National Dish Latvia: Zirņu un Speķa Sautējums (Recipe)
In this article
Meet Zirņu un speķa sautējums, the hearty pea and bacon stew that Latvians turn to when the days grow short and the wind picks up off the Baltic. Soft, earthy dried peas simmer with smoky bacon, onion and potato until the whole pot turns thick and comforting. It is humble farmhouse cooking at its very best — cheap, filling and quietly delicious — and it still appears on Latvian tables at family gatherings and festive occasions alike.
About Zirņu un speķa sautējums
The national dish of Latvia, Zirņu un speķa sautējums, is a genuine culinary discovery. It brings together dried peas and aromatic bacon in a perfect marriage of traditional flavour and nourishing ingredients. The stew is especially popular in the colder months, since it not only fills you up but also warms the soul. For many Latvians the dish is a familiar part of their culinary upbringing, and it is often served on festive occasions.
Ingredients (serves 1–2)
- 150 g dried peas
- 100 g bacon (smoked or unsmoked)
- 1 onion
- 2–3 cloves of garlic
- 2–3 potatoes
- 1 litre vegetable or meat stock
- Salt and pepper to taste
- Pickled gherkins, to serve (optional)
Shopping for the ingredients
Shopping for Zirņu un speķa sautējums is straightforward, as everything you need is stocked by most supermarkets. Do take care to choose good-quality bacon, since it shapes the flavour of the stew more than any other ingredient. The dried peas should be fresh and of decent quality for the best results in the pot. Where you can, pick regional produce — it supports sustainability and strengthens the link to Latvian food culture.
Preparing the dish
A little groundwork makes all the difference to Zirņu un speķa sautējums. The dried peas should be soaked in water overnight, which cuts their cooking time down considerably. It is also worth peeling and chopping the vegetables in advance so the cooking goes faster still. Getting everything ready early guarantees a smooth, unhurried process and lets you concentrate on the flavours.
Step-by-step instructions
- Drain the soaked peas and tip them into a large pan with fresh water.
- Add the stock and bring the peas to the boil.
- Turn the heat down and let the peas simmer for about 30 minutes.
- Meanwhile, cut the bacon into small cubes and fry in a pan until crisp.
- Finely chop the onion and garlic and add them to the bacon until translucent.
- After 30 minutes, add the diced potatoes to the peas.
- Ten minutes later, stir the fried bacon and onion mixture through the peas and potatoes.
- Season with salt and pepper and simmer for a few more minutes until the flavours have come together.
Gluten-free / lactose-free version
One of the strengths of this stew is its naturally simple make-up, which is both gluten-free and lactose-free from the outset. Peas, vegetables and bacon contain nothing gluten-based, so anyone with an intolerance can enjoy the dish without worry. It is still worth checking labels — particularly on stock cubes — to rule out hidden sources of gluten. Serve it with a slice of gluten-free bread rather than the traditional Rupjmaize and the meal stays entirely safe.
Tips for vegans and vegetarians
There are excellent alternatives for vegans and vegetarians here. In place of bacon, use smoked plant-based fat or a vegan bacon substitute to capture that smoky note, and swap the meat stock for a vegetable one. The stew stays wonderfully tasty and nourishing without any animal products at all. You can also add extra vegetables to build in more flavour and nutrients.
More tips and tricks
A few simple tricks make Zirņu un speķa sautējums easier to cook and even better to eat. Soaking the peas for a few extra hours, for instance, shortens the cooking time further. It is also worth experimenting with different herbs and spices to make the dish your own. Some cooks like to add thyme or bay leaves for an extra layer of flavour.
Adapting the recipe to your taste
The beauty of this stew lies in how flexible it is. You can scale the quantities up or down depending on how many portions you need, and different varieties of pea — green or yellow — will each give a slightly different character. Feel free to vary the accompaniments too, from a spoonful of sauerkraut to a plate of pickles, so the meal suits your own preferences exactly.
Ingredient substitutions
If there are ingredients you dislike or simply do not have to hand, plenty of alternatives work well. Instead of potatoes, try parsnips or carrots for a touch of natural sweetness. For the bacon, tofu or tempeh makes a protein-rich plant-based option that soaks up the flavours of the stew beautifully. Substitutions like these keep the dish both tasty and varied.
Drink pairing ideas
Choosing the right drink noticeably lifts a bowl of Zirņu un speķa sautējums. A malty beer or a fruity white wine is the traditional choice, both of which stand up to the savoury depth of the stew. For something alcohol-free, homemade iced tea or water with lemon and mint makes a refreshing partner, as does a glass of tangy Kvass. Experiment a little to find what you enjoy most.
Serving and presentation ideas
Presentation can raise the whole experience. Serve the stew in rustic earthenware pots or deep bowls to play up its traditional character. A fresh sprig of parsley or chives laid on top adds a welcome touch of colour. A small dish of pickled gherkins alongside rounds off both the look and the flavour of the meal.
A bit of history
Zirņu un speķa sautējums has deep roots in Latvian cooking and reflects the country’s plain but nourishing food culture. Its origins lie with the rural population, who had to make the most of whatever nature provided. Over the years it grew into a much-loved dish served in homes and restaurants alike, and in many Latvian families it is still made to grandmother’s recipe — which is exactly what makes it such an important piece of Latvian cuisine and cultural heritage.
More recipe ideas
Summary: Zirņu un speķa sautējums
In short, Zirņu un speķa sautējums is a distinctive dish that captures the soul of Latvia. Simple to make and full of savoury, smoky warmth, it is made for cold days and carries a real sense of home and comfort. Whether you are after a new recipe or setting out to explore Latvian cooking, this stew is well worth your time. Let its traditional flavours work their magic and enjoy the cosy moments that come with them.
