Baltic Sea culinary - Estonia

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  Pork roast with sauerkraut

  Pork Cut a diamond-shaped pattern into the rind. Mix up the salt, pepper, mustard and oil and spread the mixture onto the meat. Place in the oven und...

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  Semolina mousse

  Dilute 200 ml of concentrated juice with water and season with sugar. Bring the juice to the boil and add the semolina while constantly stirring. Boil...

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  Traditional receipt: Sõir

  Cottage cheese is pressed through a colander. Milk is heated up to the boiling point, cottage cheese is added and the mass is heated until whey is sep...

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  Jellied meat

  To get a clear and good tasting jellied meat has to be blanched. For that the meat has to be put into cold water, heated until the boiling point and t...

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  Mulgi porridge

  Pearlbarley is washed and boiled in water flavoured with salt until half-cooked. Pearlbarley could be previously soaked, this way the porridge will be...

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  Fish Soup with Vegetables

  Clean the fish and put it to boil into cold water. Remove the foam and boil on a small fire until the fish is ready. Take out the fish, filter the bro...

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  Barley flour – curd cake (karask)

  Mix the curd with whipped eggs, milk, salt and sugar. Add melted butter and flour mixed with soda. Put the dough right away into the cooking form, gre...

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  Foam of kama (mixture of rye- oat- barley and peasemeal)

  Whip the cream with sugar into firm foam. Just before serving add flour of mixture of rye- oat- barley and peasemeal and stir carefully into even mixt...