A FOOD TRADITION
Estonian Cuisine
Traditional Estonian cooking centers on rye, potatoes, pork, fish, dairy, preserved foods, and seasonal berries and grains.
Dishes linked to this cuisine
1–12 of 33
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Explore the dish and its connections.
Hapukapsasupp
A traditional Estonian hot soup of sauerkraut simmered with potatoes, root vegetables, onion, and commonly pork or pork stock.
Hernesupp
Hernesupp is a traditional Estonian split-pea soup simmered with peas, vegetables, and often pork until hearty and tender.
Kaerakile
Kaerakile is a traditional Estonian fermented oat jelly made from oats and water, commonly served with milk or sugar.
Kama
Kama is a traditional Estonian roasted flour mixture of barley, rye, oats, and peas, commonly mixed with buttermilk or another cultured milk and sweetened.
Kapsarullid
Estonian cabbage rolls made from softened cabbage leaves filled with seasoned minced pork, rice, and onion, then simmered or baked.
Kapsasupp
Kapsasupp is a traditional Estonian cabbage soup made by simmering cabbage with root vegetables and sometimes pork in a savory broth.
Karask
Karask is an Estonian quick bread centered on barley flour and commonly enriched with buttermilk, egg, and butter.
Kiluvõileib
Kiluvõileib is an Estonian open-faced rye-bread sandwich topped with butter, sprats, and usually sliced onion and boiled egg.
Kissel
Kissel is a thickened Estonian fruit preparation made by cooking fruit with sugar and potato starch until spoonable or pourable.
Klimbisupp
Klimbisupp is an Estonian soup built around soft wheat-flour dumplings cooked in a savory broth with simple vegetables.
Kohupiimakook
Kohupiimakook is an Estonian curd-cheese cake made with quark, eggs, sugar, and a wheat-based crust or batter.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.