Piragi are traditional Latvian bacon buns. They smell and taste incredible, there is a reason why they are so popular.Original Recipe makes 40 bunsBig Batch filling and Sour Cream Dough Recipe makes 75 buns
Sīpolklopsis ir kārtīgs, sātīgs aukstā laika ēdiens. Rosīšanās, līdz viss ir katlā, neprasa daudz laika, bet vārīšana ir ilga, tāpēc labāk šo ēdienu gatavot brīvdienās.
Latvian bacon buns (Pīrāgi) are a huge favourite in our family and taste like home. Mom would say, they are a "pig to make" but I say, totally worth it.
For the second day of cook by Capital Cities, I chose Riga for R, my chosen alphabet. Riga is the capital city of Latvia, which is a country on the Baltic Sea between Lithuania and Estonia. I saw s…
The creamy, tangy dressing and chopped herbs are the stars of this Latvian salad. You can swap the vegetables to your taste, swapping beetroot for tomato, for example. If you can’t find Latvian cheese, feta works perfectly well as a substitute.
Piragi are traditional Latvian bacon buns. They smell and taste incredible, there is a reason why they are so popular.Original Recipe makes 40 bunsBig Batch filling and Sour Cream Dough Recipe makes 75 buns
For the second day of cook by Capital Cities, I chose Riga for R, my chosen alphabet. Riga is the capital city of Latvia, which is a country on the Baltic Sea between Lithuania and Estonia. I saw s…
Image via Yummly One of the classic Latvian side dishes that can be found at any family event or gathering is sauerkraut or skābie kāposti...
In this post, we’ll focus on the traditional piragi recipe (bacon pie recipe); a street food treat that comes from Latvia, but is famous in other countries in the Baltic region.
In Latvian: 'grudenis' or 'zidenis'. Simple and slow food which my grandfather often made on cold winter days. This Latvian traditional recipe is also prepared at celebrations (example, on Metenis) between Christmas and spring. Earlier this porridge was boiled with a pig's head, but nowadays we can replace it with streak of lean or smoked pork. Last time I tried without meat - it was delicious too!
Piragi are traditional Latvian bacon buns. They smell and taste incredible, there is a reason why they are so popular.Original Recipe makes 40 bunsBig Batch filling and Sour Cream Dough Recipe makes 75 buns
A Latvian Stew recipe with pork, apricots and prunes from author Amor Towles, paired with his novel, A GENTLEMAN IN MOSCOW.
Today on 24 Days of a Baltic Christmas we welcome back Ilze Ieviņa from the blog Let the Journey Begin! Ilze has previously contributed to the series with her posts on Kanēļmaizītes and the Rīga Christmas market, and today joins us with a traditional Latvian recipe that should be on every holiday table... Štovēti kāposti – Latvian Christmas Sauerkraut Recipe A Latvian Christmas would be incomplete without the smell and the taste of štovēti kāposti. Usually served alongside boiled potatoes and pork roast, this dish is a staple of most families’ Christmas feast. And, of course, every family has its own recipe, better than any other! This is my family’s štovēti kāposti recipe, adapted for ingredients available abroad. The ingredients below will give you a large pot of Latvian sauerkraut, enough to feed the extended family and have some leftovers for the next day. In fact, this is a dish that actually tastes better after reheating! But, if you think it’s too much, you can easily halve the recipe. You will need: 2kg sauerkraut 800 gr pork belly (alternatively, pork ribs) 2-3 carrots 2-3 onions 1 tbsp caraway seeds Salt Sugar (or another sweetener) 2 bay leaves 1 tbsp black peppercorns A note on sauerkraut If you can find it, fresh sauerkraut is best for this recipe. Latvians typically make sauerkraut with grated carrots and caraway seeds. It’s unlikely you’ll find this particular combination elsewhere, therefore the two are included in the ingredient list above. If you cannot get your hands on fresh sauerkraut, store-bought can be used as well. But know that the packaged variety is usually much more sour. Speaking from experience, if you want to save yourself time and effort, rinse it before use! If you don’t, you’ll need a LOT of sugar and/or other sweetener to reduce the sourness. A note on sweeteners My mom uses white sugar. My aunt uses orange juice instead of water. I prefer a combination of brown sugar and maple syrup. Others swear by honey. In a nutshell, use what you have and like! Cooking instructions: Cut the pork belly in smaller pieces and chop the onion. Heat frying oil in a large pot, add the pork and the onion and fry on medium heat until the meat starts to brown. Meanwhile, drain (and if needed, rinse) the sauerkraut and peel and grate the carrots. Once the meat is slightly brown, add the sauerkraut, carrots, bay leaves, peppercorns, caraway seeds, as well as some salt and around 2 tbsp of sugar. Add water until barely covering the mixture and stir the ingredients. Bring to boil, then lower the heat and let it simmer for 2,5 to 3 hours, stirring occasionally. If needed, add more water in between. TIP: you can also save time and use a pressure cooker. Cook for around 30 minutes on high pressure. Allow the pressure to release naturally. The sauerkraut will turn a beautiful brown shade, and the meat will almost disintegrate, leaving only the biggest pieces intact. The last thing you need to do is adapt the taste – perhaps add a little more salt, definitely add a bit more sweetness. The sauerkraut should taste slightly sour and slightly sweet. Serve the štovēti kāposti with potatoes and a meat of your choice. Enjoy! Mīļš paldies Ilze! Ilze is a sociologist, a digital media enthusiast, and an avid procrastinator. Originally from Latvia, she has spent the last decade in Northern Germany. Ilze’s blog Let the Journey Begin follows her adventures of living (and parenting) between different languages and cultures. She can also be found on facebook and Instagram. Thanks for joining us today on 24 Days of a Baltic Christmas, and we hope you’ll return tomorrow for a Lithuanian recipe...
Make and share this Piragi Latvian Bacon Rolls recipe from Food.com.
My Citizens, there is no question whatsoever that to the always palatable TFD, there is nothing better than a slice of excellent homemade bread! Few regions of the world are as fond of rye bread
Latvian foods carry the memories and experiences of a northern country sheltered by the Baltic Sea. Using little to no spice, they rely on the freshness
Latvians , our southern neighbours, celebrate the 92nd anniversary of an independent Latvian Republic today. I thought it's a great opportu...
You may be wondering – why Piragi? Well, my mum is half Latvian and half German. My Latvian Grandfather, Ludvig, was a HUGE personality…and is sadly missed. Funny the things you remember. (Cue …
Piragi are traditional Latvian bacon buns. They smell and taste incredible, there is a reason why they are so popular.Original Recipe makes 40 bunsBig Batch filling and Sour Cream Dough Recipe makes 75 buns
