Estonia, a small country situated in Northern Europe, may not be as well-known for its cuisine as its neighboring countries like Finland and Sweden. However, Estonia has a rich culinary heritage that is worth exploring. Its traditional dishes are influenced by its historic ties to Russia, Germany, and Scandinavia, resulting in a unique fusion of flavors. In this blog post, we will take you on a delightful journey through some of the most delicious Estonian dishes.
One staple of Estonian cuisine is black bread, also known as “leib.” This dense and hearty bread is made from rye flour and has a deep, nutty flavor. It is often served with various toppings such as smoked fish, cheese, or pickled vegetables. Estonians take great pride in their black bread, and it is considered an essential part of their daily meals.
Mulgipuder, or Estonian potato mash, is a comforting and filling dish that originated from the Mulgi region in southern Estonia. It is made by mashing potatoes and adding fatty pork, onions, and sometimes barley. The result is a rich and flavorful dish that is often served with traditional Estonian sausages. Mulgipuder is a perfect example of Estonian comfort food that warms the soul.
No visit to Estonia is complete without trying Kama, a traditional Estonian cereal mix. Kama is made by grinding roasted barley, rye, wheat, and sometimes peas or beans into a powder. It is then mixed with sour milk or kefir to create a thick and creamy texture. Kama is often enjoyed as a breakfast dish or as a snack throughout the day. Its unique flavor and texture make it a must-try for any food enthusiast.
Rosolje is a classic Estonian salad that is often served during festive occasions. It consists of boiled potatoes, beets, herring, pickles, and sometimes carrots, all finely chopped and mixed together. A tangy dressing made from sour cream and vinegar ties all the flavors together. Rosolje not only delights the taste buds but also showcases the vibrant colors of Estonia’s natural produce.
Verivorst, or blood sausage, is a popular dish in Estonian cuisine. It is made by combining minced pork, barley, and blood from either pork or beef. The mixture is then stuffed into casings and cooked until firm. Verivorst is typically served during the Christmas season and is often enjoyed with lingonberry jam and sauerkraut. This unique sausage is full of flavor and provides a glimpse into Estonia’s culinary traditions.
Kisell, a fruit soup, is a refreshing and sweet treat commonly enjoyed during the summer months in Estonia. It is made by boiling fresh or frozen berries, such as strawberries, raspberries, or currants, with sugar and water. The soup is thickened with potato starch or semolina, giving it a luscious consistency. Kisell is served cold and can be enjoyed as a dessert or a light snack on a warm day.
[Estonian cuisine collage]