THE TRAVEL BLOG OF BALTIC TOURS

If you think potatoes are boring, the Baltics are about to change your mind! One bite into a steaming cepelinai or a crispy potato pancake, and you'll understand why potatoes became the heart of Baltic cooking.

First brought to Europe from South America during the 16th century, potatoes reached the Baltic lands several centuries later. Initially, it was considered unusual or even unsafe to eat, but their ability to thrive in poor soil and survive cold northern climates changed public opinion. Later, potatoes had become a staple food in the Baltics, helping people endure famine, war, and harsh winters, which led to the creation of traditional dishes that are still beloved today.

Lithuania

Cepelinai – or didžkukuliai, likely appeared in Lithuania through German or Litvak Jewish influences, where potato dishes were common. The name comes from the German word “zeppelin”, inspired by the dish’s oval shape resembling the famous airships created by Ferdinand von Zeppelin. Cepelinai are made from grated raw, boiled, or mixed potatoes, and are usually filled with minced pork, curd cheese, or mushrooms. They are served with sour cream, crispy bacon bits, and onions. Today, cepelinai are enjoyed during family gatherings, celebrations, and at restaurants across the country with modern gourmet twists featuring seafood or refined sauces!

Kugelis – or bulvių plokštainis is a potato pudding remained popular for generations, baked until golden and crispy on the outside, while inside is soft and creamy. The word “kugelis” originates from the German word kugel, meaning “ball”. The dish was influenced by Jewish culinary traditions before becoming fully integrated into Lithuanian cuisine. It is prepared from grated potatoes mixed with eggs, milk, onions, and bacon, and is served with sour cream, fried bacon pieces known as spirgučiai, mushrooms, or fresh scallions. This Lithuanian dish is particularly associated with Christmas celebrations and family gatherings.

Žemaičių blynai – made from boiled and mashed potatoes, which gives them a softer and smoother texture, and are stuffed with minced meat mixed with spices. This dish likely appeared during the 19th century as a practical way to use leftover cooked meat by wrapping it in potato mash and pan-frying it into filling cakes. Usually served with sour cream, fried onions, or even cranberry jam for a sweet and tangy contrast. The pancakes remain an important part of the Samogitian culinary heritage, and old Lithuanian village cooking traditions passed from generation to generation!

Latvia

Kartupeļu pankūkas – known for their crispy edges, while the inside remains soft. Typically served hot with sour cream, lingonberry jam, or applesauce. In Latvian homes, the pancakes can be a main meal or a side dish that some enjoy alongside smoked fish or meat! Although they were once considered simple, pleasant food, they are now enjoyed both at home and in cafes across Latvia. Their simple ingredients and rich flavor reflect Latvia’s rustic culinary traditions.

Sklandrausis – one of the oldest dishes, prepared since at least the 16th century, particularly in the Kurzeme region. This unique pie is made from rye dough filled with layers of potato and carrot paste, often seasoned with cinnamon or caraway seeds. Sklandrausis has a slightly sweet flavor and is usually enjoyed cold with milk or tea. The pie received Traditional Speciality Guaranteed status in the European Union in 2013, protecting its traditional preparation methods and cultural importance. Sklandrausis reflects Latvia’s strong connections to local agriculture and historic baking traditions.

Estonia

Mulgipuder – Estonia’s best-known traditional dish, originating from the Mulgimaa region, is made from mashed potatoes and barley, often topped with fried pork and onions. The tradition of cooking mulgipuder has been passed down through generations and is now also taught in schools and through workshops organized by local organizations. In 2024, it was added to the UNESCO Intangible Cultural Heritage list, recognizing its cultural importance in Estonian society. The traditional dish continues to unite communities during gatherings, connecting Estonians with generations of tradition!

Nogese kartuli kotletid – a combination of mashed potatoes with young nettles, which have long been valued in Estonian folk medicine for their nutritional benefits. They are rich in vitamins and minerals and have been used for centuries in soups, teas, and potato dishes. The mixture is made with potatoes, flour, eggs, and chopped nettles before being fried into crispy cakes. Nettle potato fritters can be served as a side dish, main meal, or breakfast. This dish reflects Estonia’s strong connection to nature, seasonal ingredients, and traditional foraging practices.

Exploring Baltic potato cuisine is like tasting a piece of Northern Europe’s soul, which is warm, filling, and diverse. These recipes were shaped by generations who turned simple ingredients into unforgettable meals full of flavor, richness, and comfort. Each dish tells the story of Lithuania, Latvia, and Estonia through flavor, so let these delicious dishes take you on a culinary journey!