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Estonia

Broad beans boiled in salt water

Broad beans boiled in salt water

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Boiled fresh broad beans have been a classic in Estonia for a long time and are known as a food eaten with beer. In August, broad beans are ripe in the gardens and I couldn’t include this guide here.

Preparation time: 45 minutes
Level: Very easy
Quantity: About 1 kg of a dish cooked from beans

Ingredients:
1 kg of field beans with pods
2-3 tablespoons of sea salt

Preparation:

  1. Pour water into the pot, add salt and field beans. Boil the beans for 45 minutes, then drain the water and let the beans harden for a few minutes.
    Serve the beans with the pods or clean the beans and serve in a bowl.
    Perfect with a cold light beer.
    Ready!!
Egg butter

Egg butter

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A very common food in Estonia and Finland. It is also found here and there on food tables throughout Northern Europe. In Finland, egg butter is served with Karelian pies, in Estonia, egg butter is a typical Easter food.

Preparation time: about 20 minutes
Level: Easy
Serves: four or more

Ingredients:
8 hard-boiled and cooled chicken eggs
200 g room temperature butter
Sea salt for seasoning

A handful of finely chopped chives, if desired
Good bread or black bread to serve

Preparation:

  1. Hard boil the eggs, about 6-7 minutes. Cool under ice-cold water. Peel the eggs and break them into pieces with a fork. You can press the egg with a fork into relatively small pieces, but you can also leave larger pieces – it’s a matter of taste.
  2. Using a fork, mix room-temperature butter into the egg mixture and season with sea salt
    If desired, add a handful of finely chopped chives. Serve with good bread, which you can toast nicely in a dry pan, or with fresh black bread.
    Ready!!
Smoked pork knuckle with sauerkraut and beer sauce

Smoked pork knuckle with sauerkraut and beer sauce

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Schweinshaxe, a pork knuckle cooked in the oven for a long time, is one of the German food classics. In Estonian cuisine, pork knuckle is used quite often. Long-cooked, tender meat pork loin is a dish that is well suited for the winter season and the holiday table. This time, I made pork knuckles not from raw pork leg, but I bought long-smoked pork knuckles from the store, which gives the food a nice holiday ham taste.
I prepared the traditional sauerkraut, blood sausage, potatoes and also made a proper beer sauce using dark beer.
I think this food is a suitable alternative to the Christmas table during the holidays.

Preparation time: 5 hours
Level: Medium
Quantity: For two to four

Ingredients:
Two smoked pork knuckles from Oskar. The weight of each code is about 1 kg
4-5 raw, peeled potatoes
4 blood sausages, I used Matsimoka blood sausages
4-5 tablespoons of fruit jam
200 ml lager beer
4 tbsp soy sauce
2 tbsp Worcester sauce
0.5 teaspoon of onion powder
2 teaspoons of flour
250 ml of whipped cream
Cooking oil for sauteing potatoes and cooking sausages.
Herbs for serving
Black pepper and sea salt to taste
2.5 kg of sauerkraut
A little sugar for cooking sauerkraut

Preparation:

  1. Cut the skin of the pork knuckle into stripes with a sharp knife. It is ideal to use a carpet knife, which must be opened minimally, so it does not cut too deeply.
  2. Place the pork knuckles on the rack and the rack on the baking pan cover the pork knuckles with foil and cook at 150 degrees C for at least 4 hours.
  3. Prepare sauerkraut. Pour the sauerkraut into a thick-bottomed cooking pot and let it simmer on medium heat. Add 3 tablespoons of cooking oil, sea salt to taste, and about 1 teaspoon of sugar. Let the cabbage simmer for about 2 hours. Remove the lid and allow the cabbage to dry a little if there is excess liquid left at the bottom when cooking the cabbage.
  4. When the meat starts to get ready, peel the potatoes and cut them in the same way as fries.
  5. Fry the potatoes, preferably in a cast iron pan, in a relatively large amount of oil. Do not stir the potatoes too often during frying, then the potatoes will remain intact and brown well. Season with sea salt while frying.
  6. 30 minutes before the meat is ready, remove the foil turn on the grill element, and let the meat brown under the grill for 20-30 minutes.
  7. When the meat is ready, brown the blood sausages under the grill element for 20 minutes until they are nicely crispy on top.
  8. To prepare the sauce, pour some cooking oil into the pan, add onion seasoning, soy sauce Worchester sauce, and lager. Dissolve the flour in a little cold water, add to the sauce, and stir until the sauce starts to thicken. Add whipped cream and season with sea salt and black pepper.
  9. Bring the sauce to a boil. If the sauce is too liquid, add a little flour dissolved in water, if too thick, add a little water or whipped cream.
  10. Put all prepared components, sauerkraut, blood sausage, lingonberry jam for blood sausages, meat, fried potatoes, and sauce on a large plate.
    Garnish the food with a sprig of parsley.
    Ready!!
Chicken dumpling soup

Chicken dumpling soup

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Dumpling soup made with chicken meat is a food that belongs to the Estonian cuisine. I remember it from my childhood, how tasty and nutritious this soup was.
Of course, the best soup can be made if you cook a good, hearty broth for it. I cooked a whole broiler for the broth, and additionally, I also cooked a little more bony chicken wings.
To make the dumplings, I used the instructions from my mother, made the dumpling dough with broth, and added a piece of butter and wheat semolina to make the dumplings better and airier.
Make this dish at home on the weekend. It takes time, but the result will be wonderful. This soup is worth making a good amount because it gets better and better as it stands, and if you start making the soup, it is worth eating it for several meals.

Preparation time: 3 hours for broth preparation, 1 hour for soup preparation
Level: medium
Quantity: About 6-7 liters of dumpling soup

Ingredients:
Broth and meat:
1 broiler
400 g of chicken wings
3 stalks of celery
3 medium carrots
3 smaller onions
4 bay leaves
About 15 black peppercorns
Sea salt for seasoning

Dumplings dough:
2 eggs
About 200 g of wheat flour
5-6 tablespoons of wheat semolina
200-300 ml of broth
50 g of melted butter
About 0.25 tsp or slightly less sea salt

Soup:
A bunch of small carrots thinly sliced or 3 medium carrots halved and sliced
5 medium potatoes, chopped
Broiler meat cleaned and lightly seasoned
Dough for making dumplings
Sea salt and black pepper to taste

Green onions, dill, parsley, or other greens of your choice to sprinkle on top of the soup

Preparation:

  1. Place the chicken and chicken wings in a cooking pot with the carrots, unpeeled onions, bay leaves, and celery stalks.
  2. Pour water until all components are completely covered with water.
  3. Allow the broth to boil over medium heat, and remove the foam.
  4. Lower the heat to low so the stock simmers and does not get cloudy and stays nice and clear.
  5. Add sea salt and about 15 black peppercorns.
  6. Cook on low heat under the lid for about 3 hours.
  7. Carefully remove the chicken and vegetables from the broth, let it cool slightly, remove the flesh and bones, clean the beautiful pieces of meat, and chop lightly with a knife.
  8. Cut the carrots into desired pieces, do the same with the potatoes. I used small carrots and sliced them, I cut the potatoes into cubes.
  9. Add the carrots to the soup and let it simmer on low heat for about 30 minutes
  10. While the carrots soften, prepare the dumpling dough.
  11. To do this, melt butter, mix flour, semolina, salt, and broth, add melted butter and two eggs. Mix to a smooth dough.
  12. The dough should not be very dense, but it should not flow either. A dough that is too hard results in tight and tasteless dumplings, with a liquid dough the dumplings are tasty, but they do not stay together in the soup. The dough must be such that when you take it with a teaspoon, it does not flow off the spoon and remains in the form taken easily.
  13. Let the dough stand until the carrots are almost soft. Add the potatoes and let it boil for about 10 minutes.
  14. Add the chicken to the soup, let the soup come to a boil again, and keep the temperature low so that the soup does not bubble too much, which breaks the dumplings. If the soup seems too thick, you can add more water and let it boil before starting the next procedure.
  15. Dip a teaspoon into the soup broth and take a quarter teaspoon of the dough. With this quantity, the dumplings will be nice and small. The size of the climb can be varied as desired.
  16. Slide the dumpling dough with a spoon into the boiling broth. It sinks to the bottom. Continue putting the dumplings in the broth. It could be done in such a way that you don’t put the dumplings in the same place all the time but spread them over the soup, so they don’t stick together in the soup.
  17. Continue putting the dumplings in the broth until you run out of dough. When the dumplings are ready, they rise to the surface of the soup. After they absorb the liquid, they sink to the bottom again.
  18. Cook the soup for another 10 minutes on low heat and it is ready to eat. Season the soup with black pepper and sea salt if needed. It should be taken into account that the dumplings get better over time, and this soup is better the next day than the first.
  19. Serve the soup from nice soup plates, add chopped greens when serving.
    Ready!!
Beer cookies

Beer cookies

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I remember my mother making these cookies from my childhood. I’m not sure if I liked them as a kid, but somehow I remember them. Mother made them using Žigul beer, the most famous beer in Soviet-era Estonia, which was the brand of light beer at the time.
I used Corona beer for my cookies that a beer-loving friend left for me at home. Should the cookies be renamed after him? The internet is full of recipes for these cookies, I used a recipe I found in my mother’s old cookbook and used it almost unchanged. I did replace the margarine of that time with farm butter.

Preparation time: 1.5 hours
Level: Easy
Quantity: 5 pans of cookies

Ingredients:
400 g of butter
600 g wheat flour
200 ml light beer
A little sea salt

Granulated sugar and ground cinnamon for dusting on the cookies

Preparation:

  1. Mix flour, beer butter and salt. Knead it into a smooth dough. Do not knead the dough for too long, it is enough when it has become uniform. There is no need to make the gluten network dense.
  2. The dough is relatively soft, place it in the refrigerator to cool for at least 30 minutes.
  3. Sprinkle flour on the work surface, roll out a piece of dough about 3 mm thick, brush with water until slightly wet, and sprinkle with sugar liberally. Sprinkle cinnamon on top and cut the cookies into squares of the desired size with a dough cutter.
  4. Use a cake spatula to place the cookies on a baking sheet covered with baking paper and bake at 180 degrees for 12 minutes.
  5. Store cookies in an airtight container for a short time.
    Ready!!
Onion steak

Onion steak

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I was reminded of the old nostalgic foods of Estonia. One of them is the onion steak, which is pan-browned and well-simmered beef steak in a creamy sauce, served with a decent amount of fried onions. This dish can be made with pork or chicken, but in the original version, it was made with beef.

Preparation time: 2-3 hours including stewing the meat
Level: medium
Quantity: For four

Ingredients:
1 kg beef sirloin or entrecote without lard
About 1 kg of yellow onions
25 g of butter for browning
2-3 tablespoons of cooking oil for frying onions
100 ml of cream
1-2 tablespoons of flour
1 teaspoon of soy sauce
2 tbsp Worcestershire sauce
Sea salt and black pepper to taste

Preparation:

  1. Cut the meat crosswise into slices about 1.5 cm thick.
  2. Pound the meat slightly to make it softer and the pieces of meat wider. Season the meat with black pepper and sea salt.
  3. Heat a thick-bottomed pan or on high heat and brown the meat pieces on both sides for about 3-5 minutes until they are nicely browned.
  4. Add water so that the meat pieces are covered, reduce the heat to low, and simmer the meat pieces under the lid for about 2 to 2.5 hours. The duration of the stew depends on the type of meat used. Add water in the meantime if the liquid tends to evaporate.
  5. Peel the onions and cut them into rounds. Fry the onions in a pan with cooking oil until they are glassy or quite soft. The degree of softness of the onions depends on the choice and preferences of the cook.
  6. When the meat is soft, carefully remove the pieces of meat from the pan to a plate and leave to wait.
  7. Prepare the sauce. To do this, dissolve the flour in cold water, pour it into the meat stew liquid, and let it boil over medium heat. Add cream soy sauce and Worchester sauce, stir, and let the sauce thicken slightly. The sauce does not need to be very thick for this dish. If the sauce becomes too thick, add water, if more thickness is needed, add more dissolved flour.
    Season the sauce with black pepper and sea salt as desired.
  8. When the sauce is ready, carefully place the pieces of meat back into the sauce. There should be about enough sauce in the pan to cover the pieces of meat halfway.
  9. Put plenty of fried onion rings on each slice of meat. Serve warm with boiled potatoes or baked potatoes.
    Ready!!
Oatmeal cookies with milk chocolate chips

Oatmeal cookies with milk chocolate chips

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One of the cookies is considered an Estonian classic. I don’t know Estonian family that doesn’t make them. These cookies can be made quite easily, but it is also possible to add various toppings, dried cranberries, cherry pieces, dark and light chocolate.
I made oatmeal cookies using brown sugar and milk chocolate chips.

Preparation time: 15 minutes mixing the dough, about 1-hour baking cookies
Level: Easy
Quantity: About 75 cookies

Ingredients:
700 g of larger oatmeal
300 g of melted butter
260 g of brown sugar
2 teaspoons of vanilla sugar
6 eggs
400 g of chopped milk chocolate

Preparation:

  1. Beat the eggs, sugar, and vanilla sugar lightly using a spoon
  2. Melt the butter over low heat and add to the mixture. Add oatmeal
  3. chop the chocolate into pieces with a knife, add to the mixture, and mix with a spoon until smooth.
  4. Using a teaspoon, place piles of about 2-3 cm in diameter on a baking sheet covered with baking paper
  5. Bake at 180 degrees C for 12-13 minutes.
    Ready!!
Christmas roast

Christmas roast

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Roast pork is almost a mandatory part of the traditional Estonian Christmas dinner. In every Estonian home, roast pork is made in its own, very traditional way. I’m posting here a slightly less traditional and time-consuming way to make a delicious oven-roast. It is roasted meat stewed at a low temperature for at least 7 hours. The result is worth the effort.

Preparation time: 8 hours
Level: Medium
Quantity: about 4 kg roast

Ingredients:
5 kg pork neck chop. You can use any other meat, but I prefer the neck chop because it has a bit of lard interwoven with the lean meat, which makes the meat extra juicy
7-8 cloves of garlic, cut in half, to stuff the meat
1.5 tsp dried thyme
1.5 teaspoons of dried oregano
1 tsp ground black pepper
About 1.5 tablespoons of sea salt
2 tablespoons of mustard
200 ml of red wine
2-3 tablespoons cooking oil for browning the meat

Preparation:

  1. Peel the garlic cloves and cut them in half lengthwise.
  2. With a sharp knife, make deep incisions here and there on the room-temperature piece of the meat and stuff the garlic gloves deep into the meat.
  3. Season the meat with sea salt, black pepper, thyme, and oregano, and rub the spices into the meat.
  4. Brown the meat in the pan on all sides, it takes about 5-10 minutes per piece of meat.
  5. Place the pieces of meat in a large baking pan, pour in the red wine, and add another sprig of rosemary and a few sprigs of thyme.
  6. Cover the meat completely with foil and cook at 150 degrees C for 7-8 hours.
  7. Remove the liquid from the meat and use it later to make the sauce.
  8. If desired, the meat can be additionally browned under the grill for 15-20 minutes.
  9. Meat is extremely tender, cut it with a very sharp knife or it is easier to cut the roast if it is cold and warm it up immediately before serving.
    Ready!!
Blood sausage

Blood sausage

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Blood sausage is considered one of the most traditional dishes in Estonia, which is eaten all year round today, but it is still mainly known as one of the main Christmas dishes. Classically, blood sausage is made from barley bran or gruel, pig blood, and fatty pork meat, which is stuffed into the small intestine of a pig or sheep.

One of the most common Christmas dishes that can be found on the Estonian Christmas table is long-cooked pork, which is served with boiled or baked potatoes, sauerkraut, and oven-fried blood sausages. Blood sausages are usually served with a nice lingonberry jam or pumpkin salad.

Blood sausages came to Estonia at the beginning of the 19th century from the food culture of Sweden and Latvia.

Until now, I thought that making blood sausages was something you couldn’t do for fun, but it was surprisingly easy. The casings were strong, there were no holes in them, and the sausages filled nicely. I would recommend trying to make them because homemade sausages are undoubtedly delicious and have a special place on the family Christmas table. You can find casings for making sausages at the Maarahva store https://maarahvapood.ee/toode/naturalalsed-soolatud-seasooled-28-30mm-15m-2/. You can also get good quality blood powder from there https://maarahvapood.ee/toode/verepulber-verpo-95-phf-05kg/

Preparation time: About 3 hours, plus preparations
Level: Medium
Quantity: approximately 4 kg of blood sausages

Ingredients:
1 kg of barley groats
150 g of blood powder
1 kg of pork belly
500 g of smoked bacon
About 300 ml of water
2 tablespoons of marjoram
1.5 tablespoons of oregano
0.75 tbsp ground black pepper
Half a grated nutmeg
800 g of spring onions
About 1 tablespoon of sea salt (put less salt at first, because bacon is also salty)

Salted pork intestines

Preparation:

  1. Soak the groats overnight in cold water.
  2. Also soak the salted intestines overnight in cold water.
  3. Cut the pork and bacon into small pieces, and chop the onions. Fry the meat, bacon, and onion in a large pan for about 30 minutes until the meat and onion are browned and the fat has partially been melted.
  4. Place the soaked groats in a cooking pot, and cover them with water so that the water reaches about 5 cm above the surface of the groats. Boil the groats for about 45 minutes until they are semi-soft.
  5. Mix the blood powder with 300 ml of water, and add water little by little so that no lumps form.
  6. In a large bowl, mix the meat with the groats, and add all the spices and the dissolved blood powder. Mix well. The taste could be slightly salty rather than sweet.
  7. Put the sausage mixture into the sausage syringe, take a piece of soaked casing about 1 m long or longer, stuff the casing into the nozzle of the sausage syringe, moisten the casing in the meantime and continue until the entire casing is around the nozzle. Make a knot at the end of the casing and crank the sausage mixture into the casing at a steady speed.
  8. Do not fill the intestine very tightly, it may burst during cooking or baking. The sausages must be nicely uniform, but pleasantly soft.
  9. When the entire casing is full, make a knot at the other end as well and twist the sausage into nice, traditional pieces. To do this, press the filling on both sides of the sausage so that there are gaps where there is no filling, twist the sausage a few times, and repeat the procedure at the end of the next piece of sausage until all the sausages are nicely twisted into pieces.
  10. When all the sausages are ready, heat the water in a large pot to about 80 degrees, slide the sausages into the water, and heat at a temperature close to boiling for about 20 minutes.
  11. Take the sausages out of the pot, and see that there are twists between the sausage pieces and that the sausages are nicely separated. If the twists have loosened, put new twists on the sausages from the spaces between the sausages.
  12. Cool the sausages completely on a cutting board and keep them in the refrigerator overnight. Sausages can be stored at minus 20 degrees C for a longer time.
  13. To prepare blood sausages for lunch or dinner, thaw the sausages completely and bring them to room temperature before use.
  14. Put lard or cooking oil in the oven pan, place the blood sausages in the pan as well, and cook at 200 degrees C for about 20 minutes until the sausages are crispy. During cooking, turn the sausages a few times so that they are with the fat on all sides and cook evenly
    Serve with a Christmas roast or eat with lingonberry jam or pumpkin salad.
    Ready!!
Komm Morgen Wieder

Komm Morgen Wieder

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One very special dish that I remember from my childhood and which my grandmother used to prepare on holidays and sometimes on Sundays. The original recipe for this dish was published in the 1900 edition of Jaan Koort’s book titled “Koka-raamat”. Here the recipe is simplified and adapted, but this is how this food was prepared in my childhood.

It is a food with German roots, although I have not found it directly in the sources of German cooking, I have found that this food spread from Germany to Livonia and was prepared in Latvia in the 19th century, from where most probably it spreads to Estonia. The name of this food means something like “come again tomorrow” or “come back tomorrow”.

It is a thin pancake in which boiled and seasoned meat, processed by a meat grinder, is wrapped. According to Jaan Koort’s recipe, these filled pancakes are additionally fried in butter but are very delicious without frying.
You can serve the filled pancakes either with soup or as a separate meal with a well-flavored broth.

Preparation time: 30 min, plus time for cooking the meat and making the broth
Level: Medium
Quantity: about 20-25 filled pancakes

Ingredients:
1 kg pork ragout
700 g of rib meat
2 medium onions
3 large eggs
200 g of flour
About 600 ml of milk
0.5 teaspoon of sugar
Salt and black pepper to taste
Cooking oil for frying
25 g of butter for overcooking the pancakes
Dill, parsley, or other herbs of your choice to put on top of the broth

Preparation:

  1. Place the bones and pork ribs in a cooking pot, cover with water and bring to a boil. Remove the foam that rises to the surface of the cooking water.
  2. Add 3 bay leaves, 5-6 black peppercorns, 1 medium onion cut in half, and salt. Lower the temperature to a minimum and cook the broth for about 2 hours until the meat is tender.
  3. Clean the meat from the bones and process it with the meat grinder. Also, add the onion to the meat grinder.
  4. Season the meat mixture with black pepper and sea salt.
  5. Prepare the pancake batter. Mix the flour, and 3 eggs into the milk and season the mixture with 0.5 teaspoons of sugar and 0.5 teaspoons of sea salt. The pancake batter must be a little more liquid than the sour cream, then the pancakes will be very tender and tasty.
  6. Place approximately 50-60 ml of the pancake batter into the oil-greased medium-sized pan spread the batter evenly and fry golden from both sides.
  7. Place a tablespoon of the meat mixture in the middle of each cooked pancake and fold the edges of the pancake over the meat on both sides and roll the pancake so that a pocket or package with meat filling is formed.
  8. If you wish, you can additionally fry the pancakes in butter before serving, but they are still excellent.
  9. Best if served with fresh broth.
    Ready!!

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