Estonian traditional tastes
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Estonian tastes and traditions
2 pork legs (2 thighs, 2 hooves)
500 g bony beef
3 medium onions
1 garlic cloves
10-12 grains of black pepper
5 grains of mixed spices
2 laurel leaves
Wash meat and put to boil in large stew pot. Water must be cold when meat is added. Remove foam when water starts to boil. Keep water just above the
boiling point, allowing it to simmer. After the first hour, add whole onions (tops and bottoms removed, but not peeled), garlic, and carrots (cut into rounds).
Continue boiling until meat is loose from bones (three to four hours). Add salt and spices 15 minutes before boiling process is finished. Remove all meat and
separate it from bones. Cut meat into small pieces, mix with the liquid and heat to boiling point once more. Pour sült mixture into several smaller bowls,
and allow to harden in a cool place (five to eight hours). Serve cold with horseradish or strong mustard, and with hot potatoes and pumpkin salad on
1 kg sauerkraut
Half a glass of barley grouts
500 g bacon
Put sauerkraut in a saucepan with pearl barley and meat. Cover it with water and stew it under the lid. It is important to see that the water does not boil off. Add salt and sugar. Cut the onions into little cubes and fry them with little fat
or oil. Add them to the sauerkraut. Serve with boiled potatoes and pork.
Estonian Soda BreadEesti leib
200 g ricotta or curd cheese
2oo ml milk
200 ml (115 g) barley flour
100 ml (70 g) plain/all-purpose flour
1 tsp baking soda
1 tsp salt
1 Tbsp sugar
2 Tbsp rapeseed or olive oil
Combine ricotta/curd cheese, egg, salt and sugar in a bowl. Combine barley and wheat flour with baking soda, then fold into the ricotta and egg mixture.
Pour in the oil and mix until combined. Butter a spring form with butter, or line with parchment paper (I use 23x23 cm skillet, lined with paper). Spoon the
batter into the form and bake at 200 Celsius for about 25-30 minutes, until the bread is lovely golden br own. Add 2 Tbsp sour creme, if using ricotta cheese.
Pickled Yellow PumpkinMarineeritud kõrvits
1 kg prepared pumpkin/winter squash (see below)
1 L water
200 g sugar
1-2 cinnamon sticks
5 black peppercorns
1 whole cloves
5 allspice berries
fresh gingerroot, about 2-3 cm, peeled and sliced
2 Tbsp vinegar (30% strenght)
Cut the pumpkin into wedges, then peel, remove the soft bits and seeds. Cut the flesh into small chunks or sticks (even julienne, if you can be bothered). You need about 2 pounds or 1 kilogram of pumpkin chunks/sticks. Mix water,
sugar, cinnamon stick, gingerroot, black peppercorns, allspice and whole cloves in a large saucepan. (You may add a teaspoon of salt to the marinade, but it's not necessary). Bring to the boil, then add the vinegar and then your
pumpkin. Simmer on a moderate heat until pumpkin pieces have become translucent, but not too soft and mushy. Transfer the pumpkin with a slotted spoon into sterilised jars, then pour the hot marinate over. Close and keep in
the fridge or very cold larder. Wait for about a week before eating, so the flavours could really mingle.
Pickled Baltic HerringRäim marinaadis
1 kg Baltic herring
50 ml white wine
salt, sugar, white pepper
20 ml vegetable oil
10 g mild mustard
3 sprigs of dill
60 g onion
to garnish: fresh salad leaves and
toasted rye bread or boiled
Gut the Baltic herring, remove heads, skin and bones. Wash the fillets and pat dry with paper kitchen towel. Place the fillets in a bowl and make the
marinade. Juice lemon to make the marinade, mix with wine and vegetable oil; season with salt, sugar and freshly ground white pepper. Pour the marinade over the fish fillets, cover with baking paper and food wrap and put into a
fridge for 2 hours.Use a whisk to mix up mustard and vegetable oil for making the mustard dressing; finely chop dill. Add some finely chopped dill herring
marinade to the dressing to finish the taste. Some ground lemon peel may be added to the dressing, if desired.Serve with dressing, fresh salad and rye
bread of boiled young potatoes
500g pearl barley
2 litres water
400g smoked bacon
1 litre of fresh pig's blood
500g thin casing
1 kg potatoes
Rinse barley with cold water and cook in salted water with cubed bacon. chop onions and sautée with lard. Remove cooking barley from heat when texture looks like porridge. Chill,season, add fried onion and strained blood. Mix all ingredients well and fill the casing tight. Tie sausages with a thin rope.Cook raw sausages in water seasoned with allspice and salt. Check doneness with toothpick, outcoming juices should be clear. Remove sausages from cooking liquid and chill.For serving cook in preheated oven at 200'C for 15 min. until
crisp. Serve with roastpotatoes, sauerkraut (stewed for 1 hour with some lard) and lingonberry jam.
Fresh Apple JuiceVärskelt pressitud õunamahl
How to Make Apple JuiceWash the apples.
Remove their cores.Cut the peel off the lemon.
Slice apples to fit your juicer.Juice and Enjoy.
Estonian Potato SaladEesti kartulisalat
Ingredients300 g potatoes200 g carrots200 g pickles
100 g sausages or ham50 g canned peas150 g sour cream150 g mayonnaise
Salt, sugar, mustard2 eggs, fresh cucumber (for decorations)
Boil washed and unpeeled potatoes and carrots. Boil eggs for 8-10 minutes. Peel boiled potatoes and carrots and chop into cubicles. Chop pickles
and sausage. Make a salad dressing of sour cream and mayonnaise; flavour it with salt and little sugar, if you wish, with mustard. Mix all the
ingredients with the dressing. Put the salad into a bowl and decorate with parsley, egg, and fresh
Ingredients:1.5 glasses of dried peas
0.5 glasses of groat500 g smoked meat ( pastrami with bone)
1 onion2 carrots
2.5 litres of waterHerbs
Put the peas into cold water the day before. The next day add groats and meat to the same water and boil it. Boil in a low temperature until all the ingredients are soft. Grate the carrot and chop the onion, fry them a little and add to the soup;
flavour it. Take the meat out of the soup, remove bones, cut the meat into small pieces and put it
back into the soup. When serving strew the soup with herbs and also offer a toast with it.
Thank you for listening!