Verivorst (Blood Sausage) (Appetizer)
Verivorst is a traditional Estonian blood sausage favored as a Christmas dish. It is customarily served as a first course with cranberry sauce, red berry jam, mulgikapsad (Estonian sauerkraut), and browned potatoes. It is the country's national dish and some enjoy it with butter or sour cream. Verivorst is very similar to the Finnish blood sausage, mustamakkara.
Ingredients
- 2¾ lb (1.25 kg) barley groats, washed
- 1½ lb (675 g) pork, cut into small pieces
- 7 oz (200 g) onions, chopped
- ½ qt (.47 l) blood
- Salt and pepper, to taste
- Marjoram, oregano, caraway, to taste
- Natural hog casings, soaked and rinsed
Directions
- In a pot set over high heat, add salted water and boil groats until half-soft.
- In a skillet over medium high heat, add meat and onion and sauté until browned.
- Add to the groats and their liquid and boil until the mixture is soft.
- Remove from heat and cool.
- Add blood and season as desired.
- Fill the casings, being careful not to overfill, as the stuffing will swell when cooked.
- Knot the sausage ends with soft string.
- Using a large stockpot filled with water and set over medium heat, add sausages and simmer slowly, about 30 minutes.
- Cool the sausages quickly and store in a cold place.
- To serve, soak sausages in warm water, and then bake or fry until heated through.
Estonian Ham and Cheese Rolls (Appetizer)
These baked rolls combine the texture of fresh, yeasty bread dough with the savory taste of thick-cut ham for a delicious, filling treat. They are best eaten warm and crisp from the oven and can be topped by a wide variety of salty, creamy, or spicy sauces for additional flavors. For the best taste and texture, use high-quality cuts of meat.
Ingredients
- ⅓ cup (80 ml) milk
- 2½ Tbsp (45 g) unsalted butter
- ½ package active dry yeast
- ⅛ cup (30 ml) lukewarm water
- ¾ Tbsp (9 g) sugar
- 1 large egg + 1 large egg yolk, well beaten
- ⅓ tsp (1.5 g) salt
- 2 cups (240 g) flour
- 24 slices of ham, each 3 in (7.6 cm) square
- ¼ cup (22 g) Parmesan cheese, freshly grated
- 4 Tbsp (60 g) unsalted butter, melted
- 2 large egg yolks
- 1 tsp (5 ml) milk
Dough:
Rolls:
Directions
- Dough:
In a saucepan set over medium high heat, combine milk and butter and bring to a boil, then remove from heat and allow to cool. - In a bowl, combine the yeast, sugar, and water and stir until the mixture becomes foamy, about 5 minutes.
- Add the milk mixture, beaten eggs, and salt to the bowl and mix well with a wooden spoon.
- Stir in the flour, one cup (120 g) at a time, stirring thoroughly after each addition.
- Transfer the dough to a flour-covered surface and knead it until it has become smooth and elastic, about 10 minutes, adding flour as necessary to prevent sticking.
- Place the dough in a buttered bowl and dot it with additional butter then cover the dough with a cotton cloth and let it rise in a warm place for about 1–2 hours until it has about doubled in size.
- Punch down dough and knead a second time.
- Rolls:
On a clean, floured surface, roll out the dough. - With a sharp knife, cut the dough into 24 3–inch (7.6 cm) squares.
- Assemble the rolls by placing one slice of ham on each dough square, followed by about ½ teaspoon (2.5g) grated Parmesan cheese.
- Drizzle each square with butter before rolling into a narrow cylindrical shape.
- Preheat the oven to 350°F (176°C) and grease two large baking sheets.
- Arrange the rolls on baking sheets, spaced well apart.
- In a small bowl beat together the egg and milk then brush this on the rolls.
- Let rolls set for about 20 minutes.
- Bake for 30–40 minutes until golden brown.
Keel Hernestega (Spiced Beef Tongue) (Appetizer)
Keel hernestega is a quintessential Estonian appetizer of spiced and boiled beef tongue. Serve the boiled tongue in thin circular cuts cooled or at room temperature accompanied by beans or peas. The dish has a rich, salty, and herbal flavor as a result of its lengthy cook time. Pair it with dark rye bread and a side of mustard or horseradish for a traditional Estonian touch.
Ingredients
- 1 beef tongue
- 2 onions, halved
- 2 or 3 bay leaves
- 10 black peppercorns
- 5 allspice berries
- 1 tsp (5 g) salt
Directions
- Wash the tongue and place it in a pot and pour in enough cold water to cover the tongue by about 2 inches (5 cm).
- Heat gently over medium heat until the water is boiling, skimming off any resulting foam.
- When the water is boiling, add the halved onions, bay leaves, and spices.
- Simmer the tongue for 2–3 hours, until it becomes soft. Check with a sharp knife.
- When the tongue is done, rinse it under cold water and then remove the skin.
- Slice the tongue and serve it cool or at room temperature.
Suitsukala (Smoked Fish) (Appetizer)
Suitsukala is smoked fish, prepared from any one of the more than 30 species found in Estonia’s second largest lake, Võrtsjärv. Smoked fish is a traditional food in Estonia and smoking fish is a long-standing method of preserving and flavoring seafood in Estonian cuisine, often associated with rural and coastal communities.
Ingredients
- 2 large whitefish, gutted
- 2 tsp (10 g) salt
- ½ tsp (2.5 g) pepper
- 2 cups (480 g) straw, packed and slightly dampened
Directions
- Remove bones, clean, and flatten out fish.
- Salt and cover.
- Allow fish to marinate in refrigerator for 24 hours.
- Prepare a medium fire to smoke fish.
- Spread lightly damp straw over a baking or dripping pan.
- Place fish over straw, making sure fish doesn’t touch pan directly.
- Smoke fish to a light gold over the fire, about 25 minutes on each side.
Cabbage Cream Soup (Soup)
Estonian cuisine generally revolves around meat dishes, and therefore meat-free soups are not common. This cabbage cream soup, however, is one of the popular few. The recipe below features cabbage and carrots, though any available vegetables can be added. The soup is served hot and traditionally topped with butter.
Ingredients
- 1 cabbage, chopped
- 2 carrots, shredded
- 1 cup (240 ml) water
- Salt, to taste
- 1 parsley root, chopped
- 1 Tbsp (15 ml) dried dill
- 3 cups (720 ml) heavy cream
- 1 Tbsp (15 ml) flour
- Butter, for garnish
Directions
- In a soup pan set over medium high heat, add cabbage, carrots, and water and boil until partly soft.
- Add salt to taste, parsley root, and dried dill.
- Separately, beat flour with cream.
- Slowly pour cream into the simmering soup, stirring constantly.
- Serve hot and top with butter.
Nõgesesupp (Nettle Soup) (Soup)
An Estonian specialty, nõgesesupp is a light, healthy soup made from young nettles. This is a spring or early summer dish, with the plant’s culinary and medicinal uses quite varied. Vitamin-rich nettles make tasty soups and enhance stews, salads, and omelets, and dried nettle leaves make a refreshing tea that is known to support joint health.
Ingredients
- 1 cup (100 g) young nettle leaves
- 1–2 Tbsp (15–30 ml) oil
- 1 onion, cubed
- 2–3 carrots, cubed
- 4–5 potatoes, cubed
- 6 cups (1.4 L) broth
- Salt and black pepper, to taste
- 2–3 boiled eggs
- Fresh dill, chopped
Directions
- Using gloves, wash the nettle leaves in boiling water, letting them stand for several minutes to reduce their bitter flavor.
- Shock the nettles under cold water and chop into small pieces.
- In a large saucepan or soup pot set over medium high heat, heat the oil and sauté the onions and carrots for 5 minutes, seasoning with salt to taste.
- After 5 minutes, add the potatoes and stir.
- Add the broth and nettles and cook over low heat until the vegetables are soft, about 15 minutes.
- Season the soup with salt and pepper to taste.
- Serve topped with chopped egg and dill.
Rosolje (Beet and Potato Salad) (Salad)
A popular party food in Estonia, rosolje is a potato and beet salad that is an eye-catching purple. All the ingredients in this salad are typical of Estonian cuisine, including the cream-based dressing. For traditional rosolje, the addition of herring is a must. Many modern recipes, however, omit herring—as well as any cold meats—for a completely vegetarian salad.
Ingredients
- 2 cups (480 ml) meat (beef roast, ham), cubed
- 3 fillets salted herring, soaked overnight, rinsed, and chopped
- 4 hard boiled eggs, chopped
- 6 potatoes, boiled, peeled, and cubed
- 4 dill pickles, chopped
- 2 onions, minced
- 2 apples, chopped
- 3 beets, boiled, peeled, and cubed
- 1 cup (240 ml) sour cream
- 1 tsp (5 ml) mustard
- ½ tsp (2 ml) sugar
- 2 Tbsp (30 ml) vinegar
- Salt and pepper, to taste
Salad:
Dressing:
Directions
- Using a large bowl, add and combine all the salad ingredients.
- Separately, whisk together dressing ingredients.
- Mix dressing well with salad ingredients and serve.
Sült (Meat Jelly) (Main Course)
A traditional winter preserve in Estonia, jellied pork is made by boiling pork hooves and thighs with various seasonings. If sült is to be consumed immediately, the resulting liquid is poured into a bowl and allowed to solidify. It is common, however, for the jelly to be poured into a sterile jar, stored, and eaten when fresh meat is not available.
Ingredients
- 2 pork legs (2 thighs, 2 hooves)
- 1 lb (450 g) beef
- 3 onions, unpeeled
- 1 clove garlic
- 2 carrots, sliced
- 12 black peppercorns
- Pickling spice, to taste
- 2 bay leaves
- Salt, to taste
Directions
- Wash meat.
- Using a large pot set over high heat and filled with cold water to cover, add the pork and beef and bring to a boil.
- Lower heat, skimming any foam that floats to the top, and keep the pot at a simmer.
- After an hour, add the onions, garlic, and carrots and simmer 3–4 hours until meat is loose from the bones.
- Add salt and spices and boil 15 minutes more.
- Separate the meat from the bones, chop the meat, return it to the cooking liquid, and heat to boiling point once more.
- Pour meat with liquid into sterilized jars.
- Serve cold with horseradish and strong mustard with hot potatoes on the side.
Marineeritud Angerjas (Pickled Eel) (Main Course)
Marineeritud angerjas, or pickled eel, is a very popular and traditional food in Estonia, where eel is abundant and eaten fresh as well as canned. This recipe for pickled eel can be found in Estonian homes and restaurants, and it is intended to be served cold. Marineeritud angerjas has a strong fish flavor that is both unusual and distinctive.
Ingredients
- 3 cups (710 ml) water
- ½ Tbsp (7.5 ml) sugar
- 2–3 bay leaves
- 1 carrot
- 2 onions
- 8 black peppercorns
- 2–3 allspice
- Pinch of ground nutmeg
- 3 Tbsp (45 ml) vinegar
- 1 Tbsp (15 g) salt
- 2 lbs (1 kg) eel, cut into pieces
Marinade:
Directions
- In a large pot set over high heat, combine the ingredients for the marinade.
- After bringing the mixture to a boil, add the eel and continue to boil until the eel skin becomes loose, about 15 to 20 minutes.
- Serve the eel with the marinade after it has cooled.
Notes
In Estonia, it is common to can this dish to preserve it for later use by placing the fish and marinade into clean, airtight jars immediately after preparation and then cooling the jars as quickly as possible.
Võrtsjärv Suitsukala (Meat and Vegetable Casserole) (Main Course)
This local, dairy-based casserole is simple comfort food that is hearty and filling. Leftovers such as ground meat or suitsukala (smoked fish) are re-purposed to create this tasty dish. The pickled beets help to cut through a rich mouthfeel.
Ingredients
- 2 Tbsp (30 g) butter
- 2 cups (480 g) squash, chopped
- 2 cups (480 g) ground meat
- 1 Tbsp (15 g) red onion, chopped
- 1 cup (240 ml) tomato sauce
- 1 Tbsp (15 g) green herbs (basil, chives, green onion), chopped
- ½ tsp (2.5 g) salt
- ½ tsp (2.5 g) pepper
- 3 large eggs
- 1 cup (240 ml) milk
- ¼ cup (60 g) pickled beets, chopped (for garnish)
Directions
- Preheat oven to 350°F (180°C) and grease a large casserole dish with butter.
- Layer into the dish the squash then ground meat and onion.
- In a bowl, mix tomato sauce with herbs, salt, and pepper.
- Pour sauce over squash and meat.
- In a medium mixing bowl, beat eggs then add milk and mix well.
- Pour into casserole dish, adding more milk if needed until squash is covered.
- Cover and bake for one hour.
- Turn off heat, and let casserole continue to cook without lifting off cover for 10 minutes.
- Garnish with pickled beets to serve.
Mulgikapsad (Sauerkraut with Pork and Barley) (Side Dish)
A traditional dish hailing from southern Estonia, mulgikapsad is an enriched version of sauerkraut that combines sauerkraut with barley and pork or bacon. It uses inexpensive, locally available ingredients and is traditionally eaten as a side, served alongside grilled meat and boiled potatoes. A hearty dish in cold weather, mulgikapsad is popular wintertime fare.
Ingredients
- 2 lb (900 g) sauerkraut
- ½ cup (120 ml) barley groats
- 1 lb (450 g) bacon
- Salt and sugar, to taste
- Water, as needed
- 2 onions, chopped
Directions
- Into a saucepan set over medium low heat and with water to cover, add the sauerkraut, barley, and bacon.
- Cover the pan and cook slowly, checking periodically to see that the water does not boil off.
- Add salt and sugar to taste as the mixture reaches the boiling point.
- The dish is cooked when the barley groats are soft, about 40–50 minutes.
- Separately, in a pan set over medium heat, fry the onions.
- Add onions just before serving.
Kissel (Cranberry Soup) (Dessert)
A thin pudding or dessert soup, kissel is common throughout eastern Europe. It can even be served as a sweet drink. The thickness of the kissel comes from the inclusion of cornstarch, arrowroot powder, or—as in the recipe that follows—potato starch, and the thickness is adjusted depending on how kissel is to be consumed. The thinnest kissel is often drunk straight from the serving dish. Somewhat thicker kissel may be used as a topping or syrup for other desserts or dishes. The thickest variety of kissel is eaten as a standalone dessert.
Ingredients
- 1½ qt (1.5 l) water
- 2 cups (480 ml) cranberries
- 1¼ cup (300 ml) sugar
- ½ cup (120 ml) potato starch
- ½ cup (120 ml) cold water
Directions
- Using a non-reactive saucepan set over medium high heat, bring water to a boil then add berries.
- Cook about 5 minutes, until softened.
- Reserving the liquid, drain and press fruit through a sieve.
- Return to saucepan then add sugar and simmer 5 minutes.
- Separately in a small bowl, mix potato starch with cold water.
- Remove pan from the heat and pour starch mixture slowly into the cranberry liquid, whisking constantly to avoid lumps.
- Return the pan to burner over very low heat.
- Bring just to the simmering point, but do not boil.
- Remove from heat and pour into small bowls.
- Sprinkle some sugar on top to keep a skin from forming.
- Chill before serving.
