Tag: ethnic food

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.

kiluleib.jpg
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]

eestileib2

For dessert eat Estonian Kohuke. Or mix some Kama.

kama uus1 (18)
Estonian Kama
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Estonian kohuke

 

 

 

 

 

 

 

 

 

 

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