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
The Baltic herring is one of the most important fish in the whole of the Baltic Sea and the Estonians’ feeder for centuries.
In 2007 the Baltic herring was announced the national Estonian Fish. The Baltic herring is such an everyday fish for us and believe me, we have a lot of recipe books like ” 100 dishes from Baltic herring”.
Since Baltic Herring are cheap fish, she had a reputation for many years as a poor human food. But because of delicious taste this reputation is gone. And from early spring to late autumn, Baltic Herring is mandatory part of Estonian cuisine.
Especially in spring, because the spring Baltic herring is big, fat and delicious.
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.
Notice, that if you change balance of buckwheat and quark in favour of buckwheat, you receive more crispy result. Eat warm, because cold dish become crispy, as well (what is not bad at all).
In my picture are balls. But if you prefer to serve them as burger, form loaves.
I’m not a big fan of frying these fritters as I barely have time, plus I get my sufficient amount of fat from other sources anyway.
Therefore, I’ve adapted the recipe for baking in the oven.
In case you want to fry on to the skillet: leave dough in to the refrigerator at least for an 1 hour, before frying.
I decided, that buckwheat flour is too expensive, so I did this by myself from buckwheat groats 🙂 In this case I suggest to use closed mill: blender or similar. otherwise count with cleaning… 🙂
Groats are so light, that they are jumping out from your mixer:)
Estonians usually season their dishes with pepper and salt ( You have probably noticed this by now, I believe). Yes, we do have different edible plants that most of us know. But due to our climate we can only use ’’indoor cultivated plants’’ from October to May. However, there is this one ingredient that is able to take away some foreigner’s breath – our strong mustard. Forget about Dijon and sweet mild Finnish and Swedish mustards. Estonian mustard is hot. As this brown dish doesn’t look quite appealing serve it with some green peas or beans.