Fish, seafood, cereals, beans, peas, potatoes, milk, and vegetables occupy an important place in the cuisine of Jurmala. The love of local chefs for combining poorly compatible ingredients in one dish is interesting. For example, you can order Bubert dessert in any city restaurant. It is made from semolina, whipped cream, nuts, and cranberry sauce. The result is excellent despite such incompatible ingredients. If you like the first courses, you should taste beer soup with dried fruits. Rhubarb jelly with whipped cream is also very original. Local restaurants will appeal to all who love soup. It is customary to eat first courses for lunch in Jurmala in contrast to most European countries. This is not only the usual versions of fish soup or vegetable soups with meat broth. There are also dairy, bread, and sweet soups here. They are represented by dozens of different types here. Herring is very popular here. Salads are made from it. Herring is added to sandwiches. It is grilled or stewed with vegetables. Fish casseroles are popular in the city. They are mainly prepared with the addition of herring or salmon. However, mackerel, cod, and river fish like carp, perch, or pike are also used. You should not think that local chefs pay little attention to meat dishes. You can find even such exotics as roast pork piglets, ears, and tails today in Jurmala. Pork jelly and pork knuckle will be a less exotic option. Local chefs also use beef, chicken, and duck meat. They most often
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