Tag: soups

After Party Soup. Seljanka

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After Party Soup. Seljanka

Jaaniõhtu (Midsummer Eve – 23 June) and Jaanipäev (Midsummer Day, St John’s Day – 24 June) are the most important holidays in the Estonian calendar.
The Jaanipäev celebrations were merged with the celebration of Võidupüha (Victory Day) after the War of Independence, when the Estonian forces defeated the German troops on 23 June 1919.
So, we have long holiday 🙂

Jaanipäev is summer solstice and we say ” sun do not go down”. Even at 10 pm you can read book, because is enough light 🙂 This is the day, when all children has permission to be awake overnight.

To be honest. Because of global warming summer is not summer anymore. My birthday is 17th of June, and few years ago in my birthday was snowing !
And about Jaanipäev- yes we have bonfires, but usually exactly this evening is raining or lot of mosquitoes and.. this is not very fun:)
But still until today  we believe: the lighting of the bonfire and jumping over it. This is  a way of guaranteeing prosperity and avoiding bad luck.
In Estonian fairy tales and literature, there is a tale of two lovers, Koit (dawn) and Hämarik (dusk). These two lovers see each other only once a year and exchange the briefest of kisses on the shortest night of the year. Earth-bound lovers go into the forest looking for the “flower of the fern” which is said to bloom only on that night.

So, this is important day for young pars…:) and lot of grill and chill. And next morning you just need a sour and sweet soup. I do not call this Selyanka, because real Selyanka is little bit different. But very similar:) This is Selyanka-type soup. Continue reading “After Party Soup. Seljanka”

Estonian Milk Soup

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Milk Soup

Do Estonians have a comfort food?

I believe that we can call our Milk Soup as comfort food. All our Mothers made a milk soup at night. When the child’s stomach had suddenly become so empty 🙂

Milk soup is very easy to make, it gets ready quickly and as milk is rich of B vitamin, it makes you calm and helps you sleep.

However, this comfort food has sometimes been complicated 🙂
During the Soviet times at school on Mondays we were always served a bowl of milk soup for lunch.  Of course, I hated it:)
In a very popular book called ” Kasuema” by Silvia Rannamaa, which describes the life of a youngster during the 60s, the ” Milk soup Mondays” were compared to Dickens poorhouses 🙂 believe me, despite the fact that this book was very popular it certainly did not help to rise the popularity  of milk soups.
But again, we can call Milk soup a comfort food. On Mondays, you have enough power to start your 🙂 school week.

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Tallinna Vürtsikilu (Spiced sprat) Sandwich

And yes, you can not believe this, but traditionally the milk soup is served with some spiced sprat (Tallinna Vürtsikilu) sandwiches 🙂

You can replace pasta with rice, barley, semolina or dumplings. Recipe is the same.
For Dumpling Soup bring milk to boil, reduce heat and add small dumplings. Dumpling recipe you can find here.

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Milk Soup

Continue reading “Estonian Milk Soup”

Estonian Pea Soup. Hernesupp

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Traditional Pea Soup. Hernesupp

Vastlapäev, known as Shrove Tuesday in much of the English-speaking world, the Estonians celebrate this day a little differently.

Instead of pancakes, we eat split pea soup and the delicious Vastlakukkel cream cake.
Traditionally children will sled down any available hill of snow, to get “long linens”.  And not only children. Tomorrow, after meeting I am going with my colleges  to sled, as well.
And later we have pea soup and Vastlakukkel!
Today, of course nobody care about linen, this is just for fun:)

The name Vastlapaev is taken from the German word “fasten” (to fast). And after Vastlapäev started fast, because meat was ran out.

Traditional pea soup takes time, so this is reasonable to cook more soup and leftovers freeze or store in clean airtight jar.

Traditional Estonian Pea Soup. Hernesupp

  • Servings: 4-6
  • Time: 2hr
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Traditional Estonian Pea Soup takes time, but it is worth it

Ingredients

  • 500 g pork, best is (smoked) leg or ribs or pork belly
  • 0,5 glass of pearl barley
  • 400 g dried yellow peas
  • 1 onion, sliced
  • 2 carrots, sliced
  • for seasoning salt, mustard, pepper, garlic

Continue reading “Estonian Pea Soup. Hernesupp”

Sauerkraut Soup. Hapukapsasupp

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Sauerkraut Soup. Hapukapsasupp

Soup from Sauerkraut, fermented cabbage, is very easy to cook.

How to make Sauerkraut, look at this recipe

Sauerkraut Soup

  • Servings: 4-6
  • Time: 1 hr 30 mins
  • Difficulty: easy
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Sauerkraut sour and salty soup is warming winter-time dish, which needs time to get best result

Ingredients

  • ca 500 g streaky and fat pork with bones
  • 500 g sauerkraut
  • 1/2 cup barley groats
  • 3 litre cold water
  • 1 grated carrot and onion, if you cabbage is not contains carrot
  • salt, pepper, bay leaf,sugar, mustard, caraway seeds and vodka

Directions

  1. Put meat, cabbage and barley in to cold water, and let to boil
  2. Remove foam
  3. Add salt, pepper, bay leaf and let soup simmer while all ingredients ready (min 1 hour)
  4. Add grated carrot and onion.
  5. Season and let soup simmer, while all flavours are felt. As much time you have to let soup simmer, as best result you get.
  6. Serve with sour- cream. Head isu!

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Vegetable Soup. Village Soup. Külasupp.

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Vegetable Soup. Village Soup. Külasupp

This is easy and delicious vegetable soup.

Vegetable Soup. Village Soup. Külasupp.

  • Servings: 4-6
  • Time: 30mins
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A tasty vegetable soup, easy to cook

Ingredients

  • ca 0,5 glass groats. If using natural groats, let them at least 1 hour to swell
  • 1 onion
  • 1 carrot
  • 2 potatoes
  • 1 turnip
  • smoked ribs or ham
  • 1 tablespoon butter
  • salt, pepper, bay leaf
Continue reading “Vegetable Soup. Village Soup. Külasupp.”

Turnip Soup

Turnip Soup

  • Servings: 4-6
  • Time: 30mins
  • Print

I know about Turnip two things.
The First is famous Russian Fairy Tale. And the second, before potato arrived from America, ancient Estonians ate turnips.
Turnip in estonian ” Naeris”. And ” Naeris” means, “laughed”, as well. So, “Naeris naeris”- means “Turnip laughed” 🙂

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Turnip Soup

Ingredients

  • onion
  • 2 carrots
  • ca 50 g butter
  • 2 potato
  • 2 turnips
  • 2 apple
  • for seasoning mustard, sour cream and salt, pepper

Directions


1. Chop vegetables
2. Turn on the Kettle
3. Melt in the pot butter and add onion and carrot
4. Pour in boiling water
Continue reading “Turnip Soup”

Meat Ball Soup. Frikadellisupp

Meat Ball Soup. Frikadellisupp.

  • Servings: 4-6
  • Time: 30mins
  • Print
Meat Ball Soup. Frikadellisupp

Ingredients


For Frikadellid (36 pcs)
– 400 g minced meat
– 1 clove garlic
– 1 egg
– 100 ml cold water
– 2 tablespoon grated bread or slice a bread
– salt, pepper

For Soup
– per eater 1/2 carrot
– 1 potato per eater
– 1 onion
– 1 tablespoon butter Continue reading “Meat Ball Soup. Frikadellisupp”

Chicken Soup with Dumplings

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Chicken Soup with Dumplings

  • Servings: 4-6
  • Time: 2hr
  • Difficulty: easy
  • Print

This is weekend soup, because needs more time for perfect broth

Chicken Soup with Dumplings

Ingredients

    Broth
  • bony chicken is  better, ca 600 g
  • salt, pepper, laurel
  • For Soup

  • per eater 1 potato
  • 1/2 carrot per eater
  • 1 onion
  • For Dumplings

  • 1 egg
  • 250 ml flour
  • 50 ml broth
  • 1 tablespoon soft butter
  • (salt)

Directions


1. Place the chicken in a large pot. Pour cold water over the bones
2. Bring the broth to a boil
3. Remove the impurities that float to the surface. A frothy/foamy layer will form and it
can be easily scooped off with a big spoon. Throw this part away.
4. Add  salt, pepper, spices
5. Reduce to a simmer and simmer until done
6. Boil min 30 minute, while chicken is ready. Ideal would be 1 hour.
Continue reading “Chicken Soup with Dumplings”

Borsch. A Simpler Version

Borsch

  • Servings: 4-6
  • Time: 40 mins
  • Difficulty: easy
  • Print

Very easy to do. Healthy, full of vegetables Russian style Soup.

 Law nr.1 If in the menu Borsch, You are wearing usually something White 🙂
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Borsch

Ingredients

    per eater
  • 1 potato
  • – 1/2 carrot
  • 1/2 onion
  • ca 100 g cabbage
  • ca 100 g boiled and grated beet
  • 1 tabelspoon butter
  • meat “leftovers”, use what you have at home. Ham, sausage, meat,…
  • salt, pepper, bay leaf, sugar
  • – 0,5 tabelspoon 30% food vinegar

Continue reading “Borsch. A Simpler Version”