example. Fresh - water fish in Latvia’s waters includes carp, eel, pike, lamprey and bream. Latvians have always liked cold food, including snacks that are made from meats or fishes. Mustard and horseradish are an unfailing addition to these „cold tables”. Soup is often on the table in the Latvian home. Sour cream is commonly added to Latvian soups. Latvians are big potato eaters, but they also like beets, cabbage and carrots. Potatos – boiled, baked or mashed – are in every food item on the Latvian menu. The diet of Latvia’s inhabitant is characterized by a high intake of milk and dairy products: curdled milk, kefir, buttermilk, cream, cottage cheese and cheese. Many Latvian’s prepare cheese at home. Each ethnic region has different cheese recipes.