Latvian national dishes Sour cabbage soup! Soup you need: sauerkraut about ½ pot of boiling pork belly ( streaky meat bacon where present), fresh or dried. I ll use fresh. Even after the election a handful of barley or a few potatoes. Recomended set cream to serve. Preparation: a pot of soup vārīsiet, pour a little oil and fry the sliced pieces of pork. When the meat nice and brown, add the sauerkraut. The above can be cut into finer cabbage to eat nenokarās across the chin and spaghetti noodles. But at that also has its own charm, so that it is optional. And add a full kettle of water. Boil. You can add spices - a bay leaf and black pepper or pepper light. You can also add an aromatic pepper. Many soups make whole peppercorns. I usually grind them in trouble when they bite, eating soup. To taste, cooking time, add the salt. If you use pearl barley, then after the water is used, connect directly to a handful of barley. If you want to add the potatoes, then cut into cubes add just before the end. But can still bake some potatoes in the oven and add a healthy soup when it is poured into the dish or to eat soup accompanied by bread instead. Presenting add a spoonful of cream. In order for you. BACON PIES! Necessary ingredients: Yeast dough: a glass of milk, 350 g of flour, puspaciņa yeast, 1 tablespoon sour cream, 3 tablespoons butter, 1 tablespoon sugar, salt. Filling: 0.5 kg of smoked bacon or pork bellies, 2 onions, peppers Preparation: make yeast teaspoon sugar, stir, add a drop of warm milk and put to rise. Warm milk (about 30 C), poured half the flour, stir in the yeast risen, add the sugar. Dough sprinkled with flour and place in a warm place to rise for about half an hour. See for yourself when the risen dough, time is relative. Risen dough add the cream, melted butter, a little salt, remaining flour and knead until the dough becomes shiny and no longer sticky to the hands. Again, sprinkle with flour and put heat to rise. Cut the bacon, onions and mix with ground black pepper or cumin.
The dough is rolled out, place the filling and form pies. Pies are placed on the tray, lined with greaseproof paper or greased with fat and sprinkle with flour. Form the pie with beaten egg, can uzkaisīt cumin or a grain of sea salt. A little more rested, while the oven heats. Pies should be put in hot oven, cool not to oblige. Then the fire in the oven and bake for an average hot temperature (about 180-200 C), while a beautiful golden color. Apple tart You will need: dough - 3 eggs, 1.5 cup yogurt, 3 cups of flour, 1.5 cup sugar, 2 tablespoons vanilla sugar (if desired, may waive the requirement), 2 teaspoons baking powder or soda. crown 3-5 tart apples (depending on size), cream, egg (can not do without), cinnamon. If you are at home, in addition to be sprinkled with raisins. Preparation: Mix the dough in a large bowl all ingredients, stir to no lumps. Cut the apples into thin slices. You can peel, you can nemizot. Preheat the oven. Place on a baking tray with greaseproof paper. If you do not use greaseproof paper, then rub the plate with margarine and sprinkle with flour to the dough does not stick / nepiecepās. Then pour the prepared batter and lay out on the apple slices. Then pour the cream - a mixture of eggs with fresh cream. If a thick cream, then the hard uzsmērēt, you can try a little pašķidrināt with water, or just apply carefully with a spoon. Then sprinkle with the sugar in a thin layer. If apples are acidic, it can be a little more. Then sprinkle with cinnamon and Shoot inside the heated oven. Heat should be medium. I still have the stove without a thermometer, but I think around 180 C. Bake for about 15-20 minutes - until the tart apetelīgi becomes golden brown. It should be noted that the next day, when there is covered with a film of food and hanging, it tastes even better than makingin the evening. In order for you taste good!
Sorrel soup You will need: sorrel, smoked ribs, or smoked streaky bacon, potatoes, pearl barley, spices - salt, pepper, if desired, onions and carrots, eggs and cream. Preparation: Put the pot boil dried ribs, a handful of barley. If you want to use the taste of onion and carrot, then at the beginning of the oil pot, fry chopped onion and carrot, then add the ribs, water, and pearl barley. Boil for half an hour - 45 minutes. Then add the diced potatoes, allow to boil until soft pearl barley and potatoes soft. Connect to taste with salt and pepper. When the potatoes, carrots and pearl soft, remove the bones, remove meat. Meat into small pieces and put back to soup, add the sorrel, stir and take off the fire. Let the soup stand for minutes 20th Separately boil the eggs. Pour the soup plates, add the boiled eggs and cream. Bon appetit! Delightful dish! And befits this spring / early summer after the Latvian tradition. Sorrel can be used instead nettle. When they iemetīsiet vārošajā soup, all Crampons will disappear in the mouth and coded. If you are using ribs instead of streaky bacon, then let boil at the beginning of smoked bacon skin. And the meat is cut into cubes add the boiling end. May, together with potatoes or trousers later. If you want leaner soup, then put the bacon skin, just at the end add chopped dried lean meat.
Jani cheese ingredients 1 kg of cheese 5 liters of milk 2 eggs 50-100 g butter 50-100 g sour cream salt cumin preparation: Heat the milk to 95 degrees, stirring constantly, add crushed cheese. Acidity of the cheese milk gradually gelling (do not worry about it.) If the curd is a sweet, cottage cheese curds added after pulverization (1/2 liter) and mix. When the milk clot and detached juices, stirring
and heating stops, allowing the milk clot settle at the bottom of the dish. Then pour off juices, quark mass is poured into a moist cloth, stir and veltnējot as soon as possible to drain off the juices, allowing to cool. Then the mass of melted butter in a saucepan and stir in parts added to the cream, salt and caraway with beaten egg. Heat until mixture is smooth (a shorter heating time, the cheese will irdenāks, longer - sīkstāks). The finished cheese paste with butter makes a round greased bowl and store in a cool room under the burden of small and pushes the form of coils. The cold cheese, cut into slices, arranged in a flat dish and serve with butter, honey, jam.