What dishes were made on a farmstead?
Categories: Eriks Zachs
On the farmstead where I used to live, dishes were usually made from those foodstuffs that were grown – from the garden, from the live-stock, those that we grew ourselves, as well as bought products, for examples, groats, peas. We usually had milk-based products: curds, cheese, cream. In the same vein, when we made butter, buttermilk, whey was used. Whey was also given to domestic animals, for instance, to pigs. When a pig was butchered, then, right after butchering there was such an event as pigsticking (abāda), when liver and some fat meat were fried.
In the same way, later we made jellied meat, for which we mainly used pettitoes and heads. The meat was boiled for quite a long time until it went off the bones. Then the meat was separated from bones, cut into dishes and poured over with that broth in which it had been boiled. It was spiced with salt, pepper and bay leaves.
Various porridges were cooked, for example, pearl barley with pork and peas. We also cooked fine barley groats porridge, stewed sauerkraut. In summer, we cooked various vegetable porridges: potatoes, carrots, cabbage. Those were such homemade dishes. Though groats were bought.
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Researcher: Dr. philol. Valentīns Lukaševičs, Daugavpils Universitāte
