Tag: soups

Wild Mushrooms Soup. Seenesupp

By KR on August 29, 2020January 17, 2020

I used in headline word “mushroom”. But in Estonia, when we are talking about mushrooms, we mean forest and/or wild mushrooms: milk mushrooms, russulas, chanterelle….

As Estonia has an abundance of forest, we like to pick berries and mushrooms.

This is very simple mushroom soup. If you believe that barley takes too much time, replace it with rice,

important:
I use frozen mushrooms. They do not need any additional cooking, while they are already prepared
Heat the mushrooms in a skillet until water has evaporated and added butter. Pour mixture into boxes and freeze over winter.

In autumn, when you use fresh mushrooms. Blanch, depending on mushrooms, remove blanching water and add mushrooms into the soup

Wild Mushroom Soup

Servings: 4-6
Time: 30mins
Difficulty: easy
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A light vegetable soup for dinner.

Ingredients

1/2 glass of barley groats
1-2 onions
200 g – 400 g mushrooms
1 tomato
4-5 potatoes
oil
salt, pepper, dill

Directions

Cook groats while these are soft
heat some oil, add sliced onion, mushrooms and tomato. Cook, while onion and tomato are half ready
Add potato slices, groats and onion mix into the soup
Cook, while the potato is soft. Season
Serve with sour cream and add a lot of dills

seenesupp1 (7)

Posted in: Estonia, etnic food, soups, vegetable

Eggs nettles Pork toit/ food weed

Early Spring Hay Soup. Heinasupp

By KR on April 30, 2020January 17, 2020

This soup from Võru Cuisine. And perfect dish to use first green weed. Smoked ham adds flavours. Author of this recipe is Leelo Laurits. I just little bit adapted this recipe.

Goutweed tastes like carrots and celery. Nettles are a bit sweet. Dandelion tastes like honey but could be a little bit bitter. To decrease the bitterness, leave leaves into the cold salty water to set. And wood sorrel is sour.

Nettles need to be kept in the boiling water 1-2 minutes. Goutweed and wood sorrel are eatable when fresh.
NB! Use only young, fresh, new, small weeds, grown in a pure and clean environment.

Early Spring Hay Soup. Heinasupp

Servings: 2
Time: 30mins
Difficulty: easy
Print

A light and delicious Estonian-inspired soup recipe perfect for a early spring dinner.

Ingredients

200 g prepared barley pearl groats
100 g smoked bones
2 boiled eggs
fresh weed
Madeira or white vine
salt, pepper, sour cream for serving

Directions

If you do not have prepared barley groats, prepare groats: put barley to soak the night before.
Put the meat into (1 litre) water and let it boil, removing foam.
Add the barley. Season with salt and pepper.
Until soap is cooking, go out and pick some fresh weed. Boil eggs.
Add the weed into soup, season with a vine. Let simmer until barley is soft.
Serve with boiled eggs and sour cream.

Posted in: Estonia, Nature, soups, Võro Cuisine, vegetable soup

Cauliflower Lentil mushrooms toit/ food

Creamy Cauliflower and lentil puree soup with mushroom cream. Lillkapsa ja läätsesupp seentega

By KR on February 10, 2020January 17, 2020

This is very simple and delicious everyday vegetable soup. And most important! This soup takes only 15 minutes.
Of course, I assume, that you use prepared mushroom ( as I do).

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.

Frozen mushroom: melt, fry slightly.

Continue reading “Creamy Cauliflower and lentil puree soup with mushroom cream. Lillkapsa ja läätsesupp seentega”

Posted in: For dinner, meatless, Quick dinner, soups, vegetable, vegetable soup

apple/rhubarb Parsnip toit/ food

Apple, Celery and Parsnip Soup. Õuna selleri ja pastinaagisupp

By KR on November 30, 2019October 7, 2019

This is a wonderful combination. Apple gives acid, celery bitterness and parsnip is sweet. All ingredients complement each other. And look at this light colour!

Change products combination and shares depending on your taste. If you like more sweet, add more parsnip and if you like more acid, use more apples.

Continue reading “Apple, Celery and Parsnip Soup. Õuna selleri ja pastinaagisupp”

Posted in: Estonia, For dinner, meatless, Quick dinner, soups, vegetable

Chanterelle gin juniper berries mushrooms toit/ food

Creamy Mushroom Puree Soup with Juniper Berries. Seene ja kadakamarjapüreesupp

By KR on October 10, 2019September 16, 2019

More than 400 spices of mushroom grow in Estonia and almost 100 of them are edible. And proximate 25 of them are a very good edible mushroom.
I know and foraging for food more than 10 spices.

This is Creamy Mushroom Puree Soup with Juniper Berries. Gin is boosting the taste of the Juniper berries and complements the sweetness of cream and mushroom. Juniper berries impart a sharp, clear flavour.
NB! For cooking use only the mature, dark berries

This time I used salted mushroom.

Salted mushroom:
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that no saltness and mushroom look and taste like a fresh.
The second option is to boil mushroom just in the water.
And the simplest one. Put mushroom to soak the night before.

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.

Frozen mushroom: melt, fry slightly.

Juniper berries (cones) are refreshing and power-giving Nordic treats.
The type of juniper most widely spread in Estonia is the common juniper (Juniperus communis). You can see it growing the most in the Western and Northern parts of Estonia. Juniper symbolizes rebirth, protection and humbleness. „There is no reason to wonder, why the juniper has become one of the symbols of our windy homeland and for all Estonian nation, showing the undying power of life, no matter what comes ahead. (Ants Viires, 2000)“

Picking juniper berries means success that can be achieved with hard work. People widely believe that if you eat one juniper berry in a day, they stay young forever. If children have three juniper berries in a day, they are more likely to stay healthy.
This and many other sayings created a belief that juniper can cure 9 different diseases, 99 diseases in some cases.
Since juniper berry carries a cross formation on it, it was believed that juniper can help against witchcraft, revenants and anything evil.

It is also believed that juniper cleans and strengthens one’s body energetically. For humans, it has the best effect by breathing in, but it can also affect objects around that person. Juniper branches burnt in the house may clean up bad aura.

Juniper berries contain essential oils, sugars, resins, colourants, fatty acids, organic acids, carbohydrates and trace elements (Manganese, Iron, Copper and Aluminum). Juniper berries have anti-inflammatory and anti-microbial effects during colds. Berries also stimulate urine and saphenia and promote digestion.

Continue reading “Creamy Mushroom Puree Soup with Juniper Berries. Seene ja kadakamarjapüreesupp”

Posted in: Estonia, For dinner, soups

Beet Cucumber toit/ food

Cold Summer Beetroot Soup. Külm peedi püreesupp

By KR on August 6, 2019August 16, 2018

Recently I saw TV cooking show, where participants were very amazed about beetroot soup.

Beet root is delicious, healthy and very suitable for soups. You can cook hot soup Borš- look at for recipe. But during summer time at least I need something cold, refreshing and easy.

Continue reading “Cold Summer Beetroot Soup. Külm peedi püreesupp”

Posted in: appetizer, Estonia, For dinner, Quick dinner, soups, vegetable

fermented food toit/ food

Traditional Seto Cold Summer Savoury broth. Seto Suulliim.

By KR on June 24, 2019May 16, 2019

Seto Suulliim means in direct translation suul= salt and liim= broth. Savoury soup, salty broth, soup. So I used for translation this meaning.

I was born in Põlva. Põlva is the small town in Southeastern Estonia, in Setomaa. This region has become famous for her onions and cucumbers. Seto onions have a flat shape and a very strong flavour.
Until onions are not ready to spring onions are used for cold soup. Play and combine with ingredients, to get suitable flavours. This is Estonian, Seto version.

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 practised and supported by 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.

read more about Setos

Continue reading “Traditional Seto Cold Summer Savoury broth. Seto Suulliim.”

Posted in: Estonia, ethnic food, no cooking, Quick dinner, Seto, soups, vegetable

bread nettles toit/ food weed

Nettle Soup. Nõgesesupp

By KR on May 6, 2019April 24, 2019

Sour and sweet weed soup with onions and balanced with rye bread.

The recipe is basing on classical onion soup recipe.

Nettles are very important and has been used in Estonian folk medicine centuries.
Folk wisdom teaches that nettle contains vitamins C and K, B vitamins, as well as minerals like calcium, magnesium and iron, to name a few
The nettle takes away fatigue, abdominal pain and water swelling, reduces and stops bleeding, reduces the appearance of diabetes mellitus

And did you know: nettles contain vitamin C 2.5 times more than the lemon (660 mg%).

But of course, you can use any weed to replace nettles. Goutweed taste like carrots and celery. Nettles are a little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.

NB! Use only young, fresh, new, small weed, growing in the pure environment.

Continue reading “Nettle Soup. Nõgesesupp”

Posted in: Estonia, For dinner, Quick dinner, soups, vegetable soup

milk toit/ food vegatables

Summer New Vegetables Milk Soup. Värske köögiviljasupp

By KR on July 9, 2018July 3, 2018

This is dish from my childhood.
In June or July, when all vegetables start to mature. Carrots are almost always seeded too closely together. And it is important to thin carrots, they will not grow to maturity unless they have space to do so.
So, you have tiny carrots , first small potatoes are sweet peas and maybe even first cabbage.. aand this is mean Summer New Vegetables Milk Soup. Easy to do and very delicious.
Of course, you can cook it all year long, but then,. it is not This Soup.

Continue reading “Summer New Vegetables Milk Soup. Värske köögiviljasupp”

Posted in: Estonia, For dinner, Quick dinner, soups, vegetable

onion toit/ food

Lüübnitsa Cold Summer Soup. Lüübnitsa külm suvesupp

By KR on June 12, 2018May 21, 2018

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 🙂