Archive for ‘Latvia’

Komm Morgen Wieder

By , 5 June, 2010, No Comment

Komm Morgen Wieder

This is a Latvian Specialty.  I have searched to find out the origin of the name without any success.  All I know is that the Latvians that left Latvia in the 40′s call them “Komm Morgen Wieder” which means “come back tommorow” in German, and the Latvians that stayed in Latvia call them “Pildītas pankūkas” which means “filled crepes” in Latvian.
If anyone knows, please enlighten me!!!


  • 2 lbs (1 Kg) sirloin – in large cubes
  • 4 carrots
  • 1 stalk celery
  • 1 large onion – quartered with skin
  • 1 Tablespoon salt
  • 1 Onion – chopped finely
  • Nutmeg
  • Pepper
  • Salt
  • Herbes de Provence
  • Maggi sauce – just a tiny bit
  • 2 Tablespoons chives – chopped


  1. Boil the beef with the peeled carrots, onion, celery, and salt for 2 hours, or until tender.
  2. Komm Morgen Wieder 2
    Strain the broth, and save in a new pan.
  3. Fry the finely chopped onion in a little bit of oil.
  4. Place the meat in a food processor. Mix it until the meat is smooth.
  5. Komm Morgen Wieder 1
    Add the fried onion.
  6. Add nutmeg, salt and pepper to taste. Add the Herbes de Provence and the Maggi sauce.
  7. Add some broth to the meat if it’s too dry.  It should be smooth – not too dry, not too watery.
  8. Make Crêpes
  9. Make the Komm Morgen Wieders
    Komm Morgen Wieder 3

    Place 1 Tablespoon of meat in the middle-bottom of the crepe.

    Komm Morgen Wieder 4

    Fold one side.

    Komm Morgen Wieder 5

    Fold the other side.

    Komm Morgen Wieder 6

    Fold the bottom.

    Komm Morgen Wieder 7

    Roll it up.

    Komm Morgen Wieder 8


  10. Warm up broth.

    Komm Morgen Wieder 10

    Fry the Komm Morgen Wieders.

  11. Add a little bit of chives to the broth.
  12. Serve broth and Komm Morgen Wieders side-by-side!

Klimpas Soup

By , 30 May, 2010, No Comment

Klimpas Soup

This used to be my childhood’s favorite soup!  My Latvian great-grandmother used to make it when I was very, very young, and then my mom took over the recipe.  I just learned it from her!  Here’s the recipe:


  • Consommé – see yesterday’s post
  • 1 egg
  • 3 Tablespoons flour
  • 1/4 cup water
  • salt and pepper
  • chives – chopped


  1. Warm up the Consommé.
  2. Mix the egg with the flour well.
  3. Add salt, pepper and water, and mix well.
  4. With a small teaspoon, add batter, one spoon at a time, slowly, into the broth.
  5. Warm up the soup, and let it cook, so that the “Klimpas” are cooked – about 10 minutes.
    Klimpas Soup1
  6. Serve and add a little bit of chives.

Sauerkraut – Latvian style

By , 14 May, 2010, No Comment

Sauerkraut - Latvian style

My mom has always made sauerkraut this way.  I am assuming it is the way it is made in Latvia, since she learned how to make it with her grandmother.


  • 1/2 Cabbage – thinly sliced
  • 1 can sauerkraut
  • 1 onion – chopped
  • 4 peppercorns
  • 1 teaspoon salt
  • 4 bay leaves
  • 4 dried juniper berries
  • 1 cup water or you can make my version with apple juice
  • 3 Tablespoons sugar – to make a dark caramel


  1. In a large pot, fry the chopped onions slightly in a little bit of oil.
  2. Add the sauerkraut, cabbage, salt, bay leaves, juniper berries and apple juice (or water), and cook at medium heat for at least 45 minutes.
  3. Now comes the tricky part.  You need to make a dark caramel with the sugar in another pan. Use a deep one, because you will need to dilute the caramel in water, before you add it to the sauerkraut.  I like to wear nice, long kitchen gloves while doing this, because I have a lot of respect for making caramel!
  4. Add the diluted caramel to the sauerkraut and continue cooking the sauerkraut for another 30 minutes.

Chocolate Gugelhupf

By , 10 May, 2010, No Comment

Chocolate Gugelhupf

I adjusted one of my great-grandmother’s cake recipes to please my kids… they wanted chocolate!
I will eventually post the original recipe.


  • 7 oz (200 gr) Butter
  • 1 cup sugar
  • 4 eggs
  • 1.5 cups flour
  • 1/2 cup milk
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 3.5 oz (100 gr) melted chocolate
  • 1 oz melted chocolate to decorate – optional


  1. Separate the eggs.  Place the yolks in a small bowl, and the whites in a big one.
  2. Chocolate Gugelhupf 1Beat the egg whites with a mixer until peaks form. (Tip: Most recipes ask you to do this at the end, but by doing this first, you avoid having to wash the blades at the end, before beating the egg whites!)
  3. In a gib bowl, blend the butter with the sugar.
  4. Add the eggs and blend for about a minute.
  5. Measure the flour, add the baking powder, and mix with a spoon to blend it well.
  6. Add the flour mix and the milk and blend for about a minute.
  7. Add the rest of the ingredients, and mix with a spoon.
  8. Place the batter in a Gugelhupf mold (spread a little bit of butter first, and sprinkle a little bit of flour first).
  9. Chocolate Gugelhupf 2
    Bake in a preheated oven at 350ºF (180º F) for half an hour. Always check with a toothpick to make sure that it is ready!
  10. Decorate with the extra melted chocolate.

Frikadellen – Meat Patties – Albóndigas

By , 13 April, 2010, No Comment

Frikadellen, Meat Patties, Albóndigas

These meat patties can be found all around Europe with small variations from country to country. They taste great alone with some mustard or ketchup, or eaten with a bun “hamburger style”.


  • 2 lbs ground meat (1/2 pork, 1/2 beef)
  • 2 Tablespoons sour cream
  • 1 Onion – finely chopped and fried in a little bit of oil
  • 2 Eggs
  • 2 Slices of sandwich bread
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Chop the onion finely and fry it for about 10 min at low heat.
  2. Put the bread slices in a bowl, add water and let it soak. Then take the crust off and squeeze the water out.
  3. Frikadellen
    In a big bowl, add the ground meat, bread, sour cream, onions, eggs, salt and pepper and mix well.
  4. Make the meat patties (about 4.5 ” in diameter and about 1″ thick) (11 cm diameter, 2 cm thick)
  5. Frikadellen
    Start frying them at high heat (to sear), and then bring the heat down to medium and continue frying for about 10 – 15 min each side or until done.

Latvian Canapés

By , 6 April, 2010, No Comment

Laatvian Canapes

The canapé in the middle is a classic at any Latvian party!   It is actually a classic at any northern European gathering, but my latvian grandmother tought me how to make them. The other 2 are just variations made with creamed herrings…

It is also a good excuse to finish those Easter eggs… ;-)


  • Hard boiled eggs – sliced
  • Sandwich bread
  • Butter
  • Pickled Herrings in sour cream, soused herrings (Matjes), pickled herrings in sour cream and red beets  – cut in stripes.


  1. Toast the sandwich bread slightly. Cut the crust off.
  2. Make sure the butter is soft, then spread the toasts lightly with butter. Cut each toast in 4 – making 4 squares or 4 triangles.
  3. Peel and slice the eggs with an egg slicer.
  4. Add 1 – 2 slices of egg to each mini toast, add 1 or 2 herring stripes, and decorate.

This is just a mini recipe, but it is my after Easter favorite!

Latvian Easter eggs

By , 2 April, 2010, No Comment

This has been a tradition in my family for generations! It is very popular in Latvia and in other Baltic countries.


  • Onion skins – just the outer darker ones, as many as you can gather.
  • White eggs – as many as you want for Easter.
  • Parsley, marjoram and dill.  You can use other edible leaves of your choice.
  • Thread – colored ones so each member of the family can figure out which ones he/she made!


  1. Fill up a large pot with the onion skins.  Fill up about one third with water and boil for about 10 minutes.  Let it cool down while you prepare the eggs.
  2. Place the leaves on top of the eggs, and wrap them with a thread, so the leaves stay closely attached to the eggs.  This is the whole trick to make leave patterns on your eggs.
  3. Add more water to your pot.  Place the wrapped eggs carefully in the water.
  4. Bring the water to boil, then set it to medium heat and cook the eggs for about 15 minutes to make sure that they are well cooked.
  5. Let the eggs cool down and then open the threads carefully to see your Easter eggs!

This is how you start adding the leaves to the eggs. Leave a longer piece of thread loose at the beginning so that you can then use it to tie a knot at the end!

Cooking the Easter eggs.

Easter eggs

Easter eggs

Happy Easter!!!