Category: vegetable

How To Do Sauerkraut. Hapukapsas.

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Sauerkraut. Fermented Cabbage. Hapukapsas

Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is a very important and popular dish in Estonia during the autumn-winter time and mandatory food during Christmas time.
In ancient time, Hapukapsas and cranberries were only sources of  C vitamin, during winter time.
Sauerkraut is fermented food and this is not the only a source of vitamin, but this is also a source of the probiotic bacterium and this is excellent for your health.

By the way, ancient Estonians believed, that  Sauerkraut succeeds best, during New Moon. So, 7th of December is the right time to test it 🙂

Sauerkraut, Fermented Cabbage- Hapukapsas

  • Servings: 4-6
  • Difficulty: easy
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A fresh, light and healthy fermented food

Continue reading “How To Do Sauerkraut. Hapukapsas.” →

Pearl Barley Risotto. Orsoto.

orsoto-8Recepie for Pearl Barley.

St Catherine’s Day, Kadripäev, Nov 25 has been named after St Catherine, the patron saint of sheep. The mores and songs of St Catherine’s Day were very similar to the mores of St Martin’s Day.
St Catherine’s Day was probably an ancient holiday, the beginning of women’s wintry handicraft was celebrated. During the winter, the women had to spin yard and thread from wool and flax and knit fabric and clothes for the whole family.
Continue reading “Pearl Barley Risotto. Orsoto.” →

Turnip Soup

Turnip Soup

  • Servings: 4-6
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I know about Turnip two things.
The First is famous Russian Fairy Tale. And the second, before potato arrived from America, ancient Estonians ate turnips.
Turnip in estonian ” Naeris”. And ” Naeris” means, “laughed”, as well. So, “Naeris naeris”- means “Turnip laughed” 🙂

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Turnip Soup

Ingredients

  • onion
  • 2 carrots
  • ca 50 g butter
  • 2 potato
  • 2 turnips
  • 2 apple
  • for seasoning mustard, sour cream and salt, pepper

Directions


1. Chop vegetables
2. Turn on the Kettle
3. Melt in the pot butter and add onion and carrot
4. Pour in boiling water
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Chicken with Autumn Vegetables

Chicken with Autumn Vegetables

  • Servings: 4-6
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Ingredients

  • 4 chicken thighs or legs
  • 1 big Pepper
  • 2 apple, sliced
  • 2 onions, sliced
  • 2 gloves of garlic, sliced
  • 2 tomatos, sliced
  • 100 ml white wine
  • 2 tablespoon flour for breading
  • 50 g butter and oil for cooking
  • salt, pepper, rosmary, sugar
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Cabbage and Minced Meat Stew

Cabbage and Minced Meat Stew

  • Servings: 4
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Ingredients

  • 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

Directions

  1. Cook in hot oil minced meat and onion, garlic
  2. Add cutted cabbage and ca 200 ml hot water, Season.
  3. Mix together and stew under the lid ca 10 min, while cabbage ready
  4. Add cream. Boil. Taste.

    5. Serve with boiled potatos.

Soundtrack Põhja-Tallinn “Meil on aega veel”

Borsch. A Simpler Version

Law nr.1 If in the menu Borsch, You are wearing usually something White 🙂

Beetroot has been used in Estonian cuisine already since the 17th–18th century. A lot of beetroot dishes have reached us through Slavic cuisine, so dishes like Russian beetroot and potato salad, Borscht and cold beetroot soups were known already in the Baltic German cuisine. From then on, beetroot dishes were included among the foods of the pre-war Republic of Estonia.

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Zucchini cakes

Grate 2 Zucchinis and 1 Potato. Add some salt ad leave to seep at least for 20 minutes.
From time to time squeezing water out.

Grate  in the other bowl ca 50 g Parmesan or other hard cheese. Add  1 choped onion and sliced garlic.

Zucchini Cakes

 

Mix vegetables with cheese, add 1 whiped egg, 2 table spoon flour and sunflower seeds.
Season with salt, pepper, nutmeg and basil.

 

Preheat oven 220 C.

Fry on pan in hot oil zuccini cakes.
Ready cakes put in to oven to mature, while making dressing.

 

 

Freshly Salted Cucumbers

Freshly Salted Cucumbers

Wash with hot water very carefully cucumbers and jars.

For faster results, you can  cut off the ends of cucumbers

Boil 1-litre water.
Add 1 tablespoon sugar and 1 tablespoon salt
and 1 tablespoon food vinegar (30%)

If you do not like vinegar, make just salted cucumbers:
1-litre water
2 tablespoon salt
1 tablespoon sugar

Put the cucumbers, garlic, peeled horseradish root, dill roots and flowers and black currant leaves (if any) into the jar.
Add Marinade. Cover, but not airtight. Leave to set in room temperature. After few hours ready to eat!

ecb21-dsc00568For longer preservation:

1-litre water
1 tablespoon salt
1 tablespoon sugar
3 tablespoon food vinegar (30%)
(other as previous).
Close airtight