A creamy, hearty Latvian soup made with milk, potatoes, and mushrooms—ideal for cozy evenings or traditional Baltic-style dinners.
Ingredients
- 250 ml whole milk
- 150 ml water
- 75 g salted and boiled mushrooms (or fresh if available)
- 25 g butter
- 15 g chopped yellow onion
- 200 g potatoes, peeled and diced
- 1 bay leaf
- Salt and black pepper to taste
- Fresh herbs (dill or parsley) for garnish
Instructions
- Prepare the vegetables:Peel and dice the potatoes. Rinse them thoroughly and drop into boiling water with a pinch of salt and bay leaf.
- Cook the potatoes:Let them boil on medium heat for about 10–15 minutes, until almost tender.
- Prepare the mushrooms and onions:If using salted or pickled mushrooms, rinse and boil them for a few minutes. Then chop finely. Sauté mushrooms with the chopped onion in melted butter until soft and golden.
- Combine ingredients:Add the sautéed mushroom-onion mixture to the pot with the potatoes. Season with salt and pepper to taste.
- Add milk:Pour in the milk and bring everything back to a gentle boil. Stir gently and simmer for another 5 minutes.
- Cool and serve:Let the soup cool slightly before serving. Garnish with fresh dill or parsley for extra aroma.
Notes
Latvian Milk Soup with Potatoes and Mushrooms 🥣🥔🍄
A warm and comforting taste of Baltic tradition Looking for a soul-warming, nourishing dish that brings you straight into the heart of Latvian countryside kitchens? 🏡 Try Latvian Milk Soup with Potatoes and Mushrooms! This creamy, aromatic soup has long been a favorite in rural Latvia — where hearty ingredients and simple preparation make magic in every bowl. Blending local ingredients like forest mushrooms, golden potatoes, sweet milk, and rich butter, this soup is a beloved comfort food that reflects both simplicity and cultural tradition. It’s especially perfect on chilly days or when you want something cozy yet wholesome.🥄 What Is Latvian Milk Soup?
Latvian Milk Soup (Piena zupa) is a creamy, rustic dish deeply rooted in rural Baltic cuisine. Influenced by both local Latvian traditions and neighboring Baltic cultures, this dish combines milk and vegetables—usually potatoes, onions, and mushrooms—for a simple yet rich meal. Originally, this soup was a clever way to use local produce and preserve foraged mushrooms. Today, it remains a nostalgic dish across Latvia, served at home, school cafeterias, or countryside guesthouses.
🥔 Why You'll Love This Soup:
✔ Comforting & creamy – The velvety texture of milk and butter with soft potatoes melts in your mouth.✔ Packed with umami – Forest mushrooms add a deep, earthy flavor.
✔ Quick & easy – Made with affordable pantry ingredients.
✔ Naturally vegetarian – Perfect for meatless meals (if using non-meat-based mushrooms).
✔ Traditionally Latvian – It reflects a slice of everyday Baltic life.
💡 Tips & Variations
- Swap milk for cream for a richer version.
- Add a dash of caraway seeds for a traditional Latvian aroma.
- Serve with dark rye bread for a complete meal.
- For a vegan twist, use oat milk and olive oil instead of dairy.
