Natives of Latvia known for its restraint and the quality is reflected in the national culinary traditions. Latvian cuisine has a mild delicate taste of natural products. In some ways reminiscent of the German Baltic dishes, but the Latvian cooking has many significant differences from the German.

The history of tradition

Location Latvia determined the impact on its culinary traditions of neighboring countries. Scandinavian, German and Slavic culture left their imprint on traditions of Latvians. In place starolatyshskoy kitchen in the Middle Ages, when the country held the Livonian Order of the Crusaders, came the German kitchen. That German dishes were dedicated to the first cookbooks that were published in Latvia at the end of the XVIII century. A large number of pork, black pudding, stuffed fish cracklings - all signs of German cuisine, fashionable and prestigious in those days.

Baltic region of Latvia - Kurzeme and Vidzeme famous fish cuisine Fish food: the basics of healthy nutrition . There superbly tasty processed Baltic fish, smoked, salted, roasted, baked it. In the Zemgale perfectly cooked pork and bake bread. And in the lake district Latgale was influenced by the Slavic cuisine.

The Latvian climate is not very favorable for agriculture, and for the cultivation of crops rich Latvians have long had to work from morning till night. Leaving in the morning, the workers were taking a lunch - cold appetizers, as developed Latvian snack table. Hot meals are eaten in the evening, after work, so the choice of the Latvian national hot dishes rather meager, most dishes borrowed from German cuisine.

The difficulties of agriculture have led to the development of cattle breeding in Latvia. Hence - and especially the abundance of milk fermented foods. Milk, cream, sour cream, yogurt, cottage cheese and the famous Latvian cheeses used in the Latvian cuisine is very active, not only as a supplement to the dishes, but also as a basis for foods.

But sugar Latvia practically did not know until the XIX century. In the old days desserts sweetened with honey and sugar began to be widely used only in the XX century. However, to date a variety of sweet pastries occupies a large place in the Latvian cuisine, and guests of the country gladly try different rolls with honey, cinnamon, jam, cakes with cottage cheese and rhubarb cakes with cream. These desserts can not be called light and low-calorie, but they differ in great taste. From vintage desserts are best known rye bread soup and sweet puff.

Features kitchen

The most characteristic feature of the Latvian cuisine - the predominance of cold dishes. Salads, appetizers of smoked and salted fish, smoked meat, eggs, yoghurt, cottage cheese, a variety of cheeses - a basis of the national cuisine. Hot food is for the most part borrowed from the German cuisine: it is pork sausages, steaks, chops, cutlets. Of the meat dishes can be hot Latvian note only boiled offal, which were prepared by peasants since ancient times, even before the German influence.

In fact, the only hot dish, which can be called a truly Latvian - Putra. Putra - sophisticated dishes, which are prepared from dairy products, cereals, vegetables, fish or meat. Often, researchers called Putra varieties of cereals, but this is not entirely true: grain products in this dish did not prevail. The main component of Putra are milk or yogurt, sour cream Smetana: untold riches of Russian cuisine , cottage cheese. For dairy products added grains, vegetables, potatoes, often - meat, smoked meat or fish. All components are boiled separately and converted into a puree and then mixed with dairy products and are left in the cold at night. During this time Putra slightly sour, "ripen", acquiring a distinctive flavor. Putra not usually salt, spices are also used very rarely.

As a side dish especially popular potato - boiled or fried. In this, as well as extensive use of starchy foods, as one can see the influence of German cuisine. A variety of jelly made from oats and peas, cranberry juice acidified, cooked in Latvia since ancient times.

Latvian dishes for the most part have a delicate taste, more sweet than spicy. The most common is slightly sour and salty taste, although popular and spicy pickled or salted fish, rich in taste smoked. Actively used onions - onions and green. A favorite spice - caraway seeds: it is added, such as cheeses, giving them a special flavor. To add smoked pork made mustard.

For Latvian cuisine is characterized by extensive use of eggs. Eggs are part of salads, used in the preparation of casseroles, pies, some fish dishes (such as "Lidaka un-ol" - pike, baked omelet). Eggs - an essential component for the preparation of egg cheese curd and sweet dishes such as eggnog or egg porridge.

Latvian sweets

From fruit popular in Latvia, berries, apples and, of course, the rhubarb. In fact, rhubarb - a kind of symbol of Latvian cuisine: in no other country, perhaps, this plant is not used as active. From boiled sour rhubarb jelly and fruit drinks with him preparing jellies, pies and mousses. Sweets richly flavored whipped cream. The abundance of milk fat does Latvian desserts pretty heavy. Even in the low-calorie desserts include fruits, plenty of cream, cream or oil makes these desserts appropriate for losing weight.

Whipped cream certainly served to another well-known Latvian sweets - bread soup. Bread soup can be prepared only from good rye bread, ideally - baked in Latvian recipes. To prepare the soup, dried bread, turning into crumbs, and then soaked in water and boil until the mixture is smooth. Thereafter, the bread soup, add honey, sweet brew Russian kvass: ideal for summer   with caraway seeds, butter, and when applying a cap decorated with whipped cream.

Maria Bykov