The cuisine.
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Latvia has a rich culinary tradition influenced by its location on the Baltic Sea. Some iconic Latvian dishes include sprats (small smoked fish), piragi (ham or bacon rolls), and summer solstice cheese made with caraway seeds. Traditional soups include cold beet soup made with beets, cucumbers, eggs and dill. Hearty main dishes incorporate meat and vegetables like pot roast and grey peas with bacon. Rye bread soup and pepper cookies are popular desserts, and gathering herbs to make healing teas is an important part of Latvian culture.
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The cuisine of_latvia
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and drink beer together. Today there are bread, it is still customary to say a short
many microbreweries in Latvia producing prayer or wish for the well-being of the
The document summarizes the cuisine of craft beers with traditional recipes. family. Bread is still considered a symbol
Latvia. It describes how the harsh climate Wine is also becoming more popular, of life in Latvia.
and poor soil have historically led to especially imported wines from Europe.
Latvians valuing food and hard work. Key In summary, the document provides an
However, beer remains the most popular overview of Latvian cuisine, highlighting
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This document provides recipes for traditional Polish Christmas Eve dishes. The dinner starts with barszcz, a beetroot soup served with mushroom-filled dumplings called uszka. Other dishes included are mushroom soup, carp (the traditional Christmas fish), "Greek style" fish, pierogi stuffed with sauerkraut and mushrooms, and kompot z suszu, a juice made from dried fruit. The meal consists of 12 courses and is an important annual celebration reserved for close family, with traditions dating back centuries and incorporating both pagan and Christian elements. Preparing the traditional recipes takes time but results in flavors considered better than store-bought alternatives.Erasmus+ Cliche soup lithuania
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Cold beetroot soup (邸altibar邸iai) is a traditional Lithuanian summer soup made from beets, milk kefir or sour milk, and various vegetables. It has a striking pink color from the beets. The soup is believed to have originated when there was no time to cook food, so a cold pink beet soup was made using vegetables for vitamins and sour milk or water to quench thirst. Today it remains a favorite, especially in spring and summer. The soup is easy to make but takes on different flavors based on family recipes.Traditional Finnish Food
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Finnish people traditionally eat foods originating from the fields, lakes, and forests of Finland, including fish, meat, grains like rye and oats, berries, and mushrooms. Milk and its products are also commonly consumed. Traditional Finnish foods have been influenced by Sweden but also retain some Russian influences. While global foods have been adopted, Finns emphasize maintaining traditional cooking methods and ingredients.Albanian cuisine
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This Presentation can be Helpful in your studies In Western Cuisine talked about Foods, Culture, and History in Albanian CuisineGastronomical Tourism Philippines
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The food and drink of a country is an important part of its culture that tourists enjoy experiencing. Filipino cooking reflects the diverse influences of Malayan, Chinese, Hindu, Spanish, and American cuisines. Some popular Filipino dishes tourists like to try include lechon (roasted pig), sisig (pork cheeks and liver), and chicken inasal (lemongrass marinated chicken grilled on skewers). Foodies and enthusiasts like to travel to sample different local cuisines and drinks from around the world.
The Romanian cousine
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The Romanian cuisine has been influenced by agriculture and the diversity of landscapes. It incorporates a wide variety of meats, dairy products, vegetables, and fruits processed from local crops. Common dishes include maize porridge, minced meat rolls, beans with smoked pork, tripe, and stuffed peppers. Traditional desserts include sweet cheese pastries, sponge cake with nuts, and cheese pancakes. Wines like Feteasca and Tamaioasa are popular, as well as beer and plum brandy.Hanna Hangasmaa recipe
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This document discusses a menu planned around local and sustainable foods from the author's hometown region of Ylivieska, Finland. The main dishes feature honeyed rhubarb meat stew made with locally sourced pork, carrots and rhubarb. Side dishes include a cranberry-cabbage salad and milk bread. Ingredients like berries, potatoes, honey and rye flour are gathered or sourced from nearby farms, producers and the author's own garden. The menu aims to showcase traditional Finnish foods and cooking that relies on regional and organic ingredients to support sustainable development.International cuisine, poland, usa, finland, Germany cuisine
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The document discusses food and cuisine from four different countries: Germany, Finland, Poland, and the United States. It provides details on the staple foods, cooking methods, and popular dishes for Germany and Finland. For Germany, foods include potatoes, bread, cabbage, and various sausages. Popular dishes listed are sauteed reindeer and potato salad. For Finland, it discusses cuisine varying by region and includes dishes like Karelian pasties and salmon soup.Hanna Hangasmaa recipe
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The document describes a menu for four people that focuses on local and organic ingredients from the Ylivieska, Finland area. The main dish is a honeyed rhubarb meat stew made with locally sourced pork, carrots, onions, rhubarb, and honey. Side dishes include a cranberry-cabbage salad with homemade berry sauce and milk unleavened bread. The dessert uses lingonberries and rye flour from nearby producers. The menu aims to showcase traditional Finnish foods and utilize sustainable, locally-grown ingredients.Belarusian cookery book
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Belarusian cuisine is known for dishes made from local ingredients like potatoes, mushrooms, berries, and dairy. Popular meat dishes include pork, sausages, and fish from rivers. Soups are often dressed with sour cream, and jur is a traditional soup made from oatmeal stock that gives it a jelly-like texture. Common dishes also include potato pancakes filled with meat or fruit, and kisiel, a dessert of seasonal berries thickened with sugar and cornstarch.Croatian food
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The document summarizes traditional foods from different regions in Croatia. Some highlights include:
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- Dishes from Istria include ravioli, Istrian prosciutto, and pasta with truffles. Soups and fritters are also common.
- In Lika, cheeses like skripavac are popular along with cabbage and meat stews and roasted lamb.
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This document summarizes information about forests globally and in Latvia. Globally, forests cover about one third of the land area, with the largest areas in tropical forests. Forests play important roles in oxygen circulation, the water cycle, and providing habitat. In Latvia, forests cover 44% of the land, and the country has many protected areas like national parks and nature reserves. The largest forest types in Latvia are pine, spruce, and birch. Latvian forests provide habitat for diverse wildlife like moose, deer, boar, and lynx. Deforestation threatens some animal species. Several national parks and reserves in Latvia are also described.A great painter from my country 
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- 2. OUR COUNTRY Latvia is located near the Baltic Sea. The capital of Latvia, Riga, is the largest city in the Baltic States. The official language of Latvia is Latvian, and the second most spoken language is Russian.
- 3. LATVIAN FISH DISHES Latvia is rich in lakes, rivers and coastal areas. Latvia has a coastline that extends for 500 kilometers. Thats why fish dishes have been served for centuries and there are many various fish dishes in Latvian cuisine.
- 4. LATVIAN SPRATS In Latvia fish is a very popular dish and sprats count, too. Sprats are a type of small fish that lives in the Baltic Sea. Sprats are mainly eaten as a snack, but sometimes they can be added to the mixed salads. After sprats have been smoked at the fish factory their bones become much weaker and eatable, that is because of their size, which is similar to the size of an index finger.
- 5. LATVIAN PIRAGI Latvian Piragi are very similar to the ham rolls or bacon buns. Piragi can be used as appetizers, as part of a light lunch or as part of a party table. Usually they are made from flour, milk, pork, onions, yeast, sugar, salt and eggs. This dish has always been prepared at Christmas.
- 6. SUMMER SOLSTICE CHEESE (CARAWAY SEEDS CHEESE) Today the most popular festival in Latvia is Ji (the Summer Solstice Eve) and the main Ji treats are cheese and beer, which can be found on every Ji festive table. It is usually made from dry cottage cheese, milk, sour cream, eggs, butter, salt and caraway seeds. The ways how to prepare the summer solstice cheese dates back hundreds of years.
- 7. COLD BEET SOUP RECIPE Beets, boiled or baked, grated - 1 large or 2 small pieces Cucumbers, chopped into 1/2 inch cubes - 2 small pieces Eggs, boiled, chopped 4 Dill, finely chopped - 4 tablespoons or more to taste Green onion, chopped (optional) Radishes, chopped - 5 (optional) Salt Kefir - 700 ml or more if you'd like a thinner soup
- 8. POT ROAST WITH VEGETABLES As many other dishes in Latvia, this dish is very versatile, which means it can be prepared to your taste. You can add pork, any vegetables, potatoes, a little bit of seasoning and you get hot, delicious and healthy meal from an oven.
- 9. GREY PEAS WITH BACON Grey Peas with Bacon, perhaps, is the most traditional Latvian hot dish. It can be served as a snack with beer, or as a main course. If you would like to try the traditional Latvian cuisine during your visit, this course must be on your list.
- 10. RYE BREAD SOUP The Rye Bread Soup is one of the most popular desserts in Latvia. It is simply made from rye breadcrumbs, water, sugar, dried fruit (apples, apricots, prunes), cinnamon and whipped cream (made from cream, sugar and vanilla).
- 11. PEPPER COOKIES RECIPE 400g Plain flour 180g Brown sugar 190g Low fat butter 1 tsp Cinnamon 3 tsp Ginger powder 2 tbsp Ginger syrup 1 Black clove, crushed 村 tsp Nutmeg powder Pinch of cayenne pepper 1 tsp Soda 1 遜 Baking powder 1 tbsp Treacle 2 Eggs, beaten 2 Serving spoons of honey
- 12. HERBAL TEA Gathering herbs is popular in Latvia, but it requires knowledge on the kinds of herbs which can be made into healthy teas, and it is also important to be aware of the best time for collecting them. This knowledge of herbal teas and their healing properties are usually passed on from one generation to another.
- 14. THANK YOU FOR YOUR KIND ATTENTION! :)