Grey peas with bacon

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200 g grey peas, 60g smoked or unsmoked streaky bacon, 40g onion, salt.
Soak peas, then cover with hot water and boil until tender. Dice bacon and onion and sauté. Serve drained peas in individual clay bowls, adding fried bacon mixture to each serving. Serve with a drink of rūgušpiens (curdled milk). Beans with fresh bacon are also prepared in this way.
200 g grey peas, 60g smoked or unsmoked streaky bacon, 40g onion, salt.
Soak peas, then cover with hot water and boil until tender. Dice bacon and onion and sauté. Serve drained peas in individual clay bowls, adding fried bacon mixture to each serving. Serve with a drink of rūgušpiens (curdled milk). Beans with fresh bacon are also prepared in this way.
_Sautéed sauerkraut

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400g sauerkraut, water, 50g carrot, 30g onion, 50g butter, salt, sugar.
Melt butter in a large saucepan. Chop onion and sauté it in butter until light brown. Chop sauerkraut into smaller pieces and add to the saucepan. If you want the sautéed sauerkraut to be light in colour, cover sautéing onions with boiling water, cover the saucepan immediately and cook over a low flame. If you want the sauerkraut to be darker, sauté onions in an uncovered pan, adding water only after some time. Cook sauerkraut for 2-3 hours. In the last 20 minutes, add grated carrots. When sauerkraut is tender, add salt and sugar to taste. (If the sauerkraut is not as dark as you would like, add caramelised sugar to the pan). Serve with roast pork, chops and other fatty meat dishes.
400g sauerkraut, water, 50g carrot, 30g onion, 50g butter, salt, sugar.
Melt butter in a large saucepan. Chop onion and sauté it in butter until light brown. Chop sauerkraut into smaller pieces and add to the saucepan. If you want the sautéed sauerkraut to be light in colour, cover sautéing onions with boiling water, cover the saucepan immediately and cook over a low flame. If you want the sauerkraut to be darker, sauté onions in an uncovered pan, adding water only after some time. Cook sauerkraut for 2-3 hours. In the last 20 minutes, add grated carrots. When sauerkraut is tender, add salt and sugar to taste. (If the sauerkraut is not as dark as you would like, add caramelised sugar to the pan). Serve with roast pork, chops and other fatty meat dishes.
Baked pork ribs with sauteed sauerkraut and boiled potatoes

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For 10 people
1,5-2kg pork (the side, with ribs), 50g onion, 50g carrot, 25g parsley, salt, ground pepper.
Make a series of 6-7 cm long cuts diagonally across ribs or cut membrane across each of the ribs, so that meat can be easily divided after roasting. Rub with salt and pepper and bake for 1 hour as you would a pork roast. If meat is fatty, remove skin and layer of fat. After baking, divide into portions (two ribs to each serve), place in a serving bowl, pour over the pan juices and serve with boiled potatoes.
For 10 people
1,5-2kg pork (the side, with ribs), 50g onion, 50g carrot, 25g parsley, salt, ground pepper.
Make a series of 6-7 cm long cuts diagonally across ribs or cut membrane across each of the ribs, so that meat can be easily divided after roasting. Rub with salt and pepper and bake for 1 hour as you would a pork roast. If meat is fatty, remove skin and layer of fat. After baking, divide into portions (two ribs to each serve), place in a serving bowl, pour over the pan juices and serve with boiled potatoes.
Fish cooked in milk with boiled potatoes

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500g fish (mackerel, perch, pilchards, etc.), 140g flavouring vegetables (onion, parsley, carrot), 260g milk, 2 tablespoons vegetable oil, 2 tablespoons sour cream, chopped parsley or dill, salt, pepper, bay leaves.
Cut fish into pieces, cut onion into rings, coarsely grate carrot, chop parsley. Layer fish pieces with vegetables in a saucepan, sprinkling each layer with vegetable oil, salt and pepper. Pour over hot milk, add bay leaf and simmer over low heat for 10-15 minutes. Add sour cream at the end of cooking.
Serve fish with the cooking liquid and boiled potatoes. Sprinkle with chopped herbs before serving.
500g fish (mackerel, perch, pilchards, etc.), 140g flavouring vegetables (onion, parsley, carrot), 260g milk, 2 tablespoons vegetable oil, 2 tablespoons sour cream, chopped parsley or dill, salt, pepper, bay leaves.
Cut fish into pieces, cut onion into rings, coarsely grate carrot, chop parsley. Layer fish pieces with vegetables in a saucepan, sprinkling each layer with vegetable oil, salt and pepper. Pour over hot milk, add bay leaf and simmer over low heat for 10-15 minutes. Add sour cream at the end of cooking.
Serve fish with the cooking liquid and boiled potatoes. Sprinkle with chopped herbs before serving.