Estonian Cuisine

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Cuisine in Estonia shows the ability in the culinary art of those Estonia people. Cuisine in Estonia is somewhat identical to that of the Finnish.

Estonia’s national cuisines are often intended as sauerkraut, black pudding, kama, kanepitemp, mulgipuder, meat in jelly and rye bread. The Estonian people used to perk up the flavor of their foods and drinks with honey, but today they have acquired a totally different way to improve the taste.

Traditional cuisine of Estonia has been substantially based on meat and potatoes, and fish in coastal areas and along the lake, but it is influenced by many cuisines today.

For a large number of foreign visitors, the traditional food of Estonia can be, frankly, daunting. People from most of the world are simply not used of eating marinated eel, or swallowing spoonfuls of meat jelly for that matter. And it goes without saying that many people flinch before trying anything called “blood sausage”.

Appetizers are not an important part of the Estonian cuisine. Its main objective is to improve ones appetite. Much of the appetizers are based on fish.

Most food in Estonia is very simple, and for a long time, cereals and bread were first, with potatoes that are added later. Milk, salt fish and pork have also been part of the daily menu.

Normally, the Estonians have a light breakfast before going to work or school. Between noon and three o’clock they have their main meal of the day, the lunch. Dinner usually takes place around six or seven p.m.

Soups are the most preferred among all other Cuisine in Estonia;

Sour sorrel soup,
Beer soup,
Sauerkraut soup with beans,
Milk soup with egg,
Gruel,
Milk soup with pearl barley,
Bean soup,
Baltic herring soup,
Lentil soup with smoked meat,
Sauerkraut soup with cold mashed potatoes,
Meat and dumpling soup,
Beetroot soup

Some cuisines made with meat in Estonia:

Pigs’ feet in aspic,
Blood dumplings,
Head cheese,
Blood sausage,
Veal slices in dough,
Blood pancakes,
Smoked lamb shank,
Blood bread,
Meat and potatoes

Other Cuisine in Estonia includes;

Cottage cheese,
Curd with caraway seeds,
Egg butter,
Sour milk crumbs,
Kama dumplings,
Russian salad,
Nott or thick sauce,
Oatmeal flummery

Typical foods in Tallinn

Verivorst– blood sausage
Kohupiim
– cottage cheese-like dairy products, often used in cakes and pastries
Leib
– or black bread. Leib is almost assumed a sacred quality.
Kringel
– a sweet, German-style bread, knotted and sprinkled with nuts and raisins, standard at Estonian birthdays.
Kotlet
– hamburger with onions
Kartulid
– or potatoes, were introduced here in 1700. They are now an integral part of virtually all genuine Estonia meals. They come either boiled or baked.
Sült
– jellied meat, similar to the Scottish haggis