This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where me and my fellow estonians consider it being part of our national cuisine.
Rassolnik is light vegetable soup. As name says “rassolnik “-“rassol” means in Russian cucumber brine. So, this soup contains and has specific salted cucumbers taste.
If you follow my blog, You know, that I prefer dishes that do not take much time to prepare. Yes, you can cook proper broth. But in weekdays I have not time for this.
I make this soup using meat leftovers and/or season this soup with stock fond.
Long long time ago. Poor Soldier came from War.
He was tired and hungry.
Knocked on the door and asked for food. The hostess was stingy and said that she is poor herself and have not any food.
Ok, said Soldier. But do you have an axe? Lets cook an ax soup, then.
This sounded interesting, the hostess heard for the first time about ax soup and agreed.
Soldier put cattle on the stove and added water and an ax. Let it simmer, tasted and said: it is too strong. To make this lighter, we have to add something. Do you have some meat?
Yes, agreed hostess and went to the pantry for meat. During this time soldier hid an ax and changed water.
Hostess brought meat, soldier added this in to the cattle. Let simmer, tasted and asked. This is still too strong. You have very strong ax,.. To make this lighter, please bring some barley…
then they added some vegetable to make soup ” lighter”.
Finally was soup ready. Look, said Soldier: we cooked this so long, that ax is just dissolved!
Hostess tasted soup and was amazed: so delicious, who might have known that ax is so delicious!
This is story about envy, greed and deceit. And how to cook something about nothing 🙂
Now you probably already know, that I prefer dishes which take time max 30 minutes. And this soup is the same. You can cook it in a decent manner: prepare stock and use meat and spend hours to have perfect dish.
But at the afternoon, you have not time. And this is the simplest version to prepare soup. In my opinion cabbage suits with sausages. But you can cook vegan version, or use minced meat or bacon or…. whatever you like.
The first written notices approve that buckwheat was in Estonia already in 14 th of century. Later, in 19 th century became potato more popular, but still buckwheat is very common and popular in Estonian cuisine.
This is my favourite. Easy to cook and healthy to eat.
By book you should buckwheat before cooking, simmer in hot butter. But at least in Estonia buckwheat is too “dirty” and I start buckwheat cooking from washing.
I wash buckweat, pour it in to the boiling water, add some salt and after 15 minutes, strain. Then I heat buckweat in a pot until water has evaporated and add some butter.
Perfect dinner, if you cooked yesterday too much buckwheat:)
In 1988-1992 I have been studied in university (this time university last 5 years). This was very complicated and messy time.
Of course, students are always poor and has complicated life 🙂 But this time in Estonia took place changes.
We have been more than 40 years occupied by soviet union, all this period were lack of food products, deficit. Most of milk and meat and butter, produced in Estonia, were sent to the Russia.
But in the beginning of 90-s, was situation very bad. This was not only deficit, but to get any milk, butter, flour, sugar, semolina…. and so one, you must have a special coupon.
Sunday morning. 7 o clock.
The Cat jumped on the bed ” Krrr…. lazy bums, the sun is shining, wakeup…”
I pulled blanket over the head. I had the intention to sleep at least 4 more hours…
But.. for my amazement, my husband woke up and left from bed room…
Some time later, I realized, that I have to go.
On the couch sat next to each other, Man and Cat. Eyes are glued to the TV screen. Watching racing cars..
Today I will share recipe, which you probably will never do. Kama.
Kama is Estonian traditional finely milled flour mixture. Estonians buying Kama mixture from shop.. and the easiest way is to try this, probably visit Estonia. But I still give you the recipe.
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 perfect summer dish. Just add some fresh or fermented milk and sugar or salt, mix, and ready!
Today Kama is used for making cakes, mousse, desserts and salty snacks..
I believe that each Estonian has own recipe what to do with cucumbers. I already shared one recipe and I will share them more. But if you have not time and you need brine cucumbers as soon as possible. This is one option.