Estonian cuisine

Estonian cuisine refers to the traditional culinary practices and dishes associated with Estonia. It is characterized by its use of local ingredients, simplicity, and the influence of its neighboring countries such as Russia, Sweden, Germany, and Finland.

History

Estonian cuisine has evolved over centuries with influences from both east and west. The earliest influences came from the indigenous Finno-Ugric people and the neighboring Baltic tribes. Later, the cuisine was influenced by the culinary traditions of the German, Swedish, and Russian settlers.

Ingredients

The staples of Estonian cuisine are rye bread, potatoes, and dairy products. Estonians are also fond of pork, but fish is popular in coastal and lakeside areas. The most commonly used fruits are apples, plums, and strawberries. Berries, such as bilberries and lingonberries, are also widely used in Estonian dishes.

Dishes

Some of the most popular Estonian dishes include blood sausage (verivorst), sauerkraut (hapukapsas), and jellied meat (sült). A traditional Estonian dessert is kama, a mixture of roasted and ground grains served with milk or yogurt. Another popular dessert is kohuke, a curd snack covered in chocolate.

Beverages

Traditional Estonian beverages include kvass, a fermented drink made from rye bread, and Vana Tallinn, a sweet, dark liqueur. Estonia is also known for its craft beer scene, with many breweries producing a wide range of beers.

Modern Estonian Cuisine

Modern Estonian cuisine is a blend of traditional and contemporary cooking techniques. Many Estonian chefs are experimenting with local ingredients to create new and innovative dishes. This has led to a rise in the popularity of Estonian cuisine both domestically and internationally.

See Also

• Culture of Estonia
• History of Estonia
• List of Estonian dishes

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