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Estonia

Sauerkraut Soup

Sauerkraut Soup

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This is probably originally a soup from historical Russian cuisine (кислые щи), but for me and many others, it is a nostalgic childhood soup associated with Estonian cuisine. I don’t remember exactly how my grandmother made it, but it looks similar to this I made myself. For me, it is a winter dish that in my childhood was associated with Christmas time. The soup itself has very old roots; no one knows when it first began to be prepared, but it has always been featured in both Estonian and Russian cookbooks.

Preparation time: Preparing the broth takes 4-5 hours, and boiling the soup takes 1.5 hours.
Level: Rather easy
Quantity: About 7L of soup

Ingredients:
Broth:
1.5 kg of soup bones
1 large onion
4 celery stalks
3 bay leaves
10 black peppercorns
Sea salt

Soup:
1.5 kg of sauerkraut
800 g of lean pork cooked with broth
2-3 medium carrots, coarsely grated
4 medium potatoes
2 large onions, finely chopped
150 g of barley groats
5-6 medium cloves of garlic, finely chopped
70 g of butter for frying the onions, carrots and garlic
Black pepper and sea salt for seasoning
Mixed soup herbs
1 tsp of frozen or dried dill
0.5 tsp of dried oregano
Parsley for garnish

Preparation:

  1. Prepare the broth by placing the bones and meat in a cooking pot, covering with water and letting it simmer. Bring to a boil. Skim off any foam.
  2. Once the foam has been skimmed off, add the celery stalks, onion, bay leaves, peppercorns and season the broth with sea salt.
  3. Reduce the heat to low and simmer the broth for 4-5 hours until the meat is completely tender and the broth has a beautiful, yellowish colour.
  4. Remove the bones, clean the meat from the bones and use it to make the soup. Remove the lean meat, let it cool and cut it into not very small pieces.
  5. Strain the broth through a fine sieve and use it to make the soup. You can eat the onion boiled in the broth; I have always liked it.
  6. To make the soup, you need to soak the groats in cold water for at least 4 hours before making the soup.
  7. Pour the broth into a large saucepan, add the groats and let the soup boil.
  8. Grate the carrots, chop the onion and garlic and fry in a pan with butter until the vegetables start to brown slightly.
  9. Add the fried vegetables and sauerkrout to the soup. Add the cooked meat. Boil the soup for about 20 minutes.
  10. Peel the potatoes and cut them into pieces of your choice; add to the soup.
  11. Season the soup, add soup herbs, black pepper, sea salt, oregano and dill.
  12. Boil until the potatoes are almost soft.
  13. Serve the soup with black bread, garnish with parsley or dill.
    Ready!!
Estonian bread pudding

Estonian bread pudding

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Bread pudding is one of my childhood dishes, which my grandmother and mother used to make in a wood-fired oven. Golden brown and crispy on the outside, soft on the inside and filled with all sorts of goodies: curd, raisins, sometimes apples. It tasted wonderful both hot and cold and was usually served with milk, sometimes with jelly. This dish was made with slightly stale, drier bread, but I solved this by toasting the bread slices in a dry pan on both sides and spreading them with butter before assembling the bread tin.
I tried to recreate the old flavors from memory, added a few ingredients that were not used many years ago, and here is the result. If anyone wants to make something truly nostalgic, then bread tin is one of those dishes.

Preparation time: 30 minutes of assembly time, plus about 40 minutes of baking time.
Level: Easy
Quantity: 30 cm round baking tin

Ingredients:
1 loaf of sliced, good-quality white bread
400 g curd
100 ml whipping cream
150 g sugar
150 g raisins
100 g dried cranberries
100 g dried apricots, cut into small pieces
600 ml milk
3 eggs
3 tsp vanilla sugar
150 g room temperature butter

Preparation:

  1. Toast the bread slices on both sides in a dry pan until lightly browned and crispy.
  2. Lightly brush both sides of the bread slice with room temperature butter, cut the slices in half, and line the bottom of the baking tin with a single layer of bread slices.
  3. Mix the curd with 100 g sugar, 100 ml whipping cream, and 2 tsp vanilla sugar, and pour half of the curd mixture onto the bread slices.
  4. Sprinkle half of the chopped apricots, cranberries, and raisins over the curd.
  5. Place another layer of toasted and buttered bread slices on top of this layer, and add the curd and dried fruit.
  6. For the last layer, place the bread slices, overlapping them slightly at the edges.
  7. Mix the milk and eggs, add 50 g sugar and 1 tsp vanilla sugar. Beat until smooth and pour into the pudding so that the milk reaches the last layer of bread, but does not cover it. The last piece of bread needs to be crispy.
  8. Cover the last layer of bread with pieces of butter and place in the oven at 180 degrees C and bake for about 40 minutes until the milk-mince sauce has set and the bread has become nicely golden brown and crispy.
    Serve the bread pudding with milk.
    Ready!!
Sauerkraut with pork and barley

Sauerkraut with pork and barley

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If someone would like to cook a very traditional Estonian dish, then Sauerkraut with pork and barley is definitely the one for them. It has probably been prepared among Estonian peasants since the 19th century. At first, it was a South Estonian peasant dish; later, it spread across Estonia. This dish is still prepared in many families today. The methods of preparation are different; some definitely prepare these cabbages in the oven, others on the stove, and mixed variants of these methods are also used. My grandmother prepared them on the stove, and the variant that I am posting here was prepared by my mother using an old family recipe. It is worth making more mulgikapsad, because they become more and more delicious after standing for a few days.

Preparation time: 3 hours
Level: Medium
Quantity: About 3.5 to 4 kg of sauerkraut

Ingredients:
About 2 kg of sauerkraut
1.5 kg of overgrown pork
About 150 g of barley groats, soaked overnight
Sea salt, if necessary
A little sugar if desired
1 tbsp of cumin if desired

Boiled potatoes for serving

Preparation:

  1. Soak the barley groats in cold water overnight.
  2. Squeeze the sauerkraut dry; this will help remove excess acidity. There are several points in the preparation of this dish where the flavors can be adjusted, and it is difficult to give specific quantities.
  3. Pour half of the sauerkraut into a thick-bottomed cooking pot, place the overgrown pieces of meat on top of the cabbage, and cover with cabbage again. You can lightly sprinkle sugar and salt between these layers, or add salt later if necessary, because sauerkraut is already quite salty.
  4. Pour in the cabbage, add water so that the cabbage is covered with water, let it boil, and taste. Adjust the flavors if necessary.
  5. Cover the cabbage layer with soaked groats, add water until everything is covered, cover with a lid, and simmer for about 3 hours.
  6. When the cabbage is soft, fish the pieces of meat out of the cabbage and set aside, and use them when serving.
  7. Mix the cabbage with the groats, season with sea salt and sugar if necessary.
  8. Serve with boiled potatoes and cut the meat cooked with the cabbage.
    Ready!!
Fresh Pickles

Fresh Pickles

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As promised, I continue the introduction to the food culture of the Peipsi region. In this post, you can read how to make the most amazing fresh pickles I have ever tried. And again, I didn’t make them myself, but a local made them, making this recipe even more authentic. All I can comment on is that the amount of herbs used to make the pickles is impressive, but that’s probably also the reason why they are so delicious.

Preparation time: 24-48 hours
Level: Easy
Quantity: 1 kg of cucumbers

Ingredients:
1 kg cucumbers
10 medium garlic cloves, roughly chopped. If the garlic stalks are green, slice the stalks of two garlic heads into slices about 1 cm thick
2 large horseradish leaves
A good handful of dill stalks with florets
2 liters of water
2 tablespoons of coarse sea salt


Preparation:

  1. Wash the cucumbers and dill sprigs in cold water
  2. Cut the garlic into pieces, and cut one horseradish leaf into pieces.
  3. Use a large glass jar or stainless steel bowl, or cooking pot. Place the chopped horseradish leaves, garlic pieces, garlic stalk pieces, and dill stalks in the bottom of the pot. Place the cucumbers on top, and place the next layer of herbs on top of the cucumbers, and cover everything with horseradish leaves.
  4. Mix cold water with sea salt until the salt dissolves. Pour the salt water over the cucumbers, then cover them with a plate that is smaller than the container. This will help keep the cucumbers and herbs submerged in the liquid. Cover the fermentation container with a lid and leave the cucumbers to ferment at +4 degrees C.
    When fermenting in the cold, the cucumbers are very crunchy and have a perfect taste 24 hours later. Ferment the cucumbers for a maximum of 48 hours, then transfer them to a jar without brine and store under the lid.
    Ready!!
Yeast dough pies with green onions and eggs

Yeast dough pies with green onions and eggs

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A short 45-minute drive from Tartu, on the shores of Lake Peipsi, there are three wonderful villages: Varnja, Kasepää, and Kolkja. Originally, the villages were almost exclusively inhabited by Russian Old Believers. Today, they are home to the descendants of the founders, as well as people from other parts of Estonia who appreciate the unique culture, peace, and customs of this place.
I have liked these places since my youth, with their exotic onion garlands, beds raised high due to frequent flooding, dried fish, boathouses, and, of course, the obvious proximity to the great Lake Peipsi, all of which make these villages unique.
There is no point in writing about what these villages are like here. Many books have been written about them, and the best thing would be to go there yourself, stay there for a while, and experience the uniqueness of that area.
Books have also been published about the food culture of the Peipsi region, and it has been covered in various media publications. I would like to introduce you to some delicious and special pies that I have never had anywhere else. What makes these pies special is that I did not make them myself in my Tartu kitchen, but they were made at my good friend’s home in Kasepää, making this recipe especially authentic for me. I hope you make these pies at home and get the right flavor nuances, or you will have the pleasure of tasting these pies made by locals while visiting these places by Lake Peipus.

Preparation time: About 1 hour
Level: Not too difficult
Quantity: 16-20 pies

Ingredients:
Dough:
250 ml milk
12 g dry yeast
1 tbsp sugar
1 egg
1 tsp sea salt
75 g butter
500 g flour

The dough is universal and can be used to make both savory and sweet pies, such as pies with minced meat and egg filling.

Filling:
300 g green onions
5 eggs
Sea salt and black pepper to taste
15g butter

Preparation:

  1. Dissolve the yeast and sugar in warm milk. The milk should be warm rather than hot. Otherwise, the yeast will die.
  2. Let stand for 15 minutes. The yeast-sugar-milk mixture should bubble.
  3. Add 1 egg and salt.
  4. Grate the butter with a coarse grater. Mix everything well. Knead the dough, gradually adding flour. When the dough absorbs enough flour, it will become elastic and will not stick to your hands.
  5. Take a large bowl and fill it with ice water. Dip the dough in the water and leave it for at least 10-15 minutes. The ice water will pause the rising of the dough. If you prepare the pie filling in advance, you do not need to dip the dough in ice water.
  6. At the same time, prepare the filling. For the filling, boil the eggs and cut them into cubes. Finely chop the onion. Throw a piece of butter into a frying pan. Put the onion in the pan and sauté for 5 minutes, stirring. Remove the pan from the stove.
  7. Add the eggs, salt, and pepper to the onions. Mix.
  8. Sprinkle the work surface with flour, place the dough on it, and knead until it no longer sticks to your hands. Divide the dough into 16-20 parts.
  9. Roll the piece of dough into a small circle and add the filling. Join the edges. Place on a baking sheet covered with baking paper, “seam” side down.
  10. Brush with egg yolk and sprinkle with sesame seeds. Bake at 200°C until golden brown
    Ready!!
Chou a la crème

Chou a la crème

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Chou a la crème is a true French dish, but I don’t know if they make in France chou a la crème as we’ve known since childhood. They are known by many different names, such as profiterole (I ate them in Strasbourg), chou a la crème, etc. The history of making such pastries dates back to the 17th century.
It is a dessert, that, due to the properties of the chou pastry, bakes crispy from the outside, silky inside, and creates a large opening in the middle, which allows you to fill the pastry with various delicious fillings. The fillings can be both savory and sweet, but for us in Estonia, classic puff pastry is filled with vanilla-flavored whipped cream and curd cream and sprinkled with powdered sugar on top.
I haven’t made puff pastry for many years, and since I need to make them for a nice person’s birthday party, I did a rehearsal a few days in advance so as not to fail miserably on the right day.
Happy Birthday Marie-Ann!!

Preparation time: No more than 1 hour
Level: Not too difficult
Quantity: About 12 Chou a la crème

Ingredients:
300 ml water
85 g butter
0.5 tsp sea salt
180 g flour
4 medium eggs

For the filling:
2 packs of curd paste
400 ml whipped cream
4 tbsp sugar
1 tsp vanilla sugar

Preparation:

  1. Heat the water, butter, and sea salt in a heavy-bottomed saucepan until boiling.
  2. Add the previously weighed flour and mix until smooth.
  3. Reduce the heat to medium and place the saucepan on the stove, stirring constantly until the dough heats up pulls away from the sides of the saucepan, and forms a ball of dough. This heating stage is crucial for achieving a good result.
  4. Remove the dough from the stove, let it cool for a few minutes, and add the eggs one at a time. Quickly mix the eggs into the dough. After adding each egg, mix the dough until smooth.
  5. The finished dough will be beautiful, with a uniform texture and slightly shiny.
  6. Place the warm dough in a piping bag and pipe a ball of dough about 6-7 cm in diameter onto a baking sheet covered with baking paper. If there are any sharp peaks after placing the dough on the sheet, smooth them out with a wet finger.
  7. Preheat the oven to 220 degrees C, place the puff pastry in the oven, and bake for 10 minutes. Then lower the temperature to 200 degrees C and bake until the puff pastry is golden brown and dry and crispy on top.
  8. Turn off the oven heat slightly open the oven door and let the puff pastry cool in the oven for a few minutes.
  9. Remove the puff pastry from the oven and cut a slit in the side or bottom to allow steam to escape.
  10. When the puff pastry has cooled, whip the whipped cream with the sugar and vanilla sugar until stiff, add the curd paste and mix until smooth. If you want a drier filling, you can use less whipped cream or regular curd. A lighter and more liquid cream is undoubtedly tastier, but eaters should be careful with their clothes and faces. After eating, it may look like for everyone that someone has eaten Chou a la crème.
  11. Cut the puff pastry almost in half in the middle so that you can open it and spoon in the filling, or make a hole in the bottom and fill the puff pastry with the filling through this hole.
  12. Serve immediately after filling so that the filling does not have time to soften the puff pastry.
  13. Before serving, sprinkle with powdered sugar.
    Ready!!
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!!

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