Photo: Johannes Hõimoja
A lot of beetroot dishes reached us through Slavic cuisine, so dishes like Russian beetroot, potato salad and Borscht were known already in Germany
The layered beetroot and herring salad (translated from Russian as "Herring under a winter coat salad") originates from East Slavic cuisine.
Estonian fishermen have caught sprat from our waters for ages. It is not unlikely that Baltic Germans learned to appreciate sprat from Estonians
Mushrooming became a national hobby during Soviet times, when any festivities could not be considered a proper celebration without pickled mushrooms
Stewed beef seasoned with spices was a common dish in medieval Livonian towns. Peasants were more used to stewing beefl in a Dutch oven overnight.
Vendace is a tasty and highly nutritious river fish, which was dried and salted during the olden days to be eaten daily with some black bread.
A recipe for fish cutlets can be found in the first Estonian-language cookbook, which was published in 1781 and was meant for cooks in manors.
In addition to whipped semolina pudding and kogel mogel, higher class families loved snowball soup, also known as the dessert of "swimming islands"
During the inter-war period, Estonian housewives took to making various desserts out of black bread, e.g. a chocolate pudding with black bread.
Nowadays, Kombucha is a trendy beverage. Known for its health benefits and refreshing taste, Kombucha could even be offered at dinner parties.