Tag: ethnic food

Lüübnitsa Cold Summer Soup. Lüübnitsa külm suvesupp

lyybnitsa supp1 (4)Lüübnitsa is the small village in Setomaa. South eastern Estonia, near the Pihkva lake. Lüübnitsa has become very famous for her onion and fish fair. If you visit Estonia during summer time, you are welcome 🙂

Setos (Seto: setokõsõq, setoq, Estonian: setud) are an indigenous ethnic and linguistic minority in south-eastern Estonia and north-western Russia. Setos are mostly Seto-speaking Orthodox Christians of Estonian nationality. The Seto language (like Finnish and Estonian) belongs to the Finnic group of the Uralic languages. The Setos seek greater recognition, rather than having their language considered a dialect of Estonian. Along with Orthodox Christianity, vernacular traditional folk religion is widely practiced and supported by Setos.
read more about Setos

Did you know there are dialects in different regions of Estonia? For example, the Setos in southern Estonia have their own dialect and their own kingdom, with about 12,000 speakers. Võru also has its own dialect with about 75,000 speakers. Both dialects are on the UNESCO list of threatened dialects.

Check and google for Seto Kuningriigi Päevad and Lüübnitsa Fish and Onion fair in August

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Continue reading “Lüübnitsa Cold Summer Soup. Lüübnitsa külm suvesupp”

Estonian flat bread. Vatskid

all ingenious is simple and all simple is ingenious.

Last year I introduced to you Pletskid- Estonian flat bread from very difficult and poor time. When people had just few potatoes and little bit oil.
Vatskid are from South Estonia, as well, but little bit more advanced version. From times when people had at least some buttermilk 🙂

Vatskid was baked on oven on the cabbage leaf. Believe, the most complicated in this recipe is to remove leaves from cabbage  🙂 Cabbage leaf helps keep moisture.

But, of course you can bake them on the ordinary way in hot skillet (without oil) or in the oven.
vatsk1 (6) Continue reading “Estonian flat bread. Vatskid”

Broad Bean Soup. Kõrtsisupp

k6rtsisupp1(6)Beans are traditional Good Friday dish.

Barley has been cultivated in Estonia longer than any other crops – for over 4,000 years. And pearl barley has been a staple food for Estonians through the ages; it has even been a food fit for celebrations. In the olden days, the tradition in Estonian villages was to make sauerkraut soup with pork and barley groats on Thursdays and Sundays.

You can cook this soup on the traditional way: swell beans and barley overnight. Prepare beautiful and delicious broth, and cook up to 2 hours.

But I recommend the easier and faster ”everyday version”:

This soup has enough flavours, so you can cook this without meat. If needed add some meat leftovers or strengthen flavour with ready broth.
And Use prepared/canned beans and barley groats.

Continue reading “Broad Bean Soup. Kõrtsisupp”

Barley Groats and Quark fritters. Kruubi- ja kohupiimakotletid

kruubikohup (7)This is recipe, which outcome you can choose by yourself.

Easy to make Barley Groats and Quark pancakes or fritters, which can be served either as a side dish for a savory meal or as a delicious dessert.

My recipe is savory dish. But adding some sugar, you get sweet dessert.

Wonderful dish and idea to use  boiled barley leftovers.

 

 

 

 

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Celebrate a 100 Years of The Republic of Estonia with Estonian Cuisine.

#Estonia100
February 24 is a public holiday in Estonia and in 2018 Estonia celebrates 100 years of freedom.
Celebrate with us and like Estonian 🙂
At sunrise, 7:33 in the morning take place the flag-hoisting ceremony in a Toompea castle, along with singing the Estonian National Anthem.

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Vürtsikiluvõileib, Spiced Baltic Sprats sandwich with boiled egg

As the winter mornings can be quite cold, it’s a good idea to enjoy warm peppermint or raspberry stems tea with some kiluvõileib (salted sprat sandwich with boiled egg). For making sandwich You need Estonian black rye bread
The Baltic sprat (Sprattus sprattus balticus) is a subspecies of the European sprat (Sprattus sprattus), also known  as brisling or skipper. They are up to 12,5 cm long (about 5 inches), small, silvery and herring-like. The sprats are commonly marinated in a mixture of black pepper, allspice (aka Jamaican pepper), cloves, nutmeg, coriander seeds, bay leaves, salt and sugar etc. The result: spiced Baltic sprats aka vürtsikilud, a famous Estonian delicacy.
Vürtsikilu võileib[/caption]

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For dessert eat Estonian Kohuke. Or mix some Kama.

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Estonian Kama
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Estonian kohuke

 

 

 

 

 

 

 

 

 

 

Continue reading “Celebrate a 100 Years of The Republic of Estonia with Estonian Cuisine.”