Category: Cucumber

Estonian Vegetable Salad. Toome salat

toomesalat1(1)Good child has many names.  This Toome salad has an other name “Pail Salad”.

Word “Toome” has two meanings, as well.

Toome- bird cherry, and Toome as international meaning – “Dom”

It was not very long time ago, when from October until May we have not fresh vegetables and fruits.  Around a year were available only few: apple, cabbage, onion, cranberries, cowberries, turnip, carrots. And that is all.
To get all others, we made preserves: salted, marinades, jams, compote…

The origin of the  Toome Salad dates back to this time.
In the autumn put all mothers and grandmothers  this salad ingredients as layers in to the pail. Salad settled overnight, and later, salad was heated, canned in banks  to preserve vitamins for over winter.
Now we have not need for this. Fresh cucumbers are available round a year and we can make this salad every day.

Continue reading “Estonian Vegetable Salad. Toome salat”

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Freshly Salted Cucumbers. Värsked soolakurgid

soolakurk 1(2)You can find from my blog already few recipes how to make freshly salted cucumbers.

For example this recipe or this.

And now, one more recipe. You need salt and garlic and a little bit of time to get  very delicious solution,

Black currant leaves and horse-radish leaves and root are necessary to get the  perfect Estonian taste.
Where to use ? Eat as appetizer or with sandwich. Or cook seljanka, Kurzeme stroganoff or Rassolnik.

 

 

 

Continue reading “Freshly Salted Cucumbers. Värsked soolakurgid”

Crispy Vegetable Stripes Salad. Ribasalat köögiviljadest

ribasalat1 (3)Did you know.

Carrot came from Afganistan and original carrot was purple. Orange carrots came later.

I love this easy salad because of how it looks like. Beautiful colors. Fresh vegetables are crunchy and crispy and using stripes make this simpler to eat.
Definitely you can add more different vegetables and combine with dressing and flavours.
Continue reading “Crispy Vegetable Stripes Salad. Ribasalat köögiviljadest”

Broad Bean Soup. Kõrtsisupp

k6rtsisupp1(6)Beans are traditional Good Friday dish.

Barley has been cultivated in Estonia longer than any other crops – for over 4,000 years. And pearl barley has been a staple food for Estonians through the ages; it has even been a food fit for celebrations. In the olden days, the tradition in Estonian villages was to make sauerkraut soup with pork and barley groats on Thursdays and Sundays.

You can cook this soup on the traditional way: swell beans and barley overnight. Prepare beautiful and delicious broth, and cook up to 2 hours.

But I recommend the easier and faster ”everyday version”:

This soup has enough flavours, so you can cook this without meat. If needed add some meat leftovers or strengthen flavour with ready broth.
And Use prepared/canned beans and barley groats.

Continue reading “Broad Bean Soup. Kõrtsisupp”

Weekdays Rassolnik. Argipäeva Rassolnik

This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where me and my fellow estonians consider it being part of our national cuisine.

Rassolnik is light vegetable soup. As name says “rassolnik “-“rassol” means in Russian cucumber brine.  So, this soup contains and has specific salted cucumbers taste.

If you follow my blog, You know, that I prefer dishes that do not take much time to prepare. Yes, you can cook proper broth. But in weekdays I have not time for this.

I make this soup using meat leftovers and/or season this soup with stock fond.

Continue reading “Weekdays Rassolnik. Argipäeva Rassolnik”

Kurzeme Stroganoff

Kurzeme (8)
Kurzeme Stroganoff

With this food  I will make a great tribute to our good neighbors Latvians.  But this is a very good dish and I am from South-Estonia, what is almost Latvia:), so let it be in Estonian blog.

Kurzeme Stroganoff

  • Servings: 4
  • Difficulty: easy
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A delicious Latvian pork stroganoff

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1 Hour Simple Brined Cucumbers in Plastic Bag

I believe that each Estonian has own recipe what to do with cucumbers. I already shared one recipe and I will share them more.  But if you have not time and you need brine cucumbers as soon as possible. This is one option.

Simple Salted Cucumbers

  • Servings: 4-6
  • Difficulty: easy
  • Print

Quick and simple way to have fresh salted cucumbers

kilekurk (5)
Brined Cucumbers in Plastic Bag

Continue reading “1 Hour Simple Brined Cucumbers in Plastic Bag”

After Party Soup. Seljanka

seljanka-14
After Party Soup. Seljanka

Jaaniõhtu (Midsummer Eve – 23 June) and Jaanipäev (Midsummer Day, St John’s Day – 24 June) are the most important holidays in the Estonian calendar.
The Jaanipäev celebrations were merged with the celebration of Võidupüha (Victory Day) after the War of Independence, when the Estonian forces defeated the German troops on 23 June 1919.
So, we have long holiday 🙂

Jaanipäev is summer solstice and we say ” sun do not go down”. Even at 10 pm you can read book, because is enough light 🙂 This is the day, when all children has permission to be awake overnight.

To be honest. Because of global warming summer is not summer anymore. My birthday is 17th of June, and few years ago in my birthday was snowing !
And about Jaanipäev- yes we have bonfires, but usually exactly this evening is raining or lot of mosquitoes and.. this is not very fun:)
But still until today  we believe: the lighting of the bonfire and jumping over it. This is  a way of guaranteeing prosperity and avoiding bad luck.
In Estonian fairy tales and literature, there is a tale of two lovers, Koit (dawn) and Hämarik (dusk). These two lovers see each other only once a year and exchange the briefest of kisses on the shortest night of the year. Earth-bound lovers go into the forest looking for the “flower of the fern” which is said to bloom only on that night.

So, this is important day for young pars…:) and lot of grill and chill. And next morning you just need a sour and sweet soup. I do not call this Selyanka, because real Selyanka is little bit different. But very similar:) This is Selyanka-type soup. Continue reading “After Party Soup. Seljanka”

6 Simple Salad to accompany the main dish

Radish and Egg Salad

I have been to many countries, and one of the biggest differences in eating culture/habits/cuicine is how salad is served.
Salad as a main or separate dish, this is understandable. You can have Caesare Salad for lunch for example.

But, how is salad served, as accompany for the main dish, are differences between countries.

There are three courses in most countries : appetizer;  main dish, which includes protein and salad and then dessert.

However, there are exceptions, as well. I was  amazed to see that in Portugal rice and potato (with some meat/fish) were served on the same plate  .. In addition to that we visited a restaurant with a very  generous cook  in Malta 🙂 french fries, boiled potato, couscous, pasta were on the same plate.  And some bread of course. and a LOT of meat 🙂 Continue reading “6 Simple Salad to accompany the main dish”