What do Estonians eat

Eating and drinking in Germany

Flesh: Typical Estonian meat dishes include stuffed roast veal (Taidetud Basikarind) as well as veal or pork in aspic (Sult). Meat is often combined with sauerkraut and potatoes, including pork knuckle or black pudding.

Fish: Fish is often eaten in Estonia, which is rich in water. Whether smoked, fried, grilled, marinated or pickled - it comes in a wide variety of variations. Pickled herring with beets (“Rossolye”) or salted herring with potatoes and onions, for example, are particularly popular. The country's national fish is also not immune to landing on the table: Spiced herring (“kilud”) is an Estonian specialty.

Soups: Soups are an important part of Estonian cuisine and are not only consumed as a starter. They are available in numerous variations. One of the more unusual-sounding combinations is milk soup with fish. In addition to fish, meat is also an important part of soup in Estonia, for example in “Seljanka” (Estonian word for Soljanka). Meat and sausage leftovers are often combined with pickled cucumbers, onions, sour cream and other vegetables.

Loaf: Germans have a reputation for being seldom satisfied with the bread on offer abroad, but it could be different in Estonia. Hearty black bread is eaten a lot and is even used for soups (bread soup), as a dessert (bread pudding) or as a drink (kali).