Estonia

Food Culture: Estonian Pantry

Estonian cuisine is characterized by its hearty, simple, and seasonal dishes that reflect the country's agricultural heritage and northern European influences. Here are 25 essential ingredients that characterize Estonian food:

Apple

Used in desserts, salads, and eaten fresh.

Barley

Used in soups, stews, and porridges.

Beef

Used in stews, roasts, and meat dishes.

Beet

Used in salads, soups, and as a side dish.

Berries

Including blueberries, lingonberries, and cranberries, used in desserts, jams, and sauces.

Butter

A primary fat for cooking and baking.

Cabbage

Used in soups, stews, and fermented to make sauerkraut.

Caraway

Used in bread, cheese, and to flavor sauerkraut.

Cheese

Various types, including traditional Estonian cheeses such as sõir (quark with caraway).

Chicken

Used in soups, stews, and grilled dishes.

Dill

A common herb used in soups, salads, and as a garnish.

Egg

Used in baking, cooking, and as a breakfast item.

Garlic

Used to flavor a wide range of dishes.

Herring

Often pickled and served as a traditional dish.

Honey

Used as a sweetener in desserts and beverages.

Horseradish

Used as a condiment and to flavor various dishes.

Milk

Used in cooking, baking, and to produce dairy products.

Mushroom

Wild mushrooms are particularly popular in soups and sauces.

Nettle

Used in soups, stews, and teas, particularly in spring.

Onion

A base ingredient in many Estonian dishes.

Pork

Widely used in stews, roasts, and sausages.

Potato

Used in various forms such as boiled, mashed, and in salads.

Rye

A grain ground into flour and used to make rye bread, a dense and dark bread that is a staple of the Estonian diet.

Salmon

Used in soups, smoked, and grilled dishes.

Sour Cream

Used as a condiment and in cooking.