Estonia Traditional cuisine
Traditional Estonian national cuisine formed largely under the influence of German and Swedish culinary traditions, and consists mainly of simple and rich "peasant" dishes, created on the basis of pork, potatoes, vegetables, variety of cereals, fish (especially popular sprat) and bread products. Distinctive feature is the extensive use of meat by-products (blood, livera) and a variety of dairy foods - just some milk soups are over 20.Soups themselves quite popular dish - there are, for example, soup with ground barley grains, and potatoes with noodles, peas and pearl barley, corn, blueberry, of herring with potato soup and even beer. It is poorly used spices and herbs, and in small quantities and only in strictly dishes: dill - for the Baltic herring, oregano - the blood sausage, thyme - in cheese, parsley, celery - a meat soup (not all). From the taste of spices, except the milk, cream and sour cream in a pure form, use "kastmed" - milk and dairy-sour cream sauce that accompanies almost every Estonian dish.
Most Popular syyr "- a special dish made of cheese, smoked trout" suitsukala, pork leg with peas, black pudding "vereverst", "mulga puder, crepes with blood" faith pakeogid, dumplings from barley flour, mulgikapsas -- specially stewed with barley and sauerkraut pork, "piparkook, bryukvennaya porridge" kaalikapuder, bryukvenno-potato porridge "kaalikakartulipuder, boiled meat with vegetables, pea, buckwheat porridge" hernetatrapuder ", soup with beer, blueberry soup with dumplings, variety of cheese and jelly.
In Estonia, are doing wonderfully delicious chocolate with nuts, unusual candy mint, liquor, coffee, nut filling, excellent pastries and all sorts of other sweets.
National drink, of course, beer - a light "Saku" and darker "Saarland" from the island of Saaremaa, to the original product is a honey beer and mulled wine "heegveyn."
