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Latvian Eats blogger Līva believes that soup is more of a summer dish, but in Australia the view is quite the opposite. In the video, she talks about how Latvian Eats came to be, which soups are the most popular in her home, and which ones are cooked in a small pot just for herself because no one else is interested.
“Thirty times a year, for TLP's (Toronto Latvian Pensioners) weekly gatherings, Toronto chef Ingo Kārkliņš prepares delicious soups. We get to enjoy both traditional Latvian soups—meatball soup, sauerkraut soup, and cold soup—as well as soups from other parts of the world, such as Italian minestrone and Mexican sopa de lima. As is typical with Latvians, even exotic soups are sometimes garnished with dill. And certain soups simply are...
Do Italians like cold soup? Ilze shares her experience and what the locals thought about it…
"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...
My mother Lauma taught me to make piparkukas when I was a little girl, and I still make them now that I am 75. I was born in Brisbane, Australia, in December 1950, and lived there all my life until moving 100km north to the Sunshine Coast in 2016. I still use my mother’s piparkuka recipe, with only a couple of variations. Where my mother used Golden Syrup,...
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...
Dzidra Ādamsone writes about her pīrāgi recipe in an email in 2003.
This album features photographs of pirāgi making in various corners of the world and across different periods of time.
Ilma explains: “The basis of the recipe comes from M. Krone-Balduma’s cookbook Everyday and Holiday Table: A Handbook for the Latvian Homemaker (Daugava: Stockholm, 1956). My mother received that book as a gift from her own mother for Christmas in 1964 (my parents’ first Christmas as a married couple). We don’t follow the recipe to the letter and we change a few things (what kind of fat to...
The pīrāgi recipe that Māra Goldsmith uses every year when baking pīŗāgi for Christmas was passed down to her by Mrs. Arnoldija in Sydney. In this interview, Māra talks about a special trick that makes the dough magical. According to her, it is exactly this that allows you to bake the most delicious pīrāgi in the world!
For as long as I can remember, pīrāgi held a place of honor at the Christmas table, and also at Easter. The necessary ingredients were not always easy to find, but my mother made sure to get them in time. In Cleveland, she had discovered a stall at the Westside Market, where she would go after work on Fridays. Her pīrāgi were not only delicious, but she always...