Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Latvian food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Latvian food?),it will help you,my kids.
I know that there is a Lithuanian food store opened in Birmingham but I wondered if there was a Latvian one in the offing nearby?
Answer:
Birmingham, UK? there are lots of Birminghams (Alabama for instance!)
Latvian borscht(AKA Ukrainian Borshch)
Serve this authentic Ukrainian soup hot to 6-8 people as a substantial first course or as a main course.
6-8 servings 1 day 1 day prep
8 cups beef stock
1/2 head cabbage, finely shredded (or equivalent amount of spinach)
3 medium potatoes, cut into 1 inch cubes
1 large red beet, shredded
1 tablespoon red wine vinegar
1 teaspoon bacon fat
2 teaspoons sugar
2 tablespoons butter
2 medium onions, finely chopped
2 peeled tomatoes, chopped (4 canned tomatoes are fine)
1 carrot, sliced
1 parsley root or 1/2 parsnip
6 peppercorns
3 allspice berries
3 bay leaves
1 head garlic, peeled and chopped
2 tablespoons bacon fat
fresh parsley, chopped
Garnish
sour cream
Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.
In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes.
Set aside.
Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.
When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves--and cook another 10 minutes.
Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley.
Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4? hours.
Turn off the heat, let cool, and allow to ripen for about 12-18 hours.
When ready to serve, reheat gently then ladle into bowls.
Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.
Latvian Bacon Crepes
17 servings 30 min 15 min prep
FOR CREPES
1 cup flour
1 egg
1 cup milk
For TOPPING
1 lb bacon
16 ounces sour cream
butter, for frying crepe
Fry 1 lb. bacon until crispy. Remove from pan and place on paper towel to absorb grease. Do not discard grease in pan but remove from heat.
While bacon is frying, mix together flour, egg, and milk (add more flour or milk until batter is the consistency of syrup}.
Melt butter in second frying pan over medium heat. Pour thin layer of batter until bottom of pan is covered. Once top of crepe is set, flip to other side. Cook crepe until light brown.
Next add sour cream to pan with warm bacon grease. Spread bacon mixture over finished crepe. Roll crepe and serve immediately.
Latvian Potato and Wild Mushroom Soup
This is a potato soup to top all potato soups. Thick and creamy, it has the woodsy aroma of wild mushrooms that are enlivened by bacon cracklings and paprika. Serve it with Estonian Barley Skillet Bread.
6 servings 1? hours 20 min prep
1 ounce imported dried wild mushrooms, well rinsed (such as Polish, porcini, or cepes)
5 1/2 cups water
salt, to taste
6 medium size russet potatoes, peeled and cubed
4 slices bacon, finely diced
1 small onion, finely chopped
2/3 cup heavy cream or whipping cream
sweet Hungarian paprika, to taste
fresh ground black pepper, to taste
chopped fresh dill (to garnish)
Soak the mushrooms in 1 cup of the water for 2 hours. Drain the mushrooms and strain the liquid through a coffee filter (this is to remove any sand).
In a large soup pot, bring the mushrooms, their soaking liquid, and the remaining water to a boil over high heat.
Add salt, then reduce the heat to low and simmer, covered, for 30 minutes.
Add the potatoes, increase the heat to medium low, and cook until the potatoes are tender, about 15 to 20 minutes.
Remove from the heat. With a slotted spoon, remove the mushrooms. When they are cool enough to handle, chop them very fine.
Using the slotted spoon, transfer the potatoes to a food processor. Add 1 cup of the cooking liquid and process until pureed.
Whisk the potatoes back into the cooking liquid in the pot. You will have to stir them thoroughly with a fork or wire whisk until there are no lumps. Set aside.
In a small skillet, sauté the bacon until it renders its fat. Drain off all but 1 Tablespoon of the fat, then add the onion and the mushrooms. Saute, stirring occasionally, over medium high heat until the mixture is well browned, about 15 minutes.
Return the soup to low heat. Add the cream and simmer gently for 2 minutes, until the soup is about to boil.
Stir in the sautéed onion, mushroom, and bacon mixture. Season with a few dashes of paprika and salt and pepper, then simmer for another 3 to 4 minutes. Serve garnished with fresh dill. Serves 6.
Sweet Latvian Sauerkraut
It is so good and compliments roast pork or any German dish.
8 servings 2? hours 10 min prep
1 (28 ounce) jar wine-cured sauerkraut
2 diced apples or 1/2 cup applesauce
1 bay leaf
1 onion, finely chopped (optional)
1/2 teaspoon caraway seeds
1 pinch black pepper
3-4 tablespoons brown sugar or demerara sugar
1 tablespoon lard or bacon drippings
Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
Heat the lard in a large saucepan.
Take a handful of the sauerkraut and squeeze it dry.
Put it in the hot lard and fry it until the sauerkraut has brown edges.
Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
Add water to just barely cover the sauerkraut.
Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
The sauerkraut should be pleasantly sweet-sour but not too sweet.
don't know about latvian, but a bosnian one has opened up on soho road.
i am still looking for a russian food shop in brum.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Latvian food?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Latvian food?),it will help you,my kids.
I know that there is a Lithuanian food store opened in Birmingham but I wondered if there was a Latvian one in the offing nearby?
Answer:
Birmingham, UK? there are lots of Birminghams (Alabama for instance!)
Latvian borscht(AKA Ukrainian Borshch)
Serve this authentic Ukrainian soup hot to 6-8 people as a substantial first course or as a main course.
6-8 servings 1 day 1 day prep
8 cups beef stock
1/2 head cabbage, finely shredded (or equivalent amount of spinach)
3 medium potatoes, cut into 1 inch cubes
1 large red beet, shredded
1 tablespoon red wine vinegar
1 teaspoon bacon fat
2 teaspoons sugar
2 tablespoons butter
2 medium onions, finely chopped
2 peeled tomatoes, chopped (4 canned tomatoes are fine)
1 carrot, sliced
1 parsley root or 1/2 parsnip
6 peppercorns
3 allspice berries
3 bay leaves
1 head garlic, peeled and chopped
2 tablespoons bacon fat
fresh parsley, chopped
Garnish
sour cream
Heat the stock in a large soup pot, add cabbage and potatoes and simmer for 15 minutes.
In the meantime, mix the beets, vinegar, bacon fat, sugar, and tomatoes in a saucepan and cook gently, covered, for about 5 minutes.
Set aside.
Then, in another small pan, heat the butter, mix in the onion, carrot, and parsley root (or parsnip), and braise.
When the cabbage and potatoes are finished simmering, add the beet mixture, the onion mixture, the peppercorns, allspice berries, and bay leaves--and cook another 10 minutes.
Stir in the chopped garlic, the remaining bacon fat, and the chopped parsley.
Then turn the heat down to a very low simmer, lightly cover the pot, and simmer very slowly for about 4? hours.
Turn off the heat, let cool, and allow to ripen for about 12-18 hours.
When ready to serve, reheat gently then ladle into bowls.
Top each with a teaspoonful of sour cream and serve with a slice of dark rye bread.
Latvian Bacon Crepes
17 servings 30 min 15 min prep
FOR CREPES
1 cup flour
1 egg
1 cup milk
For TOPPING
1 lb bacon
16 ounces sour cream
butter, for frying crepe
Fry 1 lb. bacon until crispy. Remove from pan and place on paper towel to absorb grease. Do not discard grease in pan but remove from heat.
While bacon is frying, mix together flour, egg, and milk (add more flour or milk until batter is the consistency of syrup}.
Melt butter in second frying pan over medium heat. Pour thin layer of batter until bottom of pan is covered. Once top of crepe is set, flip to other side. Cook crepe until light brown.
Next add sour cream to pan with warm bacon grease. Spread bacon mixture over finished crepe. Roll crepe and serve immediately.
Latvian Potato and Wild Mushroom Soup
This is a potato soup to top all potato soups. Thick and creamy, it has the woodsy aroma of wild mushrooms that are enlivened by bacon cracklings and paprika. Serve it with Estonian Barley Skillet Bread.
6 servings 1? hours 20 min prep
1 ounce imported dried wild mushrooms, well rinsed (such as Polish, porcini, or cepes)
5 1/2 cups water
salt, to taste
6 medium size russet potatoes, peeled and cubed
4 slices bacon, finely diced
1 small onion, finely chopped
2/3 cup heavy cream or whipping cream
sweet Hungarian paprika, to taste
fresh ground black pepper, to taste
chopped fresh dill (to garnish)
Soak the mushrooms in 1 cup of the water for 2 hours. Drain the mushrooms and strain the liquid through a coffee filter (this is to remove any sand).
In a large soup pot, bring the mushrooms, their soaking liquid, and the remaining water to a boil over high heat.
Add salt, then reduce the heat to low and simmer, covered, for 30 minutes.
Add the potatoes, increase the heat to medium low, and cook until the potatoes are tender, about 15 to 20 minutes.
Remove from the heat. With a slotted spoon, remove the mushrooms. When they are cool enough to handle, chop them very fine.
Using the slotted spoon, transfer the potatoes to a food processor. Add 1 cup of the cooking liquid and process until pureed.
Whisk the potatoes back into the cooking liquid in the pot. You will have to stir them thoroughly with a fork or wire whisk until there are no lumps. Set aside.
In a small skillet, sauté the bacon until it renders its fat. Drain off all but 1 Tablespoon of the fat, then add the onion and the mushrooms. Saute, stirring occasionally, over medium high heat until the mixture is well browned, about 15 minutes.
Return the soup to low heat. Add the cream and simmer gently for 2 minutes, until the soup is about to boil.
Stir in the sautéed onion, mushroom, and bacon mixture. Season with a few dashes of paprika and salt and pepper, then simmer for another 3 to 4 minutes. Serve garnished with fresh dill. Serves 6.
Sweet Latvian Sauerkraut
It is so good and compliments roast pork or any German dish.
8 servings 2? hours 10 min prep
1 (28 ounce) jar wine-cured sauerkraut
2 diced apples or 1/2 cup applesauce
1 bay leaf
1 onion, finely chopped (optional)
1/2 teaspoon caraway seeds
1 pinch black pepper
3-4 tablespoons brown sugar or demerara sugar
1 tablespoon lard or bacon drippings
Drain the sauerkraut only if it is too salty, otherwise use it with its own liquid.
Heat the lard in a large saucepan.
Take a handful of the sauerkraut and squeeze it dry.
Put it in the hot lard and fry it until the sauerkraut has brown edges.
Add the sauerkraut, apples, bay leaf, onion (if using), caraway seeds and 2 tablespoons of brown sugar.
Add water to just barely cover the sauerkraut.
Bring to a boil; lower the heat and simmer for about 2 hours, stirring occasionally.
Add more sugar, if needed, gradually while the sauerkraut is cooking, tasting often.
The sauerkraut should be pleasantly sweet-sour but not too sweet.
don't know about latvian, but a bosnian one has opened up on soho road.
i am still looking for a russian food shop in brum.
correctness,It's Non-profit and only for informational purposes.
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