Kitchen World Tour Day 53: Estonia
Main: Hernesupp and Dark Rye sour dough.
Dessert: Estonian Kringle
Hernesupp is the the Estonian version of a pea and ham soup. Made with yellow peas and barley it was quite different to the pea and ham I am used to. This was served with lovely Dark Rye sour dough. Estonia is famous for its fermented black bread. This is achieved by a long fermentation of rye flour.
Kringle is a braided bread filled with a sugar/cinnamon mix. Fun to make and great to eat. To make it you roll out a thin layer of yeasted milk dough, cover it with the cinnamon, roll it up into a sausage shape, cut it in half and plait/twist it like hair.
Next up: Ethiopia