Estonian cuisine - 7 cooking recipes

How to deliciously prepare simple products grown on local soil to feed large, tall people who do physical labor and live in a cold, damp climate - the menu of this Baltic country is adapted to such tasks. Recipes of Estonian cuisine are not particularly widespread in Russia. Probably due to the complex names of the dishes: mulgikapsad, kama, sylt, pirukad, piparkook, cheese... at first you can get confused. And this is a big omission for practical housewives, because behind the exotic names there is a set of completely traditional, all-season and inexpensive ingredients: potatoes, cabbage, beets and other “garden” vegetables, fish and meat, dairy products, cereals and legumes, a minimum set of familiar spices. The whole secret is in an unusual combination. How to learn to cook according to the recipes of Tallinn restaurants? You need to “mix” and not be afraid of experiments: cook soups with beer, prepare cereals and desserts from vegetables, combine dairy products and herring. In general, milk, sour cream, cream, yogurt are ubiquitous components of the local cuisine. A variety of sauces and gravies are prepared from them, and food is fried with them instead of vegetable oil.