Estonian food recipes

1 kg potatoes

500 g apples or rhubarb

50-100 g butter

250 g sour cream (smetana)

salt

1 bunch of parsley

Wash the potatoes and then boil until

tender. Once cooled down, peel the

potatoes and cut into thin slices. Wash

and chop the apples. Place potatoes and

rhubarb in a hot pot in layers. Sprinkle

some salt and chopped green herbs on

potatoes; you can drizzle some honey

on apples or rhubarb. Finally pour some

sour cream on the pudding and bake

it at 1000C for approximately 10-20

minutes.

Good when served with pork dishes.

Should you decided to use rhubarb, the

quantity of sugar should be larger and

you should first mix the rhubarb with

sugar, allow to stand and then drain on a

sieve. Rhubarb is now ready for using.

Mushroom Patties

(serves 6)

600 g scalded mushrooms

400 g potatoes

2-3 eggs

75 g onion

50-100 g butter

100 g wheat flour or breadcrumbs

30-40 g sour cream (smetana)

100 g butter for frying

a dash of rosemary

Boil the potatoes and allow to cool.

Halve the peeled onions and cook in a

little water until half-tender. Use meat

grinder to mince the scalded mushrooms,

boiled onions and potatoes

twice. Beat egg yolks with butter, add

sour cream, wheat flour, salt and

rosemary to taste, finally adding egg

whites, beaten into strong foam. Mix

the mass very carefully. Use the mixture

to make patties, rolled in the remaining

wheat flour or breadcrumbs.

Fry on frying pan in butter until brown.

Serve with fresh vegetable salad and

cream sauce.

Estonian national kitchen are Mulgi cabbages, and jellied meat, boiled from pork or veal and flavoured with spices.

In addition to meat, Estonians have always favoured fish. Fish friends do not let by the time in July-August to taste fired or grilled flounder. Delicious experiences are offered also by fresh hot smoked flounder, smoked small herring, bream and eel. From forest, self-picked mushrooms and berries find their way to the table of the Estonians. Marinated milk mushrooms or a salad from salted milk mushrooms with sour cream and onions you will find from the rich festive table, mushroom sauce (especially from golden yellow chanterelle) is yet beloved everyday meal of the Estonians. Every self-respectful farmhouse hostess has a store of self-made jams in her cellar. You can also often find self-made pickles and sour kraut and other preserves out of vegetables there.

500-600 g boneless mutton

40 ml vegetable oil

200 g of scalded milk mushrooms

60 g onions

200 g of swede

200 g carrots

200 g potatoes

5 gloves of garlic

salt, bay leaf, sugar, black pepper

rosemary and parsley

120 ml red wine

some fat for browning the meat

1,5 litres meat broth

Cut mutton into dices and lightly brown

in the cooking pot. Add chopped garlic

and diced carrots to the meat, heat

lightly and then add the onions. Pour

some wine into the pot and heat until

alcohol has evaporated.

Add diced swede, bay leaf and rosemary

to the soup and pour on enough meat

broth to cover the vegetables. Boil at low

heat until swede starts to turn glassy;

then add potatoes and mushrooms and

sufficient quantity of meat broth. Cook

until all vegetables are tender. Season

and remove the bay leaf from the soup

before serving. Sprinkle with chopped

herbs.