Kvass is a fermented beverage, which is made is made from fermented black or rye bread, spring water, and herbs. During the Soviet Union, kvass was nicknamed “The Communist Coca-Cola” (because of colour). In those times we could freely buy Pepsi, but not Coca-Cola.
In my childhood almost every street corner boasts the ubiquitous yellow kvass tanks, which dispense the thirst quencher throughout the day. At that time, we did not know anything about hygiene… This time was used glass drinking glasses ( no plastic!), and after each drinker, the glass was simply flushed with cold water..:) (those were just the times! And no one had a Covid19…)
But kvass was very delicious. And the most important. This is very easy to make it by your self.
Look how to do rye bread by yourself
Bread leftovers use for rye bread pudding.
Home Made Rye Bread Kvass. Leivakali
A Kvass is a fermented beverage, which is made is made from fermented black or rye bread, spring water, and herbs.
- 2 litre water
- 400 g fermented rye bread
- 100 g honey ( or less if you do not like very sweet)
- 10 g yeast
- (mint or black currant stalks or leaves)
- Bring water to the boil and pour over dried and roasted rye bread
- Let set under lid few hours.
- Strain and add honey, yeast ( and peppermint stalks)
- Let the mixture ferment for 5-6 hours.
- Strain the mixture into the towel-covered sieve and drain properly. And pour into bottles. Close the cap
- Keep refrigerated and drink after 2-3 days.
The Kama is the Estonian “muesli”.
Historically kama was a non-perishable, easy-to-carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter or lard; it didn’t require baking, as it was already roasted. Today the Kama is a perfect summer dish. Just add quark cream and dessert is ready!
The Kama is not translatable and technically not a dessert, but rather an ingredient sometimes used in desserts. It’s actually a mix of different flours – usually barley, rye, oat and pea. The Kama, like many Estonian foods, emerged because a lack of ingredients made people imaginative. After using all the different grains, they would simply mix the leftovers together.
You do not have the Kama 🙂 ?! Look at for recipe.
Honestly. I do not know what to replace it with 🙂
Because the specific taste of Kama gives the necessary and specific and delicious taste.
Did you know?
In Estonian Kama means in slang “stuff, things” and the same time the Kama means ” drugs”…:)
And the Kama is not only “muesli”: In desperate times, people turn to cheap comfort food. In the 1970s, cocoa prices skyrocketed, pushing chocolatey sweets out of reach for millions of people. In the Soviet Union, states lacked buying power because the government centralized foreign trade. Chocolate became extremely scarce in the Baltic countries.
During the shortage, an Estonian candy company began experimenting with kama—a grain blend of rye, wheat, barley, and pea—to find chocolate alternatives. Read more
Continue reading “Kama Quark Cream. Kama kohupiimakreem”
Sorry, there is no recipe. Just amazing combination. I love this salad. And this salad has been a very very long time my usual salad during summertime.
Mix everything together and season with salt and sprinkle with dill.
A light berry cake, Sour and juicy berries are combined with sweet and crispy meringue
Continue reading “Black Currant and Meringue Cake. Sõstrabeseekook”
This is a classical Seto salad. Traditionally it is made with herring, but I got freshly smoked Peipsi Lake vendace …
Look at this! See, if it is not appetizing : ) 🙂
A combination of strawberries and fish may seem strange. But sour and sweet berries complement saltness of fish very well. The onion adds a structure and a sparkle.
And rye bread. This is just a base. The heart of this salad.
- Cleanse fish. Herring or other smoked and salty fish
- Toast rye bread and cut into slices
- Cut strawberries into slices
- Chop chives
- Chop (red) onion. If you are going to use “white” onion, I suggest to marinate it for a couple of the minutes in strawberry juice. For salad dressing
season sour cream with pepper and (taste your fish !!) with salt.
And some horseradish makes it even better…
I love Estonian Summer. everything is green and flourishes and smells. White and short nights and long warm days.
And finally, you can see the sun 🙂
Of course, there have been records, very warm and very cold summers. But in average summer temperature is +23-25 C degrees. And after few days of warm days starts whining…. too hot 🙂
The Estonian climate is very humid, which means that our warm feels very warm and our cold feels very cold.
As everywhere, Estonians eat and drink during summertime food, which does not need long preparation time and time in front of the hot stove.
There are few Estonian favourite Summer Dish
Different salads and grilled meat and fish. For example Chicken In Yoghurt Marinade
Continue reading “Top 10 Estonian Summer Dishes. Eat Summer Dishes Like Estonian.”
Nettles are very important and has been used in Estonian folk medicine centuries.
Folk wisdom teaches that nettle contains vitamins C and K, B vitamins, as well as minerals like calcium, magnesium and iron, to name a few
The nettle takes away fatigue, abdominal pain and water swelling, reduces and stops bleeding, reduces the appearance of diabetes mellitus
And did you know: nettles contain vitamin C 2.5 times more than the lemon (660 mg%).
But of course, you can use any weed to replace nettles. Goutweed taste like carrots and celery. Nettles are a little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.
NB! Use only young, fresh, new, small weed, growing in the pure environment.
Continue reading “Nettle Potato Fritters. Nõgese kartuli kotletid”
A delicious, crunchy and juicy rhubarb or apple crumble cake. Soft and mellow rhubarb cake with a crunchy top. I love a combination of tart rhubarb or apples and sweet dough.
Continue reading “Rhubarb Crumble Cake. Rabarberipurukook”
Homemade mayonnaise? This is very easy. Look at my recipe and video:
greens and weed
and season with spruce tips mayonnaise