Estonian cuisine

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The Estonian cuisine ( Estonian Eesti Köök ) is strongly influenced by the Scandinavian , Russian and German cuisine influences. It is characteristic that the cuisine in Estonia is mostly simple and mainly uses staple foods such as sauerkraut , pork , potatoes , a lot of milk and dairy products as well as forest fruits and mushrooms (mushrooms only became part of Estonian food during the 20th century Kitchen). In particular, milk and other dairy products such as buttermilk and sour cream are an essential and often used component of Estonian recipes. The most famous national dish is the winter and Christmas dish verivorst ( blood sausage ), served with mulgikapsad (sauerkraut).

In Estonian cuisine, cooking is only done in liquid, not in a water bath or steam. It is reluctantly seasoned and cooked very mildly, the different flavors are achieved by changing the cooking liquid. The only spices used are dill for herring , marjoram for black pudding and caraway for quark , but even then only in small quantities. The use of parsley and celery for meat soups is less common , but they are rarely used there either. Milk, sweet and sour cream as well as mixtures and variations thereof are used as condiments for almost all Estonian dishes. Warm dishes did not spread to Estonia until the 20th century.

An important food in Estonia is fish caught in the Baltic Sea or in inland lakes. A typical dish is e.g. B. Salted herring with boiled potatoes, sour cream and sliced ​​onion rings as additional ingredients.

Very important also potatoes, which since the late 19th century, rutabagas and turnips have driven. Nevertheless, these are still popular today.

Kama flour is probably one of the oldest Estonian foods . This traditional porridge made from cereals and peas is still eaten today as a dessert or children's meal. An Estonian sweet is kohuke , chocolate filled with quark and various flavors.

Like their neighbors in Finland and Russia, Estonians make their own alcoholic beverages. The most popular alcoholic drinks are beer (e.g. from the Saku or A. Le Coq breweries ), the regional vodka Viru Valge or Saaremaa and the tasty herbal brandy Vana Tallinn .

Individual evidence

  1. ↑ WW Pochljobkin: National Kitchens, culinary arts of the Soviet peoples. Verlag MIR, Moscow, and Verlag für die Frau, Leipzig, 2nd edition 1988, ISBN 3-7304-0053-3 ; Page 212ff

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