Pirukas

Verivorst is traditional Estonian blood sausage and the country's national dish. It is a typical winter meal, usually served during the Christmas festivities, when piles of verivorst sausages are roasted together with potatoes and pork. The sausage consists …

Rosolje is a popular fuchsia-coloured salad is a staple side dish in traditional Estonian cuisine. It is prepared with pickled herring and bite-sized pieces of beets and potatoes, all coated in a refreshing, creamy dressing. The salad is …

Must Leib is a traditional rye flour bread from Estonia

Mulgipuder is a rustic Estonian porridge consisting of mashed barley and potatoes. It often incorporates bacon and sautéed onions and is usually served as the main course, accompanied by sour cream and rye bread, or as a side …

Leivasupp is a thick, creamy, and sweet bread soup that is usually made with soaked and mashed bread, raisins, fruit juice, cinnamon, and sugar. It is typically prepared with traditional, dense rye bread, and is often complemented by …

Kohupiimakreem is an Estonian dessert consisting of a delicious cream made from curd cheese which is combined with vanilla, sugar, and whipped cream. This dessert is always served cold, and it is recommended to top it with raisins …

Kiluvõileib is a traditional Estonian open-faced sandwich consists of a slice of rye bread that is topped with a marinated sprat fillet. The bread is often buttered, or coated with munavoi—the coarse egg and butter spread—while the fillets …

Karask is a cake-like barley bread that was traditionally eaten by more affluent Estonians on special occasions.

The Kama is prepared with a combination of roasted and finely milled flour types, usually oat, rye, barley, and pea flour. The mixture is then blended with dairy products such as buttermilk, kefir, or sour milk in order …

Salt and citrus cured salmon popular in Scandinavian cuisine and also a popular deli item to serve on fresh bagels and cream cheese