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
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Rosolje
Rosolje is a traditional Estonian chilled beetroot and potato salad commonly layered or mixed with herring, pickled vegetables, onion, and a creamy dressing.
Rukkileib
Rukkileib is a dense Estonian rye bread made from rye flour with water, salt, and yeast or sourdough fermentation.
Seapraad
A traditional Estonian hot roast of seasoned pork, often prepared with onion and garlic until tender and browned.
Sepik
Sepik is a traditional Estonian wheat-based bread, typically made with wheat flour and often enriched with rye flour, water, yeast, and salt.
Sõir
Sõir is an Estonian fresh curd cheese made by setting curd cheese with egg, butter, salt, and caraway.
Sült
Sült is an Estonian savory meat jelly made by simmering pork parts in seasoned water until natural gelatin sets the cooled broth around the meat.
Vastlakukkel
Vastlakukkel is an Estonian Shrove bun made from enriched yeast dough and typically filled or topped with whipped cream.
Verikäkk
Verikäkk is a traditional Estonian savory blood dumpling or cake made from pork blood and grain, usually enriched with onion and fat and boiled or baked.
Verivorst
Verivorst is an Estonian blood sausage typically made with pork blood, pork, barley groats, and onion in a sausage casing.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.