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Estonian National Kitchen

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Mathias Randrüüt

on 5 May 2013

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Transcript of Estonian National Kitchen

Estonian National Kitchen Estonian National Kitchen The essence of rustic kitchen is: There still are some grandmothers,
who surprise with nettlesoup or vitamin-rich salad
made from dandelions and nettle. Present Estonian kitchen has been
influenced at various times
by Estonia´s neighbours and by other
nationalities, who have
left their marks on food culture in Estonia.
So now we have dishes, what now and again
will appear on our
tables at Christmas on different holidays or
on grandmother`s birthday. simplicity
local climate and seasonality
village methods Spiced sprat Spiced sprat is traditional Estonian
fish product, which is made with a spiced
mixture and sprat. Smoked flounder,
summertime delicacy

It is appetizing on the top of a sandwich,
but is also eaten with new potatoes,
cottage cheese, tomato and cucumber salad. Salted herring Fried small herring

In Estonia , pies are often filled with meat
but there are also pies with cabbage or carrot. Pies Potato salad and beetroot
salad Originated from Russian kitchen
and they have found a steady and
honorable place at our feasts or
as a side dish to
barbecued meat during the grill season.

Served with boiled potatoes.
Mostly with horseradish and/or with plenty of vinegar
according to your taste. Jellied meat Rosolje (beetroot salad) MAIN DISHES TYPICAL FISHES Roasted pork Braised pork

Served with roast potatoes, sauerkraut,
and pumpkin salad. Black blood sausage

Another similar dish is called verikäkk
(blood dumpling) and is also eaten with
lingonberry jam. Blood dumpling Sauerkraut and its varieties -
mulk cabbage Eaten with potatoes or as a side dish with
roasted pork and potatoes.

Blood sausage is mostly eaten in winter (Christmas)
and it´s often eaten together with lingonberry jam,
but occasionally also with butter or sour cream. 2 cups boiled beets, cubed
2 cups boiled potatoes, cubed
2 cups apples, cubed
2 cups dill pickles, diced
1 cup chopped herring
1 cup sour cream (approx.)
salt and pepper,
to tastechopped parsley
and/or green onion One real Estonian has always preferred local food.
One has been grown up with bread, potatoes and
vegetables, fish, berries and
mushrooms. 6 Soups Two typical soups are pea and sauerkraut soup Pea soup Pea soup or split pea soup is soup
made typically from dried peas,
such as the split pea and pork feet.
No one can pass Shrove Tuesday
without eating some pea soup. Sauerkraut soup Summertime dishes
Delicious with fresh potatoes and a sprig of dill. Chanterelle mushroom sauce summertime delicacy Barbecue season Many Estonians like grilling in summer,mainly steak, ribs and chicken. Kvass Old Estonians` regular drink was kvass.
It was prepared by pouring boiling water
over oven baked black bread. Then after
yeast dispensed with sugar will be added.
Drink should be left to brew for several days
after that it can be started consuming. Kama To Estonia it is also very inherent cereal dish called Kama
made from boiled, dried and ground cereals of rye, wheat,
barley and peas.
Kama will be eaten with soured milk, yoghurt or sour cream. Desserts inherent to Estonia Very popular dessert is semolina foam.
It´s often made from Semolina, berries or
from granberry juice. Semolina Foam Heat water, juice and sugar to boiling temperature.
Add semolina to boiling liquid. Boil stirring constantly
4-5 minutes, let it cool down and then blend to foam.
Serve with cold milk. Apple and rhubarb cakes
are also very popular Pretzel
There are sweet pretzels and
there´s also salty pretzels in Estonia. Kohuke (Curd snack) Curd snack is a type of sweet snack made from curd,
popular in the Baltic states – Estonia, Latvia and Lithuania Dark bread
The most important food in Estonia
was dark rye bread. Bread changed to
all food and livelihood symbol. Dark bread is valued nowadays too... Jätku leivale, as it´s said in Estonia.
May your bread last! The End
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