Celtnet Latvian Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the Northern European country of Latvia. Here you will find all the recipes from Latvia on this site all gathered into one place. I have attempted to gather together here as many Latvian recipes as possible. The current collection represents one of the largest gathering of Latvian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Latvia given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

This page of Latvian recipes is brought to you by the Celtnet European Recipes Site:

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Latvia and its Cuisine

Latvia (Latvija), officially: Latvijas Republika, (Republic of Latvia); is a country located on the Baltic sea in the Baltic region of Northern Europe. Its capital and largest city is Riga and the official language is Latvian. The Latvians are a Baltic people culturally related to the Estonians and Lithuanians, with the Latvian language having many similarities with Lithuanian. The territory of Latvia has been populated since 9000 BC, with the proto-Baltic ancestors of the Latvian people settling on the eastern coast of the Baltic Sea around the beginning of the third millennium BCE. Little is known of Latvia's early history and Latvia only truly emerges onto the world stage with the country's conflicts against christianization. During the 1180s German crusaders were sent into Latvia to convert the pagan population and by 1211, Christianity had effective control with the foundation stone for the Dome Cathedral in Riga laid. During this time a confederation of feudal nations called Livonia developed under German rule. Livonia included today's Latvia and Southern Estonia. In 1282, Riga and later the cities of Cēsis, Limbaži, Koknese and Valmiera were included in the Hanseatic League. From this time, Riga became an important point in west-east trading. Riga, being the centre of the eastern Baltic region, formed close cultural contacts with Western Europe. a confederation of feudal nations called Livonia developed under German rule. Livonia included today's Latvia and Southern Estonia. In 1282, Riga and later the cities of Cēsis, Limbaži, Koknese and Valmiera were included in the Hanseatic League. From this time, Riga became an important point in west-east trading. Riga, being the centre of the eastern Baltic region, formed close cultural contacts with Western Europe. The 1500s were a time of great changes for the inhabitants of Latvia, notable for the reformation and the collapse of the Livonian state. After the Livonian War (1558–1583) today's Latvian territory came under Polish-Lithuanian rule. The seventeenth and early eighteenth centuries saw a struggle between Poland, Sweden and Russia for supremacy in the eastern Baltic. Most of Polish Livonia, including Vidzeme, came under Swedish rule with the Truce of Altmark in 1629. Under the Swedish rule, serfdom was eased and a network of schools was established for the peasantry. By 1795, however, all of what is now Latvia was brought into the Russian Empire and this led to the reversal of Swedish reforms. But popular discontent exploded in the 1905 Revolution, which took on a nationalist character in the Baltic provinces. World War I devastated the country. Demands for self-determination were at first confined to autonomy, but full independence was proclaimed in Riga on November 18, 1918, by the People's Council of Latvia, Kārlis Ulmanis becoming the head of the provisional government. The War of Independence that followed was a very chaotic period in Latvia's history. But, by May 1, 1920 a freely elected Constituent Assembly was convened and adopted a liberal constitution. Innovation and rising productivity led to rapid growth of economy, but it soon suffered the effects of the Great Depression. Latvia showed signs of economic recovery and the electorate had steadily moved toward the centre during the parliamentary period. Ulmanis staged a bloodless coup on May 15, 1934, establishing a nationalist dictatorship that lasted until 1940.

Most of the Baltic Germans left Latvia by agreement between Ulmanis' government and Nazi Germany after the conclusion of the Molotov-Ribbentrop Pact. On October 5, 1939, Latvia was forced to accept a "mutual assistance" pact with the Soviet Union, granting the Soviets the right to station 25,000 troops on Latvian territory. On June 16, 1940, Vyacheslav Molotov presented the Latvian representative in Moscow with an ultimatum accusing Latvia of violations of that pact, and on June 17 great numbers of Soviet forces occupied the country. Еlections for the "People's Saeima" were held, and a puppet government headed by Augusts Kirhenšteins led Latvia into the USSR. The annexation was formalised on August 5, 1940 but this led to German occupation. The Soviets reoccupied the country in 1944–1945, and further mass deportations followed as the country was forcibly collectivised and Sovietised. In 1989 the Supreme Soviet of the USSR adopted a resolution on the "Occupation of the Baltic states", in which it declared that the occupation was "not in accordance with law," and not the "will of the Soviet people". A national movement coalescing in the Popular Front of Latvia took advantage of glasnost under Mikhail Gorbachev, opposed by the Interfront. On May 4, 1990, the Supreme Soviet of the Latvian SSR adopted the Declaration of the Restoration of Independence of the Republic of Latvia, subject to a transition period that came to an end with Latvian independence on August 21, 1991, after the failure of the August Putsch. The Saeima, Latvia's parliament, was again elected in 1993, and Russia completed its military withdrawal in 1994.

Latvia has been a member of the United Nations since 17 September 1991, of the European Union since 1 May 2004 and of NATO since 29 March 2004.

The cuisine of Latvia, like its nieghbouring Baltic states is based around fresh produce and what can be grown in cool and moist northern climes: barley, potatoes, beets, rye, greens, berries and mushrooms being notable. Latvian cuisine also shares much in common with Eastern European cuisines. Pork is a common meat and fish from the Baltic sea are frequently used.


The alphabetical list of recipes from Latvia follows (limited to 100 recipes per page). There are 9 recipes in total:


Page 1 of 1



Beetroot Soup with Beef
     Origin: Latvia
Latvian Pea Soup
     Origin: Latvia
Latvian Sorrel Soup
     Origin: Latvia
Beetroot Soup with Chicken
     Origin: Latvia
Latvian Potato and Wild Mushroom Soup
     Origin: Latvia
Rivmaiz Cepti Kartupeli
(Breaded Roast Potatoes)
     Origin: Latvia
Frikadelu Zupa
(Meatball Soup)
     Origin: Latvia
Latvian Sauerkraut Soup
     Origin: Latvia
Ziemassvētku Dzeltena Maize
(Latvian Christmas Yellow Bread)
     Origin: Latvia

Page 1 of 1





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The image above shows the entire continent of Europe with Northern Europe picked out in red. According to the United Nations, Northern Europe is formed from ten states: 1: Denmark; 2: Estonia; 3: Finland; 4: Iceland; 5: Ireland; 6: Latvia, 7: Lithuania, 8: Norway, 9: Sweden and the United Kingdom (Great Britain and Northern Ireland).

This list of Latvian recipes is brought to you by the One Milion People Campaign that seeks to make a number of old recipe texts freely available to all on the web. If you can spare a few minutes, please hlelf support this site (all donations are made securely via PayPal):

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Baking Breads with Non-wheat Constituents

By gwydion | Published 2008-09-15 16:11:09 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Bread relies on wheat and barley for it's property as a bread for it's the gluten in these grains that allows bread to rise and keep its shape and texture. However, it is possible to add up to 20% other ingredients into a bread dough and if you add pea or bean flour then you can prepare a bread recipe that provide for all the essential amino acids you need. This article tells you about how breads works and gives you a basic recipe for a wheat bread containing maize flour.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

What Is A Stainless Steel Turkey Fryer?

By Zach Winsett | Published 2011-11-21 02:13:48 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

Tired of the same turkey year after year? This year do something different, fry it! A stainless steel turkey fryer will provide different cooking options that your family will love.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information: 113

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

The Basics Of Growing And Harvesting Tea

By Jenny Tompsona | Published 2011-11-26 04:29:22 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

Learn about growning and harvesting tea. There is a lot to learn.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

Making a Home-made Hot Smoker

By gwydion | Published 2009-09-20 21:40:59 | 2009 Recipes and Cookery Articles |

Recipe Information: 115

A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.

Keeping the Kitchen Safe

By Lawrence Reaves | Published 2011-12-22 05:40:32 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Most people understandably focus on cooking and cleaning in the kitchen. However, you should also keep safety paramount in your mind. Keeping the kitchen a safe place for your family is of the utmost importance. There are several areas of the kitchen you should keep in mind to keep everyone safe and happy.

Why People Love To Buy Coffee Online

By Ray Forrest | Published 2011-12-18 05:47:56 | 2011 Recipes and Cookery Articles |

Recipe Information: 56

Coffee is one of the most loved beverages worldwide! There are many people who will attest to the fact that coffee is a very important part of their everyday lives.

The Keurig B60 Brews K Cups Fast

By Jenny Tompsona | Published 2011-12-21 10:54:20 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

A Keurig b60 coffee maker is used to brew k cups. These produce fresh coffee every time.


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