A collective term for the cuisines of the Baltic countries of Lithuania, Estonia and Latvia. These cuisines have some similarities to both Russian or Polish and Scandinavian, and in some cases can represent an interesting cross-section of the two.
 
These 3 countries tend to share the basics of available produce - potatoes, mushrooms, beets, cabbages, dill, cucumbers, barley, rye, rhubarb, apples and berries are some of the staples. People living in the Baltic region enjoy fish, pork and dairy products such as milk, yogurt, sour cream and cottage cheese. Pickled vegetables and jellied fruits and meats are not uncommon. Estonians love black bread, and dumplings and pancakes are enjoyed in Latvia and Lithuania. Soups, stews and roasts are enjoyed across all 3 countries. Pies made from locally available fruits like berries or rhubarb are also eaten, especially during the summer months. Food is flavoured with salt, caraway seeds, marjoram, onions and garlic.