Livonian
6.1. Sõnāvīļa / Vocabulary
In this section, you can learn the names of some types of food and drink as well as certain animals and birds.
6.1.1. Food and drink
Sūrkakūd – or unleavened rye flour cakes with mashed potatoes, carrots, and eggs – were particularly popular on the Livonian table. The thick dough was mixed and shaped into round cakes with rolled-up edges, with layers of mashed potatoes, carrots, and cream placed in the middle. In the 20th century, cakes were made with more additions (e.g., cottage cheese, caraway seeds, eggs, cinnamon).
You can read more about Livonian food in Linda Dumpe’s article “Kuramaa liivlaste toidulaud” (The Courland Livonian table) in the collection “Liivlased. Ajalugu, keel ja kultuur” (The Livonians: History, language, and culture) (2011: 295-319).
Sūrkakūd. Photo: Miina Norvik
