Janno Lepik
Head chef
Leib Resto ja Aed
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.
Barley has been cultivated in Estonia longer than any other crops – for over 4,000 years. And pearl barley has been a staple food for Estonians through the ages; it has even been a food fit for celebrations. In the olden days, the tradition in Estonian villages was to make sauerkraut soup with pork and barley groats on Thursdays and Sundays. Pumpkin became a commonly-used vegetable in Estonia in the 1920s–1930s.
0,3 kg pumpkin
3 cloves garlic
8 sprigs thyme
1 tbsp honey
1 tbsp cooking oil
200 g boiled pearl barley
150 g sauerkraut
1 apple
30 g green onion
1 pomegranate
Nutmeg
Salt
Oil dressing
50 ml lemon juice (2 small lemons)
75 g oil (to taste)
½ tsp salt
1 tbsp sugar
Directions
Photos by: Johannes Hõimoja