Added flavourings in Latvian dishes come from cream, caraway, onions, nuts and seeds.
Exotic spices are usually added to special dishes on special occasions...
Dill used to garnish this hearty soup...along with sour cream.
Add a piece of dark rye bread...
A little while ago Natima asked for a beetroot recipe and I have taken this one from this very well worn recipe book...
Place meat in saucepan... cover with about 8 cups of water/stock
Add 1 T salt, Bay Leaf, onion, peppercorns and cook approx 45 m
Add rest of prepared vegetables...cook another 30 m
Add more water if necessary
If desired add 1/2 c sour cream - before serving.
This is a lovely soup...beaut flavours, and one of my favourites!!!
A little interesting excerpt from the book:
Riga (capital of Latvia) during the years of Latvia's independence was very proud to have one of the largest produce markets in all Europe, second only to the famous Les Halles in Paris...
'Klinger' in the back left...
Recipe from: Latvian Cooking
Recipe Collection from a Baltic Cuisine
Published by the Ladies Auxiliary of the Latvian Relief Society of Canada Inc.
Special Thanks to: Livija Grinbergs, Astrida Robez, Tonija Kruka and all the good cooks who helped create this book
Covers: A. Robez: Photography J.L. Davis
Printed by Campbell-Barry (1984) Ltd. Hamilton, Ontario, 1985
I am so grateful I came across this little book in the late 1980's...many of the recipes in there remind me of my dear Grandmother's/Vecmamina's cooking!!!
I'm looking forward to the concert tomorrow night...
And if any of you try this recipe let me know how you go with it...
there are probably a few variations out there!!!
Have a great weekend...Dzintra♥