Cabbage Cream Soup 

Estonian cuisine generally revolves around meat dishes, and therefore meat-free soups are not common. This cabbage cream soup, however, is one of the popular few. The recipe below features cabbage and carrots, though any available vegetables can be added. The soup uses flour as a thickener, and three cups of heavy cream account for the “cream” in the name of the soup. The soup is served hot and traditionally topped with butter. Recipe Serving: Serves 3–4