This document contains recipes for several traditional Latvian dishes and foods. It includes recipes for meat salad rasols, bread soup, smoked fish, cold beet soup, sauerkraut, and grey peas with bacon. The recipes provide lists of ingredients and instructions for preparing each dish.

1. ∙No Latvian party could ever be imagined without it∙
MEAT SALAD RASOLS
RARARASRASOLS
INGREDIENTS
 2 medium potatoes
 1 pickled cucumber
 1 carrot
 1/3 of a long cucumber (fresh)
 5 tablespoons canned green
peas
 5 tablespoons mayonnaise
 1/3 tablespoon oil
 1/3 tablespoon vinegar juice
of 1/3 lemon
 1/2 tablespoon mustard
 1 onion
 1 clove of garlic
 1/3 tablespoon horseradish
salt, pepper, sugar
HOW TO
PREPARE
In a bowl mix mayonnaise, oil,
vinegar, lemon juice, horseradish,
mustard, salt, pepper and 1
tablespoon of water. Add finely
chopped onion and garlic.
Refrigerate for at least 40 minutes.
Cook peeled potatoes and carrots in
water until done but not mushy.
Meanwhile cut all the veggies in
small cubes. Mix all the chopped
veggies, beans, cubed potatoes and
carrot with dressing. Refrigerate
and serve.

2. ∙Traditional Latvian dessert∙
BREAD SOUP
INGREDIENTS
 500 g rye-bread
 1.5 l water
 150 g sugar
 100 g dried fruits what you
want (raisins, apples,plums,
ananas)
 120 g sweet cream or you can
buy in shops already whipped
cream
 0.5 teaspoon cinnamon
HOW TO
PREPARE
Sliced bread put in preheated oven
for approximately 15 minutes (180o
C). • Boil the water. Place bread in
warm water, lid and leave it for
about half an hour. • Take a sieve
and rub the bread, so all the liquid
would go through it. Add the sugar
and all fruits mix it and boil it
for a few minutes more. • Afterwards
put it the refrigerator to cool it.
Serve with sour cream, ice or jam.

3. ∙Smoked fish is characteristic of Latvia’s seashore∙
SMOKED FISH
INGREDIENTS
 0.5 fish
(tench, bream, bream)
 Salt
 Dill
 Garlic
HOW TO PREPARE
Catch the fish, cut the fish with a
sharp knife from the gill lids along
the back of the spine to the tail,
catch it and better not to wash the
fish, but clean it with a paper towel
or linen cloth, do not cut the head and
do not clean the scales !!! • fish
sprinkle with salt, garnished with
garlic and dilemma • smokehouse is
fired with a large amount of firewood,
to create stable coal, break alder
branches with leaves, spread out the
grates of smokehouse with leafy sprigs,
so that the fish does not stick to the
bars, the fish opens and the sides of
the scales lay on the leaves •
smokehouse fired on coal by putting
fresh alder branches on leaves, smoked
for about 1- 1.5 hours (depending on
fish size) • after smoking fish allow
to rest for 10-15 minutes, then serve
with cool beer !!!

4. ∙Traditional Latvian cold soup is light, refreshing and a bit spicy ∙
COLD BEET SOUP
INGREDIENTS
 3 small-medium beets
 2 green cucumbers
(Persian)
 3-4 green onions,
chopped
 3-4 Tbsp finely chopped
fresh dill
 1 quart kefir or
buttermilk
 1 Tbsp grated
horseradish
 1 Tbsp. fresh lemon
juice
 salt, to taste
 freshly ground black
pepper, to taste
 2-4 eggs
HOW TO PREPARE
Cut off the greens and use for another
purpose. Wash the beets, Put them in a
pan with some water and cook until
tender. About 30 min. Let them cool
completely, then peel and grate
coarsely.
Hard-boil the eggs, then cool under
cold water Peel and cut into half
lengthwise..
Wash the cucumbers, cut into small
dice.
Take a large bowl, throw in the grated
beets. Stir in some of the kefir, then
season the soup base with horseradish
and some salt and pepper. Add the rest
of the ingredients, except boiled eggs.
Adjust seasoning as necessary.
Refrigerate overnight is best but at
least a couple of hours.
Serve very cold, topping each portion
with a boiled egg half or two.

5. ∙Each lady of the house has her own perfect recipe for sauerkraut∙
LATVIAN SAUERKRAUT
INGREDIENTS
 2 Tbsp.
rendered Goose grease,
Duck grease, or bacon
fat
 2 - 4 onions
 1 can/jar store-
bought sauerkraut
 1 small head of cabbage
 1 - 3 Macintosh
or Granny Smith
apples (optional)
 1 - 2 cps. tomato
juice (optional)
 1/4 - 1 tsp. caraway
seeds (optional)
HOW TO PREPARE
Chop onions. Put (cold) grease or fat in
pot on low heat. Add onions and saute
until cooked through (clear and soft, but
not brown – takes about 20 minutes).
Meanwhile cut the head of cabbage (except
for the core) into strips. Strain the
canned sauerkraut, and throw out the
juice. (If you are adding the Apples, also
peel, core, and chop them at this time.)
When the onions are cooked, add all
remaining ingredients. Add enough water to
just cover. Simmer slowly forever at least
2 hours.
Serves with Latvian grit sausage or loin
of pork.

6. ∙The most traditional Latvian hot dish∙
INGREDIENTS
 200 g - Grey Peas
 60 g – Bacon
 Onions
 Salt
HOW TO PREPARE
Soak the Peas for a few hours.
Boil them on the low fire until they will
be soft, but still kept in their form.
Dice the Bacon and Onion, fry them in the
pan.
The Peas can be served separately from
Bacon or mixed. A perfect drink with this
course is kefir.
GREY PEAS WITH BACON