2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
We offer you a short trip to an unknown but very culinary country. Estonia is the northernmost of the three Baltic states. It is a flat country on the east coast of the Baltic Sea with many lakes and islands. Estonian is closely related to Finnish, but does not resemble other languages spoken in other Baltic countries.
A typical feature that you can find in Estonians is the strong connection between identity and one's own language. Estonian culture is closely linked to that of Russia and Finland. People can be slow and reserved, as well as irritable and impatient. Nevertheless, Estonians have several amazing and unifying qualities.
The first is nostalgia. It is a constant topic in Estonian journalism, literature and poetry. The other quality that unites Estonians is respect for science and technology.
The cuisine of this beautiful country is very diverse. In it you can find pickled eel, blood sausage and stewed sauerkraut with pork. Various peoples who ruled the region in the past, such as Danes, Germans, Swedes, Poles and Russians, have greatly influenced Estonian cuisine. It traditionally includes meat and potato dishes, as well as many delicious fish specialties along the coast around the Baltic Sea and lakes.
Modern cuisine, as already mentioned, is influenced by other nations. We will now briefly group Estonian cuisine into several sections: cold dishes, soups, main courses and desserts.
We will start with the cold dishes first. At the table of an ordinary Estonian you can find selected meats and sausages served with potato salad or rosolie, a typical dish of Estonian cuisine, which resembles Swedish sillsallad, including red beets, potatoes and herring.
Estonian cuisine also pays homage to small pastries called pirukad, which resemble Russian pies - stuffed with meat, cabbage, carrots, rice and other fillings and often served with broth.
Herring is one of the most common fish on the Estonian table. Smoked or marinated eel, lobster, imported crabs and shrimp are considered a delicacy by locals. One of the Estonian dishes is raim, which is made from Baltic dwarf herring and anchovies.
Popular fish that you will often find on the Estonian table if you decide to visit this country are flounder, perch and white fish.
Now it's time for the soups. In Estonian cuisine, they can be served before the main course, but they are traditionally a part of it and are most often prepared from red meat or chicken, as well as from various vegetables.
Soups in Estonian cuisine can also be prepared with sourdough, fresh or yoghurt. Specific to Estonian cuisine is leivasupp, which is a sweet soup made with black bread and apples and is traditionally served with sour or whipped cream seasoned with cinnamon and sugar.
After looking at the soups, it's time for the main dishes. Black rye bread accompanies almost every dish in Estonia. Instead of wishing you a good appetite, your hosts will tell you to keep your bread.
Estonians really appreciate the great variety of rye bread in their kitchen. Before, the country could not boast of abundance, so if you drop a piece of bread on the ground, your host will ask you to pick it up, kiss it as a sign of respect, and eat it.
Desserts in Estonian cuisine are varied. In it you can find sour, cottage cheese dessert and dagger. You can also try cottage cheese cream, semolina cream and fruit juice and compote.
Rhubarb pies are also revered by Estonians. You can also try sweet sourdough bread, which is often seasoned with cardamom.
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