Photo: Johannes Hõimoja
The layered beetroot and herring salad (translated from Russian as "Herring under a winter coat salad") originates from East Slavic cuisine.
Steak tartare with raw egg was popularised in 20th century and made its way to Estonia soon after
Mushrooming became a national hobby during Soviet times, when any festivities could not be considered a proper celebration without pickled mushrooms
Barley has been cultivated in Estonia longer than any other crops and pearl barley has been a staple food for Estonians through the ages
Vendace is a tasty and highly nutritious river fish, which was dried and salted during the olden days to be eaten daily with some black bread.
A recipe for fish cutlets can be found in the first Estonian-language cookbook, which was published in 1781 and was meant for cooks in manors.
Pork was smoked already in the Middle Ages and can be considered one of the pillars, as smoked ham was never missing from festive dinners.
In addition to whipped semolina pudding and kogel mogel, higher class families loved snowball soup, also known as the dessert of "swimming islands"
Foods that incorporated berries became popular at the start of the 20th century, when women learned to make various jams and preserves
Prior to the 19th century, rhubarb was used primarily as a medicinal plant and became more common as food only later