Eating the Estonian Way

Trip Start Jul 04, 2005

Trip End Jul 18, 2005

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Flag of Estonia Tallinn, Estonia
Friday, July 15, 2005

Some of the more traditional dishes are a real challenge. Almost mandatory at any celebratory Estonian meal is sült or brawn. It is a jellied meat dish made from boiled pork, the appearance of which has been compared to cat food. Sült is served cold all year and very popular at Christmas.
You should also try Verivorst or blood sausage. There is not a lot of meat in this sausage, however, mainly barley grouts and brawn.
And my favourite traditional dish (and lovingly prepared by Anneli's mother) is called Mulgikapsad or Sauerkraut.

Here is the recipe :

Estonian sauerkraut (mulgikapsas)

1 kg sauerkraut
half a glass of barley grouts
500g bacon,
two onions,
salt, sugar, water

Put sauerkraut in a saucepan with pearl barley and meat.
Cover it with water and stew it under the lid.
Make sure the water doesn't boil off.
Add salt and sugar.
Cut the onions into little cubes and fry them with a little fat or oil.
Add them to the sauerkraut.
Serve with boiled potatoes and pork.