Estonian cuisine
Estonian eating habits have historically been closely
linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread
and pork "belt" of Europe.
The Cold Table
Flounder
The first course in traditional Estonian cuisine is based on cold dishes - a selection of meats
and sausages served with potato salad or Rosolje, an Estonian signature dishes based on
beetroot, meat and herring . Small pastries called pirukad ("pirukas" in the singular) - a
relative of the pirozhki - filled with meat, cabbage, carrots, rice and other fillings or mixtures
are also popular, and are often served with bouillon. Herring is common among other fish as a
part of the Estonian Cold Table. Smoked or marinated eel, crayfish dishes and imported crabs
and shrimps are considered delicacies. One of Estonia's national dishes is räim (Baltic dwarf
herring), along with sprats. Flounder, perch and pike-perch are also popular.
Soups
annaabi.ee 
