Welcome to the Celtnet Recipes Estonia Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Northern European country of Estonia. Here you will find all the recipes from Estonia on this site all gathered into one place. I have attempted to gather together here as many Estonian recipes as possible. The current collection represents one of the largest gathering of Estonian recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Estonia given below.)

Please note that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

This page of Estonian recipes is brought to you by the Celtnet European Recipes Site:

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Estonia and its Cuisine

Estonia, officially Eesti Vabariik (The Republic of Estonia) is a Baltic country in Norhtern Europe. Tallinn is its capital and largest city and the official language is Estonian. Estonia is officially a Parliamentary democracy. The most northerly of the Baltic states, and the Estonians are, ethnically a Finnish peolpes with Estonian sharing many linguistic similarities with Finnish. Over the centuries, Estonians have been subject to Danish, Teutonic, Swedish and Russian rule. Foreign rule in Estonia began in 1227, when as a consequence of the Northern Crusades the area was conquered by Danes and Germans. From 1228–1562, parts or most of Estonia were incorporated into the loosely organized Livonian Confederation of Teutonic Knights, during which time economic activity centered around the Hanseatic League. In the 1500s, Estonia passed to Swedish rule until 1721, when it was ceded to the Russian Empire. In 1918 the Estonian Declaration of Independence was issued, to be followed by the Estonian War of Independence, which resulted in the Tartu Peace Treaty recognizing Estonian independence in perpetuity. During World War II, Estonia was occupied and annexed first by the Soviet Union and subsequently by the Third Reich, only to be re-occupied by the Soviet Union in 1944.

Estonia regained its independence on 20 August 1991 and it became a member of the United Nations on September 17th 1991 and has been a member of the European Union since May 1st 2004. Ecomomically, Estonia is ranked 103rd in the world but the economy is rapidly growning.

The traditional cuisine of Estonia is based on peasant cookery which has been influenced by a range of other countries though the most typical Estonian foods still include black bread, pork, potatoes and dairy products. Preeves remain winter staples, echoes of the many privations that Estonia's citizens have undergone over the centuries.


The alphabetical list of recipes from Estonia follows (limited to 100 recipes per page). There are 6 recipes in total:


Page 1 of 1



Astelpajusorbee
(Sea-buckthorn Sorbet)
     Origin: Estonia
Köömnekeeks
(Estonian Caraway Tea Cake)
     Origin: Estonia
Nõgesesupp
(Nettle Soup with Egg Garnish)
     Origin: Estonia
Dark Beer Soup with Pork
     Origin: Estonia
Kaerakile
(Fermented Oat Flummery)
     Origin: Estonia
Rossolye
(Salad with Herring and Beetroot)
     Origin: Estonia

Page 1 of 1





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The image above shows the entire continent of Europe with Northern Europe picked out in red. According to the United Nations, Northern Europe is formed from ten states: 1: Denmark; 2: Estonia; 3: Finland; 4: Iceland; 5: Ireland; 6: Latvia, 7: Lithuania, 8: Norway, 9: Sweden and the United Kingdom (Great Britain and Northern Ireland).

This list of Estonian recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

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Must-have Quotes About Chocolate

By gwydion | Published 2008-03-18 20:19:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is perhaps the most indulgent ingredient to emerge from the Americas. It was once considered a royal drink and prepared especially for the ruling elite. Chocolate itself is made from the cocoa bean and as such is actually, technically, a spice. It's hardly surprising that this magical substance has inspired a host of memorable quotations...

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Pork and Aubergine in Hot Sauce

By gwydion | Published 2008-02-17 19:47:19 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.

The Wild Side of Food — Cooking with Wild Greens

By gwydion | Published 2008-05-01 19:52:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

When spring comes around nature begins to offer her bounty of wild flowers and wild greens for your table. Many of these are both edible and good to use. Here you will find two recipes that help you make the most of this natural spring-time bounty...

The Foods and Recipes of Ethiopia

By gwydion | Published 2008-10-09 22:22:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Ethiopia is one of the most ethnically, geographically and religiously divers countries in the World. Indeed, it's one of the world's oldest countries and the second country to have become officially Christianized. Ethiopian cuisine is also unique and wholly native and here you will find a taster of that cuisine, with a classic bread and stew combination.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

How to Prepare the Perfect Pastry

By gwydion | Published 2008-10-10 15:07:59 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.

Halloween Recipes - The Foods and History of Halloween

By gwydion | Published 2008-10-07 14:00:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.

What is an Ice Cream (compared with a glace) and How do you Make one?

By gwydion | Published 2008-06-16 18:52:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

An ice cream is a cold dessert made, at the most basic level, with cream and flavourings and which is whipped to incorporate air into the mix both before and during the freezing process. However, Italian ice creams (gelati) have more flavour and are whipped less so they contain less air and are creamier. French ice creams (glaces) are based on an egg custard and taste rich and creamy. Find out more about these frozen desserts and how to prepare them.

West African Offal Pepper Soup

By gwydion | Published 2008-02-09 17:55:04 | 2008 Recipes and Cookery Articles |

Recipe Information:

West African cuisine is all based around making the most of all the ingredients available. This is a hearty, cheap and quite spicy stew that makes use those parts of the animal that we in the West tend to ignore - hearts and livers. The dish is very tasty and makes a wonderful accompaniment to rice. It's very cheap to prepare and extremely healthy for you.


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