Estonian cuisine
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The traditional cuisine of Estonia uses meat and potatoes varieties, which today is influenced by many countries. Today it includes many typical international foods. The most typical foods in Estonia are black bread, pork, potatoes and dairy products.[1] Estonian food preference have historically depended heavily on seasons.
The Cold Table
The first course in the traditional Estonian cuisine are cold dishes, selection of meats and sausages served with potato salad or Rosolje, one of Estonian signature dishes based on beetroot, meat and herring [2]. Small pies called pirukas filled with either meat, cabbage or carrots are also popular.
Herring is common among other fish as a part of the Estonian Cold Table. Rare smoked or marinated Anguillidae, lobster dishes and imported crabs, shrimps are considered delicacies. Estonia has national fish, räim (Baltic small herring). Sprat, flounder and perch are also popular.
Soups
Soups are traditionally eaten before the main course and most often are made of meat or chicken bouillon mixed with variety of vegetables. Soups are also blended with sour cream, milk and yogurt.[2]
The Main Course
Meat and potatoes variety covered with a rich gravy and often served with sauerkraut has been the traditional Estonian main course. Pork is the most important meat and it's eaten roasted, cured, as bacon, as ham, or in pies and sausages. [2]
Desserts
Specific desserts include kissel, curd snack and kama. Of pastries, rhubarb pies have been popular.
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Red currant kissel -
Strawberry and kiwi curd snack
Black Bread
Black rye bread accompanies almost every salty food in Estonia. Instead of wishing "bon appetite" Estonians sometimes say jätku leiba ("may your bread last"). Until the 20th century, the Estonians highly respected their black bread - if a piece of bread was dropped on the floor, it had to be picked up and kissed. If Estonians go abroad they often say that they miss black bread the most.
Drinks
Most typical drink is milk. Traditionally popular drink is also kvass (kali). Estonians are also proud of their beer and vodka. Historically most popular local drink mead (mõdu) has almost completely disappeared.
Seasons
Summer and Spring
Traditionally in summer and spring, Estonians like to eat everything fresh - berries, herbs, vegetables and everything else that comes straight from the garden. Hunting and fishing were common in the history. Nowadays, hunting and fishing are popular hobbies. It is popular to barbecue outside in summer.
Winter and Christmas
Traditionally in winter jams, preserves and pickles are brought to the table. Estonia has been through rough times in the past and thus gathering and conserving fruits, mushrooms and vegetables for winter has always been essential. Today gathering and conserving is not that common because everything can be bought from stores, but preparing food for winter is still very popular in countryside and still has somewhat ritual significance.
Blood sausage (Estonian: verivorst), jellied meat (Estonian: sült) and sauerkraut (Estonian: hapukapsas) have been part of the traditional Estonian menu that nowadays are mostly Christmas specialties. Also, typical Christmas treats have been apples, mandarins and gingerbread.
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Blood sausage before cooking -
Jellied meat
