Latvian cuisine

Discovering the food and all of its distinctive specialties, including as kvass, soups, and dark rye bread, can help you better appreciate Latvian culture and traditions. Some of the foods may appear bizarre or unusual at first, but if you're up for a memorable gastronomic adventure in Latvia, you'll want to bring them all back with you.

Skābeņu zupa, sometimes known as green borscht, is a typical sorrel soup from Latvia. Latvians make the soup using beef broth, sorrel leaves that have been chopped, pearl barley, potatoes, onions, and lemon juice. Hard-boiled eggs and sour cream are frequently used as decorations, while some Latvians also include grated carrots and smoked pork ribs. Skābeņu zupa is typically served warm, although on hot summer days, some people prefer it served ice cold. The word "Skābeņu" which relates to the sour flavor of sorrel, is used in the name of this soup.

In karbonade, breadcrumbs are used to fry ground pork. Pork is a staple on Latvian cuisine, making it one of the most well-liked foods there. Typically, karbonade is served with dill-seasoned potatoes on the side and a heap of creamy mushrooms on top.

Aukstā zupa is a distinctively deep pink cold soup from Latvia. Beets, cucumbers, dill, kefir, hard-boiled eggs, and milk sausage are used to make it. With a dash of vinegar, the soup is preferred by some Latvians. The soup is prepared by combining all the ingredients, seasoning with salt and pepper, and then serving it chilled. It is suggested that the soup be served with some boiled potatoes or brown bread. Aukstā zupa is difficult to find in restaurants in the winter because it is so popular in the summer.