~682 cal · 35g protein · 29g carbs · 47g fat (estimated, per serving)
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Curd cheese with dill on dark rye bread
🇱🇻 Riga
Latvians love their fresh curd cheese (biezpiens) and their dark rye bread (rupjmaize), and breakfast often marries the two: curd whipped smooth with a little sour cream, salt, and dill, spread thick on a slice of dense, faintly sweet rye. Wholesome and tangy, it is a taste of the Latvian countryside.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 2 —
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1 cup fresh curd cheese (biezpiens)
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2 tbsp sour cream
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4 slices dark rye bread
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a handful dill
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to taste salt
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to taste black pepper
Instructions
1
Whip the curd (or tofu) with the sour cream, salt, and pepper until smooth.
2
Stir in most of the dill.
3
Spread thickly on the rye bread.
4
Top with the remaining dill.
5
Serve with tea or coffee.
Riga tradition.
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🌏 While it simmers — know your destination
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Riga. Art-nouveau capital devoted to grey peas and smoked bacon.
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Latvia. A Baltic nation that swears by grey peas and bacon.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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