Introduction: Estonian cuisine
Estonian cuisine is characterized by its simplicity, emphasizing the use of fresh and natural ingredients. The country’s northern location and its proximity to the Baltic Sea have greatly influenced its culinary traditions. Estonian dishes typically include a variety of meats, fish, potatoes, dairy products, bread, berries, cabbage, and an assortment of spices and herbs.
Meat and fish: staples of Estonian dishes
Meat and fish are essential ingredients in Estonian cuisine. Pork, beef, and chicken are commonly used meats, while fish such as herring, sprat, and salmon are also popular. Estonia is known for its smoked and cured fish, which are often served with potatoes and a side of sour cream. Meat dishes such as roasted pork, meatballs, and sausages are also common, often accompanied by sauerkraut or pickled vegetables.
Potatoes: the most beloved vegetable in Estonia
Potatoes are a staple ingredient in Estonian cooking and are often served as a side dish. They are boiled, mashed, fried, or roasted, and are a common ingredient in stews, soups, and casseroles. One of Estonia’s most beloved dishes is the potato and pork stew, which consists of potatoes, onions, carrots, and chunks of pork simmered in a savory broth.
Dairy products: a key ingredient in Estonian cooking
Dairy products such as milk, cream, and sour cream are widely used in Estonian dishes. Sour cream is often added to soups, stews, and sauces to give them a creamy and tangy flavor. Estonian cheese is also a popular ingredient, with varieties such as Leibjuust (bread cheese) and Kama cheese (made from fermented milk and barley flour).
Bread: a staple food in Estonian culture
Bread is a staple food in Estonian culture and is often served with meals. Rye bread is the most popular type of bread in Estonia, and is served with butter or cheese. It is also used as a base for open-faced sandwiches, which are topped with various meats, fish, or vegetables.
Berries: a sweet and tangy addition to many dishes
Estonia is known for its abundant supply of berries, with favorites including lingonberries, blueberries, and cranberries. Berries are often used to add a sweet and tangy flavor to dishes such as desserts, sauces, and preserves. One of Estonia’s most famous desserts is the kama pudding, which is made from a mixture of berries, sour cream, and kama (a traditional Estonian flour).
Cabbage: a versatile ingredient in Estonian cooking
Cabbage is a versatile ingredient in Estonian cooking and is used in a variety of dishes. Sauerkraut, which is made from fermented cabbage, is a popular side dish and is often served with meat dishes. Cabbage leaves are also used to make stuffed cabbage rolls, which are filled with meat and rice and then simmered in a tomato-based sauce.
Spices and herbs: adding flavor and aroma to Estonian dishes
Spices and herbs play an important role in Estonian cuisine, adding flavor and aroma to dishes. Dill, caraway seeds, and black pepper are commonly used spices, while herbs such as parsley and thyme are also popular. Estonians also enjoy using wild herbs and mushrooms in their cooking, which are foraged from the forests and meadows surrounding their homes.
