Pāles pamatskola

Latvia
STARTER
Cold soup
„AUKSTĀ ZUPA”
Ingredients:
 4 eggs
 1 litre buttermilk (or kefir)
 500g beets, peeled and shredded
 1 large cucumber - peeled, quartered, and sliced
 1/4 cup minced chives
 1 bunch fresh dill, minced
 salt

1. Place the eggs into a saucepan in a single layer and cover the eggs with water by 3 cm.
Cover the saucepan and bring the water to a boil. Remove from the heat and let the eggs
stand in the hot water for 15 minutes; drain. Cool the eggs under cold running water in the
sink. Peel and chop the eggs. Boil beets and potatoes.

2. Cut beets, potatoes, sausage and cucumber into small pieces.

3. Pour the buttermilk into a large bowl; add the eggs, beets, cucumber, chives, dill and salt.

P.S. Kefir (“Kefīrs”) - Drunk “straight” or with added seasoning or water, and even jams, this
fermented milk drink, rich in calcium and probiotics, is not only refreshing and good for you,
but also tastes great. Kefir also sometimes serves as the go-to choice of beverage after a longer
Friday’s night. A truly multifunctional drink.
Photos by Beāte Baune
 Pāles pamatskola
Latvia
STARTER
Meatball Soup
FRIKADEĻU ZUPA
Ingredients for meatballs:
 1 teaspoon salt 1. Add an egg to the minced meat.
 1/2 teaspoon ground pepper 2. Add salt, peppers, potatoe starch.
 1 egg 3. Chop the garlic and onion, add to
 1 onion the dough.
 2 garlic cloves 4. Mix the dough thoroughly.
 0,5 kg minced meat 5. Make little meat balls.
 1-2 tablespoons potato starch

Ingredients for soup:

 green peas
 carrot
 3 - 5 peeled potatoes, cut into small pieces
 1 chopped onion
 Salt

1. Pour some oil in the pot to fry onions and grated carrots.

2. Add water, potatoes, peas, meatballs.

3. Stir, add some salt and boil the soup for 20 minutes (at least). Serve in the bowl with
some dill or parsley.

Photos by Loreta Jansone

 Pāles pamatskola
Latvia
MAIN DISH

Potatoe Pancakes
„KARTUPEĻU PANKŪKAS”
Ingredients:
 5 big potatoes
 1 egg
 1 onion
 1 tablespoon of sour cream
 1 tablespoon of flour
 oil
 spices (salt, pepper)

1. Peel potatoes and grind them.

2. Add the egg, finely chopped onion (to taste, can also put garlic), sour cream, flour and
spices. Mix thoroughly.

3. Heat the pan (with a little bit oil) and cook the pancakes until they are getting brown
and crispy.

4. Serve them on plates with sour cream (and smoked salmon, meat etc.)

Photos by Krišjānis Jankovskis

 Pāles pamatskola
Latvia
MAIN DISH

Potatoes with herring and cottage cheese

„KARTUPEĻI AR SIĻĶI UN BIEZPIENU”
Ingredients:
 8 potatoes
 cottage cheese
 2 herrings
 some greens
 sour cream

Herring is a fish from Atlantic

ocean which is used in salted form.

1. Wash the potatoes. 2. Peel them.

3. Boil the potatoes while they are soft. 4. Take cottage cheese and mix it all up
with sour cream.

5. Take herring and slice it up in small pieces. 6. Serve in dishes with some greens.

Have a good meal!

Photos by Jānis Bērziņš
 Pāles pamatskola
Latvia
DESSERT
Layered Rye Bread Dessert
„RUPJMAIZES KĀRTOJUMS”
Ingredients:
 80-100g (2.8-3.5oz) dry rye bread
 20g (0.7oz) sugar
 15g (5.25oz) butter
 50g (1.75oz) cranberry jam (or any jam of sour
berries)
 60g (2.1oz) cream
 vanilla essence.

1. Finely grate the rye bread, add half of the sugar and fry in melted butter on the pan,
stirring frequently. Allow mixture to cool.

2. Beat cream with remaining sugar and vanilla essence.

3. Layer rye bread, jam and whipped cream in serving dishes, sprinkle rye bread on top
and decorate with whipped cream.

Photos by Raivis Lapiņš

 Pāles pamatskola
Latvia
DESSERT
Whipped cranberry dessert with milk
„DEBESSMANNA”
Ingredients:
 75g (2.65oz) cranberries (or other berries) or juice,
 200g (7oz) water,
 50g (1.75oz) sugar,
 30g (1.05oz) semolina.

1. Rinse cranberries.
2. Crush and squeeze out juice.
3. Place cranberry solids in a saucepan, cover with water, boil for five
minutes and strain.
4. Add sugar.
5. Gradually add semolina, stirring constantly.
6. Heat until semolina thickens, then add cranberry juice.

7. Pour mixture into a bowl and cool rapidly.

8. Whip mixture until it becomes light and airy and has doubled or tripled in volume.

9. Serve in deep dessert dishes with cold milk.

Photos by Marks Aleksandrs Šeikins