Food in Estonia

Estonian products and dishes typical of the lists of professionals and interested parties are taken into account the advice and suggestions. Thus, it is certainly not a definitive list of Estonian cuisine.

The majority of the Estonian food is simple, and for a long time, grain and bread were in the first place, and potatoes are added later. Milk, salted fish, and pork are also part of the daily menu.

Estonian Traditional dishes are remarkable for the simplicity of their preparation. The same food can differ slightly from place to place. The food was a pleasant unique flavor by threshing barn furnace, and all herbs can not duplicate the effect. The way of placing the food on the table was very simple: soup in a wooden bowl, a large piece of meat on a platter, accompanied by rye bread. At other times, however, in a tub of butter, warm bread with barley cold fresh milk, and stewed pork with sauerkraut mulgi.

- Pork rib with oven-baked potatoes
- “Mulgipuder” – southern regional potato porridge (groats and potatoes with fried cubes of lardy meat)
- A folksy sauerkraut stew (stewed sauerkraut with groats and lardy pork) with potatoes
- Brawn with mustard or vinegar or horse-radish and potatoes
- Pork stew with vegetables
- Wild beast roast (moose, bear, wild boar, goat, hare, bird)
- Black pudding with lingonberry jam and/or pumpkin salad and oven potatoes
- Baltic herring casserole (salted Baltic herrings cooked with egg, milk and potatoes)
- Potato and mincemeat casserole
- Vegetable stew
- Boiled pork with vegetables
- Mashed potatoes
- Different potato-vegetable porridges with groats (potato-pea porridge, peeled barley-turnip porridge etc)

The main food for the Estonians used bread and various other flour products. Whereas, bread was considered sacred, and one was not supposed to throw or step on. Other food, especially animal foods such as meat (salted), fish (dried, salted, fresh), bread and butter were called side dishes. Milk and dishes made from it was rarely used. During the milking season was produced and salted butter to keep for the autumn and winter. Peas, beans, lentils, barley and flour soups played an important role in the table. Porridges were popular.

Food for festive occasions barley included sausages (bloodless white sausages and black pudding in North Estonia South Estonia), pig head, blood sausage and pork. Small cakes with various fillings were prepared.

Typical food in Estonian Schools

From the end of the 19th century, new foods, which has previously made only in the cities and delicacies, began to multiply. The amount of store-bought foods and herbs. Different types of baked white bread and cakes, barley porridge was often replaced by Farina or rice pudding. Herring and potatoes appeared on the table.
The grain foods were most important for Estonians, and barley and rye were the most used. Today, Estonians still love rye bread, which is an everyday foods since the 12th century. Dishes from oats and hemp seeds were prepared to a lesser extent, wheat products and not the Estonian food table to arrive at the end of the 19th century.