Estonia
Estonia’s food is built around baltic peasant fare of black rye bread, pork, potatoes, and dairy, with kama and sprats. Look for Rye bread (dark sour rye loaf, the revered daily staple), Verivorst (barley blood sausage with lingonberry jam and sauerkraut; Christmas) and Mulgipuder (barley-potato mash with smoked bacon, Mulgimaa pride). Sour black rye is a national symbol; households kept the starter for generations, and dropped bread was picked up and kissed before being eaten. This atlas has 34 Estonia dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Seapraad hapukapsaga
Roast pork with sauerkraut, blood sausage and boiled potatoes. Ready in 40 minutes prep and 3 hours cooking. Serves 8.…
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Sepik
Half-wholemeal wheat loaf, lighter than black rye but still dense. Ready in 30 min prep and 40 min cooking. 2…
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Sõir
Fresh curd cheese with caraway, pressed firm and sliced cold. Ready in 30 min prep and 25 min cooking. Makes…
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Sprat sandwich
Spiced Baltic sprat fillets on dark rye with egg. Ready in 20 minutes prep and 10 minutes cooking. Makes 12.…
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Sült
Cold jellied pork eaten with mustard or vinegar. Ready in 45 min prep and 4 hours cooking. Serves 10. A…
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Suitsukala
Hot-smoked lake and Baltic fish eaten warm with rye bread. A charcuterie & cured recipe from Estonia.
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Tallinn marzipan
Hand-painted almond marzipan figures made in Old Town workshops. 30 minutes to prepare. Makes about 600 g. A dessert recipe…
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Vana Tallinn
Sweet dark rum liqueur with citrus and vanilla, poured into coffee. A wine & spirit recipe from Estonia.
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Vastlakukkel
Whipped-cream bun for Shrove Tuesday, after bean soup. Ready in 40 min prep and 15 min cooking. 12 buns. A…