Cowberry and Apple Sauce

Cowberry and Apple sauce

Sour and Sweet Cowberry and Apple sauce is “must be” on the Estonian Christmas table. Important additive and partner for Black Pudding and Roast Pork.

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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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Semolina Mousse. Mannavaht. Roosamanna

My Grandmother called Semolina Mousse as ” Wind Porridge”. Because it is “fills” but does not feed:)
What name to use, it depends on juice.
White Mousse is ” Mannavaht”. And Pink Mousse is ” Roosamanna”, what means ” Pink Mousse”.

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Semolina Mousse. Mannavaht. Roosamanna

Semolina Mousse. Mannavaht. Roosamanna.

  • Servings: 6-8
  • Difficulty: easy
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A fresh, light dessert

– Mix total 1,5 litre little bit too strong drink
from
natural Apple juice for Mannavaht or
from Red currant or Cranberries juice for Roosamanna
add water and sugar
– 1,5 dl semolina
– vanillasugar
[/recipe-ingredients] Continue reading “Semolina Mousse. Mannavaht. Roosamanna”

Meat Ball Soup. Frikadellisupp

Meat Ball Soup. Frikadellisupp.

  • Servings: 4-6
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Meat Ball Soup. Frikadellisupp

Ingredients


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

For Soup
– per eater 1/2 carrot
– 1 potato per eater
– 1 onion
– 1 tablespoon butter Continue reading “Meat Ball Soup. Frikadellisupp”

Barley Scone. Karask

Barley Scone. Karask.

  • Servings: 4-6
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Karask is Estonian National Food. A fresh, oven-warm Karask with fresh butter is delicious!

Ingredients

  • 1 egg
  • 1/4 litre sour milk
  • 1/2 cup Barley flour
  • 3/4 cup low quality wheat flour
  • 2 tablespoon oil
  • 1 teaspoon salt, sugar and
  • 1/2 soda
  • seeds, caraway seeds

Directions

  1. In a bowl, toss together flour with salt, sugar, soda.
  2. Add whipped egg
  3. And sour milk and oil
  4. If you wish, add caraway seeds. And/or cover Karask with seeds.
  5. Pour pastry baking paper lined form or oven plate.
  6. Bake 200 C ca 20 min

 

Soundtrack ” Ära mine lapsekene”

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”

Chicken Soup with Dumplings

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Chicken Soup with Dumplings

  • Servings: 4-6
  • Difficulty: easy
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This is weekend soup, because needs more time for perfect broth

Chicken Soup with Dumplings

Ingredients

    Broth
  • bony chicken is  better, ca 600 g
  • salt, pepper, laurel
  • For Soup

  • per eater 1 potato
  • 1/2 carrot per eater
  • 1 onion
  • For Dumplings

  • 1 egg
  • 250 ml flour
  • 50 ml broth
  • 1 tablespoon soft butter
  • (salt)

Directions


1. Place the chicken in a large pot. Pour cold water over the bones
2. Bring the broth to a boil
3. Remove the impurities that float to the surface. A frothy/foamy layer will form and it
can be easily scooped off with a big spoon. Throw this part away.
4. Add  salt, pepper, spices
5. Reduce to a simmer and simmer until done
6. Boil min 30 minute, while chicken is ready. Ideal would be 1 hour.
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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.

Continue reading “Borsch. A Simpler Version”