Latvian cuisine - Wikipedia

Latvian cuisine typically consists of agricultural products, and meat features in most of the dishes. Since Latvia is situated on the east coast of the Baltic Sea, fish dishes are also often served.

Latvian cuisine has been influenced by the neighboring countries. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs, and pork. Latvian food is generally quite fatty, and uses few spices. A typical example would be boiled grey peas with pieces of bacon. In fact, grey peas and ham are generally considered the stereotypical staple foods of Latvians.

A traditional Latvian cheese is Ķimeņu siers (caraway cheese); this is traditionally served during the celebration of Jāņi or midsummer. Other dishes are borshch^{[citation needed]} (beet soup), and sauerkraut. There is also a Latvian version of the smorgasbord, Aukstais galds. Latvia has an orignial version of pīrāgi. Latvian pīrāgi are of the baked variety. Popular drinks are beer, vodka, and balzam^{[citation needed]}.

Pickled mushrooms are also a Latvian speciality.

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