I·ATE: Taste Estonia


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Here we come with a new series of I-ATE articles based on books published by different EU institutions that highlight recipes from each European Union Member State. For this week’s I-ATE Food Term, we will focus on Estonia.


Estonian salad (Rosolje)

1INGREDIENTS (serves 4)
• 500 g of soused herring fillets (maatjes)
• 500 g of cooked stewing beef
• 5 cooked red beetroots
• 3 cooked potatoes
• 3 large sweet or sweet and sour gherkins
• 2 small apples
• 12 hard-boiled quail’s eggs
• 2 onions
• 25 cl of double cream
• 15 cl of single cream
• 3 tablespoons of mustard
• 1 tablespoon of sugar
• Salt, pepper and chopped dill

Cut the herring fillets, beef, beetroots, potatoes, gherkins, apples, quail’s eggs and onion into small cubes. In a bowl, mix together the cream, mustard, sugar, salt and pepper. Adjust the seasoning if necessary and leave in the fridge for half an hour. Strain it to reduce the excess liquid and serve garnished with the quail’s eggs, onion and a sprinkling of chopped dill. The salad can be eaten as it is or served on slices of bread or toast.

Potato-dumpling soup with chicken (Kana-Klimbisupp)


INGREDIENTS (serving 1 child – primary school):
Wheat flour 25 g
Water 20 ml
Egg 12 g
Chicken drumstick (leg), without the skin 35 g
Potato 85 g
Carrot 20 g
Onion 15 g
Oil 5 g
Salt,* pepper
Dill and parsley
* Consider herbs and spices as an alternative to salt.




1. Make dough out of the flour, water and eggs to form a dumpling.
2. Drop the dumpling with a tablespoon into lightly salted boiling water, remove when it starts floating.
3. Boil the chicken until cooked, then cut into small cubes. Retain the water!
4. Peel and cut the potato into small cubes, finely chop the carrot and onion and fry them.
5. Add potatoes and vegetables into the boiling stock.
6. Add chicken back into the pot 5 minutes before the end of cooking.
7. Season the soup and serve with chopped dill and parsley.
8. Add dumplings just before serving.



  • European Commission, Directorate-General Agriculture and Rural Development, 2013. Tastes of Europe: A culinary voyage through Europe in 27 recipes. Luxembourg: Publications Office of the European Union, pp 14-15
  • European Commission, 2016. Lunch at school: Recipe book. Luxembourg: Publications Office of the European Union, pp 8


Written by Marta Guillén Martínez – Communication Trainee at the Terminology Coordination Unit of the European Parliament (Luxembourg). She holds a Degree in Advertising and Public Relations from the University of Alicante, Spain and she did her European Voluntary Service on communication and european youth mobility in Milan, Italy. She speaks Spanish, Catalan, English and Italian.