Hello there! I visited Riga last week and loved so much the food and the culture! Thanks for this videos you make and share! I will definitely learn to prepare some latvian food! 😍😍😍
Beautiful video, music together with nature sounds.... The view of the process and place is so cozy. And Elsa notice Big Nora and Maxi! She said:" Look! Big Nora!" :) Well done! Thank you! I enjoy this!
That’s beautiful, almost like a salsa, only sweet instead of spicy, I guess. It’s amazing that you don’t process it and you don’t get botulism from it. Is there vinegar in it to make it more acidic? Thank you for this gorgeous video, you really are becoming quite the filmmaker! I enjoyed this very much, as I do a lot of canning myself.
Cynthia Fisher it is processed in that it’s boiled through and put into jars boiling hot. My mother in law puts it under an insulated tea cosy stack overnight. Seems to work, never had a problem in the 30 or so years she’s been making it. Some other types are obviously canned and then put through a normal hot bath process. No vinegar in it just salt and sugar.
Now for few years I have prepared a similar letcho but added chanterelle mushrooms in (allowed the water vaporize away first, separately, and maybe some oil added already at that point), as there is plenty available in the forests near by. Also in Latvia I could imagine there still should be some right now in forests still in september. Not too many at the moment here in southern estonia as its been dry for some time. But I found a few still. Chanterelles go surprisingly well in tomato sauces I discovered lol. I don't add too many spices to not overpower the natural flavors. Recently not even adding garlic, but thats always an option. I do use couple of allspice (piment) bits per big pot though - it gives it a tomato sauce taste that is sometimes used for fish preservations that are in tomato sauce. I use it very sparingly, to give hints of it only.
Hello. Very great video. It looks very tasty. A beautiful and understandable presentation for everyone. A lot of work has been put into it. Wonderful. 😍👍💐
Very interested in knowing you all .Im English been here in Liepupe Limbazu area Latvia 14 years .Latvian wife no kids of own .Built most of house restored and designed and built English gardens here .We have two greenhouses one for rose seed production other for table fruits and veg
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
What a super video, shared family time, bright colours, rural scenery and relaxing to watch with the gentle music playing. Just lovely.
Hello there! I visited Riga last week and loved so much the food and the culture! Thanks for this videos you make and share! I will definitely learn to prepare some latvian food! 😍😍😍
Glad to hear you enjoyed your trip. Thanks for watching the vids, have fun with the food :)
Beautiful video, music together with nature sounds.... The view of the process and place is so cozy.
And Elsa notice Big Nora and Maxi! She said:" Look! Big Nora!" :)
Well done! Thank you! I enjoy this!
That’s beautiful, almost like a salsa, only sweet instead of spicy, I guess. It’s amazing that you don’t process it and you don’t get botulism from it. Is there vinegar in it to make it more acidic? Thank you for this gorgeous video, you really are becoming quite the filmmaker! I enjoyed this very much, as I do a lot of canning myself.
Cynthia Fisher it is processed in that it’s boiled through and put into jars boiling hot. My mother in law puts it under an insulated tea cosy stack overnight. Seems to work, never had a problem in the 30 or so years she’s been making it. Some other types are obviously canned and then put through a normal hot bath process. No vinegar in it just salt and sugar.
Now for few years I have prepared a similar letcho but added chanterelle mushrooms in (allowed the water vaporize away first, separately, and maybe some oil added already at that point), as there is plenty available in the forests near by.
Also in Latvia I could imagine there still should be some right now in forests still in september. Not too many at the moment here in southern estonia as its been dry for some time. But I found a few still.
Chanterelles go surprisingly well in tomato sauces I discovered lol. I don't add too many spices to not overpower the natural flavors. Recently not even adding garlic, but thats always an option. I do use couple of allspice (piment) bits per big pot though - it gives it a tomato sauce taste that is sometimes used for fish preservations that are in tomato sauce. I use it very sparingly, to give hints of it only.
Hello. Very great video. It looks very tasty. A beautiful and understandable presentation for everyone. A lot of work has been put into it. Wonderful. 😍👍💐
Thank you :)
Ah yesss...
In Poland we make leczo also. My favourite is with zucchini, tomatoes, peppers, sausage and bacon.
Sounds great - I’m hungry now :)
Very interested in knowing you all .Im English been here in Liepupe Limbazu area Latvia 14 years .Latvian wife no kids of own .Built most of house restored and designed and built English gardens here .We have two greenhouses one for rose seed production other for table fruits and veg
Beautiful
Thank you :)
Letcho is not Latvian it came from Georgia from Bulgaria into Latvia according to my wife
If you go back far enough potatoes aren’t Latvian ;-)
en.wikipedia.org/wiki/Lecs%C3%B3
Hungarian. But definitely not Latvian. Though this dish looks delicious:)