For some reason we have three different foods: meat balls, served usually in sauce. Small meat balls: frikadellid, we are using in soup. And ” kotlet”- what is flat shape minced meat “ball”. Kotlet is served as main dish with potato and sauce and salad.
Category: Minced Meat
We have saying: where are two Estonians, there are three opinions and four political parties ( and as added our president Kersti Kaljulaid .. five tweets and six Facebook posts and seven online headlines which has a different messages.
I believe that in the internet there are at least billion food photos, And on the same time I believe that at least half of it is staged and better than in the real life.
In the real life we do not know, how and what people are eating.
When I talk about Estonians in my blog I certainly generalize.
One important topic is sauce. When I say: Estonians making sauce. It means a different things:
A friend told me, that there are only few families who care cook some sauce. Most people do not make sauce at all; some of them use a cold sauce, which means sour cream with some greens.
but I am about to tell you about the real warm Estonian sauce that makes Gordon Ramsay swoon.
To cook a typical Estonian sauce you should mix could water with some flour and pour the mixture into the boiling cream or milk. and yes, there are different understandings and schools:) Some people prefer milk, some cream with 10% fat and some people cream with 35% fat,
And one more interesting fact. In Estonia there are two words that can be used to call a ” sauce”. Similar the English word ” sauce” we have ” soust”. ” soust” is more rustic and thicker,. The second word is “kaste”, which is coming from the words watering, moistening.
This is easy and very quick Sauce, which probably do not need any recipe. But, because this is very traditional in Estonian food-table, let it be:)
Meat Ball Soup. Frikadellisupp.
For Frikadellid (36 pcs)
– 400 g minced meat
– 1 clove garlic
– 1 egg
– 100 ml cold water
– 2 tablespoon grated bread or slice a bread
– salt, pepper
– per eater 1/2 carrot
– 1 potato per eater
– 1 onion
– 1 tablespoon butter Continue reading “Meat Ball Soup. Frikadellisupp”
Cabbage and Minced Meat Stew
- ca 600 g minced meat. Best is 50% pork and 50% beef
- 1 clove garlic
- 1 onion
- 1 small cabbage
- 200 ml cream
- salt, pepper, thyme
- Cook in hot oil minced meat and onion, garlic
- Add cutted cabbage and ca 200 ml hot water, Season.
- Mix together and stew under the lid ca 10 min, while cabbage ready
- Add cream. Boil. Taste.
Serve with boiled potatos.