Potatoes, pork, and rye bread form the core of Latvian food. Dishes like grey peas with bacon and potato-based meals appear frequently, often paired with sour cream. Rye bread is a constant presence, used both as a side and in dishes. Smoked fish and preserved foods reflect seasonal availability and historical necessity. Meals are straightforward, built around a few staple ingredients with variations in preparation rather than entirely different dishes.
