Innholdsfortegnelse for Taste of Estonia i Delicious

Welcome to the fascinating world of Estonian cuisine! This cookbook is a celebration of the rich and diverse culinary traditions of Estonia, a small country nestled in the Baltic region of Northern Europe. Estonian cuisine is a reflection of the country’s unique history and geography, blending influences from the neighboring countries of Russia, Latvia, and Finland, as well as the German and Swedish settlers who have called Estonia home over the centuries. In this cookbook, you will discover a wealth of delicious and hearty recipes that have been passed down through generations of Estonian families. From traditional soups and stews, to hearty meat dishes and savory pastries, Estonian cuisine is known for its use of simple, fresh ingredients and bold flavors. Whether you are an experienced cook or a beginner…

Mulgikapsad is a traditional Estonian dish that originated from the Mulgimaa region of Southern Estonia. The dish consists of sauerkraut that is cooked together with meat, potatoes, and various spices. Mulgikapsad is usually served as a main course during the colder months of the year and is a popular comfort food in Estonia. Ingredients: • 1 lb of sauerkraut • 1 lb of pork or beef, cubed • 4 medium potatoes, peeled and cubed • 1 onion, chopped • 1 carrot, peeled and sliced (optional) • 1 tbsp of oil or butter • 1 tsp of caraway seeds • 1 tsp of black pepper • 2 juniper berries (optional) • Water • Salt to taste • Sour cream (optional) Instructions: 1. Heat the oil or butter in a large pot…

Seapraad is an Estonian dish made with pork roast that is typically seasoned with a variety of herbs and spices and then roasted in the oven until it is tender and juicy. The word “seapraad” means “pork roast” in Estonian. To prepare seapraad, a pork roast is typically seasoned with salt, pepper, and other herbs and spices, such as thyme, rosemary, garlic, or paprika, depending on personal preference. It is then roasted in the oven at a high temperature until it is cooked through and the outside is browned and crispy. Ingredients: • 2 lbs boneless pork roast • 1 tbsp olive oil • 1 tsp salt • 1 tsp black pepper • 1 tsp dried thyme • 1 tsp garlic powder • 1 tsp paprika • 1 onion, sliced…

Seljanka is a soup that is popular in several Eastern European countries, including Russia, Estonia, Latvia, and Ukraine. It is a hearty and flavorful soup that typically includes a combination of meat, vegetables, and sour cream. The exact recipe for seljanka can vary depending on the region and the cook, but it often includes a combination of beef, pork, and/or sausage, as well as vegetables such as onions, carrots, and bell peppers. Some versions also include pickles or sauerkraut, which add a tangy flavor to the soup. Ingredients: • 1 pound beef chuck roast, cut into 1-inch cubes • ½ pound smoked sausage, sliced • 1 large onion, chopped • 2 medium carrots, peeled and sliced • 1 red bell pepper, seeded and chopped • 1 tablespoon vegetable oil •…

Vürtsikilu is a traditional Estonian dish that consists of marinated and spiced herring. The name “vürtsikilu” translates to “spicy herring” in English. To make vürtsikilu, fresh herring fillets are first cleaned and then marinated in a mixture of vinegar, water, salt, sugar, and various spices such as allspice, cloves, bay leaves, and black pepper. The fillets are typically left to marinate for several days, allowing the flavors to fully develop and the fish to become tender. Ingredients: • 4 fresh herring fillets • ½ cup water • ½ cup vinegar • ¼ cup sugar • 1 teaspoon salt • ½ teaspoon black peppercorns • ½ teaspoon whole allspice • 2 whole cloves • 2 bay leaves Instructions: 1. Rinse the herring fillets under cold water and pat dry with a…

“Tervislik salat” is an Estonian phrase that translates to “healthy salad” in English. A healthy salad typically consists of a variety of vegetables, fruits, nuts, seeds, and sometimes grains or proteins, all mixed together in a bowl. The key to making a healthy salad is to include a variety of colorful vegetables and fruits, as each color represents different nutrients and antioxidants that are essential for optimal health. Examples of colorful vegetables and fruits that can be included in a healthy salad are leafy greens, tomatoes, cucumbers, carrots, bell peppers, strawberries, blueberries, and grapes. Ingredients: • 4 cups of mixed greens (spinach, lettuce, arugula, etc.) • 1 cucumber, sliced • 1 red bell pepper, diced • 1 yellow bell pepper, diced • 1 avocado, diced • ¼ cup of chopped…

Vürtsikilu is a spicy beef jerky that is a popular snack in Estonia. It is made by marinating thin slices of beef in a mixture of vinegar, salt, and spices, which may include black pepper, garlic, paprika, and cayenne pepper. The beef is then airdried until it becomes firm and chewy. The spiciness of Vürtsikilu can vary depending on the amount of cayenne pepper used, and it may also have a slightly sour flavor due to the vinegar used in the marinade. The texture of the beef jerky is firm and chewy, with a slightly crispy exterior. Ingredients: • 1 lb beef sirloin, thinly sliced • ¼ cup apple cider vinegar • ¼ cup soy sauce • 1 tbsp brown sugar • 1 tsp black pepper • 1 tsp paprika…

Seapraad is a traditional Estonian meat dish that consists of roasted pork loin. The pork loin is usually seasoned with salt and pepper, and then roasted in the oven until it is crispy on the outside and tender on the inside. It is typically served with boiled or mashed potatoes and sauerkraut or other vegetables such as carrots, peas, or green beans. Sometimes lingonberry jam or other fruit-based sauces are served as a condiment. Seapraad is a hearty and flavorful dish that is often enjoyed during festive occasions, such as Christmas or Easter, or as a Sunday family dinner. Ingredients: • 1.2-1.4 kg boneless pork loin • Salt and pepper to taste • 2 tablespoons olive oil • 1 tablespoon mustard (optional) • 1 onion, sliced • 3 garlic cloves,…

Grillitud steik, or grilled steak, is a popular method of cooking steak in Estonia, especially during the summer months when outdoor grilling is common. To prepare grillitud steik, a high-quality steak, such as sirloin, ribeye, or filet mignon, is usually seasoned with salt, pepper, and garlic powder. The steak is then grilled over an open flame or on a grill until it reaches the desired level of doneness. This is usually determined by using a meat thermometer or by pressing on the steak with tongs to check its firmness. Ingredients: • 4 steaks (sirloin, ribeye, or filet mignon), about 1 inch thick • 1 teaspoon salt • 1 teaspoon black pepper • 1 teaspoon garlic powder • 2 tablespoons olive oil Instructions: 1. Preheat the grill to high heat. 2.…

Kartulikroketid, also known as potato croquettes, are a popular dish in Estonian cuisine. They are typically made from mashed potatoes that are mixed with a variety of ingredients, such as eggs, butter, flour, and spices, and then shaped into small, cylindrical croquettes. The croquettes are coated in breadcrumbs and then deep-fried until they are golden brown and crispy on the outside. The inside of the croquettes is soft and creamy, with a rich potato flavor that is complemented by the seasoning. Ingredients: • 4 medium-sized potatoes, peeled and chopped • ¼ cup of butter • 2 eggs, beaten • ¼ cup of all-purpose flour • ½ teaspoon of salt • ¼ teaspoon of black pepper • 1 cup of breadcrumbs • Oil for frying Instructions: 1. Boil the chopped potatoes…

Pikkpoiss, also known as Beef Stroganoff, is a popular dish in Estonia that typically consists of tender strips of beef cooked in a creamy mushroom sauce. The beef is usually sautéed in butter until browned and then set aside while the sauce is made. The sauce is made with mushrooms, onions, beef broth, and sour cream, and is typically seasoned with salt, black pepper, and sometimes paprika. Ingredients: • 1 lb beef sirloin, cut into thin strips • 1 large onion, diced • 8 oz mushrooms, sliced • 2 cloves garlic, minced • 1 cup beef broth • 1 cup sour cream • 2 tbsp butter • 2 tbsp all-purpose flour • Salt and pepper, to taste • 1 tsp paprika • Fresh parsley, chopped (optional) Instructions: 1. Season the…

Pirukad is a traditional pastry that originated in Estonia and is popular in other Baltic countries such as Latvia and Lithuania. It is a handheld pastry filled with savory ingredients such as meat, potatoes, and onions, and is often eaten as a snack or quick meal. The pastry dough is typically made with flour, butter, and sour cream, which gives it a flaky texture and a slightly tangy taste. The filling is usually made with ground meat, such as beef or pork, combined with onions and spices. Some variations also include vegetables such as carrots or peas. Ingredients: For the pastry: • 2 cups all-purpose flour • ½ teaspoon salt • ½ cup unsalted butter, chilled and cut into small pieces • ½ cup sour cream For the filling:…

Hernetatrapada is a traditional Finnish dish made from peas and smoked ham hock. The name “hernetatrapada” means “pea stew” in Finnish. The dish is hearty and comforting, and it is often served during the colder months of the year. To make hernetatrapada, dried green peas are soaked overnight and then cooked with smoked ham hock, onion, and spices until the peas are tender and the meat is falling off the bone. The resulting stew is thick and flavorful, with a rich smoky taste from the ham hock. Hernetatrapada is often served with boiled potatoes or rye bread, and it can be garnished with fresh herbs such as parsley or dill. Leftovers can be reheated and enjoyed for several days, as the flavors tend to deepen and develop over time. Ingredients:…