Pirukad (sing. Pirukas) are filled Estonian dumplings. Large pirukas are traditionally filled with cabbage, meat, and carrots. And small pirukas can contain different fillings. For example, meat, ham, cabbage, rice, mushrooms, and carrots.
2. Eesti Kartulisalat
Eesti kartulisalat is Estonian potato salad. Visually it resembles Russian potato salad Olivier, but Estonian potato salad focuses on fresh ingredients such as cucumber and apples. The main ingredients are potatoes, fresh cucumber, apples, hard-boiled eggs and peas. Depending on the recipe, sausage may also be included.
Rosolje is another Estonian dish reminiscent of a Russian dish – Russian fur coat salad. However, the taste here is more similar than the appearance, as both use similar ingredients. This popular fuchsia salad is a main side dish in traditional Estonian cuisine. It is prepared with pickled herring, pieces of beet, and potato. Often the salad also contains onions, pickles, smoked meat, hard-boiled eggs, or apples. And the dressing is usually a combination of mayonnaise and sour cream.
Mulgikapsad is an Estonian sauerkraut stew in which barley is a main ingredient. It is also usually prepared with pork and smoked bacon.
Another Estonian dish in which barley is a main ingredient is mulgipuder. Mulgipuder is a rustic Estonian porridge made of mashed barley and potatoes. It often contains bacon and fried onions and is usually served as a main dish with sour cream and rye bread or as a side dish with various meat dishes.
Kiluvõileib is a traditional Estonian open sandwich consisting of a slice of rye bread on which a marinated sprat fillet is placed. The bread is often spread with butter or munavoi. Munavoi is a spread made of egg and butter.
Frikadellisupp is a classic vegetable stew with meatballs. The meatballs in the broth are usually accompanied by carrots, potatoes, turnips, celery and onions. Delicious! Especially for cold winter months.
A classic Estonian dish, it is prepared with a combination of toasted and finely ground flours, usually oat, rye, barley, and pea. The mixture is then blended with dairy products such as buttermilk, kefir, or sour milk to create a creamy, porridge-like dish. Alternatively, a thinner version is made, usually enjoyed as a beverage.
Kama is usually served as a nutritious breakfast or dessert. It is often sweetened and supplemented with fruit.
Kohuke is a small pipe confection made of sweet curd or cream. It may be covered with a glaze and have a filling or mixed topping. Chocolate frosting is most commonly used, but other types of frosting are available. Popular fillings for this delicious snack are vanilla, chocolate, caramel, fruit, coconut flakes, or poppy seeds. My favorites are the vanilla flavor covered with chocolate!
Vispipuuro is a sweet dessert porridge made from wheat semolina (manna) with berries. The porridge is whipped mousse-like and served with milk. It is popular in Finland, Norway, Sweden, and Estonia. Traditionally, cranberries are used here, but red currants, lingonberries, apricots, gooseberries, and strawberries can also be used.
12. Estonian Kringle
Estonian kringle is a cinnamon braid bread similar to the cinnamon bun. Soft dough braided and filled with a delicious cinnamon paste. Irresistible!
13. Küpsetatud Õunad
Baked apple halves under a sweet almond and pear topping. A truly delicious apple dish that, despite its simplicity, is also suitable for a more festive table.
Verikäkk is an Estonian blood sausage. Blood sausages usually contain animal blood, fat, and meat, as well as a variety of spices.
Like blood sausage, aspic is not unique to Estonia but is especially popular here. Although traditionally prepared with pork, Estonian aspic can also use chicken, veal, and fish.
Sült is usually eaten as a buffet at festive occasions, but it can also be eaten as an appetizer or main course. It is traditionally served with boiled potatoes, mustard and horseradish sauce.
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