Latvia: Grey peas and sour milk ๐Ÿ‡ฑ๐Ÿ‡ป



Boring. Cloudy. Winter. Bland. Wishy-washy. Old.

If you tell me you didn’t think of any of that when I mentioned “grey,” you’re joking yourself.

A bag of grey peas, from

A bag of grey peas, from

Lucky for us, the Latvians either don’t have that preconception with grey, or don’t careโ€ฆ because grey peas with sour milk turned out to be one of the surprise delights of the Nation Plates project.

The first trick was acquiring the grey peas. Luckily, there’s this great thing called the Internet. It’s actually grey-pea ordering season โ€“ I made this dish a year ago โ€“ and you can find them at

Latvian beer to go with latvian food.

Latvian beer to go with latvian food.

For the sour milk, I used kefir, a fermented yogurt beverage often found in the dairy section.

The rest couldn’t be simpler.

Grey peas with sour milk

  • 1/2 lb grey peas
  • smoked bacon
  • onion
  • salt
  1. Cover and soak the peas overnight.
  2. The next day, cook until soft, and drain.
  3. Fry up the onion and bacon together, and drain.
  4. Mix peas with bacon.
  5. Serve with kefir.
Peas, bacon, onion โ€“ย yes, please.

Peas, bacon, onion, kefir โ€“ย yes, please.

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