Latvian cuisine

Latvian cuisine is a delightful blend of hearty and wholesome dishes, deeply rooted in the country's agricultural heritage and its proximity to the Baltic Sea. Meat and fish are staples on Latvian tables, and the cuisine features a rich array of locally sourced ingredients such as potatoes, wheat, barley, cabbage, onions, eggs, and pork. The influence of other Baltic countries is evident, and Latvia's seasonal climate ensures a variety of fresh produce and dishes throughout the year. Latvian food is typically rich and robust, with a focus on fats and minimal use of spices.

In everyday life, Latvians generally have three meals a day, with lunch being the most substantial. Common ingredients in Latvian kitchens include butter, lard, black pepper, dill, grains, and seeds. Traditional dishes often center around crops that thrive in Latvia's climate, such as rye, wheat, oats, peas, beets, cabbage, pork, and potatoes. The cuisine also carries traces of Soviet influence, with popular dishes like pelmeni (dumplings), borscht (beet soup), stroganoff, and kefir (fermented milk drink).

Dairy products are a cornerstone of Latvian cuisine, with cottage cheese, sour cream, and a variety of cheeses being everyday staples. Soups, bread, pastries, and beverages like beer and the famous Riga Black Balsam are integral to Latvian dining. Birch sap and fermented birch sap are beloved local drinks, and beer brewing has a long-standing tradition in Latvia. Recently, fruit wines and winemaking have gained increasing popularity.