Latvia
Latvian cuisine is a rich tapestry of flavors and traditions influenced by the country's history and geographical location in the Baltic region. It combines elements from neighboring countries such as Russia, Germany, and Scandinavia, while also preserving its unique culinary heritage. The cuisine is characterized by its use of locally sourced, seasonal ingredients, and has a strong emphasis on hearty and wholesome dishes. Latvia's proximity to the Baltic Sea means that fish plays a significant role in the diet. Herring, salmon, and cod are commonly prepared in various ways, including smoking, pickling, and baking. One popular fish dish is smoked sprats, which are small, oily fish enjoyed as a snack or appetizer. Meat is another cornerstone of Latvian cuisine, with pork being the most prevalent. Dishes such as karbonāde, which is a breaded pork cutlet, and speķa pīrāgi, which are bacon-filled pastries, showcase the nation's love for pork. Sausages, particularly blood sausages known as asinsdesa, are also widely consumed, often accompanied by sauerkraut and potatoes. Dairy products are integral to the Latvian diet, with sour cream, cottage cheese, and various cheeses being staples. Jāņu siers, a traditional caraway cheese, is especially popular during the midsummer festival, Jāņi. Milk and dairy are frequently used in soups, sauces, and desserts, adding richness and depth to many dishes. Latvian soups are hearty and often serve as a meal in themselves. Skābeņu zupa, a sorrel soup, and zirņu zupa, a pea soup, are traditional options that reflect the simplicity and heartiness of Latvian cooking. Cold soups, such as aukstā zupa made with beets and kefir, are refreshing summer staples. Bread holds a special place in Latvian culture, especially rye bread, which is dense, dark, and slightly sour. It is often served as an accompaniment to meals or enjoyed with butter and honey. Rupjmaize, the traditional rye bread, is a symbol of Latvian identity and pride.
