Estonian tastes and traditions

Jellied meatSült

2 pork legs (2 thighs, 2 hooves)

500 g bony beef

3 medium onions

1 garlic cloves

2 carrots

10-12 grains of black pepper

5 grains of mixed spices

2 laurel leaves

Salt

Wash meat and put to boil in large stew pot. Water must be cold when meat is added. Remove foam when water starts to boil. Keep water just above the

boiling point, allowing it to simmer. After the first hour, add whole onions (tops and bottoms removed, but not peeled), garlic, and carrots (cut into rounds).

Continue boiling until meat is loose from bones (three to four hours). Add salt and spices 15 minutes before boiling process is finished. Remove all meat and

separate it from bones. Cut meat into small pieces, mix with the liquid and heat to boiling point once more. Pour sült mixture into several smaller bowls,

and allow to harden in a cool place (five to eight hours). Serve cold with horseradish or strong mustard, and with hot potatoes and pumpkin salad on

the side.

SauerkrautMulgikapsas

1 kg sauerkraut

Half a glass of barley grouts

500 g bacon

Two onions

Salt

Sugar

Water

Put sauerkraut in a saucepan with pearl barley and meat. Cover it with water and stew it under the lid. It is important to see that the water does not boil off. Add salt and sugar. Cut the onions into little cubes and fry them with little fat

or oil. Add them to the sauerkraut. Serve with boiled potatoes and pork.

Estonian Soda BreadEesti leib

200 g ricotta or curd cheese

2oo ml milk

1 egg

200 ml (115 g) barley flour

100 ml (70 g) plain/all-purpose flour

1 tsp baking soda

1 tsp salt

1 Tbsp sugar

2 Tbsp rapeseed or olive oil

Combine ricotta/curd cheese, egg, salt and sugar in a bowl. Combine barley and wheat flour with baking soda, then fold into the ricotta and egg mixture.

Pour in the oil and mix until combined. Butter a spring form with butter, or line with parchment paper (I use 23x23 cm skillet, lined with paper). Spoon the

batter into the form and bake at 200 Celsius for about 25-30 minutes, until the bread is lovely golden br own. Add 2 Tbsp sour creme, if using ricotta cheese.

Pickled Yellow PumpkinMarineeritud kõrvits

1 kg prepared pumpkin/winter squash (see below)

1 L water

200 g sugar

1-2 cinnamon sticks

5 black peppercorns

1 whole cloves

5 allspice berries

fresh gingerroot, about 2-3 cm, peeled and sliced

2 Tbsp vinegar (30% strenght)

Cut the pumpkin into wedges, then peel, remove the soft bits and seeds. Cut the flesh into small chunks or sticks (even julienne, if you can be bothered). You need about 2 pounds or 1 kilogram of pumpkin chunks/sticks. Mix water,

sugar, cinnamon stick, gingerroot, black peppercorns, allspice and whole cloves in a large saucepan. (You may add a teaspoon of salt to the marinade, but it's not necessary). Bring to the boil, then add the vinegar and then your

pumpkin. Simmer on a moderate heat until pumpkin pieces have become translucent, but not too soft and mushy. Transfer the pumpkin with a slotted spoon into sterilised jars, then pour the hot marinate over. Close and keep in

the fridge or very cold larder. Wait for about a week before eating, so the flavours could really mingle.

Pickled Baltic HerringRäim marinaadis

1 kg Baltic herring

1 lemon

50 ml white wine

salt, sugar, white pepper

20 ml vegetable oil

10 g mild mustard

3 sprigs of dill

60 g onion

to garnish: fresh salad leaves and

toasted rye bread or boiled

potatoes

Gut the Baltic herring, remove heads, skin and bones. Wash the fillets and pat dry with paper kitchen towel. Place the fillets in a bowl and make the

marinade. Juice lemon to make the marinade, mix with wine and vegetable oil; season with salt, sugar and freshly ground white pepper. Pour the marinade over the fish fillets, cover with baking paper and food wrap and put into a

fridge for 2 hours.Use a whisk to mix up mustard and vegetable oil for making the mustard dressing; finely chop dill. Add some finely chopped dill herring

marinade to the dressing to finish the taste. Some ground lemon peel may be added to the dressing, if desired.Serve with dressing, fresh salad and rye

bread of boiled young potatoes

Black sausageVerivorst

500g pearl barley

2 litres water

400g smoked bacon

salt

2 onions

100g lard

black pepper

marjoram

allspice

1 litre of fresh pig's blood

500g thin casing

Roast potatoes:

50g lard

1 kg potatoes

salt

Lingonberry jam:

400g lingonberries

200g sugar

Rinse barley with cold water and cook in salted water with cubed bacon. chop onions and sautée with lard. Remove cooking barley from heat when texture looks like porridge. Chill,season, add fried onion and strained blood. Mix all ingredients well and fill the casing tight. Tie sausages with a thin rope.Cook raw sausages in water seasoned with allspice and salt. Check doneness with toothpick, outcoming juices should be clear. Remove sausages from cooking liquid and chill.For serving cook in preheated oven at 200'C for 15 min. until

crisp. Serve with roastpotatoes, sauerkraut (stewed for 1 hour with some lard) and lingonberry jam.

Fresh Apple JuiceVärskelt pressitud õunamahl

Ingredients3 apples

How to Make Apple JuiceWash the apples.

Remove their cores.Cut the peel off the lemon.

Slice apples to fit your juicer.Juice and Enjoy.

Estonian Potato SaladEesti kartulisalat

Ingredients300 g potatoes200 g carrots200 g pickles

100 g sausages or ham50 g canned peas150 g sour cream150 g mayonnaise

Salt, sugar, mustard2 eggs, fresh cucumber (for decorations)

Boil washed and unpeeled potatoes and carrots. Boil eggs for 8-10 minutes. Peel boiled potatoes and carrots and chop into cubicles. Chop pickles

and sausage. Make a salad dressing of sour cream and mayonnaise; flavour it with salt and little sugar, if you wish, with mustard. Mix all the

ingredients with the dressing. Put the salad into a bowl and decorate with parsley, egg, and fresh

cucumber.

Pea soupHernesupp

Ingredients:1.5 glasses of dried peas

0.5 glasses of groat500 g smoked meat ( pastrami with bone)

1 onion2 carrots

2.5 litres of waterHerbs

Put the peas into cold water the day before. The next day add groats and meat to the same water and boil it. Boil in a low temperature until all the ingredients are soft. Grate the carrot and chop the onion, fry them a little and add to the soup;

flavour it. Take the meat out of the soup, remove bones, cut the meat into small pieces and put it

back into the soup. When serving strew the soup with herbs and also offer a toast with it.

Thank you for listening!