1. MEAT SALAD RASOLS
RARARASRASOLS
No Latvian party could ever be imagined without it.
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. 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.
∙Traditional Latvian dessert∙
3. 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 !!!
∙Smoked fish is characteristi of Latvia’s seashore∙
4. 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.
∙Traditional Latvian cold soup is light, refreshing and a bit
spicy ∙
5. LATVIAN SAUERKRAUT
INGREDIENTS
2 Tbsp.
rendered Goose grease, Duck grea
se, 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.
∙Each lady of the househas her own perfect recipe for
sauerkraut∙
6. 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
∙The most traditinal Latvian hot dish∙
