A thick, comforting Latvian porridge of split peas cooked until creamy, enriched with butter and served with smoked fish or sour cream.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep bowl
Garnishes: sour cream, fried onions, fresh dill
Accompaniments: rye bread, smoked fish
Instructions
-
1
Place split peas in a heavy pot with water and bay leaf. Bring to a boil, reduce heat.
-
2
Simmer for 45-60 min, stirring occasionally, until peas are completely soft and porridge-like.
-
3
Meanwhile, sauté diced onion in butter until golden brown, about 12 min.
-
4
Remove bay leaf. Stir sautéed onions and butter into the pea porridge.
-
5
Season generously with salt and pepper.
-
6
Serve hot topped with sour cream and flaked smoked fish alongside.
Did You Know?
Pea porridge was considered such essential sustenance that Latvian soldiers carried dried peas as field rations for centuries.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- ladle
Garnishing
sour cream, fried onions, fresh dill
Accompaniments
rye bread, smoked fish
The Story Behind Zirņu Putra
Pea porridge is one of Latvia's oldest dishes, predating the arrival of potatoes. Split peas were a critical source of protein in the Latvian diet, especially during long winters. The dish represents pure Baltic sustenance food — humble, nourishing, and deeply satisfying.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!