Pink potato salad (Rosolje)The glory days of this salad were between the1930`s and 1960`s when it was on every party`smenu. However, there was a time when rosoljewas pushed aside by potato salad becausepotato was easier to make and had simpleingredients. To get a true taste of this partypleaser, homemade rosolje is the way to go. Justfollow the recipe carefully.
Pink potato salad (Rosolje)Dressing: 2,5 cups sour cream 1 tsp salt 0,5 tsp Dijon mustard a pinch of sugarCut all ingredients into small cubes. To preparedressing, mix together sour cream, salt, mustardand sugar. Pour dressing over cubedingredients, leaving some of the chopped eggsfor garnish. Lets stand for a few hours. Justbefore serving, garnish with chopped eggs.
Head cheese estonian style (sült)This dish, uniquely Estonian, resembles headcheese and was traditionally served at Christmastime; now it is served throughout year as anappetizer or when served with boiled potatoes,as a meal. Some codiments used to flavor sültare hot mustard, horseradish and vinegar.
Head cheese estonian style (sült)2,5 bone-in pork (shanks, hocks or head) and veal2 onions, chopped2 carrots, chopped10 black peppercorns5 dried whole all-spice3 bay leaves1 tbsp salt
Head cheese estonian style (sült)Rinse meat and place it in a large pot. Fill pot withenough cold water to cover meat, and bring it to aquick boil. Boil rapidly for a few minutes. Drain anddiscard water. Rinse froth off of meat and pot.Return pieces of meat to the pot, placing themtightly together. Pour boiling water over meat to fillpot to a couple of centimeters over the meat.Simmer uncovered until meat falls off the bones –for about 3-4 hours. It is important to maintain agentle boil to make sure the meat jelly turns outclear. After the first hour of simmering add salt,chopped carrots and onions.
Head cheese estonian style (sült)Ten minutes before the end of cooking time addwhole all-spice. Remove meat with slotted spoon,cool, and cut it into small pieces. Strain broththrought double-folded cheesecloth. Return thebroth and meat pieces to the pot. Add a generousamount of salt to broth since the taste weakens asthe dish cools. Rinse the molds with cold water andplace at bottom of each mold slices of carrots andsome green peas, if desired. Lay the pieces of meaton top of the carrots and green peas, and then addbroth. Store molds in refrigerator.
Sauerkraut soup (hapukapsasupp)Estonians loves sauerkraut so much that theynot only use it in the main course, but also insoups. Furthermore sauerkraut soup keeps sowell that reheating it only enhances its taste.Thus, when making this soup, it is usually madewith the idea of having lots left-over soup in mind– even small families make this soup with atleast 2 kilograms of sauerkraut.
Sauerkraut soup (hapukapsasupp)1 kg sauerkraut1 kg pork8-12 cups water2 carrots, grated2 tbsp sugar2 tsp salt0,5 cup barley (optional)sour cream for garnish
Sauerkraut soup (hapukapsasupp)In a large pot combine cold water, sauerkrautand pork (and barely, if using). Bring to a boil,lower the heat and let it simmer for 2-3 hours. 30minutes before the end of cooking time, addgrated carrots and season with salt and sugar.Sugar helps to make the sour taste milder. At thevery end of cooking or just before serving, addsome cubed boiled potatoes to the soup, ifdesired.
Easy apple pie (lihtne õunakook)From midsummer until late fall, loads and loads of juicy apples riven in gardens throughout Estonia. A significant amount of them are used in a variety of pastries.
Easy apple pie (lihtne õunakook) 125 g butter, melted and cooled 2 eggs, separated 1 cup sugar 0,5 cup milk, at room temperature 1,75 cups all-purpose flour 2 tsp baking powder 1 tsp cinnamon 1 kg apples, choppedPreheat oven to 200 C.
Easy apple pie (lihtne õunakook)Beat egg yolks and sugar. Add milk and butter. Ina separate bowl, mix together flour and bakingpowder, then add them to the milk and egg-yolkmixture. Stir in chopped apples. In a separatebowl beat egg whites until frotht and gently foldthem into batter. Butter a 26 cm round bakingdish and sprinkle some fine breadcrumbs on thebottom and sides. Pour apple mixture into bakingdish. Bake for 30-40 minutes. Serve with vanillaice cream or custard.
Mashed potatoes with cracked barley (mulgipuder)Mulgipuder, a meal cooked with potatoes andbarley, and mulgikapsad, a meal cooked withsauerkraut, pork and barley, are two populardishes that originate from Viljandimaa, aprosperous county in southern Estonia. 1 kg potatoes, peeled 4 cups water 100 g cracked barley salt to taste
Mashed potatoes with cracked barley (mulgipuder)Gravy: 1 large onion, finely chopped 100 g fatty pork salt
Mashed potatoes with cracked barley (mulgipuder)Wash barley; drain. In a large pot, combinepotatoes, salt and water. Sprinkle barley on topof potatoes. Cover and simmer on low heat forabout 1 to 1,5 hours or until barley is tender. Mixpotatoes and barley with wooden spoon untilmore or less smooth. Adjust taste by addingmore salt, if necessary. For the gravy, brownpork in frying pan – do not drain fat. Add onionsand salt. Put potato and barley meal into bowls.Make a pit in the center of each serving and fill itwith gravy. Serve with a cup of cold milk.