Very nutritious vegetable dish. Combine different vegetables for a different result.
And add more colour by adding more carrots or turnip or celery.
Serve with a side dish with meat or fish. Or as vegetable porridge.
Serve with sour cream or butter. And drink some sour milk, as Estonians usually do 🙂
Did you know? Lactobacillus fermentum ME-3, the bacteria discovered in 1995 by the University of Tartu research teams, led by professors Marika Mikelsaar and Mihkel Zilmer, are unique in the world because of their combination of antimicrobial and antioxidative effects. They protect human health by attacking harmful microbes and contributing to physical well-being. The ME-3 can rightfully be called the first Estonian probiotic lactic acid bacteria and the EU patent permits it to be used in the food industry in 15 European countries.Continue reading “Thick Potatoes. Paksud kartulid”
he secret of Estonia is Kama. Kama is Estonian traditional finely milled flour mixture.
Historically kama was a non-perishable, easy-to-carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter or lard; it didn’t require baking, as it was already roasted. Today Kama is a perfect summer dish. Just add some fresh or fermented milk and sugar or salt, mix, and ready! How to do kama, find out it here.
And what is interesting. In Estonian Kama means in slang “stuff, things” and the same time Kama means ” drugs”…:)
This cake is So Estonian:) Bitter-sweet taste of Kama is complemented with sweet and sour cowberries.
I have been studying many dictionaries to find out which is the right translation: cowberries or lingonberry. And still, I do not know the right answer.
These berries grow in a pine forest, They want and like the sunny and dry place. Usually, there are some wild blueberries and Lactarius Rufus are in neighbours.
anyway, no difference what name these berries has. Important is that cowberries are delicious, healthy and suits practically in every savoury dish and in sweet cakes.
One of the oldest grain cereals in Estonia was barley
Barley was the mundane and the ordinary food, and belonged on the table for common people. The oldest data of barley growing in Estonia dates back to the beginning of the first millennium BC.
Barley Flour Mousse is light and delicious dessert. Using cranberry juice you get pink and fluffy and using apple juice very light mousse.
Estonians are the singing nation. We regained independence without any bloodshed only by singing…
The Singing Revolution lasted over 4 years and In 1990 Estonians promised to eat even potato peelings in name of independent state.
In order to handle the deficit, in 1990 the government established a rationing system. This meant that for buying a product in a shop one had to produce not just a bank-note – the rouble – but also a special coupon. The coupon was actually a simple piece of paper cut out from a printed A4 sheet. These coupons were distributed to households according to the number of family members.
1991, 20th of august we got freedom and independent state. Few months later were stores full of different goods and food. Would be only money for that 🙂
But, we still like potato skins, because of delicious taste 🙂
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
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.
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.
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.
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.