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” 🙂
ca 50 g butter
for seasoning mustard, sour cream and salt, pepper
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”.
This is weekend soup, because needs more time for perfect broth
bony chicken is better, ca 600 g
salt, pepper, laurel
per eater 1 potato
1/2 carrot per eater
250 ml flour
50 ml broth
1 tablespoon soft butter
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. Continue reading “Chicken Soup with Dumplings”
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.