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Estonia (Estonian Recipes)


World Cuisine Recipes

   Traditional Estonian food has its roots firmly in the countryside, relying heavily on pork, potatoes and garden variety vegetables. The main culinary influences were from Germans, who ruled over Estonia for so many centuries. The Estonian cuisine is historically pretty poor, is a cuisine of peasant origin whose more typical ingredients are black bread (which accompanies almost every kind of food), pork, fish, cabbage soup, potatoes, vegetables and dairy products. The eating habits of the Estonian population are significantly related to the season, which severely affect the availability of fresh food. The spring and summer are the seasons of fresh food, in this period are used vegetables, berries and herbs, with the warmer climate the Estonians also like to cook meat grilled outdoors. During the winter are used mushrooms, jams, and preserved foods. Among the typical Estonian dishes are: the Silgusoust (Baltic fish in acid sauce), Mulgikapsad (pork with sauerkraut and boiled potatoes), Verivorst (blood sausage and barley), Marineeritud angerjas (marinade anguilla), Sült (boiled pork in jelly), Keel Hernestega (tongue), suitsukala (smoked fish) and Karask (a kind of dry cake-like barley bread). Milk and all kinds of dairy products such as fermented milk, yogurt and various dishes made with rennet are very common. Among the desserts are the kissel (a sweet made of juice sweetened or milk at the taste of berries, strawberries, etc..), Curd (sweet curd based at the tastes of chocolate, strawberry, vanilla, etc..), rhubarb cake and kama (cake based on mixed cereal with toasted fermented milk and sugar, is also produced as surrogate of chocolate). The national drink is malt beer or barley and rye beer. Other popular drinks are Kali, it is practically a beer that has not undergone the process of fermentation, and a liquor Vana Tallin.
Pickled Yellow Pumpkin

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)
Cooking Instructions:
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.
Estonian Soda Bread

200 g ricotta or curd cheese
2oo ml milk
1 egg
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
Cooking Instructions:
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.
Wild Mushroom & Potato Gratin
Servings: 6
1 kg boiled potatoes, thinly sliced
500-600 grams cleaned saffron milkcaps
2-3 Tbsp butter
1 leek, thinly sliced
150 grated cheese
300 ml single cream
Black pepper
Fresh herbs, finely chopped
Cooking Instructions:
Clean the mushrooms, cutting them into smaller pieces. Heat a heavy-bottomed frying pan on a low heat, add mushrooms and heat for a few minutes, until 'juices' evaporate. Then add butter, and fry, until mushrooms are glistening. Butter a large oven dish, layer half of the potatoes at the bottom. Cover with fried mushrooms, then top with the rest of the potatoes. Season with salt and pepper, then sprinkle with grated cheese and finally pour the cream over. Bake at 200 C for about 20 minutes, until the dish is hot and lovely golden brown on top. Garnish with chopped hers and serve with some salad leaves.
Rosolje or Beet Salad

8 potatoes, boiled and cooled
4 beets, boiled and cooled
3 eggs, boiled and cooled
3 dill pickles, chopped
3 apples, peeled, cored and chopped
3 hard-boiled eggs
2 cups chopped ham
1-2 pickled herring, finely chopped
1/2 sweet onion, chopped
1 1/2 cups creme fraiche or sour cream
1 tbsp. Pommery or grainy mustard
2 1/2 tbsp. white wine or balsamic vinegar
1/2 tsp. brown sugar
2 tsp. salt
1 tsp black peppers
Cooking Instructions:
Chop salad ingredients into 1/2 inch cubes and toss together. In a separate vessel blend together cream, mustard, vinegar, spices, etc.
Stir in blended dressing to tossed salad. To make this vegetarian-friendly simply delete the ham and herring. This dish is convenient to bring to parties and social functions as it can be made the day before and refrigerated.

2 pork legs (2 thighs, 2 hooves)
500 g bony beef
3 medium onions
1 garlic cloves
2 carrots
10-12 grains of black pepper
5 grains of mixed spices
2 laurel leaves
Cooking Instructions:
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 the side.

1 kg sauerkraut
Half a glass of barley grouts
500 g bacon
Two onions
Cooking Instructions:
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 Ground Meat Patties (Beef, Veal, Pork) (Hakklihakotlet)

1/2 lb lean ground beef
1/2 lb lean ground veal
1/2 lb ground lean pork
2 egg
1 cup fresh breadcrumb, pulverized in a blender or shredded with a fork
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup onion, finely chopped
3/4 cup cold water
4 tablespoons vegetable oil
Cooking Instructions:
In a large mixing bowl, combine everything except for 1/2 cup bread crumbs and the oil, and knead with your hands for 5-10 minutes or until mixture is smooth, light and fluffy. Moisten your hands with cold water and shape the mixture into 8 thick, round patties, then dip each in the remaining 1/2 cup of bread crumbs, thoroughly coating both sides. Heat the vegetable oil in a heavy 10-12" skillet over high heat until a haze forms above it. Fry the patties 4 at a time for about 5-10 minutes on each side, regulating the heat so that they brown deeply, but don't burn. To make sure that they are fully cooked insert the tip of a knife into one of the patties, spreading it slightly apart, and look to see that there is no pink. If it is still pink in the middle, lower the heat and cook a few minutes longer, if not serve immediately.

Bean soup

2.5 liter water
200 g broad Beans
300 g smoked meat
200 g potatoes
1 Onion
Salt, to taste
3 tablespoon sour cream
Cooking Instructions:
Wash and soak the Beans for about 3-5 hours. Put the Beans and soak water into a pot, add the rind of smoked meat, finely chopped Onion and salt, bring to a boil. Cook until almost soft and then add the smoked meat and sliced potatoes. Serve hot with sour cream.
Estonian Fish Soup

1 lb. Snapper (fish)
1 lb. any other white fish
1 and 1/2 qts. water
6 peppercorns
2 bay leaves
3 tablespoon margarine or butter
1 large Onion
4 oz. fresh Mushrooms
1 tablespoon flour
2 tablespoon tomato ketchup or paste
1 large sweet sour dill pickle
1 tablespoon capers
1 tablespoon dill
2 slices lemon
1/2 cup sour cream
Cooking Instructions:
Clean and wash the Fish. Boil the remaining bones and heads in water with spices about 2 minutes and then drain through sieve. Melt margarine and fry finely chopped onions and Mushrooms until golden brown about 10 minutes. Add flour, tomato paste, fish bouillon and fish (cut into small pieces). Boil about 10 minutes. Add finely chopped pickle, capers, dill and lemon (seeds removed). Finally add sour cream to each serving and serve hot.
Estonian cabbage cream soup

Heavy cream 3 c
Water 1 c
1 cabbage, chopped
2 carrots, shredded
1 medium zucchini, cubed
1 tablespoon soy flour
2 tablespoon Baby dill
1 parsley root, chopped
Butter by taste
Cooking Instructions:
In a soup pan, boil the cabbage and carrots until half soft. Add salt according to your taste, zucchini, and parsley root. In a mixing bowl, beat the flour with cream. Slowly pour the mixture into the boiling soup stirring permanently. Serve with butter and dill.
Blood sausage

1250 g Barley grouts
750 g meat (Bacon)
200 g onions
Salt, to taste
Pepper, to taste
Marjoram, oregano, caraway
½ l blood
About 10 meters bowels
Cooking Instructions:
Cook washed grouts into hot salted water and boil to half-soft. Cut meat into little pieces and fry it with sliced Onion until they are light golden. Add to the grouts and boil until the mixture is soft. Now let the mixture cool and add blood and seasoning. Fill the bowls (intestines) with the mixture but not hard because blood and grouts swell when the sausages boil. Tie the ends of the sausages with soft string. Put the sausages into lukewarm water and boil them slowly for about 30 minutes. Cool the ready sausages quickly down and keep them in a cold place. Bake or fry before serving. Before frying, put the sausages into warm water. Serve with fried Bacon, cowberry or cranberry jam or pumpkin salad.
Estonian Pig's ears with sauerkraut

400-600 g pig's ears
1 l (About 1 quart) sauerkraut
5-6 tablespoons fat
Cooking Instructions:
Clean the pig's ears and soak in water
for 24 hours. Remove to a saucepan, pour over boiling salted water and cook until soft. In another pot take fat and put soften pigs ear and cook for few minutes. Now add sauerkraut and salt according to taste and mix it well.
Estonian Pork

1 qt sauerkraut
2 LB Pork loin, cut into 1/2" cubes
1 Apple, cut into chunks
One medium Onion, chopped
1/2 C pearled barley
1 Tbsp brown sugar
1 tsp salt
1/2 tsp black pepper
Water, broth or beer (to keep mixture from burning)
Cooking Instructions:
Mix all the ingredients well in an oven pot. Simmer 2.5 - 4 hours, until Pork is tender. Serve it hot.
Roast stuffed shoulder of veal (Taidetud vasikarind)
Servings: 7-8
1/2 lb. Ground lean Veal
1/2 lb. Ground lean Pork
1/2 lb. Ground lean Beef
1/2 cup White bread crumbs
1/2 cup sour cream
1 cup Onion minced
2 cup chicken stock
Salt, to taste
Pepper, to taste
2 each eggs
5 lb. Boned shoulder of Veal
4 each Hard-boiled eggs peeled
Cooking Instructions:
Combine ground meats in a large mixing bowl. Add bread crumbs, onions, water, eggs, 1 Tbs. salt and 1 tsp. pepper. Mix with your hands or with a large spoon until all ingredients are very well combined (you must vigorously knead this mixture for 3-5 minutes). Preheat oven to 350F. Spread the Veal skin-side down flat on some board or shelf using sharp knife; make small cuts in the thickest areas of the meat to make it even flatter. Cover the Veal with meat mallet, press it so as to fairly uniform thickness its thickness. Remove cover then sprinkle it with salt and pepper. Spread 1/2 the stuffing on the Veal, leaving a 2" border of Veal exposed all around the sides. Lay hard-boiled eggs in a row down the length of stuffing & spread remaining stuffing in a layer over them. Bring one long side of the Veal over the filling to the middle and tuck-in the two ends. Bring the other side over the filling to enclose it very well. With kitchen cord, tie rolled Veal crosswise at 2" intervals, then with more cord tie it lengthwise. Place the rolled Veal seam-side down in a shallow roasting pan large enough to hold it. Pour in 1 and 1/2 cup chicken stock and roast for 2 hours basting Veal from time-to-time with the juices in pan. When meat is golden brown carefully transfer it to a serving platter then remove and discard cords. Bring juices remaining in pan to a boil over high-heat. If most of liquid has cooked away add remaining 1/2 cup chicken broth to pan. Scrape into it any bits that may be sticking to bottom and sides of pan. Remove from heat then stir. Mix 1/2 cup sour cream into sauce by adding 1 Tbs. at a time.
   Taste for seasoning and pour into a gravy-boat. Slice Veal roll crosswise into 1" rounds and arrange slightly overlapping down center of a large preheated platter. Moisten them with a few Tbs. sauces and serve remaining sauce separately. Usually rolled shoulder of Veal is served with crisp fried Potato patties.

4 cups cranberry juice (juice rather than cocktail)
2 strips of lemon zest
2/3 cup farina (cream of Wheat)
1/2 cup Sugar
1 teaspoon vanilla
Cooking Instructions:
In a sauce pan add the Sugar and lemon zest to the juice, bring to a boil. Sprinkle in the farina and mix briskly. Simmer for 25 minutes, stirring occasionally. Pour farina mixture into a large bowl and whisk until light (or use an electric mix-master with a whisk attachment). Add the vanilla when the pudding is almost whipped. Chill for 1/2 hour or longer before serving. Serve with milk. When done, it should be fluffy and light and pink.
Servings: 10-12
500 g sour cream
1 egg
0.5 teaspoon salt
3 tablespoon Sugar
60 g butter, melted
100 g whole wheat flour
200 g barley flour
0.5 teaspoon baking soda
150 g carrot (grated finely)
20 g butter, for sauteing
For Serve with cranberry cream-sauce:
200 g plain yougert
40 g Sugar
80 g cranberries
150 g whipping cream
Cooking Instructions:
Grate the carrot, saute with butter on a pan, and let it cool. Mix soda and flours. Beat the eggs, add sour cream, suger, salt. Now in this mixture, add the flour mixture. In the end, add melted butter and carrots and mix very well all the things. Pour the whole mixture in a backing dish and bake at 180C for 35-40 minutes.
Cranberry cream-sauce for serving: Mix Sugar and ypugert, till Sugar is disolved. Whip the cream till soft and mix in the yougert. Mash the cranberries and add to the mixture. Serve karask hot with this sauce.
Whipped Cream with Crumbed Toasts
Servings: 2
1/4 cup heavy cream
1 teaspoon sugar
2 1/2 oz. rye bread, crumbed
1 tablespoon butter
Cooking Instructions:
Beat cold cream together with sugar until fluffy. Slice and toast rye-bread in some vegetable oil, and grate it. Arrange cream in cups, a layer of cream, then a layer of bread, and repeat. Serve with fruits decorated on cups.

World Cuisine Recipes


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