The Baltic States

 
 
Estonian
 

Estonian

     
Lithuanian
 

Lithiuanian

 
   

Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but is influenced by many other cuisines by now. In the present day, it includes a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. Scandinavian, German, Russian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. "Read More"

       

Lithuanian cuisine is pretty simple but has a variety of interesting dishes. Rye, potatoes, various meat, beet root, mushrooms and diary products are often used when preparing Lithuanian food. Because of their common heritage, Lithuanians, Poles, and Ashkenazi Jews share many dishes and beverages. Thus there are similar Lithuanian, Litvak, and Polish versions of dumplings (koldūnai, kreplach or pierogi), doughnuts spurgos or (pączki), and blynai crepes (blintzes). "Read More"

 
                     
 
Latvian
 

Latvian

             
   

Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the east coast of the Baltic Sea. Latvian cuisine has been influenced by neighboring countries in the Baltic region. 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."Read More"