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Click the plus sign, and add the link to your recipe and your comment below it. Answer the questions below if you can, or give whatever information you can about the recipe.

Как вас зовут?

Откуда вы?

Как называется этoт рецепт?

Из какой страны этот рецепт?

Это традиционный или современный рецепт?

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Рецепты украинской и мировой кухни

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Рецепты украинской и мировой кухни

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На сайте Евгена Клопотенко вы можете найти рецепты из Украины, Грузии, и многих других стран мира. Вы также можете почитать статьи о кулинарии и советы о здоровом питании.

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Рецепты из России

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Рецепты из России

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На этом сайте вы найдёте популярные рецепты из России, а также многих других стран.

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Официальный сайт кулинарных рецептов Юлии Высоцкой

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Официальный сайт кулинарных рецептов Юлии Высоцкой "Едим Дома" - сайт рецептов Юлии Высоцкой

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Кулинарный сайт Юлии Высоцкой "Едим Дома": профессиональные рецепты с фото, видео рецепты и пошаговыми инструкциями. Вкусно, быстро и просто. - Едим Дома сайт рецептов Юлии Высоцкой

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Рецепты татарской кухни на сайте еда.ру

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Рецепты татарской кухни на сайте еда.ру

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Несколько рецептов стран Балтии

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Несколько рецептов стран Балтии

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Кухня стран Балтии

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Кухня стран Балтии

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Рецепты из Эстонии на английском языке

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Рецепты из Эстонии на английском языке

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Estonia is a country located in northern Europe as part of the Baltic states along with Latvia and Lithuania. It is surrounded by the Gulf of Finland, the Baltic Sea, Latvia, Lake Peipus and Russia. The country is famous for its presence of dense forests and historic centre of the capital, Tallinn.

The population of Estonia consists of different ethnicities, including Estonians (68.7%), Russians (25.6%), Ukrainians (2.1%), Belarusians (1.2%), and Finns (0.8%). These five groups are considered to form 98.4% of Estonia's population. Estonian cuisine is undoubtedly a reflection of its population.

Most Popular Estonian Dishes

The typical traditional dishes of Estonia tended to be based on staples of meat and potatoes, and on fish in coastal and lakeside regions. But in more recent times many dishes comprise of more international ingredients, with countries like Finland, Germany, Russia, Latvia and Lithuania having a major influence on Estonian cuisine.

The most popular staples in Estonian cuisine include black bread, pork, potatoes and dairy products. Traditionally during the summer and spring seasons people in Estonia prefer to consume fresh produce such as berries, herbs and vegetable. Other items commonly found with Estonian meals include beer, vodka, rye bread and pork.

So without further ado, here are some of the absolute must-try traditional dishes of Estonia along with recipes for you to try for yourself.

Vürtsikilu Suupiste

Vürtsikilu Suupiste is a type of Estonian sandwich prepared using sprats positioned between slices of rye bread. Other ingredients include cream cheese combined with crushed garlic. For garnishing, dill, green onions and boiled egg whites are often added. Vürtsikilu Suupiste is generally consumed as a snack or appetizer.

Sprats are a type of small oily fish that are quite alike sardines and feature in many other typical Estonian dishes. They are sold smoked, canned or pickled in a spicy brine. Traditionally, this savory snack is accompanied by strong liquors such as Estonian vodka.

Hernesupp Suitsukoodiga

Hernesupp Suitsukoodiga is a traditional Estonian soup prepared by boiling onions, garlic, and smoked pork bones. Further, dried peas are added to the soup and are cooked until they turn soft.

Occasionally, the broth is pureed to give it a creamier texture, and some recipes also include carrots in the mixture. Hernesupp Suitsukoodiga is generally prepared on New Year's Eve and is typically enjoyed by the older generations of Estonians. It is believed that the taste of smoked pork and floating smells reminds them of their childhood.

Eesti Kartulisalat

Eesti Kartulisalat is an Estonian potato salad prepared using boiled potatoes and carrots (which are sliced into bitesize pieces), a sliced boiled egg, cubed cucumbers and smoked sausage. Canned peas are also normally added to the mix and all these ingredients are then combined together using sour cream and mayonnaise. The last ingredient added is sliced apple which adds a little bit of sweetness to the salad.

Eesti Kartulisalat is considered to be an Estonian staple dish, and is also one of the country's most famous foods.

Mulgikapsad

Mulgikapsad is a simple Estonian stew prepared using sauerkraut, barley and meat (normally bacon or smoked pork products). The stew is allowed to cook slowly until the sauerkraut and barley are soft. Generally served as a main course, it is occasionally also as a snack or appetizer.

Mulgikapsad is considered to be the national dish of Estonia. Although it is consumed throughout the year, Estonians commonly prepare it during big celebrations such as Christmas and New Year. It is most often served with fried onions and slices of pork.

Kamavaht

Kamavaht is a dessert prepared using milled flour and a combination of roasted rye, oats, pea and barley flour. Sometimes the oats are substituted with wheat flour instead. Sugar-coated whipped cream is added and it is then topped off with fresh seasonal berries.

Kamavaht is traditionally associated with Russian cuisine where it is called 'толокно', and Finnish cuisine where it is known as 'talkkuna' and has been consumed for ages. Although, Kamavaht is considered to be a sweet course, many people do eat it for breakfast or as a snack, along with milk or kefir.

Seapraad Ja Hautatud Hapukapsad

Seapraad Ja Hautatud Hapukapsad is a pork dish prepared using roasted pork, sauerkraut and carrots. The pork is first roasted in an oven until it is cooked properly and becomes tender. After roasting the meat, the juices and trimmings are drained. Then they are added to a pot containing sauerkraut and carrots. The dish is then allowed to cook until the sauerkraut is soft.

Pork roast with sauerkraut is a dish originally belonging to Poland, where it is known as 'Żeberka Wieprzowe'. It is commonly consumed during the winter season in Estonia and is considered to be an ideal dish for feeding large families and gatherings.

Kruubipuder

Kruubipuder is a typical Estonian porridge which is cooked by adding barley to a warm stock or water. Later on in the process garlic and other ingredients are then added. The next step is to bake the mixture in the oven and wait for the grains to become soft. Generally thick in consistency, Kruubipuder is full of important nutrients.

The consumption of Kruubipuder dates back to the Medieval era when peasants formed the main population of the Estonian region. They used to survive mainly on grains and small portions of meat. It is now considered to be more of a comfort food.

Mannavaht is a typical Estonian porridge prepared using cranberries and semolina. This pink-colored dish is prepared by boiling cranberry juice with water and sugar, and then gradually adding semolina to the mixture. Once the mixture attains a thick texture and the semolina is completely cooked, it is then left aside to cool.

To form that classic foamy texture, the porridge is then frothed using a mixer until it turns fluffy. The foam is spread over the milk, and seasonal berries are also added to the top.

This Estonian delicacy was frequently served in kindergartens and at schools. It is believed that the appealing pink color of this dish made it easier for parents to feed porridge to kids.

Kaneelirull

Kaneelirull is a sweet cinnamon bun prepared using flour, cinnamon, sugar and butter. The dish is known by several other names, such as cinnamon roll, cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail. It is popular throughout Scandinavia and other parts of Northern Europe.

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Estonian Food: 9 Must-Try Traditional Dishes of Estonia | Travel Food Atlas

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Estonia is a country located in northern Europe as part of the Baltic states along with Latvia and Lithuania. It is surrounded by the Gulf of Finland, the

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Рецепты грузинской кухни

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Рецепты грузинской кухни

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Национальные блюда грузинской кухни

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Особенности приготовления блюд национальной грузинской кухни

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 Казахская кухня

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 Казахская кухня

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На этом сайте вы найдёте много вкуснейших рецептов казахских блюд и сможете посмотреть видео о том, как готовить эти блюда.

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Многие столетия казахи готовили еду только из мяса и молока, а значит ни о каком разнообразии и особенных гастрономических изысках не могло быть и речи. Из-за кочевого образа жизни этот народ не имел возможности выращивать овощи и фрукты, а скудость и дефицит кухонных приспособлений и утвари делали процесс готовки достаточно трудоемким. Максимум внимания уделялось повышению надежности хранения пищи и полуфабрикатов. Только со временем стали использоваться мука и каши, вводиться в рацион растительные продукты и сладости.
Как приготовить блюда казахской кухни благодаря интернету знают сегодня многие хозяйки, благо современная кулинария этой страны стала более разнообразной. Популярны бешбармак, манты, бастурма, беляши и лепешки с мясной начинкой, лаваш. В основном преобладают вареные кушанья, супы и просто отварные куски говядины, баранины или теста. Жареного и запеченного здесь очень мало. В качестве напитков готовят домашний кумыс и ароматный чай.

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Казахская кухня - 51 домашний вкусный рецепт приготовления

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Казахская кухня - быстрые и простые рецепты для дома на любой вкус: отзывы, время готовки, калории, супер-поиск, личная Рецептосохранялка

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В гостях у Гарика

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Грузинские блюда на канале "В гостях у Гарика"

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Грузинские блюда на канале "В гостях у Гарика"

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кухня кулинария еда шашлык

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В гостях у Гарика

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Я вас приветствую, друзья! На этом канале вы увидите не только очень много вкусной и аппетитной еды, но и регулярно будете получать мощный заряд позитива! Спасибо за вашу подписку :)

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Меня зовут Финн, и я из Мичигана. Этот рецепт называется Hernesupp suitsulihaga, из Эстонии. Это традиционный рецепт, и обычно, люди едут это блюдо на Новый Год. Мне нравится этот рецепт потому что я люблю суп. Этот рецепт похож рецепт моего отца и моей бабушке, тоже, если я хочу есть это блюдо.

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Originally posted in February 2012, slightly edited.

It's Shrove Tuesday tomorrow, and before feasting on delicious Lenten buns (I've blogged about the classic ones, chocolate ones and luscious raspberry and marzipan ones), Estonians eat split pea soup. Thick, hearty, well-flavoured (smoked pork!) and textured (peas + pearl barley) - all the elements of a substantial and delicious winter soup are present. Here's a recipe that I've been using for years to make a big (I mean it!) pot of delicious soup.

It's a fusion recipe, of a kind. You see - apparently in the Southern Estonia, they used to put barley in the split pea soup; in the North, they replaced the pearl barley with cubed carrots and potatoes. I use them all, so it's a meet-me-in-the-middle soup :)

Note that the soup reheats very well. As it thickens when cooling, you may need to add some water when reheating it, and adjusting the seasoning again, if necessary.

Estonian Yellow Split Pea Soup with Smoked Pork
(Hernesupp suitsulihaga)
Serves eight to ten

200 g yellow split peas
150 g pearl barley
3 litres of water
about 1 kg of smoked pork - rib, cheek or hock
1 large onion
2 to 3 large carrots
2 large potatoes
salt to taste
2 to 3 tsp sharp mustard (or to taste)
fresh herbs (parsley, celery, dill, thyme, savory)

ON THE PREVIOUS NIGHT OR IN THE MORNING:
Pick through the peas and pearl barley to remove any grit. Place into a bowl, pour over enough cold water to cover by couple of centimetres and leave to soak. (This reduces the cooking time considerably).

ON THE DAY:
Place the smoked pork into a large bowl (definitely larger than 5 litres!). Add the 3 litres of water and bring slowly into a boil. Remove any froth and scum that appears on the surface.
Rinse the soaked barley and peas, drain and add to the saucepan. Bring to a boil again, then reduce heat, cover with a lid and simmer gently for about an hour.
Meanwhile, peel and chop (or grate coarsely) the onion, carrots and potatoes. If you wish, you can sauté the onion and carrots in some oil - this enhances the flavour.
Add the vegetables to the soup and continue simmering for about half an hour, until the meat and vegetables are fully cooked.
Take the pork out of the soup, remove the meat from the bones and chop finely. Return the chopped meat into the saucepan.
Season the soup with mustard and salt, add some herbs of your choice and serve.

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Estonian recipes: yellow split pea soup with smoked pork (hernesupp suitsulihaga)

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Originally posted in February 2012, slightly edited. It's Shrove Tuesday tomorrow, and before feasting on delicious Lenten buns (I've b...

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https://klopotenko.com/ru/kifliki/

Привет! Меня зовут Остин, я из Мичигана. Это рецепт называется Кифлики. Кифлики, которая из Карпатская горые, похож Франций кроссант. Карпатский Горые находится востоке Украйне и сентралний Румынии. Кифлики это очень традиционный десерт на регионе. Ингредиенты для рецепта нетяжло найти. У мне нравится Кифлики потому что я очень люблю кроссанты и, я думаю десерты лучший блюда.

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Привет! Меня зовут Коля. Я из Мичигана! Мой любимый рецепт хачапури. это из Казахстана, и это традиционный рецепт. Ингредиенты просто сыр и хлеб, их легко найти. Я люблю сыр, поэтому это моя любимая часть.

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khachapuri garlic bread tohax bread honeycomb bread cream cheese bread recipe tacheng cheese brazilian cheese bakery pull apart

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Меня зовут Адам, я из Мичигана. Название рецепта – Шоргогал. Это из Азербайджана. Это традиционный рецепт, и он символизирует Солнце. Ингредиенты легко найти в любом супермаркете. Думаю, было бы вкусно.

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For the Dough:
1 package (¼ ounce / 2¼ teaspoons) active dry yeast
1 cup warm water (105Р›С™-110Р›С™F)
6 cups all-purpose flour, plus extra for kneading
2 teaspoons salt
1 cup milk, at room temperature
1 large egg, at room temperature
7 ounces clarified butter (ghee) or unsalted butter, melted and cooledFor the Spice Filling:
2 tablespoons fennel seeds
2 tablespoons cumin seeds (can substitute anise seeds)
½ teaspoon turmeric
1 teaspoon salt
¼ teaspoon ground black pepper
2 cups all-purpose flour
4 ounces clarified butter or unsalted butter, melted and cooled

For the Butter Spread:
About 18 ounces clarified butter (ghee) or unsalted better, melted and cooled (clarified butter is preferred for better taste)

For the Top:
2 large egg yolks
1 tablespoon Nigella sativa seeds (can substitute poppy seeds)

In a small bowl, dissolve the yeast in the warm water and let stand until frothy, about 10 minutes. Sift the flour into a large mixing bowl. Add the salt and mix well. Make a well in the center and add the yeast mixture, milk, egg, and butter. Stir with your hand to incorporate the ingredients. (Would you like to make this dish together? Join our Cooking Masterclasses to learn and taste the national cuisine of Azerbaijan!)

Step 8 - Store the Breads:
Keep the breads in a large covered container, such as a lidded saucepan for about a week. Otherwise, freeze in ziplock backs. When ready to use, defrost at room temperature and, if desired, heat briefly in the oven to bring back the freshness.

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Shorgoghal, or Spice-Filled Flaky Breads. Click to learn this delicious Azerbaijani national sweet

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Солянка с капустой и грибами, пошаговый рецепт на 725 ккал, фото, ингредиенты - Галина

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Солянка (с капустой и грибами)

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Солянка (с капустой и грибами)

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Всем привет меня зовут Люк. Я из Чикаго. Этот рецепт называется Солянка, конкретно называется Солянка с капустой и грибами. Этот рецепт из России, но едят во всех Восточно-славянских странах и бывших странах СССР. Это традиционный рецепт. Ингредиенты очень легко найти для рецепта солянки. Мне нравится этот рецепт, потому что выглядит вкусно и очень люблю кислые блюда. Напоминает мне о супах, которые готовила моя польская бабушка в детстве.

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Солянка с капустой и грибами, пошаговый рецепт на 725 ккал, фото, ингредиенты - Галина

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Как приготовить Солянка с капустой и грибами, пошагово, рецепт на 725 ккал от автора Галина. Солянка с капустой и грибами, с ингредиентами: капуста белокочанная, капуста квашеная, шампиньоны, лук белый, томатная паста

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Мня зовут Маша Биециук я из Мичигана. Это рецепт называется гречка. Гречка из России и тоже из славянские страны. Это традиционный рецепт потому что, люди едят гречка уже много лет. Ингредиенты в гречку - гречка, масло, вода, соль и перец. Эти ингредиенты легко найти. Мне нравится это блюдо потому что я всегда ем гречку домой.

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Привет, меня зовут Николай лакрой из Мичигана. Рецепт называется украинские вареники. Украинские вареники из Украины. Украинские вареники традиционный рецепт. Ингредиенты очень распространены. Рецепт легко приготовить.

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Украинские вареники 

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Украинские вареники 

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меня зовут Кира, и я из Питтсбурга. Название этого блюда Довга. Рецепт взят из Азербайджана. Донхэ традиционное блюдо, которое подают на свадьбах. Ингредиенты очень просты и их легко найти. Думаю, мне бы понравился этот суп.

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Привет! Меня зовут Катя. Я из Огайо. Рецепт называется Пираги. Рецепт из Латвии. Блюдо традиционное, ингредиенты для него очень легко найти. Мне нравится этот Пираги, потому что я люблю есть бекон и выпечку.

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Find out what the top traditional Latvian food recipes for the dishes, drinks, and sweets are that the Latvians enjoy. You can recreate them at home for your family, or amaze your guests at your next get together.

Riga, the capital city of Latvia, is a beautiful city steeped in history. The cuisine of modern Riga is just as interesting as the rest of the country because of its exciting fusion of old and new. This tiny nation produces some seriously tasty Latvian food. Riga is also known for its traditional craftsmanship and stunning buildings. Traditional Latvian cuisine reflects the country's people's dedication to their heritage, culture, and the arts.

You'll find Latvian food recipes and descriptions of traditional soups, breads, meat dishes, and even some deliciously unusual Latvian sweets in this guide to the cuisine of Latvia. We will supply you with the information necessary to place an order for a three-course meal at a restaurant in Riga, as well as recommendations for the finest Latvian wines to complement your meal or the ability to recreate them in your own kitchen.

Traditional Latvian Food Recipes That Will Surprise You

check out our video

Latvians love pancakes, apples are also very popular in cooking. Thin pancakes filled with cottage cheese or thicker varieties made with potato, and in this case, apple. These pancakes aren't for those on a diet. The pancakes are fried in butter, a good whack of it, but it does make the house smell amazing.

Aussies, like Latvians, love their apples. More than one in five Aussie adults live by the old adage of eating an apple a day. We grow 12 varieties of apples in Australia. This means that there will be an apple variety in season throughout the year. At the moment Royal Gala and Jonathon apples are in season.

Are you ready to embark on an exciting culinary journey, combining the warmth and familiarity of traditional Latvian food with the unique flavors of Latvian culture? Then you've come to the right place. I am sharing my all time favorite Latvian food- seriously! -Latvian Piragi!

This simple but delicious combination of bacon, onion, bacon and spices wrapped in warm fresh roll is sure to tantalize your taste buds and give you a delightful insight into Latvia's rich history for any occasion. So let's start off our adventure by discovering some interesting facts about this beloved delicacy!

First, don't get piragi confused with pirogi OR or Russain pirojki, or pirozhiki. However you wanna spell it... Are stuffed with simple meat and rice mixture and fried till golden brown. This is not a Latvian Piragi.

Pīrāgi are small bacon and onion pies that are a staple of Latvian festive tables. Traditionally, in Latvia, these would be made not with bacon, but Speck.

Speck is a distinctively juniper-flavored ham originally from Tyrol, a historical region that since 1918 partially lies in Austria and partially in Italy. Speck's origins at the intersection of two culinary worlds is reflected in its synthesis of salt-curing and smoking.

Initially, speck was produced in order to preserve the meat for a long time. It was a method that allowed families to have access throughout the year to the meat of the pigs butchered around Yuletide. Over time it became one of the main courses for feasts and banquets.

Every family seems to have its own Latvian food recipes for this traditional yeasted birthday cake. Ruta Gailīte's uses dough similar to brioche, but relies on cream instead of butter for its richness. With the addition of plump dried fruit and ground cardamom and cinnamon, it makes a perfect breakfast cake too.

Bins and crates of apples can be found in produce stands this time of year. Their colorful hues range from bright green, yellows, pinks to vibrant reds. Combine apples and sourdough into a sweet treat to eat for dessert or even for breakfast with a cup of coffee. This Latvian Sourdough Apple Cake is a hit with a sweet caramel layer of apples hidden under sourdough batter.

This Latvian food recipes choice does not need to ferment for 7 hours like other sourdough items do. I created this Latvian food recipes to use discard starter that you may need to get used up and sprouted flour. The batter can be baked as soon as it it mixed and it is on plan as a Trim Healthy Mama E Latvian food recipes. I will add 2 tablespoons of Half and Half to my daughters' serving.

Latvian cranberry mousse called debesmanna is a simple to make, lovely dessert. It is tart and light, thanks to whipping up farina or cream of wheat into a mousse. It does take about 1o minutes to get it to the proper texture, but your stand mixer can do the work for you.

Berries are popular in Latvia as they love to forage for them in their forested land. I used unsweetened cranberry juice for these Latvian food recipes but really any flavor of berry juice could be used. It is served with milk or cream poured over it. Enjoy!

To be quite frank, this is the least descriptive Latvian food recipes I have ever found. I have roasted a fair bit of chickens in my life, so I took some liberties on how to interpret this particular Latvian food recipes dish.

I started by taking a 1.5 pound free range bird - you may not believe me, but free range does taste much better than your regular chicken. Instead of leaving it whole, I butterflied the bird to make cooking process a bit faster - I kept the backbone attached as many love to eat the little tail. I ditched the roasting pan and oven and used my cast iron French pan and stove instead - it made basting so much easier.

Hour and a half later I tasted the best chicken ever. It was fall-off-the-bone tender, juicy but well cooked at the same time, and had some intangible flavor quality I have never been quite able to capture before. The pan sauce was meaty despite the cream added and so delicious that I kept coming back for it alone.

I wanted cook a traditional Latvian food for this project. This mushroom sauce is very simple, but it's also a celebration of Latvia's foraged mushrooms. If I were making the most authentic, Latvian version of it, I might make it with boletus mushrooms, which are abundant in Latvian forests and one of the most popular varieties for cooking.

I didn't have access to any boletus mushrooms, so I used locally grown shiitake mushrooms from my CSA share. You can use your favorite locally grown or foraged mushrooms in this sauce.

Birthdays are fun but birth days are even more so. Family and friends hugging, smiling, crying - everyone in wide eyed at the wonder of a new child's most innocent gaze. Since Keith's grandson was born last week, I thought it appropriate to make a birthday cake in his honor.

I sought out such a thing in Latvia, only to find something very unexpected. Latvians have a tradition of baking pretzel-shaped sweet bread - not exactly cake - and topping it with candles.

The Klingeris, as its called, can be used to celebrate birthdays and name days - which, as it sounds, is the day dedicated to celebrating your particular name. From what I've read, Latvians celebrate name days with gifts and parties, and often these celebrations are even larger than their standard birthday celebrations.

Latvian pork cutlets called karbonade is made with an amazing mushroom cream sauce. Honestly, I have made a similar dish most of my life using a can of cream of mushroom soup. Wow, what I have been missing all these years. If I would have known how incredibly simple this dish is to make, trust me, never a can again. This dish is very representative of Latvia.

Pork is the number one meat there and they love to forage for mushrooms in their beautiful forested land. Dairy is also extremely popular. Put all these element together and you get one awesome dish. Thanks Latvia!

Want more ideas to round-out your Recipe Box?
A lot of great options are in these posts!

This Latvian food recipes dish is based on a dish from the pages of A Gentleman in Moscow by Amor Towles.

It's a simple, comforting combination of tender, slow cooked pork shoulder, carrots, onions, apricots, and prunes that's warm and flavorful and even better the next day.

The stew itself is prepared by slowly cooking pieces of pork shoulder with onions, garlic, carrots, dried apricots and prunes. I've chosen to flavor the broth with smoked paprika, a Worcestershire, and a touch of liquid smoke.

The creamy, tangy dressing and chopped herbs are the stars of this Latvian salad. You can swap the vegetables to your taste, swapping beetroot for tomato, for example. If you can't find Latvian cheese, feta works perfectly well as a substitute.

Latvia food is a particularly fun way to discover the country and agro-tourism is a real treat for kids. When we visited Latvia in 2016, I knew nothing of the country but I'd heard wonders about Latvian rye bread. After searching for Latvian food trails or cooking classes in November during my girls' school holidays, I found a farm and booked a day of bread- and cheese-making day in Latgale county, eastern Latvia.

For instance, when we ate a delicious mushroom dip for lunch, I asked the grand-son what kind of mushrooms they were and where they came from. He looked at me like I was asking the obvious. The mushrooms were wild. He picked them all in the forest next to their farm. He laughed when I suggested that he could buy mushrooms in supermarkets. Why would he buy Latvia foods that you can forage for free?

This and other Latvian food recipes for meatballs comes from my grandma, and, as far as I am concerned, they are the best meatballs ever. Her secret of deliciousness is hand minced pork loin, a dash of sour cream and lots of garlic cooking in the same pan.

As with most things in Latvian cooking, pretty much every family would have a different Latvian food recipes special edition for meatballs. Some add fried onions, raw minced onions, soaked oats or crumb the balls before frying. I have tried all of these variations and always come back to the Latvian food recipes opinion below.

The meatballs are great with potatoes and salad where the buttermilk and cream act as a sauce, while cold leftover meatballs are delicious on white bread with butter (but I do not get leftover meatballs in my house, kids love them so much).

Latvian dill potatoes are perfect to enjoy with the pork cutlets or would be lovely as a side for just about anything. You use small potatoes like Yukon golds or red or white new potatoes and you don't even have to peel them.

You just boil them in some salt water, add in some butter, sour cream and fresh dill and just like that, your dish is done. Potatoes are loved in Latvia and are used in many dishes. In fact we can all thank Nobel prize winner Vilhelms Ostvalds for developing the system for their mass production back in 1902. Enjoy!

A celebration in the scattered Latvian communities of Canada often include these bacon-filled buns. They are fabulous with a salad for a quick lunch or, if you make them smaller, are great cocktail appetizers.

This Latvian food recipes I am creating was one of those that the late Tanya Barsevski shared with me years ago while she still lived in the farm town of Mount Forest and cooked at the local high school...a time when secondary schools had real kitchens.

A Latvian food recipes pick I love for Kurzemes Strogonovs (Latvian Pork Stroganoff)! Thinly sliced strips of pork are simmered in a slightly thickened sour cream sauce with bacon, onion, and pickled cucumber.

Kurzemes Strogonovs is a lighter-colored, creamy pork stroganoff from Latvia. It is named after the western region of Kurzeme (Courland). The pork is thinly sliced and cooks very quickly, making it the perfect choice for a weeknight Latvian food- especially as the weather gets colder.

It's one of the most popular Latvian cakes - a Latvian food recipes that is simple and delicious! It requires a little work but it's definitely worth it! I've made it several times and my preparation skills are improving with every time. Don't get scared away because of the sour cream, it matches perfectly with the sweet honey taste.

The cake tastes the best after it's kept overnight in the refrigerator, the flavors will blend together nicely. I use a 9×13 inch baking pan, but another similar size will do.

The Black Latvian cocktail is a drink made from a base of Riga Black Balsam Blackcurrant. This cocktail is not too sweet, not too bitter, but overall quite strong. The alcohols in here are common in a home bar, and by slowly stocking up on uncommon liquors you're home collection will be quite unique in it's collection.

Riga Black Balsam is a balsam, an herbal liqueur with a high proof that was originally used for medicinal purposes. Because of the herbs, roots, flowers, and more used in the making of a balsam, there are quite a lot of similarities to Amaro.

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19 Traditional Latvian Food With Easy Recipes

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Find out what the top traditional Latvian food recipes for dishes, drinks and sweets are that the Latvians enjoy. You can recreate them at home for your family.

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Здравствуйте! Меня зовут Маша, я из Огайо, США, живу в Мичигане, США и я изучаю в Кыргызстане в этом летом. Когда я была в Бишкеке я едла плов много раз, и у меня очень нравится плов. Я узнал, как готовить плов в Кыргызстане, и когда я вернулась домой я готовила плов часто. Это рецепт очень популярный в в центральной азии и в Кыргызстане, но плов из Узбекистана. Очень вкусная блюда, и я всегда заказывала в ресторане, когда я жила в Бишкеке. Вы можете приготовить это блюдо из говядины или конины. Я знаю, в США, я только готовила это блюдо из говядины, потому что у супермаркетов нет конины здесь.

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Plov is a popular Uzbek dish, also referred to as “pilaf” or “palov”. It’s made up of long grain rice, chunks of lamb, onions, and carrots.