Discover the Flavors

of Estonia
A Culinary Journey
Through the
Baltic Region
25 Mouth-Watering
Recipes for
Every Season

Savor the Rich History Simple Recipes for

of Estonian Cuisine
Delicious Meals
Authentic Recipes from
a Land of Rich Culinary Heritage

Illustrated by
5,95 $ Paramte Poompuang
 Taste of Estonia
Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© by Magic Media ApS

Food recipes: Haldo Sepp

illustrated by: Paramte Poompuang
 Introduction

Welcome to the fascinating world of Estonian cuisine! This

cookbook is a celebration of the rich and diverse culinary
traditions of Estonia, a small country nestled in the Baltic
region of Northern Europe. Estonian cuisine is a reflection of
the country’s unique history and geography, blending
influences from the neighboring countries of Russia, Latvia,
and Finland, as well as the German and Swedish settlers who
have called Estonia home over the centuries.

In this cookbook, you will discover a wealth of delicious and

hearty recipes that have been passed down through genera-
tions of Estonian families. From traditional soups and stews,
to hearty meat dishes and savory pastries, Estonian cuisine is
known for its use of simple, fresh ingredients and bold flavors.

Whether you are an experienced cook or a beginner in the

kitchen, this cookbook has something for everyone. Each
recipe is accompanied by easy-to-follow instructions and
helpful tips to ensure that you can recreate the authentic
flavors of Estonia in your own home. So come and explore the
vibrant and flavorful world of Estonian cuisine - your taste
buds will thank you!

All recipes are for 4 persons

Fresh and Flavorful
Estonian Cooking
 Table of contents
[Link] 8
[Link] 10
[Link] 12
[Link] 14
[Link] 16
[Link] hernestega 18
[Link] 20
[Link] 22
[Link] 24
[Link] 26
11.Põhja-Eesti kiluvõileib 28
[Link] 30
[Link] 32
[Link] 34
[Link] 36
[Link] steik 38
[Link] 40
18.Vürtsikilu 42
[Link] 44
[Link] 46
[Link] salat 48
[Link] 50
[Link] 52
[Link] 54
25.Vürtsikilu 56
 Verivorst
Verivorst is a traditional Estonian blood sausage made from pork, barley, and
blood. It is a popular dish in Estonia and is typically served during the Christmas
season. The sausage is usually made by mixing minced pork with barley, blood,
and various spices such as marjoram, salt, pepper, and garlic. The mixture is then
stuffed into casings and boiled or smoked until fully cooked. Verivorst has a dis-
tinct rich flavor and a slightly crumbly texture, with a dark red color from the
blood used in the recipe. It is often served with traditional Estonian sides such as
sauerkraut, potatoes, lingonberry jam, and black pudding.

8
Ingredients:
• 4 Verivorst sausages
• 4 cups of water
• 1 tsp of salt
• 1 tbsp of butter
• 1 onion, diced
• 2 cloves of garlic, minced
• Lingonberry jam (optional)
• Mashed potatoes (optional)
• Sauerkraut (optional)

Instructions:
1. Preheat a large pot of water over medium heat. Add the Verivorst sausages to the
pot.
2. Add 1 tsp of salt to the pot and stir gently.
3. Bring the water to a boil and reduce the heat to low. Simmer the sausages for 30
minutes.
4. While the sausages are cooking, melt 1 tbsp of butter in a frying pan over medi
um heat.
5. Add the diced onion to the pan and cook until translucent, about 5 minutes.
6. Add the minced garlic to the pan and cook for an additional minute.
7. Remove the sausages from the pot and drain the water.
8. Add the sausages to the frying pan with the onions and garlic.
9. Cook the sausages until browned on all sides, about 5-7 minutes.
10. Serve the Verivorst sausages hot with lingonberry jam, mashed potatoes, and sau
erkraut, if desired.

9
 Pikkpoiss
Pikkpoiss, also known as Beef Stroganoff, is a popular dish in Estonia that typi-
cally consists of tender strips of beef cooked in a creamy mushroom sauce. The
beef is usually sautéed in butter until browned and then set aside while the sauce
is made. The sauce is made with mushrooms, onions, beef broth, and sour cream,
and is typically seasoned with salt, black pepper, and sometimes paprika.

10
Ingredients:
• 1 lb beef sirloin, cut into thin strips
• 1 large onion, diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 cup sour cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• Salt and pepper, to taste
• 1 tsp paprika
• Fresh parsley, chopped (optional)

Instructions:
1. Season the beef strips with salt and pepper. In a large skillet or a Dutch
oven, heat 1 tablespoon of butter over medium-high heat. Add the beef and
cook for about 3-4 minutes, stirring occasionally, until browned. Remove
the beef from the skillet and set it aside.
2. In the same skillet, add the remaining butter and sauté the onions until they
are soft and translucent. Add the mushrooms and cook for another 3-4 min
utes, or until they release their liquid and start to brown. Add the garlic and
paprika and cook for another minute.
3. Sprinkle the flour over the vegetables and stir until they are coated. Cook for
1-2 minutes, stirring constantly. Slowly pour in the beef broth, stirring con
stantly until the mixture is smooth.
4. Return the beef to the skillet and bring the mixture to a simmer. Reduce the
heat to medium-low and cook for about 5-7 minutes, or until the beef is
cooked through and the sauce has thickened.
5. Stir in the sour cream and cook for another 1-2 minutes, or until the sauce is
heated through. Adjust the seasoning with salt and pepper, if necessary.
6. Serve the Pikkpoiss (Beef Stroganoff) over mashed potatoes, rice, or egg
noodles. Garnish with fresh parsley, if desired.

11
 Mulgikapsad
Mulgikapsad is a traditional Estonian dish that originated from the Mulgimaa re-
gion of Southern Estonia. The dish consists of sauerkraut that is cooked together
with meat, potatoes, and various spices. Mulgikapsad is usually served as a main
course during the colder months of the year and is a popular comfort food in Es-
tonia.

12
Ingredients:
• 1 lb of sauerkraut
• 1 lb of pork or beef, cubed
• 4 medium potatoes, peeled and cubed
• 1 onion, chopped
• 1 carrot, peeled and sliced (optional)
• 1 tbsp of oil or butter
• 1 tsp of caraway seeds
• 1 tsp of black pepper
• 2 juniper berries (optional)
• Water
• Salt to taste
• Sour cream (optional)

Instructions:
1. Heat the oil or butter in a large pot over medium heat. Add the chopped
onion and sliced carrot (if using) and cook until softened, about 5 minutes.
2. Add the cubed pork or beef to the pot and cook until browned on all sides,
about 5-7 minutes.
3. Add the cubed potatoes to the pot and stir to combine with the meat and
onions.
4. Drain the sauerkraut and rinse it with water to remove excess salt. Add the
sauerkraut to the pot, along with caraway seeds, black pepper, and juniper
berries (if using). Stir to combine.
5. Add enough water to the pot to cover the ingredients. Bring to a boil, then
reduce the heat to low and cover the pot.
6. Simmer the Mulgikapsad for 45-60 minutes, stirring occasionally, until the
meat and vegetables are tender.
7. Taste the Mulgikapsad and add salt if needed.
8. Serve the Mulgikapsad hot with a dollop of sour cream, if desired.

13
 Seapraad
Seapraad is a traditional Estonian meat dish that consists of roasted pork loin. The
pork loin is usually seasoned with salt and pepper, and then roasted in the oven
until it is crispy on the outside and tender on the inside. It is typically served with
boiled or mashed potatoes and sauerkraut or other vegetables such as carrots,
peas, or green beans. Sometimes lingonberry jam or other fruit-based sauces are
served as a condiment. Seapraad is a hearty and flavorful dish that is often en-
joyed during festive occasions, such as Christmas or Easter, or as a Sunday family
dinner.

14
Ingredients:
• 1.2-1.4 kg boneless pork loin
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 tablespoon mustard (optional)
• 1 onion, sliced
• 3 garlic cloves, minced
• 1/2 cup chicken or vegetable broth
• 1 tablespoon flour
• 1/2 cup sour cream
• Chopped fresh herbs (parsley, thyme, rosemary) for garnish (optional)

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Season the pork loin with salt and pepper to taste. Rub the mustard all over
the pork loin (if using).
3. Heat the olive oil in a large oven-safe skillet or Dutch oven over medium-high
heat. Add the pork loin to the skillet and sear it for 2-3 minutes on each side
until browned.
4. Remove the pork loin from the skillet and set it aside on a plate.
5. Add the sliced onion to the same skillet and sauté for 2-3 minutes until it be
comes translucent. Add the minced garlic and sauté for another minute.
6. Add the chicken or vegetable broth to the skillet and stir well, scraping the
bottom of the skillet to loosen any browned bits.
7. Add the flour to the skillet and whisk it in, stirring constantly, until the mix
ture thickens.
8. Remove the skillet from the heat and stir in the sour cream.
9. Return the pork loin to the skillet, spooning some of the sauce over the top.
10. Cover the skillet with a lid or foil and bake in the preheated oven for 45-60
minutes, or until the pork is cooked through and the internal temperature
reads 145°F (63°C) on an instant-read thermometer.
11. Let the pork rest for 5-10 minutes before slicing it into portions.
12. Spoon some of the sauce over the sliced pork and garnish with chopped fresh
herbs, if desired.
15
 Karbonaad
Karbonaad is a popular Estonian dish that typically consists of breaded and fried
pork chops. The dish is typically made with thin slices of boneless pork that have
been seasoned with salt and pepper, then coated in flour, beaten eggs, and bread-
crumbs before being pan-fried until crispy and golden brown.
In Estonia, Karbonaad is often served with boiled or roasted potatoes, and a
simple salad or vegetable side dish such as cucumber salad, coleslaw, or sautéed
mushrooms. It’s a hearty and satisfying meal that is enjoyed by many Estonians,
particularly during the colder months of the year.

16
Ingredients:
• 4 boneless pork chops, about 1/2 inch thick
• 1/2 cup all-purpose flour
• 2 eggs
• 1 cup breadcrumbs
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup vegetable oil
• 1 lb potatoes, peeled and cut into wedges
• Salt and pepper to taste
• Fresh parsley or dill for garnish

Instructions:
1. Preheat the oven to 200°C (400°F).
2. Season the pork chops with salt and pepper on both sides.
3. Place the flour in a shallow dish. Beat the eggs in another shallow dish. Place
the breadcrumbs in a third shallow dish.
4. Dip each pork chop in the flour, shaking off any excess. Then dip in the egg
mixture, and finally coat in the breadcrumbs.
5. Heat the vegetable oil in a large skillet over medium-high heat. Once the oil
is hot, add the pork chops and fry until golden brown and cooked through,
about 3-4 minutes per side.
6. While the pork chops are cooking, place the potato wedges in a baking dish
and drizzle with oil. Season with salt and pepper to taste. Bake for 20-25
minutes, until tender and golden brown.
7. Once the pork chops and potatoes are ready, transfer them to a serving plat
ter. Garnish with fresh parsley or dill if desired. Serve hot and enjoy!

17
 Keel hernestega
Keel hernestega is an Estonian dish that translates to “tongue with peas”. It is a
classic Estonian recipe that consists of thinly sliced beef tongue served with a
creamy pea sauce.
To prepare the dish, the beef tongue is first cooked until tender and then sliced
into thin pieces. The creamy pea sauce is made by blending cooked peas with
cream, butter, and flour until smooth, and then simmering until the sauce thick-
ens. The sauce is then seasoned with salt, pepper, and a touch of sugar for sweet-
ness.

18
Ingredients:
• 1 beef tongue (about 1 kg/2.2 lbs)
• 2 cups frozen peas
• 1 cup heavy cream
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 tsp sugar
• Salt and pepper to taste
• Boiled or roasted potatoes for serving
• Chopped fresh parsley or dill for garnish

Instructions:
1. Rinse the beef tongue under cold running water and place it in a large pot.
Cover with water and bring to a boil over high heat. Reduce the heat to low,
cover the pot, and simmer for about 2-3 hours, or until the tongue is tender
and easily pierced with a fork.
2. Remove the tongue from the pot and let it cool slightly. Once cool enough
to handle, peel off the tough outer layer of skin and slice the tongue thinly.
3. In a medium saucepan, cook the peas according to package instructions un
til they are tender. Drain and reserve about 1/2 cup of the cooking liquid.
4. In a blender or food processor, blend the peas with the reserved cooking
liquid until smooth. Set aside.
5. In a separate saucepan, melt the butter over medium heat. Whisk in the
flour and cook for about 1-2 minutes, until the mixture turns golden brown.
6. Add the pea puree to the saucepan and stir to combine. Whisk in the heavy
cream and sugar, and continue cooking until the sauce thickens, about 5-7
minutes.
7. Season the sauce with salt and pepper to taste.

19
 Hakklihakaste
Hakklihakaste is a traditional Estonian dish that translates to “minced meat
sauce”. It is a hearty and flavorful dish that is made with ground beef or pork, on-
ions, and a variety of spices and seasonings.
To prepare hakklihakaste, the ground meat is first browned in a large skillet over
medium heat until it is fully cooked and no longer pink. Chopped onions are
then added to the skillet and cooked until they are soft and translucent. The dish
is then flavored with a combination of spices such as paprika, black pepper, and
allspice, as well as a bit of tomato paste for a rich and savory flavor.

20
Ingredients:
• 500g (1 lb) ground beef or pork
• 1 large onion, finely chopped
• 2 tbsp vegetable oil
• 2 tbsp all-purpose flour
• 2 cups milk
• 2 tbsp tomato paste
• 1 tsp paprika
• 1 tsp black pepper
• 1/2 tsp allspice
• Salt to taste
• Boiled or mashed potatoes for serving
• Pickled vegetables or salad for serving

Instructions:
1. Heat the vegetable oil in a large skillet over medium heat. Add the ground
meat and cook, stirring occasionally, until it is fully cooked and no longer
pink.
2. Add the chopped onion to the skillet and cook until it is soft and translu
cent, about 5-7 minutes.
3. Sprinkle the flour over the meat and onions and stir to combine. Cook for
about 1-2 minutes, until the flour is golden brown.
4. Gradually add the milk to the skillet, stirring constantly, until the mixture is
smooth and well combined. Cook for 5-7 minutes, stirring occasionally, un
til the sauce has thickened and is creamy.
5. Stir in the tomato paste, paprika, black pepper, allspice, and salt to taste.
Cook for another 2-3 minutes, until the sauce is heated through and the fla
vors have melded together.
6. To serve, spoon the hakklihakaste over boiled or mashed potatoes and gar
nish with chopped fresh parsley or dill, if desired. Serve with pickled vegeta
bles or a fresh salad on the side.

21
 Kanafilee
Kanafilee is a dish made with chicken breasts that are typically cooked in a variety
of ways, including baking, grilling, or sautéing. The word “kanafilee” is Estonian
for “chicken fillet” and refers to the boneless, skinless chicken breasts that are of-
ten used in the dish.
To prepare kanafilee, the chicken breasts are typically seasoned with salt, pepper,
and other herbs and spices, such as paprika or garlic powder, depending on per-
sonal preference. They are then cooked until they are fully cooked through and no
longer pink.

22
Ingredients:
• 4 boneless, skinless chicken breasts (about 1.5-2 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp paprika
• 1 tsp garlic powder
• 1 lemon, sliced (optional)

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the chicken breasts and pat them dry with a paper towel.
3. In a small bowl, mix together the salt, black pepper, paprika, and garlic
powder.
4. Rub the spice mixture all over the chicken breasts, making sure to coat them
evenly on all sides.
5. Heat the olive oil in a large skillet over medium-high heat. Once the oil is
hot, add the chicken breasts to the skillet.
6. Cook the chicken for 2-3 minutes on each side, until they are browned and
crispy.
7. Transfer the chicken breasts to a baking dish and place the lemon slices on
top, if using.
8. Bake the chicken in the preheated oven for 25-30 minutes, or until the inter
nal temperature of the chicken reaches 165°F (75°C) and the juices run
clear.
9. Remove the chicken from the oven and let it rest for 5 minutes before slicing
and serving.

23
 Seapraad
Seapraad is an Estonian dish made with pork roast that is typically seasoned with
a variety of herbs and spices and then roasted in the oven until it is tender and
juicy. The word “seapraad” means “pork roast” in Estonian.
To prepare seapraad, a pork roast is typically seasoned with salt, pepper, and oth-
er herbs and spices, such as thyme, rosemary, garlic, or paprika, depending on
personal preference. It is then roasted in the oven at a high temperature until it is
cooked through and the outside is browned and crispy.

24
Ingredients:
• 2 lbs boneless pork roast
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 tsp paprika
• 1 onion, sliced
• 2 cups of water or chicken broth

Instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the pork roast and pat it dry with a paper towel.
3. In a small bowl, mix together the salt, black pepper, thyme, garlic powder,
and paprika.
4. Rub the spice mixture all over the pork roast, making sure to coat it evenly
on all sides.
5. Heat the olive oil in a large skillet over medium-high heat. Once the oil is
hot, add the pork roast to the skillet.
6. Cook the pork for 2-3 minutes on each side, until it is browned and crispy.
7. Transfer the pork roast to a baking dish and add the sliced onions around it.
8. Pour the water or chicken broth into the baking dish and cover the dish with
aluminum foil.
9. Bake the pork roast in the preheated oven for 1 hour and 30 minutes, or un
til the internal temperature of the pork reaches 145°F (63°C).
10. Remove the pork roast from the oven and let it rest for 10-15 minutes before
slicing and serving.

25
 Hapukapsasupp
Hapukapsasupp is a traditional Estonian soup made with sauerkraut, which is
finely chopped and simmered in a broth with potatoes, carrots, onions, and some-
times pork or beef. The soup is typically seasoned with salt, black pepper, and bay
leaves. Some recipes also call for the addition of sour cream or cream to give the
soup a creamy texture.
Hapukapsasupp has a tangy and slightly sour flavor from the sauerkraut, which
is balanced by the sweetness of the carrots and onions. The potatoes add a hearty
and filling element to the soup, while the meat provides additional depth of flavor.

26
Ingredients:
• 1 lb sauerkraut
• 4 cups water or chicken broth
• 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 1 medium onion, chopped
• 1/2 lb pork shoulder, cubed (optional)
• 2 bay leaves
• Salt and black pepper to taste
• 1 tablespoon vegetable oil
• 1/4 cup sour cream (optional)
• Fresh parsley or dill for garnish

Instructions:
1. Rinse the sauerkraut and drain well.
2. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add
the pork cubes and cook until browned on all sides, about 5-7 minutes.
3. Add the chopped onion to the pot and sauté until translucent, about 3-5 minutes.
4. Add the diced potatoes, carrots, and bay leaves to the pot. Pour in the water or
chicken broth and bring to a boil.
5. Reduce the heat to low and add the sauerkraut to the pot. Simmer for 30-40 min
utes or until the vegetables are tender.
6. Season the soup with salt and black pepper to taste.
7. Ladle the soup into bowls and serve with a dollop of sour cream (if using) and
fresh parsley or dill for garnish.

27
 Põhja-Eesti kiluvõileib
Põhja-Eesti kiluvõileib, also known as the North Estonian sprat sandwich, is a tra-
ditional sandwich from Estonia. It typically consists of a slice of rye bread, butter,
pickled Baltic sprats, sliced boiled egg, and thinly sliced red onion.
To prepare the sandwich, a slice of rye bread is first spread with butter, and then a
layer of pickled sprats is placed on top. Next, a sliced boiled egg is added, followed
by a layer of thinly sliced red onions. The sandwich is typically finished with a
sprinkle of black pepper and a sprig of fresh dill.

28
Ingredients:
• 8 slices of rye bread
• 1 can of pickled Baltic sprats (125g)
• 2 boiled eggs, sliced
• 1 small red onion, thinly sliced
• Butter
• Black pepper
• Fresh dill

Instructions:
1. Begin by toasting the slices of rye bread until they are golden brown and
crispy.
2. Spread a thin layer of butter on each slice of toast.
3. Drain the pickled sprats and place them on top of the buttered bread slices.
4. Arrange the sliced boiled eggs on top of the sprats.
5. Add a layer of thinly sliced red onions on top of the eggs.
6. Sprinkle black pepper over the sandwiches to taste.
7. Garnish each sandwich with a sprig of fresh dill.
8. Serve the sandwiches immediately.

29
 Lihapirukad
Lihapirukad, also known as meat pies, are a popular savory pastry in Estonia. The
pastry is made from a combination of flour, butter, and water, which is rolled out
and cut into circles. The filling is typically made from minced meat, such as beef
or pork, and sautéed onions, and seasoned with salt and black pepper.
To make the lihapirukad, the meat filling is spooned onto one half of the pastry
circle, leaving enough space around the edges to seal the pie. The other half of the
pastry is then folded over the filling and the edges are crimped or sealed with a
fork. The pies are then brushed with egg wash for a shiny golden finish.

30
Ingredients:
• 2 cups all-purpose flour
• 1/2 cup cold butter, cubed
• 1/4 cup cold water
• 1 egg, beaten (for egg wash)

For the filling:

• 1 pound ground beef or pork
• 1 large onion, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp oil

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a mixing bowl, combine the flour and butter until the mixture resembles
coarse crumbs.
3. Gradually add the cold water, mixing until the dough comes together. Knead
briefly until smooth.
4. Roll out the dough on a floured surface to a thickness of about 1/8 inch. Use a
round cookie cutter or a large glass to cut out circles of dough.
5. In a large skillet, heat the oil over medium-high heat. Add the chopped onion
and sauté for 2-3 minutes until softened.
6. Add the ground meat, salt, and black pepper to the skillet, and cook until the
meat is browned and cooked through, stirring occasionally.
7. Place a spoonful of the meat mixture onto one half of each dough circle, leaving a
small border around the edge.
8. Fold the other half of the dough over the meat mixture and use a fork to press the
edges together to seal the pie.
9. Brush each pie with the beaten egg to create a shiny golden crust.
10. Place the lihapirukad on a baking sheet and bake in the preheated oven for 20-25
minutes or until the crust is golden brown and crispy.
11. Serve the lihapirukad warm and enjoy!

31
 Rosolje
Rosolje is a traditional Estonian salad that is typically served during holidays and
special occasions. The salad is made with a combination of cooked beets, pota-
toes, carrots, and pickles, which are mixed together with boiled eggs and dressed
with a tangy sauce.
To prepare Rosolje, the vegetables are peeled and diced into small, bite-sized piec-
es. They are then boiled until they are tender, but not mushy. The boiled eggs are
also diced into small pieces and added to the mix.

32
Ingredients:
• 2 medium beets, peeled and diced
• 2 medium potatoes, peeled and diced
• 2 medium carrots, peeled and diced
• 2-3 pickles, diced
• 2 hard-boiled eggs, diced
• 1/4 cup sour cream
• 1 tbsp white vinegar
• 1 tsp Dijon mustard
• Salt, to taste
• Chopped dill or horseradish (optional)

Instructions:
1. Place the diced beets, potatoes, and carrots in a pot and cover with water.
Bring to a boil over high heat and then reduce to a simmer. Cook until the
vegetables are tender but still firm, about 15-20 minutes.
2. Drain the vegetables and allow them to cool completely.
3. In a mixing bowl, combine the sour cream, vinegar, mustard, and salt. If
desired, add chopped dill or horseradish for additional flavor.
4. Add the cooled vegetables, pickles, and diced eggs to the mixing bowl and
stir gently until everything is coated evenly with the dressing.
5. Cover the bowl with plastic wrap and place it in the refrigerator to chill for
at least 1-2 hours.
6. When ready to serve, give the Rosolje a quick stir and taste for seasoning.
Adjust with additional salt or vinegar if needed.
7. Serve the Rosolje cold as a side dish or appetizer, garnished with additional
chopped dill or horseradish if desired.

33
 Pirukad
Pirukad is a traditional pastry that originated in Estonia and is popular in other
Baltic countries such as Latvia and Lithuania. It is a handheld pastry filled with
savory ingredients such as meat, potatoes, and onions, and is often eaten as a
snack or quick meal.
The pastry dough is typically made with flour, butter, and sour cream, which gives
it a flaky texture and a slightly tangy taste. The filling is usually made with ground
meat, such as beef or pork, combined with onions and spices. Some variations
also include vegetables such as carrots or peas.

34
Ingredients:
For the pastry: For the egg wash:
• 2 cups all-purpose flour • 1 egg
• 1/2 teaspoon salt • 1 tablespoon milk
• 1/2 cup unsalted butter, chilled and
cut into small pieces
• 1/2 cup sour cream

For the filling:

• 1 tablespoon vegetable oil
• 1 small onion, finely chopped
• 1/2 pound ground beef
• 1 small potato, peeled and grated
• 1/4 cup frozen peas
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika
Instructions:
1. To make the pastry, combine the flour and salt in a large bowl. Cut in the butter
using a pastry blender or your fingers until the mixture resembles coarse crumbs.
Stir in the sour cream and mix until the dough comes together. Divide the dough
into 4 equal portions and shape into discs. Cover with plastic wrap and chill in
the refrigerator for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
3. To make the filling, heat the oil in a skillet over medium heat. Add the onion and
sauté until softened, about 3 minutes. Add the ground beef and cook until
browned, about 5 minutes. Stir in the grated potato, peas, salt, black pepper, and
paprika. Cook for another 5 minutes, stirring occasionally, until the potato is
tender.
4. On a floured surface, roll out each disc of dough into a circle about 8 inches (20
cm) in diameter. Cut each circle into 4 equal wedges.
5. Spoon about 2 tablespoons of filling onto one half of each wedge. Fold the oth
er half of the dough over the filling and press the edges together to seal. Use a
fork to crimp the edges.
6. In a small bowl, whisk together the egg and milk to make the egg wash. Brush the
tops of the pirukad with the egg wash.
7. Place the pirukad on the prepared baking sheet and bake for 25 to 30 minutes,
until golden brown.
8. Serve the pirukad hot or warm. Enjoy!
35
 Seljanka
Seljanka is a soup that is popular in several Eastern European countries, including
Russia, Estonia, Latvia, and Ukraine. It is a hearty and flavorful soup that typically
includes a combination of meat, vegetables, and sour cream.
The exact recipe for seljanka can vary depending on the region and the cook, but
it often includes a combination of beef, pork, and/or sausage, as well as vegetables
such as onions, carrots, and bell peppers. Some versions also include pickles or
sauerkraut, which add a tangy flavor to the soup.

36
Ingredients:
• 1 pound beef chuck roast, cut into 1-inch cubes
• 1/2 pound smoked sausage, sliced
• 1 large onion, chopped
• 2 medium carrots, peeled and sliced
• 1 red bell pepper, seeded and chopped
• 1 tablespoon vegetable oil
• 4 cups beef broth
• 1 cup sauerkraut, drained and rinsed
• 1/2 cup dill pickles, chopped
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 cup sour cream
• Fresh dill, chopped, for garnish (optional)

Instructions:
1. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat.
Add the beef cubes and brown on all sides, about 5 minutes. Remove the
beef from the pot and set aside.
2. Add the sliced sausage to the pot and brown for 2-3 minutes. Remove the
sausage from the pot and set aside.
3. Add the chopped onion, sliced carrots, and chopped bell pepper to the pot.
Cook, stirring occasionally, until the vegetables are softened, about 5 min
utes.
4. Add the beef broth, sauerkraut, chopped pickles, tomato paste, paprika, and
black pepper to the pot. Stir to combine.
5. Return the beef and sausage to the pot. Bring the soup to a simmer, then
reduce the heat to low and cover the pot. Cook the soup for 1-2 hours, stir
ring occasionally, until the beef is tender and the flavors have melded to
gether.
6. Just before serving, stir in the sour cream until it is fully incorporated into
the soup.
7. Ladle the Seljanka into bowls and garnish with chopped fresh dill, if desired.
8. Serve hot with crusty bread or crackers. Enjoy!

37
 Grillitud steik
Grillitud steik, or grilled steak, is a popular method of cooking steak in Estonia,
especially during the summer months when outdoor grilling is common. To pre-
pare grillitud steik, a high-quality steak, such as sirloin, ribeye, or filet mignon, is
usually seasoned with salt, pepper, and garlic powder.
The steak is then grilled over an open flame or on a grill until it reaches the de-
sired level of doneness. This is usually determined by using a meat thermometer
or by pressing on the steak with tongs to check its firmness.

38
Ingredients:
• 4 steaks (sirloin, ribeye, or filet mignon), about 1 inch thick
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 2 tablespoons olive oil

Instructions:
1. Preheat the grill to high heat.
2. In a small bowl, mix together the salt, pepper, and garlic powder.
3. Rub the seasoning mixture onto both sides of each steak, making sure to coat
the meat evenly.
4. Drizzle the olive oil over the steaks, and use your hands to rub it into the
meat.
5. Place the steaks on the grill, and cook for about 3-5 minutes per side, depend
ing on the desired level of doneness. Use a meat thermometer to check the
internal temperature of the steaks:
• For rare steak, cook to 120-130°F (49-54°C).
• For medium-rare steak, cook to 130-135°F (54-57°C).
• For medium steak, cook to 135-145°F (57-63°C).
• For medium-well steak, cook to 145-155°F (63-68°C).
• For well-done steak, cook to 155°F (68°C) or higher.
6. Once the steaks are cooked to the desired level of doneness, remove them
from the grill and let them rest for a few minutes before slicing and serving.

39
 Kapsasupp
Kapsasupp is a traditional Estonian dish that translates to “cabbage soup” in En-
glish. It is typically made with a base of sautéed onions, carrots, and cabbage,
which are then simmered in water or broth with added potatoes, meat (usually
pork or beef), and sometimes barley or other grains. The soup is seasoned with
salt, pepper, and bay leaves, and can be garnished with fresh herbs like parsley or
dill.
Kapsasupp is often served hot and is a popular comfort food in Estonia, especially
during the colder months. It is also sometimes made with sour cream or cream
added for a creamier consistency. In addition to being a hearty and warming
meal, kapsasupp is also known for its health benefits, as cabbage is a good source
of fiber and vitamins.
40
Ingredients:
• 1 small head of cabbage, chopped
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 1 pound pork or beef, diced
• 6 cups water or broth
• 1 tablespoon oil
• 2 bay leaves
• Salt and pepper, to taste
• Fresh herbs, for garnish (optional)

Instructions:
1. Heat the oil in a large pot over medium heat. Add the diced meat and sauté until
browned on all sides, about 5-7 minutes.
2. Add the chopped onions and sauté for another 2-3 minutes, until they are trans
lucent.
3. Add the chopped carrots and potatoes, and sauté for another 2-3 minutes.
4. Add the chopped cabbage, water or broth, bay leaves, salt, and pepper. Bring the
soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or
until the vegetables are tender.
5. Remove the bay leaves from the soup and serve hot. Garnish with fresh herbs, if
desired.

41
 Vürtsikilu
Vürtsikilu is a traditional Estonian dish that consists of marinated and spiced her-
ring. The name “vürtsikilu” translates to “spicy herring” in English.
To make vürtsikilu, fresh herring fillets are first cleaned and then marinated in a
mixture of vinegar, water, salt, sugar, and various spices such as allspice, cloves,
bay leaves, and black pepper. The fillets are typically left to marinate for several
days, allowing the flavors to fully develop and the fish to become tender.

42
Ingredients:
• 4 fresh herring fillets
• 1/2 cup water
• 1/2 cup vinegar
• 1/4 cup sugar
• 1 teaspoon salt
• 1/2 teaspoon black peppercorns
• 1/2 teaspoon whole allspice
• 2 whole cloves
• 2 bay leaves

Instructions:
1. Rinse the herring fillets under cold water and pat dry with a paper towel.
2. In a large glass or ceramic dish, combine the water, vinegar, sugar, salt, and
spices, stirring until the sugar and salt have dissolved.
3. Add the herring fillets to the marinade, making sure that they are fully sub
merged. Cover the dish with plastic wrap or a lid and refrigerate for at least 24
hours, or up to 3 days, turning the fish occasionally.
4. To serve, remove the herring fillets from the marinade and pat dry with a pa
per towel. Cut the fillets into bite-sized pieces and arrange them on a serving
platter. Garnish with fresh herbs, if desired.

43
 Angerjasupp
Angerjasupp is a traditional Estonian soup that translates to “eel soup” in English.
The soup is typically made with fresh eel, which is first sautéed and then sim-
mered with vegetables and seasonings in a flavorful broth.
To make angerjasupp, the eel is first cleaned and cut into bite-sized pieces. The
eel is then lightly sautéed in butter or oil until browned on all sides. Next, onions,
carrots, and potatoes are chopped and sautéed in the same pan until the vegeta-
bles are slightly softened.

44
Ingredients:
• 1 pound fresh eel, cleaned and cut into bite-sized pieces
• 1 large onion, chopped
• 2 carrots, peeled and chopped
• 2 potatoes, peeled and chopped
• 6 cups water or broth
• 2 tablespoons butter or oil
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon chopped fresh dill
• Salt, to taste
• Rye bread, for serving

Instructions:
1. Heat the butter or oil in a large pot over medium heat. Add the eel pieces and sauté
until browned on all sides, about 5-7 minutes.
2. Add the chopped onions and sauté for another 2-3 minutes, until they are translu
cent.
3. Add the chopped carrots and potatoes, and sauté for another 2-3 minutes.
4. Add the water or broth, bay leaves, peppercorns, and salt. Bring the soup to a boil,
then reduce the heat to low and let it simmer for 30-40 minutes, or until the vegeta
bles are tender and the flavors have melded together.
5. Remove the bay leaves from the soup and stir in the chopped dill.
6. Serve the soup hot with a slice of rye bread or other traditional Estonian bread.

45
 Pannkoogid
Pannkoogid are thin and fluffy pancakes that are a popular dish in Estonia. They
are typically served as a sweet breakfast or dessert, but can also be served as a sa-
vory dish with toppings like cheese or smoked salmon.
To make pannkoogid, the batter is made by whisking together flour, eggs, milk,
and a pinch of salt. Some recipes may also call for sugar or vanilla extract to
sweeten the batter.
Once the batter is mixed, it is heated on a non-stick pan or griddle over medium
heat. A small amount of butter or oil is added to the pan to prevent sticking and
to help brown the pancakes.

46
Ingredients:
• 1 1/2 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2 large eggs
• 2 cups milk
• 4 tablespoons unsalted butter, melted
• Lingonberry jam, honey, or fresh berries, for serving
• Sour cream or whipped cream, for serving (optional)

Instructions:
1. In a mixing bowl, whisk together the flour, sugar, and salt until well combined.
2. In a separate bowl, beat the eggs until frothy. Add the milk and melted butter, and
whisk until smooth.
3. Gradually whisk the wet ingredients into the dry ingredients until the batter is
smooth and free of lumps.
4. Heat a non-stick pan or griddle over medium heat. Add a small amount of butter
or oil to the pan to prevent sticking.
5. Using a ladle or measuring cup, pour a small amount of batter onto the pan and
spread it out into a thin, even layer.
6. Cook the pancake for 1-2 minutes, or until small bubbles form on the surface and
the edges begin to turn golden brown.
7. Flip the pancake over and cook for an additional 1-2 minutes, or until cooked
through.
8. Transfer the cooked pancake to a plate and keep warm in the oven while cooking
the remaining batter.
9. Serve the pannkoogid hot with your choice of toppings, such as lingonberry jam,
honey, or fresh berries. You can also add a dollop of sour cream or whipped
cream for added richness.

47
 Tervislik salat
“Tervislik salat” is an Estonian phrase that translates to “healthy salad” in English.
A healthy salad typically consists of a variety of vegetables, fruits, nuts, seeds, and
sometimes grains or proteins, all mixed together in a bowl.
The key to making a healthy salad is to include a variety of colorful vegetables
and fruits, as each color represents different nutrients and antioxidants that are
essential for optimal health. Examples of colorful vegetables and fruits that can
be included in a healthy salad are leafy greens, tomatoes, cucumbers, carrots, bell
peppers, strawberries, blueberries, and grapes.

48
Ingredients:
• 4 cups of mixed greens (spinach, lettuce, arugula, etc.)
• 1 cucumber, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 avocado, diced
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh dill
• 1/4 cup of chopped fresh mint
• 1/2 cup of crumbled feta cheese
• 1/2 cup of toasted pumpkin seeds
• 1/4 cup of extra-virgin olive oil
• 2 tablespoons of red wine vinegar
• 1 tablespoon of honey
• 1 garlic clove, minced
• Salt and black pepper to taste

Instructions:
1. Wash and dry the mixed greens and place them in a large salad bowl.
2. Add the sliced cucumber, diced red and yellow bell peppers, and diced avo
cado to the bowl.
3. In a separate bowl, mix together the chopped parsley, dill, and mint.
4. Sprinkle the herb mixture over the salad.
5. Add the crumbled feta cheese and toasted pumpkin seeds.
6. In a small bowl, whisk together the olive oil, red wine vinegar, honey,
minced garlic, salt, and black pepper to make the dressing.
7. Drizzle the dressing over the salad and toss everything together to coat.
8. Serve immediately.

49
 Kartulikroketid
Kartulikroketid, also known as potato croquettes, are a popular dish in Estonian
cuisine. They are typically made from mashed potatoes that are mixed with a
variety of ingredients, such as eggs, butter, flour, and spices, and then shaped into
small, cylindrical croquettes.
The croquettes are coated in breadcrumbs and then deep-fried until they are
golden brown and crispy on the outside. The inside of the croquettes is soft and
creamy, with a rich potato flavor that is complemented by the seasoning.

50
Ingredients:
• 4 medium-sized potatoes, peeled and chopped
• 1/4 cup of butter
• 2 eggs, beaten
• 1/4 cup of all-purpose flour
• 1/2 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 cup of breadcrumbs
• Oil for frying

Instructions:
1. Boil the chopped potatoes in a large pot of salted water until they are tender,
then drain them and mash them with a potato masher or fork until there are
no lumps.
2. Add the butter, beaten eggs, flour, salt, and black pepper to the mashed po
tatoes, and mix well until everything is combined.
3. Allow the potato mixture to cool in the refrigerator for about 30 minutes.
4. Shape the potato mixture into small, cylindrical croquettes.
5. Roll each croquette in the breadcrumbs until it is coated on all sides.
6. Heat the oil in a deep frying pan over medium heat.
7. Fry the croquettes in the hot oil until they are golden brown and crispy on
the outside, about 3-4 minutes per side.
8. Drain the croquettes on paper towels to remove any excess oil.
9. Serve the kartulikroketid immediately as a side dish or appetizer.

51
 Hernetatrapada
Hernetatrapada is a traditional Finnish dish made from peas and smoked ham
hock. The name “hernetatrapada” means “pea stew” in Finnish. The dish is hearty
and comforting, and it is often served during the colder months of the year.
To make hernetatrapada, dried green peas are soaked overnight and then cooked
with smoked ham hock, onion, and spices until the peas are tender and the meat
is falling off the bone. The resulting stew is thick and flavorful, with a rich smoky
taste from the ham hock.
Hernetatrapada is often served with boiled potatoes or rye bread, and it can be
garnished with fresh herbs such as parsley or dill. Leftovers can be reheated and
enjoyed for several days, as the flavors tend to deepen and develop over time.
52
Ingredients:
• 2 cups of dried green peas
• 1 smoked ham hock (about 1 pound)
• 1 onion, chopped
• 4 cloves of garlic, minced
• 1 bay leaf
• 1 teaspoon of dried thyme
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of salt
• Water
• Boiled potatoes or rye bread, for serving

Instructions:
1. Rinse the dried green peas in cold water and soak them overnight in plenty
of water.
2. Drain the soaked peas and place them in a large pot.
3. Add the smoked ham hock, chopped onion, minced garlic, bay leaf, thyme,
black pepper, and salt to the pot.
4. Add enough water to cover the peas and the ham hock by about 2 inches.
5. Bring the mixture to a boil over high heat, then reduce the heat to low and
simmer for 2-3 hours, or until the peas are tender and the meat is falling off
the bone.
6. Remove the ham hock from the pot and let it cool slightly.
7. Remove the meat from the bone and chop it into small pieces, then return
the meat to the pot.
8. Remove the bay leaf from the pot and discard it.
9. Serve the hernetatrapada hot, with boiled potatoes or rye bread on the side.

53
 Kapsapirukad
Kapsapirukad, also known as cabbage pastries or cabbage pies, are a popular dish
in Estonian cuisine. They are made from a filling of sautéed cabbage and onions
that is encased in a flaky pastry crust and baked until golden brown.
To make kapsapirukad, the filling is typically made by sautéing finely chopped
cabbage and onions in butter until they are tender and fragrant. The mixture is
seasoned with salt, pepper, and sometimes caraway seeds, which add a slightly
sweet and nutty flavor to the dish.
The pastry crust is made from a simple dough of flour, butter, and water, which
is rolled out and cut into circles. A spoonful of the cabbage filling is placed in the
center of each pastry circle, and the edges are folded over and crimped to seal in
the filling.
54
Ingredients:
• 2 cups of all-purpose flour
• 1/2 tsp of salt
• 1/2 cup of unsalted butter, cold and cubed
• 4-6 tbsp of ice water

For the filling:

• 1/2 head of cabbage, finely shredded
• 1 large onion, finely chopped
• 2 tbsp of unsalted butter
• 1 tsp of caraway seeds (optional)
• Salt and pepper, to taste
• 1 egg, beaten, for egg wash

Instructions:
1. To make the pastry, combine flour and salt in a large bowl. Add the cold
butter and work it into the flour mixture with your fingers until the mixture
looks like coarse crumbs.
2. Add ice water, one tablespoon at a time, until the dough comes together and
forms a ball. Do not overwork the dough.
3. Wrap the pastry dough in plastic wrap and chill it in the refrigerator for at
least 30 minutes.
4. Preheat the oven to 400°F (200°C).
5. To make the filling, melt the butter in a large skillet over medium heat. Add
the shredded cabbage and chopped onion, and sauté until they are tender
and lightly browned, about 10-15 minutes. Add salt, pepper, and caraway
seeds (if using) to taste.
6. Roll out the pastry dough on a floured surface and cut it into 8 equal circles.
7. Place a spoonful of the cabbage filling in the center of each pastry circle.
8. Fold the pastry over the filling and seal the edges by crimping them with a
fork.
9. Brush the tops of the pastries with the beaten egg.
10. Bake the kapsapirukad in the preheated oven for 20-25 minutes or until
golden brown.
11. Serve hot with a dollop of sour cream or a side salad.
55
 Vürtsikilu
Vürtsikilu is a spicy beef jerky that is a popular snack in Estonia. It is made by
marinating thin slices of beef in a mixture of vinegar, salt, and spices, which may
include black pepper, garlic, paprika, and cayenne pepper. The beef is then air-
dried until it becomes firm and chewy.
The spiciness of Vürtsikilu can vary depending on the amount of cayenne pep-
per used, and it may also have a slightly sour flavor due to the vinegar used in the
marinade. The texture of the beef jerky is firm and chewy, with a slightly crispy
exterior.

56
Ingredients:
• 1 lb beef sirloin, thinly sliced
• 1/4 cup apple cider vinegar
• 1/4 cup soy sauce
• 1 tbsp brown sugar
• 1 tsp black pepper
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cayenne pepper (adjust to taste)

Instructions:
1. In a bowl, mix together the apple cider vinegar, soy sauce, brown sugar,
black pepper, paprika, garlic powder, and cayenne pepper.
2. Add the beef slices to the marinade and toss until they are evenly coated.
Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or
overnight.
3. Preheat your oven to 160°C (320°F). Line a baking sheet with parchment
paper.
4. Remove the beef slices from the marinade and pat them dry with paper
towels. Arrange the slices on the prepared baking sheet, making sure they
are not touching each other.
5. Bake the beef slices in the preheated oven for 3-4 hours, or until they are dry
and chewy. Flip the beef slices halfway through cooking to ensure even
drying.
6. Remove the beef jerky from the oven and let it cool completely. Store the
beef jerky in an airtight container at room temperature for up to 2 weeks.

57
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