19 Best Estonian Dishes and Foods

European sprat is a small marine fish belonging to the Clupeidae family, prized for its white-gray flesh and prevalent in European seas, including Estonia.

As a country with a rich fishing tradition, sprat holds a vital place in Estonian cuisine. This versatile fish features in numerous Estonian recipes, enjoyed in various forms, such as canned, salted, fried, or smoked.

Kiluvõileib is an iconic Estonian open-faced sandwich featuring a marinated sprat filet atop a slice of rye bread. People often garnish it with poached or hard-boiled eggs, green onions, and fresh herbs.

This fish sandwich is widely available in local restaurants, especially during special events.

Verivorst is a traditional Estonian blood sausage with pig’s blood, barley groats, and other spices. Although it is an excellent appetizer for an everyday meal in Estonia, it is primarily sold and consumed during the winter months as a traditional Christmas dish.

This dark blood sausage is also a national dish of Estonia cuisine. Additionally, verikäkk (black pudding) can be considered a variation of verivorst.

Often, Estonians cook these blood sausages in ovens or simply frying them in a pan. For serving, locals prioritize options like lingonberry jam, butter, sauerkraut, or sour cream for enjoying with verivorst.

Sült is a traditional Estonian aspic, or meat jelly, crafted primarily from pork. This savory dish is made using parts of the pig rich in connective tissue, like trotters, resulting in a gelatinous consistency akin to a solidified soup.

In modern renditions, sült may also incorporate leaner cuts and pork scraps for a contemporary twist. Meat jelly remains a cherished appetizer in Estonia, celebrated for its unique texture and flavor.

Mulgikapsad is a traditional Estonian sauerkraut, pork, and barley dish that can be served as a complete meal with boiled potatoes and fermented milk. Like all sauerkraut dishes, mulgikapsad tastes better on the second day.

Estonian villagers used to make this classic mix with barley groats every Thursday and Sunday, but pearl barley is also a great choice.

Rukkileib is a type of black bread of Estonian cuisine, accompanying nearly every savory dish. This black rye bread, favored over white bread, boasts a richer color, a more robust flavor, and a higher fiber content.

A staple throughout the Middle Ages in various European countries, including Estonia, Iceland, Denmark, and Sweden, rukkileib is believed to have been introduced to Britain around 500 AD.

It features prominently in numerous Estonian recipes, such as kiluvõileib.

Leivasupp is a cherished traditional Estonian rye bread soup. This delightful dish combines the thickness of mashed rye bread with the sweetness of fruit juice, raisins, and cinnamon, creating a creamy and sweet soup.

It’s an ingenious solution for utilizing stale dark rye bread, further enriched when served with cream, milk, and nuts. Commonly enjoyed warm or chilled, it is often savored as a dessert or a light afternoon snack, and even as a favored main course during school lunches in Estonia.

Rosolje is a fuchsia-colored Estonian salad featuring a delightful combination of bite-sized beet and potato chunks enveloped in a light, creamy sauce.

Typically served chilled, rosolje complements meat dishes or sausages perfectly. While every Estonian family boasts its own unique recipe, the essential ingredients remain potatoes and beets.

The salad’s versatility allows for customization with additions like pickled herring, onions, hard-boiled eggs, or apples.

Mulgipuder is a porridge made with mashed potatoes and barley in Estonia.

It’s commonly made with bacon and sautéed onions and served as a main course with rye bread and sour cream or as a side dish to go with other roasted meat meals.

The name of this dish means “Mulgi’s porridge”. Around the second part of the 19th century, residents in southern Estonia (the Mulgi) began making this comforting porridge.

This dish quickly became well-known across Estonia near the end of the century. On the funny side, in Mulgimaa, animals were considered more important than humans, so the locals used to give this porridge to them first.

Kohuke is a popular Estonian sweet snack made from lightly pressed curd bars covered in chocolate. The treat is not only popular among Estonians, but it is also sought-after in other European countries.

Despite the unclear origin, it is still commonly believed that kohuke was initially invented during the time of the Soviet Union. The delightful curd bar was soon a crowd favorite.

Now, this treat comes with new flavors introduced, namely berry, chocolate, coconut, and kiwi.

Vastlakukkel is a traditional sweet roll filled with vanilla cream in Estonia. Although this dessert originated in Sweden, it is considered an irreplaceable part of Estonia’s St. John’s Day celebration.

Also called Midsummer’s Day, St. John’s Day is one of the most celebrated holidays in Estonia, revolving around bonfires, dancing, chanting, and of course, enjoying this delicious vastlakukkel.

In Estonia, these buns come with cardamom-spiced wheat buns along with whipped cream, jam, or marzipan as a filling.

Mannavaht, or vispipuuro, is a signature Estonian dessert porridge made by cooking lingonberries with wheat semolina and sugar. Once cooked, the mixture is vigorously whipped and cooled down into a mousse-like dessert.

It will then be topped with cream, sugar, and perhaps some fresh berries. Vispipuuro used to be a labor-intensive dish back in the day, as flour needed to be made without the aid of machinery. People often enjoy mannavaht as a breakfast item, especially for children.

Kohupiimakreem is a homemade Estonian cold dessert made from whipped milk curd, vanilla, sugar, and whipping cream. It is served in small containers and topped with fresh berries.

Marzipan is a compressed confectionery of almonds and powdered sugar enjoyed as a traditional sweet treat by many Estonians. The Town Hall Pharmacy once used to sell it in the former Hanseatic city of Tallinn in 1695 as a medicine.

The treat usually has a fun cylinder shape which will then be sliced into round bite-size pieces. Considered one of the oldest Estonian treats, marzipan can sometimes be overly sweet to some.

Kissel is a famous Estonian dessert that doubles as a drink when it’s at the right consistency. It is made from sweetened berry juice boiled down with cornstarch, potato starch, or arrowroot, often served either cold or warm.

When made alcoholic, the mixture also calls for red wine. Sometimes, fresh or dried fruits can be added to the mix to enhance the flavors.

Kissel is more likely to have a soupy consistency, served in a small cup, and usually eaten with a spoon. Originating in Russia in the 12th century, the dish was then popularized in Poland, Finland, Ukraine, and certainly, Estonia.

Kama is a national Estonian dish made by grinding toasted oats, rye, barley, and peas into a fine powder. It is then enjoyed with buttermilk or other dairy products to create a creamy porridge.

In older times, this creamy porridge was the peasant way to use leftover milled grains. During the Soviet Union’s time, the chocolate shortage in the Baltic states led to Kama being made with blended evaporated milk, coffee, sugar, and cocoa powder.

Nowadays, Kama is one of the most well-loved Estonian breakfast dishes out there, accompanied by fruity forest berries. It can also be enjoyed as a drink or a filling road trip meal.

Kringel is a ring-shaped butter and cinnamon sweet braid bread in Estonia. The treat is flaky, buttery, and extremely flavorful with cocoa powder, walnuts, or almond fillings.

This tasty sweet bread has been widely consumed in Estonia during Christmas parties as part of the celebration ever since the 13th century.

At that time, Roman Catholic monks traveled the continent and introduced pretzels to Estonia and other Northern European countries.

Kompott is an Estonian fruit-based treat from medieval Europe. It’s made by cooking big chunks of fruits in sugar syrup and spices to make this dish.

People also add vanilla, orange peel, cinnamon sticks, and other spices to give this dessert extra flavor. The name kompott comes from the Latin word compositus, which means “mixture”.

Kompott was once used as a remedy to counter the negative effect of humidity on the human body. It was also served in major feasts in medieval England.

Kartulisalat is an Estonian potato salad characterized by its combination of boiled potatoes, eggs, onion, cucumber, and sausage, all finely chopped and tossed in a creamy dressing made from sour cream and mayonnaise.

Aside from the common options, the salad allows for personalization with additional ingredients like carrots, apples, green peas, or capers. Typically served cold, the veggie mixture benefits from refrigeration for a few hours before serving.

Kartulisalat enjoys popularity during festive celebrations, including Christmas, New Year’s, and Independence Day, and is often served alongside vienners or ham.