They say that Estonians are the most stationary nation in Europe – thousands of years ago, our forefathers gathered on this land and decided to stay. We carry with us traditions and wisdom that has been passed down from generation to generation. The roots of our story go way back. Now we look back and appreciate our old recipes and ancient customs. We want to prepare traditional dishes in a way that all Estonians know and love while also adding a contemporary touch.
Pork can be considered one of the pillars of Estonian cuisine. Pork was smoked already in the Middle Ages and smoked ham was never missing from festive dinners. Peasants salted most of their meats; in the olden times it was dried in the shed or above the stove; in Southern Estonia, pork ham was smoked in the sauna as well. In the past century, pork roast with sauerkraut and vegetables has been the most popular celebration food among Estonians.
- Course: main
- Serves: 4
- Preparation time: 2 h
- Difficulty: easy
Ingredients
1 leg of pork (~1 kg)
8 medium-sized carrots (~500 g)
800 g sauerkraut
7 tbsp sugar
115 g butter
Salt
White sauce
80 g flour
80 g butter
1 litres milk
1 tsp white peppercorns
2 bay leaves
Directions
- Place the leg of pork in the pot and add enough water to cover all the meat. Simmer on low heat for about 1,5 hours or until the meat starts to separate from the bone.
- On medium heat, fry the sugar in a saucepan until golden brown. Add butter and then the sauerkraut. Cover the sauerkraut with water and leave to simmer on low heat for about 2 hours. Season with salt if necessary.
- Peel the carrots and chop into 3 mm thick, round slices. In a saucepan, boil the sliced carrots in salted water until medium-soft and drain, then cool.
- Place the milk, bay leaves and peppercorns in a saucepan. Heat for a couple of minutes and leave to set for half an hour for the flavours to absorb.
- Melt the butter in a saucepan, add flour. Keep on low heat for a couple of minutes while constantly stirring.
- While constantly stirring, gradually add the previously heated and flavoured milk. Let the sauce thicken and repeat. Add the rest of the milk in parts and cook on medium heat for 20 – 30 minutes. This is to avoid the sauce tasting of flour.
- Pour the previously stewed carrots and chopped parsley into the sauce.
- Serve as individual portions, on a large platter, or as separate components on the table.
Photos by: Johannes Hõimoja
