Table of Contents
Introduction
Estonian cuisine is a delightful melting pot of various cultural influences that have shaped the country throughout its long history. From medieval Germanic flavors to Russian and Scandinavian elements, Estonia’s food culture is diverse and full of unique twists. This article will provide an overview of some highlights that food-loving travelers to Estonia shouldn’t miss out on.
Main Dishes
Mulgikapsad (cabbage rolls)
This hearty dish originating from the Mulgimaa region in southern Estonia consists of minced meat and rice wrapped in cabbage leaves and cooked in a creamy sauce. Served with boiled potatoes and lingonberry jam, these stuffed cabbage rolls make for a warming and satisfying meal.
Verivorst (blood sausage)
While not for the faint-hearted, verivorst is a quintessential Estonian food made from pig’s blood, barley groats, and pork fat stuffed into sausage casings and seasoned with spices. It has a rich, iron-like flavor and smooth texture. Verivorst is often served with lingonberry jam or sauerkraut.
Seapraad (roast pork)
No Estonian meal would be complete without pork, the most commonly consumed meat. Seapraad typically uses a tenderloin or shoulder cut rubbed with salt and spices and roasted until golden brown and juicy. This simple yet delicious preparation lets the flavorful pork shine.
Soups
Seljanka
A Russian influence, seljanka is a tangy and salty soup containing meat or fish, pickled cucumbers, tomatoes and olives for a wonderful mélange of textures and flavors. There are many regional variations, but it’s invariably filling and comforting.
Roosamanna kapsasupp (sweet and sour cabbage soup)
Cabbage features prominently in Estonian cooking. This soup has thin slices of cabbage simmered in a bright, sweet and sour broth made from beetroot or cherry juice. Sometimes meatballs or sausages are added too.
Desserts
Kringel
Kringel is a braided and circular yeast cake topped with caraway seeds. It’s a classic Estonian and Baltic dessert that developed from similar German baked goods. The interwoven texture and nutty, aromatic taste make it perfect with coffee.
Kama
Made from roasted barley, wheat and rye flour, kama is a sweet yet earthy Estonian porridge-like dessert. It’s typically served with buttermilk or kefir and topped with sugar and berries. The grainy texture provides an interesting contrast.
Kissel
Kissel has its origins in Russia and Poland too. It’s a thickened sweet juice made from fruits like cranberry, rhubarb or lingonberry that has a jelly-like consistency when chilled. Enjoy it for a refreshingly tart dessert.
Drinks
Kali (beer)
Estonia has a burgeoning craft beer scene, but traditional kali is a light lager-style beer with hints of bread and malt flavors and moderate bitterness. Sample it at local breweries or bars for an authentic taste.
Vodka
Vodka is the quintessential Eastern European drink. The Estonians produce vodka from fermented potato mush distinguished by its smooth character. Viru Valge and Saaremaa are two excellent Estonian vodka brands to try.
Kefir
This fermented milk drink has roots in the Caucasus Mountains. It has a tangy, fizzy taste from lactic acid fermentation that’s quite refreshing with a mild yogurty flavor. Kefir is rich in probiotics too.
Where to Sample Estonian Cuisine
To experience authentic Estonian cooking, visit eateries in these locations:
Tallinn
The charming capital offers restaurants serving traditional fare in Old Town plus creative modern twists in newer eateries. Look out for dishes using foraged ingredients.
Pärnu
The summer beach resort has many cozy cafes and fine dining restaurants to taste local seafood like smoked fish and Baltic herring.
Tartu
Estonia’s second largest city also has a mix of both conventional and contemporary Estonian restaurants to explore regional flavors.
Conclusion
With its rustic and hearty dishes, clear and bright soups, sweet and savory desserts and thirst-quenching drinks, Estonian cuisine encapsulates the country’s unique heritage yet innovative spirit. Visitors will surely enjoy sampling this diverse and delicious culinary landscape. The best way is to forget diets and embrace the local food culture with an open mind and appetite. From blood sausage to berry kissel, traveling foodies will find something memorable in Estonia.
FAQs
What are some typical Estonian ingredients?
Some common Estonian ingredients include pork, cabbage, potatoes, berries, barley, rye, dill, caraway, fish, onions, sour cream, beetroot and mushrooms.
What are good Estonian foods to try for vegetarians?
Mulgikapsad cabbage rolls, sweet and sour cabbage soup, kama, kissel and kringel are all tasty Estonian vegetarian foods to sample.
Which Estonian dish is considered the national food?
Mulgikapsad, or stuffed cabbage rolls, are considered Estonia’s national dish. The savory parcels are ubiquitous on menus and dinner tables across the country.
Are there any Estonian culinary practices that are unique?
Using juniper and other foraged or wild ingredients is common in Estonian cooking. Preserving techniques like salting, smoking and pickling foods are also integral to their food culture.
What drinks complements Estonian cuisine well?
Estonian beer like kali, vodka like Viru Valge, kefir and kvass (fermented rye bread drink) pair excellently with hearty Estonian meals. Natural berry juices and piimä (buttermilk) also match nicely.