Her Recipe Relied On Memory (Recipe – Modris Pukulis)
Modris Pukulis writes:
“The recipe for this bread comes from watching my mother making it – stopping her at times to measure what amount of ingredients were in hand. My mother was a great cook of her native Latvian food which we all ate while living at home (for me that was until I left for college at age 17). We all spoke Latvian as that was our first language learned at home and one that we were required to speak by and to our parents.
Not sure of the year but it was some time before I left for college that I decided that I wanted to learn how to make this bread – I had eaten other versions of this bread as made by Latvian friends of my parents but none were as good as hers.
I watched my mother through the whole two-day process, measuring ingredients as she went along, and taking notes (my memory not as good as hers). To my knowledge she never had a recipe but recalled everything from memory, though each time she made it, it tasted the same. We would eat it for breakfast with a slice of cheese or salami on top, and eat it for dinner with any soup she made. Though my favorite was the bread with my father’s smoked eel on top.
I similarly watched her make my favorite soup (biešu zupa – beet soup) and still make it whenever I make saldskābmaize (sourdough bread).
One thing I don’t know how to make,though I will try some day is speķu rauši.
Moe (or Mod as my sisters call me) Pukulis”
Butter, a Slice of Tomato, Onion, and a Little Bit of Dill (Aivars Stūris)
Aivars has been baking sourdough bread for many years, having taken over the tradition from his father when he retired. Today, Aivars bakes bread for himself and his family, as well as for American friends and nearby Latvian communities, including Garezers and the Grand Rapids Latvian retirees’ association.
My Homemade Rye Bread (Recipe – Maija Irbēns)
Maija Irbēns-Gilbert’s recipe for rye bread, which she always baked using sourdough starter inherited from her mother.
The True Taste of Childhood (Daiga and Andris Rūtiņš)
Daiga and Andris share their experience of how they began baking bread. Watch the video to learn what inspired them, what kind of starter they use, and how they found the flour that works best for them.
Your Soup is Melding (Guna Asons)
Guna Asons: There are soups that need to be prepared the day before they are served. They have to stand overnight — especially cold soups. Then people say, “Your soup is melding”. When I was young, I didn’t eat cold soup. It was something unfamiliar that I had to learn to appreciate.
The story was recorded and submitted by Dagnija Roderte.
Everyone Loves Frikadelle Soup (Vilma Bērziņa)
Vilma Bērziņa: “Frikadeļu” soup — it’s loved by children, grandchildren, and even great-grandchildren. But Gunārs (my son-in-law) makes it the best. We also enjoy red beets, especially my husband Elmārs. We grew them in our garden, made salads, and cooked beet soup.
The story was recorded and submitted by Dagnija Roderte.
Salmon Solyanka (Pēteris Pūtelis)
Pēteris Pūtelis: Dambrovskis Anniņa made a marvellous solyanka. She prepared it with salmon. Oļģerts and Anniņa had a small restaurant on Massachusetts Street. It was a poor neighbourhood, but the restaurant was always well attended. Anniņa used to cook solyanka for fraternity members at “Frater Freešteiks” (the next day, for hangovers). Anna never revealed her soup recipe to anyone, and she passed away with it.
The story was recorded and submitted by Dagnija Roderte.
Soups for Charity (Anita Jurevica)
Anita Jurevica talks about a charity initiative—soup lunches—that she organizes every year in Minneapolis, USA. For 17 years, this initiative has become a testament to warmth, togetherness, and Latvian traditions.
When You Have a Cold – Frikadeller Soup (Anda Cook)
“Autumn is here, and it’s time to make soups. In our home, a favorite is the so-called meatball soup: bring a large pot of water to a boil; once it’s boiling, add 1 quart of sliced carrots. While that cooks, clean and chop 1 quart of celery and add it to the pot. Keeping the soup simmering, add about half a small head of chopped cabbage, then another quart of chopped red potatoes. Add beef bouillon cubes to taste. Then gradually add small pre-made meatballs (I use a Swedish meatball recipe for the meat), and finally add one package of frozen green peas.
Serve the soup with a spoonful of sour cream and some finely chopped pickles added to each bowl.
It’s not uncommon for my husband or daughter to call me from work saying they feel like they’re coming down with a cold and asking whether we could have meatball soup for dinner.”
Latvian School of Chicago Piparkūku Working Bee
Watch how a piparkūku working bee takes place at the Latvian School of Chicago! Participants share their experiences, the meaning and importance of piparkūkas, as well as what they like most about piparkūkas…