World Flavors Cookbook

Estonia Recipes

Estonian cuisine emphasizes simplicity, seasonal ingredients, and Nordic influences. Mulgipuder (barley and potato porridge), black bread, blood sausage, smoked fish, and sauerkraut are constants. The short Arctic-influenced growing season makes Estonians expert preservers.

Recipes from Estonia

• Verivorst (Blood Sausage)

  Estonia's national dish; a traditional winter sausage made with barley groats and blood, essential for Christmas Eve.

• Mulgipuder (Potato-Barley Porridge)

  A hearty Southern Estonian comfort food made from mashed potatoes and barley groats, typically topped with fried bacon.

• Kiluvõileib (Sprat Sandwich)

  The iconic Estonian open-faced sandwich: spicy pickled Baltic sprats on dark rye bread with egg.

• Rukkileib (Estonian Rye Bread)

  The cornerstone of Estonian cuisine; a dense, dark, and naturally leavened sourdough rye bread.

• Kama (Roasted Grain Dessert)

  A unique Estonian staple made from a finely ground mixture of roasted barley, rye, oat, and pea flour, typically served with kefir.

• Rosolje (Beet and Herring Salad)

  A colorful and complex festive salad featuring diced beets, potatoes, pickles, and salted herring in a creamy dressing.

• Sült (Jellied Meat)

  A traditional savory meat jelly made by slow-cooking pork (including feet and head) until it forms a natural aspic.

• Mannavaht (Semolina Mousse)

  An airy, whipped pink mousse made from semolina and tart cranberry or redcurrant juice.

• Mulgikapsad (Sauerkraut with Pork and Barley)

  A slow-cooked, rich stew of sauerkraut, pork, and barley groats; the ultimate Estonian winter fuel.

• Leivasupp (Bread Soup)

  A unique sweet soup made from soaked dark rye bread and dried fruits, served with whipped cream.

• Kohupiimakorbid (Curd Cheese Tarts)

  Traditional sweet pastries made with a yeast dough base and a rich curd cheese topping.

• Karask (Barley Bread)

  A rustic, quickly-made barley and curd cheese bread, often served warm with honey and butter.

• Marineeritud räimed (Pickled Baltic Herring)

  Fresh Baltic herring fillets fried and then marinated in a sweet and sour vinegar brine.

• Vastlakuklid (Shrove Tuesday Buns)

  Sweet cardamom-scented buns filled with whipped cream and sometimes lingonberry jam, eaten to celebrate the end of winter.

• Kohuke (Curd Snack)

  Small, chocolate-covered bars of sweetened curd cheese; the most popular snack in Estonia.

• Kartulisalat (Estonian Potato Salad)

  A classic potato salad with sausage or ham, eggs, and peas, bound in a creamy sour cream and mayo dressing.

• Hapukapsasupp (Sauerkraut Soup)

  A hearty and sour winter soup made with sauerkraut, pork, and pearl barley.

• Hernesupp (Pea Soup)

  A thick, traditional soup made from dried yellow or green peas and smoked pork.

• Kringel (Estonian Festive Cake)

  A beautiful, braided sweet bread usually flavored with cinnamon or chocolate, shaped into a large ring or pretzel.

• Rabarberikook (Rhubarb Cake)

  A simple and nostalgic tray-baked cake topped with tart rhubarb and cinnamon sugar.

• Seapraad (Roast Pork)

  The definitive Estonian holiday main: slow-roasted pork shoulder with crackling, served with sauerkraut and potatoes.

• Heeringas hapukoorega (Herring with Sour Cream)

  Salted herring served with a thick layer of sour cream, onions, and fresh dill; a healthy and simple lunch.

• Sõir (Estonian Curd Cheese)

  A traditional fresh cheese made from curd cheese, eggs, and caraway seeds.

• Kirju Koer (Spotted Dog)

  A beloved no-bake dessert made with crushed cookies, marmalade, cocoa, and butter.

• Piparkoogid (Estonian Gingerbread)

  Dark, spicy, and crispy gingerbread cookies that are a staple of the Estonian winter season.

• Pirukad (Estonian Pastries)

  Small yeast dough pockets filled with meat, cabbage, or carrots.

• Suitsukala (Estonian Smoked Fish)

  Fresh catch from the Baltic Sea, hot-smoked with alder wood until golden and fragrant.

• Pannkoogid (Estonian Pancakes)

  Thin, large pancakes served with homemade jam; a Sunday morning ritual.

• Verikäkk (Blood Dumpling)

  A traditional dish made from blood, flour, and spices, shaped into balls and boiled or fried.

• Kartulipuder (Mashed Potatoes with Groats)

  Creamy mashed potatoes with a handful of barley groats mixed in for texture.