Mulgipuder is a rustic Estonian porridge consisting of mashed barley and potatoes. It often incorporates bacon and sautéed onions and is usually served as the main course, accompanied by sour cream and rye bread, or as a side dish complementing various roasted meat dishes.
Traditionally associated with Southern Estonia, this comfort food staple is nowadays enjoyed throughout the country as a typical home-cooked meal and a common restaurant dish.
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Verivorst is a traditional blood sausage and the country's national dish. It is a typical winter meal, usually served during the Christmas festivities, when piles of verivorst sausages are roasted together with potatoes and pork. The sausage consists of pig's blood, pork, barley, onions, allspice and marjoram.
All of the ingredients are stuffed into a pig's intestine, and the sausage is typically accompanied by butter, sour cream, and sauerkraut on the side. For the best experience, verivorst should be topped with a zesty compote made from cranberries or lingonberries.
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This popular fuchsia-colored salad is a staple side dish in traditional Estonian cuisine. It is prepared with pickled herring and bite-sized pieces of beets and potatoes, all coated in a refreshing, creamy dressing. The salad is easily adaptable and often includes onions, pickles, smoked meat, hard-boiled eggs, or apples, while the dressing is usually made with a combination of mayonnaise and sour cream, with the occasional addition of mustard, horseradish, and various fresh herbs.
Rosolje is typically served well chilled and makes an excellent accompaniment to meat or sausages.
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Thick, creamy, and sweet bread soup called leivasupp is a traditional dish that is usually made with soaked and mashed bread, raisins, fruit juice, cinnamon, and sugar. It is typically prepared with a traditional, dense rye bread, and is often complemented by milk, cream, fresh fruit, and nuts.
This bread soup can be served warm or chilled, and it is usually enjoyed as a dessert or a light afternoon snack, but it is also a popular school lunch in the country.
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Vispipuuro, russedessert, klappgröt, debesmanna, or mannavaht are different names for a creamy Baltic semolina porridge that is prepared with fresh fruit such as tart lingonberries, cranberries, or red currants. When cooked, the thick porridge is whipped until it transforms into a unique treat with a frothy and light consistency.
It is traditionally topped with cream or milk and garnished with fresh fruit. Found across Finland, Estonia, Sweden, Norway and Latvia, this dish is usually enjoyed as a sweet breakfast, a light midday snack, or a refreshing dessert.
MAIN INGREDIENTS
This traditional Estonian open-faced sandwich consists of a slice of rye bread that is topped with a marinated sprat fillet. The bread is often buttered, or coated with munavoi—the coarse egg and butter spread—while the fillets are occasionally complemented by poached or hard-boiled eggs, green onions, and fresh herbs.
This nutritious sandwich is commonly found at local restaurants and is often served on festive occasions.
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