Very nutritious vegetable dish. Combine different vegetables for a different result.
And add more colour by adding more carrots or turnip or celery.
Serve with a side dish with meat or fish. Or as vegetable porridge.
Serve with sour cream or butter. And drink some sour milk, as Estonians usually do 🙂
Did you know? Lactobacillus fermentum ME-3, the bacteria discovered in 1995 by the University of Tartu research teams, led by professors Marika Mikelsaar and Mihkel Zilmer, are unique in the world because of their combination of antimicrobial and antioxidative effects. They protect human health by attacking harmful microbes and contributing to physical well-being. The ME-3 can rightfully be called the first Estonian probiotic lactic acid bacteria and the EU patent permits it to be used in the food industry in 15 European countries.Continue reading “Thick Potatoes. Paksud kartulid”
The great vegetable dish. This time I used salted mushroom .
As Estonia has an abundance of forest, we like to pick berries and mushrooms.
and for winter Mushrooms are marinated, or salted or fermented. Or dried
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that mushroom look and taste like a fresh.
Second option is to boil mushroom just in the water.
And the simplest one. Put mushroom to soak the night before.
Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.
This summer was very warm. In May, June, July, August were hot, 30 C degrees. The Estonian climate is very humid, so warm feels hotter and cold is colder.
I love summer and it would be unfair to whine. But heat spill is that mushroom are not growing. Mushroom needs rain and humidity.
But now in September finally started to rain… 🙂
But still. It is not necessary to use wild mushrooms, this dish will be delicious with champignon as well 🙂
Estonians are the singing nation. We regained independence without any bloodshed only by singing…
The Singing Revolution lasted over 4 years and In 1990 Estonians promised to eat even potato peelings in name of independent state.
In order to handle the deficit, in 1990 the government established a rationing system. This meant that for buying a product in a shop one had to produce not just a bank-note – the rouble – but also a special coupon. The coupon was actually a simple piece of paper cut out from a printed A4 sheet. These coupons were distributed to households according to the number of family members.
1991, 20th of august we got freedom and independent state. Few months later were stores full of different goods and food. Would be only money for that 🙂
But, we still like potato skins, because of delicious taste 🙂
Interesting fact: In Estonia, cottage cheese began to be produced in order to meet the cheese production plan set by Moscow to the USSR. The National Planning Committee of the USSR almost doubled the cheese production of the Estonian SSR for the five-year plan, So, this is reason why Estonia began to produce cottage cheese which was reported as cheese in the reports 🙂
The Baltic herring is one of the most important fish in the whole of the Baltic Sea and the Estonians’ feeder for centuries.
In 2007 the Baltic herring was announced the national Estonian Fish. The Baltic herring is such an everyday fish for us and believe me, we have a lot of recipe books like ” 100 dishes from Baltic herring”.
Since Baltic Herring are cheap fish, she had a reputation for many years as a poor human food. But because of delicious taste this reputation is gone. And from early spring to late autumn, Baltic Herring is mandatory part of Estonian cuisine.
Especially in spring, because the spring Baltic herring is big, fat and delicious.
Mulgi-Mulgimaa is a district in South-Estonia with its own culture, food and dialect.
My mother is Mulk and so am I. Mulgipuder means Mulgi’s porridge. This dish is very old though. In former times when people had wood burning stoves the porridge was placed on a stove in the morning where it had time to cook and get simmer and better. People just had more time.
Mulgid (the people who lived in Mulgimaa) were wealthy. But because in early times animals were more important than people, they were usually to ones who got to eat the porridge first. And if there was anything left from the dish it was passed on to the rest of the family. Like my mother used to say – the Mulgi’s porridge was a pig food (Bon appétit! Sorry!)
Despite all, me and Estonians love this dish. It’s very, very nourishing and filling with an option to cook it completely vegan-friendly!
Potato and pearl barley porridge, i.e. potato-barley mash, originates from Southern Estonia. People in Southern Estonia (the Mulgi people) started boiling potatoes and pearl barley together in the second half of the 19th century as the combination was very filling. By the last quarter of the 19th century, this porridge was known all over Estonia. In the second half of the 20th century, this dish reached cafeterias as well and it has by now become a national dish that is served at various official events.