Latvia (Europe) 6 March 2026

Latvia is located in the continent of Europe. It has Estonia and Finland to the north, Russia to the east, Belarus and Lithuania to the south, Denmark and Norway to the west, and Sweden to the northwest.

The capital is Riga.

The official language is Latvian.

The climate is humid, and the skies are usually cloudy; there are only about 30 to 40 days of sunshine per year.

The staple foods are fish, potatoes, wheat, barley, cabbage, onions, eggs, pork, stroganoff, minced meat patties, rye, peas, beets and so much more variety (https://en.wikipedia.org/wiki/Latvian_cuisine).

https://www.britannica.com/place/Latvia

AUKSTĀ ZUPA (Latvian Cold Soup) (https://latvianrecipes.com/recipes/cold-beet-soup/):

• 4 C Kefir
• 2 C cooked and grated beets (or use marinated beets, drained)
• 2-3 medium cucumbers, finely diced or grated
• 3-4 hard-boiled eggs, chopped
• ½ C cooked sausage or ham, finely diced (optional)
• 1 bunch fresh dill, chopped
• 1 bunch green onions, chopped
• 1-2 TBSP vinegar (white or apple cider, adjust to taste, less if using marinated beets)
• 1 tsp sugar (optional, to balance)
• Salt and freshly ground black pepper to taste
• Sour cream for serving (optional)

1. In a large bowl, combine the kefir, grated beets, diced/grated cucumbers, chopped hard-boiled eggs, and optional diced sausage/ham.
2. Stir in the chopped dill and green onions.
3. Season with vinegar (start with 1 TBSP), optional sugar, salt, and pepper. Stir well.
4. Taste and adjust seasoning as needed. Add more vinegar for tartness, salt, or pepper. The flavor profile should be refreshing and slightly tangy.
5. Cover the bowl and chill in the refrigerator for at least 1-2 hours, or until thoroughly cold. The flavors meld as it chills.
6. Serve cold, optionally garnished with a dollop of sour cream and extra fresh dill.

I put a little too much dill in, but I do love dill and still the soup was delicious!!! I would recommend when using kefir, to use the mixed berry flavor! It adds to the overall taste!

PĪRĀGI (Latvian Bacon Buns) (https://latvianrecipes.com/recipes/bacon-buns/):

For the dough:

• 1 packet active dry yeast
• ½ C warm milk (about 105-115F / 40-46C)
• 1 tsp sugar (for yeast)
• 3-3-1/2 C all-purpose flour, plus more for dusting
• ½ tsp salt
• ¼ C granulated sugar
• ½ C (1 stick) unsalted butter, softened
• 1 large egg
• ¼ C sour cream

1. Dissolve yeast and 1 tsp sugar in warm, milk and let stand for 5-10 minutes until foamy.
2. In a large bowl, whisk together 3 cups of flour, salt, and ¼ cup sugar.
3. Cut the softened butter into the flour mixture using a pastry blender or your fingers until it resembles coarse meal.
4. In a small bowl, whisk together the egg and sour cream.
5. Add the yeast mixture and the egg/sour cream mixture to the flour mixture.
6. Mix until a soft dough forms (use hands or a stand mixer with dough hook).
7. Add more flour (up to ½ cup) only if necessary to prevent sticking.
8. Knead the dough on a lightly floured surface for 5-8 minutes until smooth and elastic.
9. Place the dough in a lightly oiled bowl, turn to coat, cover, and let rise in a warm place for 1 to 1-1/2 hours, or until doubled in size.

For the filling:

• 1/2lb. smoked bacon (spekis), finely diced
• 1 large onion, finely chopped
• Black pepper to taste

1. While dough rises, cook the finely diced bacon in a skillet over medium heat until almost crisp.
2. Drain off most of the excess fat, leaving about 1-2 tablespoons in the skillet.
3. Add the finely chopped onion to the skillet and cook with the bacon until the onion is soft and translucent.
4. Season with black pepper.
5. Let the filling cool completely.
6. To assemble, punch down the risen dough.
7. Divide it into small balls (about 30-40).
8. On a lightly floured surface, roll out ball into a small circle (about 3”).
9. Place a small spoonful (about 1-2 tsp) of the cooled filling onto one half of each circle.
10. Fold the dough over the filling to create a half-moon shape.
11. Pinch the edges firmly to seal completely. You can slightly curve them into crescents if desired.
12. Place the filled pīrāgi on baking sheets lined with parchment paper.
13. Cover loosely and let rest for about 15-20 minutes.
14. Preheat oven to 375F.
15. Brush the tops of the pīrāgi with egg wash (1 egg, beaten with 1 TBSP milk or water).
16. Bake for 12-18 minutes, or until golden brown.
17. Let cool slightly on wire racks before serving. They are delicious warm or at room temperature.

These were a great side dish to the soup!! Highly recommend!

BUBERTS (https://latvianeats.com/buberts/):

For buberts:

• 4 eggs
• 4 TBSP white sugar
• 4 TBSP plain flour
• 1 tsp vanilla extract
• 2 C milk

1. Separate the eggs.
2. Beat the egg whites until soft peaks.
3. Mix the yolks with sugar and vanilla extract.
4. Mix the flour with ¼ cup milk.
5. Heat the rest of the milk in a medium saucepan on low heat.
6. Once the milk reaches boiling point, add the flour mixture and mix well with the milk. Be careful, as the milk may boil over or burn quite fast.
7. While constantly stirring, add the egg yolk mixture.
8. Then fold in whipped egg whites.
9. Heat for a further 1-2 minutes.
10. Remove from the heat.

For berry sauce:

• 3-4 C raspberries, strawberries, or blackberries
• 2 TBSP sugar

1. Blend the berries in a blender with 1-2 tablespoons of sugar.
2. To serve, place 4-5 heaped tablespoons of buberts in dessert bowls and pour over the sauce.

Wasn’t sure how this would taste, but it was really tart, different and good. I used raspberries and blackberries!

Here is how the overall meal turned out! Again very good!!!