Latvian cranberry, cream and rye trifle 'Rupjmaizes kārtojums'

Our Southern neighbours Latvians are celebrating their independent statehood again today. Last year I shared a recipe for delicious light pork dish, Kurzeme Stroganoff, to mark the occasion. This time you'll get a recipe for a Latvian pudding, kind of rye and cranberry trifle, called rupjmaizes kārtojums (rupjmaize is the Latvian word for dark rye bread) or "Latvian Ambrosia" among English-speakers who know the stuff.  Cream, rye bread and cranberries is apparently a classic Latvian flavour combination. My local supermarket has a freezer selling Latvian ice cream, including a delicious (and deliciously large) tub of "Rupjmaizes kārtojums ice cream". Latvian popular dairy giant, Karums, has at least one Rupjmaizes kārtojums (scroll down here for the photo). A quick googleing revealed many other commercially made rupjmaizes kārtojums derivatives.

You can serve it in a large glass bowl, like I've done, or in pretty dessert glasses (like on this Latvian website). I've seen recipes that are using just whipped cream for the cream part, and recipes that are using just curd cheese for the cream part. I've gone the Estonian route and mixed the two :)

Latvian sweet rye trifle 
(Läti leivadessert)

about 200 g grated dark rye bread (shop-bought and make your own)
2 tsp ground cinnamon
4 Tbsp caster sugar, divided
400 g curd cheese cream
200 g whipping cream (35%, optional)
1 tsp vanilla extract or sugar
150 g cranberries, crushed and sweetened according to taste

Place the rye bread crumbs onto a non-stick frying pan. Add 2 Tbsp of sugar and the cinnamon. Stir, then slowly toast the breadcrumbs for about 10 minutes, stirring every now and then, until the bread is aromatic and, well, toasty :) Remove the pan from the heat and let the breadcrumbs cool completely.
Meanwhile, mix the curd cheese, sugar, vanilla and whipped cream (if using).
Layer the dessert into a large bowl or individual dessert glasses. Start with about a third of the bread mixture, then half of the cream mixture, half of the cranberries, then another third of the breadcrumbs, then the other half of the cream, then cranberries and finally top the dessert with the rest of the cinnamon-scented caramelized breadcrumbs.

Leave to stand for about 4-5 hours in the fridge before serving. Garnish with some whole cranberries.

Things to do with (Estonian) black pudding aka verikäkk

Someone left a comment on my blog this morning:

Just brought back home from Estonia some Verikäkk and still wondering what to do exactly with it :D Aitäh also from Spain for your blog ;)

I thought I'll help Enlil out and share some of the recipe ideas and photos with him :)

Verikäkk is basically a dense black pudding (also known as blood pudding or blood dumpling). It's a mixture of (usually pig's) blood, flour (rye, barley or wheat), fried onions, lard/bacon and seasonings. Here in Estonia it's sold widely, and it comes in large dumplings, weighing about 450 grams. Traditionally it was made in late Autumn/for Christmas, but is now available throughout the year. I personally don't think of verikäkk as a Christmas product at all (as opposed to verivorst or black sausages), and happily buy it all year round.

Here are some of the ways of consuming black pudding.

Fried black pudding with sour cream:



1 black pudding
lard, butter or oil for frying
250 g sour cream

Cut into thick (about 1 cm) slices, fry in butter until browned and crisp on both sides. Pour the sour cream on top at the end and heat gently. Serve at once.
Pickled pumpkin salad and lingonberry or cranberry jam/sauce work well as condiments.

Fried black pudding:




1 black pudding
lard, butter or oil for frying

Cut into thick (about 1 cm) slices, fry in butter until browned and crisp on both sides. Serve with a dollop of sour cream and/or lingonberry jam. (If you forgot to buy that in Estonia, then head to your nearest IKEA food isle).

Fried black pudding crisps:



I've already blogged about this, see recipe here.

MÕNED EESTIKEELSED VIITED:
Ülle tore ood verikäkile
UMA MEKK video verikäki tegemisest

My favourite beetroot soup, vegetarian borscht

October 2011

Here is one of my very favourite soups of all time, which I make about once a month (at least!). It's a vegetarian version of the famous Russian-Ukrainian beet soup, borscht. My version is delicious and heartwarming - brilliant for cold autumn days and dark winter nights. Yet it's light and refreshing enough, so it would also be good during summer. I tend to use sauerkraut during winter and plain white cabbage during summer (and prefer the first one).

Depending how good your knife-skills are, but it could be on your table in about 40 minutes or even less. I use the food processor to shred (or 'julienne') the vegetables.

My favorite beet soup
(Mõnus peedisupp, täitsa lihavaba)
Serves 4 to 6 as a main course


September 2007

400-500 g (about a pound) of beets
2 medium onions
2 large carrots
400-500 g (about a pound) white cabbage or mild sauerkraut
2 Tbsp olive oil
1.5 litres vegetable stock
1-2 Tbsp lemon juice or wine vinegar
sea salt and freshly ground black pepper

sour cream, to serve

finely chopped parsley or dill, to garnish

Peel the beets, onions and carrots. Cut all vegetables into thick matchsticks (you can use a food processor here to speed up the process). If using fresh cabbage, shred it thinly.
Heat the oil in a large saucepan, add carrots, beets, onions and a pinch of salt and saute for about 5 minutes, stirring every now and then.
Add the shredded cabbage or sauerkraut, then pour in the hot stock. Bring to the boil, reduce heat, cover, and simmer on a low heat for about 20-30 minutes, until vegetables are softened.
Season with salt, pepper and lemon juice, keeping in mind that a proper borscht should have a slightly acidic taste.
Serve with a dollop of sour cream (or omit, if you want a vegan soup) and sprinkle with some chopped parsley or dill.
Serve with some crusty (rye) bread.

UPDATE 21.9.2007
Hedgehog made this soup, too - check out her post here.

NOTE: This soup recipe was originally posted in September 2007. It's been fully revised and updated in November 2011.