FermenteaWhere food goes to change

Latvia

Recipes by the places recorded in their sources.

Latvia

3 recipes

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Illustrative Salinātā rudzu rupjmaize: a long dark Latvian rye loaf with rounded ends, glossy crust, sparse caraway seeds and a dark, lightly porous crumb.

Salinātā rudzu rupjmaize

Latvian naturally leavened rye bread made with a hot-water scald of part of the flour, unfermented rye malt and caraway; shaped as long loaves and hearth-baked.

Latvia · Traditional method
· Grains and starches
Illustrative Latvian rye-bread kvass in a glass beside dark rye bread; not a photograph of a specific batch.
Elevated risk

Latvian rye-bread kvass

A documentary entry on Latvian rye-bread kvass, preserved from a modern Latvian rye collection. It records a food tradition, not a home-fermentation method.

Latvia · Modern method
· Drinks
Illustrative original of the Latvian sprat producer's layered sprat salad: potato, carrot, sprats, egg, fresh cucumber and a pale egg-white topping.
Elevated risk

Layered salad with Latvian sprats

A Latvian Šprotes page’s layered salad uses one can of sprats in oil, grated vegetables and eggs with mayonnaise. The page gives no serving yield, can size or complete vegetable-cooking method.

Latvia · Modern method
Fish and seafood