Estonian cuisine honors traditions from time immemorial. The dishes of Estonian cuisine are very simple. The main method of cooking is cooking. All products are cooked or fried in sour cream and are cooked-fried.
The products that form the basis of Estonian cuisine
The main products of the cuisine of Estonia are fish( mostly boiled or stewed), peas, potatoes( most common throughout the territory), rutabaga, meat( mainly pork), sour cream, milk.
Condiments, spices and spices in Estonian cuisine are very rare. The basis of flavorings are dairy products and milk itself. Spices used: onions, cumin( fragrant herbs used as spices), marjoram and dill.
Unusual product combinations are a characteristic feature of the Estonian cuisine. For example, Estonian mixed porridge: pearl barley with potatoes( a multigipuder).
The main and obligatory product on the Estonian table is bread, preference is given to rye. The main non-alcoholic beverages are kvas and yogurt. Estonians also drink coffee in large quantities. Of alcoholic beverages, the most common is beer.
The best dishes of Estonian national cuisine
The main dishes of the cuisine of the Estonian people are cold meat( meat stuffed with meat broth with the addition of gelatin), blood sausage with the addition of cowberry sauce, pork roast with sauerkraut. Distributed in Estonia is a dish such as whipped pate, as well as stuffed eggs, pickled herring with sour cream.
Very common: yogurt, cheese, cottage cheese, sour milk and other dairy products, as well as milk itself. On the milk are cooked all kinds of porridge.
The first dishes take a special place. There are several types of the most popular soups: potato( the basis is potatoes with the addition of vegetables), pea( necessarily added smoked pork), cabbage.
Very popular in Estonia is a dish of mulgikapsas, the ingredients of which are pork, sauerkraut and pearl barley.
The most popular vegetable in Estonia is considered to be potatoes, on second peas and cabbage and third place is rutabaga and carrots. Of the fish, the most common are sprat and sprat. The main type of meat is pork, mainly lean.
Traditional sweets are jelly with whipped cream and milk, cottage cheese cream with jam, apple casserole and bouillon( a dish made from mango with the addition of milk, eggs, sugar and fruit juice or jelly).
Estonian cuisine combines both traditions of past centuries, and modern trends. The dishes are interesting and can please and interest everyone. Many of the dishes of this cuisine are very unusual and prepared from seemingly incompatible products, but very tasty. Estonian cuisine is now becoming more popular all over the world, so you can enjoy it without leaving your country.