Month: April 2020

Early Spring Hay Soup. Heinasupp

haysoup (8)This soup from Võru Cuisine. And perfect dish to use first green weed. Smoked ham adds flavours. Author of this recipe is Leelo Laurits. I just little bit adapted this recipe.

Goutweed tastes like carrots and celery. Nettles are a bit sweet. Dandelion tastes like honey but could be a little bit bitter. To decrease the bitterness, leave leaves into the cold salty water to set. And wood sorrel is sour.

Nettles need to be kept in the boiling water 1-2 minutes. Goutweed and wood sorrel are eatable when fresh.
NB! Use only young, fresh, new, small weeds, grown in a pure and clean environment.haysoup (12)

Early Spring Hay Soup. Heinasupp

  • Servings: 2
  • Difficulty: easy
  • Print

A light and delicious Estonian-inspired soup recipe perfect for a early spring dinner.


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Ingredients

  • 200 g prepared barley pearl groats
  • 100 g smoked bones
  • 2 boiled eggs
  • fresh weed
  • Madeira or white vine
  • salt, pepper, sour cream for serving

Directions

  1. If you do not have prepared barley groats, prepare groats: put barley to soak the night before.
  2. Put the meat into (1 litre) water and let it boil, removing foam.
  3. Add the barley. Season with salt and pepper.
  4. Until soap is cooking, go out and pick some fresh weed. Boil eggs.
  5. Add the weed into soup, season with a vine. Let simmer until barley is soft.
  6. Serve with boiled eggs and sour cream.

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Smoked Baltic Herring Pie. Suitsuräimepirukas

suitsuraimepirukas (4)Baltic Herrings are Estonian national fish.

And especially I love smoked Baltic herrings. Of Course, you are free to use any other fish. But to achieve Estonian flavours you should pick Baltic herrings and prepare dough from rye flour.

Rye flour gives for bottom little bit sweet and caramel taste. The sweetness of rye suits perfectly with saltines of fish.

 

 

 

 

 

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