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Estonian cuisine

About Estonian cuisine

Estonian cuisine

The most typical food products for Estonian cuisine are milk, sour cream, cream, cottage cheese, yogurt, cheese, fish, lean and bacon pork, meat offal, potatoes, rutabagas, cabbage, peas. Milk and potatoes are usually an integral part of the vast majority of dishes, combined with almost all types of raw materials and ready-made products, even those with which they are not combined in any other kitchen: milk - with peas and fish, potatoes - as a component in confectionery, etc.

All sorts of spices and seasonings occupy Estonian cuisine modest place. Occasionally used in food onion (in very small amounts), as well as dill, marjoram, thyme, parsley, celery - in small doses and well-defined specialties: cumin - to cottage cheese, dill - to herring, marjoram - in the blood sausage, celery and parsley - meat in soups. The peculiarity of taste Estonian cuisine is achieved primarily due to an unusual combination of raw materials (fish with bacon, apples with bull's blood), milk flavor, which in one form or another is present in almost all dishes.

The Estonian cuisine play a significant role delicatessen, although here occupy less space than the Lithuanians and Latvians. This is usually marinated sprats or herring, smoked herring, herring with sour cream and potatoes, milk, yogurt, cereal, syult (jelly), bacon, boiled ham, hard-boiled eggs, butter.

For cold dishes served national bread. In Estonia, there are a few dozen of his species. The most common Seppik (brown bread), sweet and sour bread, Estonian rye - from a tough test, barley bread, potato bread, litvavatsk (rye-potato roulade on hemp oil), honey bread.

Of the hot dishes, soups play an important role, and the most characteristic and original of them are milk soups. There are up to 10 types of them: milk-cereals, milk-flour (dumplings), milk-vegetable, milk-fish, milk-mushroom, milk-egg, milk-pea and milk-milk, i.e. representing a mixture of milk and other dairy products (cream, sour cream, etc.). There are also vegetable-cereal dairy, cereal-flour dairy, etc. For all these types of soups, it is characteristic that the components included in them are first boiled in water, and milk is added only at the very end and quickly brought to a boil. And the simplest and most common dumpling soups (klimpisuppi) are obtained by simply boiling dumplings in milk. Of the vegetable soups, the most common are pea, potato, cabbage soups, prepared with a small amount of smoked bacon. Meat and fish soups are also cooked, but little, and, as a rule, the meat part in these soups is made up of by-products, since meat has always been considered too good and expensive in Estonia to be used in soups.

Of all the Baltic Estonian dishes - the fish. Considerable place in the Estonian table covers, smoked, dried, and dried fish. Dried and dried is in soups, smoked - to prepare the dishes. Widely and their use as an independent snack. More than any other fish in the Estonian kitchen used herring and sprat. Of these, make a casserole, tantalized in pots, pouring milk, sour cream or egg-milk mixture and fry even.

Most of the meat dishes are prepared from pork. In the village they often consume it salted. In addition to pork, lamb, veal and offal (pork heads, kidneys, cattle blood) are also on the move. Dishes from blood are a favorite Estonian food. Very tasty blood sausage. Meat intended for second courses is boiled either in soups, or in a small amount of water, or in mush, and then served with a garnish of vegetables, most often with boiled potatoes or with carrots and trout. Meat dishes also include suites and coats. Syltas are Estonian jellies, which, unlike Russians, are not made from legs, but only from pork, veal, sheep's tails and heads, always separately from one kind of meat. Estonian jellies have a more paid consistency and a different taste. The structure of Estonian jelly includes language, which further increases their value.

From cereal dishes most characteristic of Estonian cuisine is mixed cereals, vegetables, cereals and vegetable porridge similar to Latvian Putra. Estonian porridges characteristic strict consistency of raw material combination. "Tanguzh puder" - a mixture of vegetables and buckwheat, "mulgizh puder" - barley and potatoes, "Mulgi kapsad" - barley and cabbage, "Kama" - flour, peas, beans, rye, barley, oats. Mixed boiled porridge with milk. A dish of kama are simply a mechanical mixture of flour and milk or yogurt without any heat treatment.

Popular in Estonia dishes of vegetables and potatoes. Vegetables in the Estonian kitchen alone hardly used, except in the form of porridge - turnip, cabbage, pea, or as a single vegetable dishes - vegetables in milk sauce. But even these vegetables are only garnishes for boiled meat. Beetroot is rarely used, mainly for the beet salad.

Assortment of desserts is quite diverse. Most in demand bread soups, jelly with cream or milk, fruit grounds, primarily of rhubarb and apples, as well as cranberry and bilberry gruel.

From hot drinks favorite - black coffee that is drunk with milk, lemon and other additions. They know how to cook Estonians and confectionery: biscuits, cakes, buns with whipped cream.

Very popular drink of juice - fruit drinks that Estonians prefer every other refreshments.

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