Latvian Food - A Brief History
With Viking ties, Latvia was first populated in 9000 BC . The Balts who settled in this region later to become Latvia, were Pagans. Pagan means ‘rustic’ , ‘of the country’ and the Balts celebrated the moon, the solar system, seasons and nature. There were 4 gods – Dievs (sky god), Laima (goddess of fate and luck , Janis (John) the god of the summer solstice and 4th, Mara (goddess of earth, fertility and water), These beliefs are still celebrated today .
In the 12th century , the Pope sent missionaries to Latvia seeking converts. The mission was unsuccessful and German crusaders were sent in to convert the Pagans with force. So, Germans conquered. From that time on, it was a constant struggle for power. Over the centuries, Latvia has been conquered by Germans, Poles, Swedes and Russians. Latvia has been independent with its own President since 1991.
Early Latvian cuisine was simple. Latvians were country peasants, simple folk with simple needs, using whatever they could raise and grow. Grains such as barley, rye and wheat. Farm ingredients such as dairy – cottage cheese, milk, butter, cream. Barn animals– chickens (not so much meat, but lots of eggs) and pigs (pork meat, especially charcuterie). These items are still basic components of Latvian cuisine.
Riga central market provides food from around the world, but mostly local products. For those without access to the capital city, Riga, they have small local markets stalls or they hunt and forage. Fish from the sea and rivers and beaver, deer, duck and wild boar. A forage In the woods will find wild strawberries, mushrooms, berries of names that we just don’t use in Australia and many other countries – lingonberries, chokeberries, ashberries and loganberries. Latvians love to picnic and eat outdoors.
There are so many festivals. Anything for a party! Flower garlands and head wreaths for the girls and oak leaf head wreaths for the men ....Song festivals, dance festivals, flower festivals, a Midsummer Solstice on the longest day of the year in June – it finishes with a huge bonfire with people singing and jumping over the fire for good luck for the year. Food and drink all day, usually a caraway cheese, beer, yeast pretzels and with wild leaves at hand, dandelion tea, nettle tea or drinks made from birch juice or pine needles (great for digestion).
And although summer can reach 45 deg, lets not forget that winter is bitterly cold, sometimes minus 30 deg. They need to preserve food for the winter. Pickling, curing with salt and vinegar, storing in fat, smoking. Preserving fruits.
So what are some typical Latvian dishes? Strawberries with sugar & milk....... pickled herrings with boiled potatoes and cottage cheese......... rissoles and schnitzels ,rye bread either eaten with butter, cream cheese or pate, or smothered in garlic butter & cooked on the fire or crumbed in a layered dessert with fruit and cream.....pancakes (filled with meat or cottage cheese) or just plain with lingonberry jam.... cabbage in all forms... and sauerkraut (German influence)……beetroot and borscht (Russian influence)....smorgasbord buffet of little dishes filled with fresh flavours and dill (Swedish influence)…. Yeast cakes called klingeris baked with saffron and almonds.
As part of my research of Latvian cuisine, I rummaged through an old box belonging to my parents. I struggled to read my mother’s handwritten recipes through my tears... I remembered her cooking the recipes and me sitting on the bench watching her. Latvians love to share a table with lots of eating, drinking and singing......
Today in Latvia, there has been a surge of interest in showcasing local produce. A new generation of energetic and patriotic chefs have made the cuisine exciting and delicious. What a great time to travel to Latvia!
In the 12th century , the Pope sent missionaries to Latvia seeking converts. The mission was unsuccessful and German crusaders were sent in to convert the Pagans with force. So, Germans conquered. From that time on, it was a constant struggle for power. Over the centuries, Latvia has been conquered by Germans, Poles, Swedes and Russians. Latvia has been independent with its own President since 1991.
Early Latvian cuisine was simple. Latvians were country peasants, simple folk with simple needs, using whatever they could raise and grow. Grains such as barley, rye and wheat. Farm ingredients such as dairy – cottage cheese, milk, butter, cream. Barn animals– chickens (not so much meat, but lots of eggs) and pigs (pork meat, especially charcuterie). These items are still basic components of Latvian cuisine.
Riga central market provides food from around the world, but mostly local products. For those without access to the capital city, Riga, they have small local markets stalls or they hunt and forage. Fish from the sea and rivers and beaver, deer, duck and wild boar. A forage In the woods will find wild strawberries, mushrooms, berries of names that we just don’t use in Australia and many other countries – lingonberries, chokeberries, ashberries and loganberries. Latvians love to picnic and eat outdoors.
There are so many festivals. Anything for a party! Flower garlands and head wreaths for the girls and oak leaf head wreaths for the men ....Song festivals, dance festivals, flower festivals, a Midsummer Solstice on the longest day of the year in June – it finishes with a huge bonfire with people singing and jumping over the fire for good luck for the year. Food and drink all day, usually a caraway cheese, beer, yeast pretzels and with wild leaves at hand, dandelion tea, nettle tea or drinks made from birch juice or pine needles (great for digestion).
And although summer can reach 45 deg, lets not forget that winter is bitterly cold, sometimes minus 30 deg. They need to preserve food for the winter. Pickling, curing with salt and vinegar, storing in fat, smoking. Preserving fruits.
So what are some typical Latvian dishes? Strawberries with sugar & milk....... pickled herrings with boiled potatoes and cottage cheese......... rissoles and schnitzels ,rye bread either eaten with butter, cream cheese or pate, or smothered in garlic butter & cooked on the fire or crumbed in a layered dessert with fruit and cream.....pancakes (filled with meat or cottage cheese) or just plain with lingonberry jam.... cabbage in all forms... and sauerkraut (German influence)……beetroot and borscht (Russian influence)....smorgasbord buffet of little dishes filled with fresh flavours and dill (Swedish influence)…. Yeast cakes called klingeris baked with saffron and almonds.
As part of my research of Latvian cuisine, I rummaged through an old box belonging to my parents. I struggled to read my mother’s handwritten recipes through my tears... I remembered her cooking the recipes and me sitting on the bench watching her. Latvians love to share a table with lots of eating, drinking and singing......
Today in Latvia, there has been a surge of interest in showcasing local produce. A new generation of energetic and patriotic chefs have made the cuisine exciting and delicious. What a great time to travel to Latvia!