All about traditional Estonian food

A glance at the history of Estonian food 

Estonians were traditionally farmers who grew their own crops and raised their own livestock. Food was often prepared in large pots from which everyone ate as a family. These dishes featured grains such as barley and wheat or vegetables such as cabbage, swedes, and turnips, accompanied by dark rye bread. Potatoes were introduced in the mid-18th century and are now a staple of traditional Estonian cuisine. 

In the early 20th century, many rural Estonians moved to the city, which altered their diet, eating habits, and access to food. 

During the first republic of Estonia, grocery stores and markets became part of the cityscape, and Estonians also began to run cafés and restaurants. Coffee, rice, spices and cane sugar (in place of the honey and sugar made from vegetables that had been used before) became more widely available. Cookbooks and cooking courses began to gain popularity. 

This progress came to a halt after World War II. The following period marks stagnation in the history of Estonian culinary culture. People went to restaurants to socialize rather than to enjoy the food. However, some of the foods introduced during this time, such as pelmeni (dumplings), shashlik (grilled marinated meat), and seljanka (a soup with various types of meat), are still popular today. 

Once the occupation ended, borders reopened, and Estonia again had access to new flavors and products, innovative cooking techniques, and chefs from other countries.