This article may be expanded with text translated from the corresponding article in the Latvian Wikipedia. (December 2014)
Click [show] on the right to read important instructions before translating.
View a machine-translated version of the Latvian article.
Google's machine translation is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Wikipedia.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
Contemporary Latvians usually eat three meals a day. Breakfast is normally light and usually consists of sandwiches or an omelette, with a drink, often milk. Lunch is eaten from noon to 3 p.m. and tends to be the main meal of the day; as such it can include a variety of foods, and sometimes also soup as an entrée and a dessert. Supper is the last meal of the day, with some choosing to eat another large meal. Consumption of ready-made or frozen meals is now common.
A traditional Latvian cheese that is in the picture to the right, is Jāņu siers (caraway cheese); this is traditionally served during the celebration of Jāņi or midsummer. There is also a Latvian version of the smorgasbord, Aukstais galds. Latvia has an original version of pīrāgi, which are baked. Kvass is often considered as a traditional Latvian drink, however it is quite popular in neighboring countries as well, and it is hard to establish its origin. Popular alcoholic beverages are beer, vodka and balzam.
Sautéed sauerkraut is a food preparation that was inherited from Germans in the Latvian region. Pickled mushrooms are another Latvian specialty.