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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":436,"variations":439,"ingredients":449,"instructions":495,"pronunciation":517,"substitutions":518,"slug":531,"title":532,"shortTitle":533,"nativeName":533,"countrySlug":534,"baseServings":433,"prepMinutes":535,"cookMinutes":536,"restMinutes":537,"difficulty":538,"course":539,"diet":542,"mainIngredients":545,"images":546,"keywords":556,"publishedAt":561,"updatedAt":561,"authorSlug":562,"summary":563,"localeSlug":531,"alternates":564},[394,397,400,403,406],{"answer":395,"question":396},"Dense dark rye sourdough — Estonian leib, Latvian rupjmaize, Danish rugbrød or German Vollkornbrot all work. It should be genuinely stale, ideally hard. Light wheat bread is not a substitute: it lacks the malty sweetness and sourness the dish is built on and produces a pale, bland mush instead of a dark, glossy purée.","What kind of bread do I need for leivasupp?",{"answer":398,"question":399},"Cold, almost always. Hot from the pan the texture is loose and the flavour muddy, but after several hours in the fridge it thickens into something close to a set pudding and the spices come forward. Estonians serve it chilled with whipped or sour cream, both as a dessert and as a light summer meal in its own right.","Is leivasupp served hot or cold?",{"answer":401,"question":402},"Noticeably sweet but not sugary — the rye and apple should still be tasteable behind it. Start with less sugar than the recipe suggests, taste after the soup has cooked down, and remember that chilling mutes sweetness, so what tastes correctly balanced while hot will taste flat when cold. A squeeze of lemon at the end sharpens it back up.","How sweet should it be?",{"answer":404,"question":405},"Yes. Blitz the cooked soup briefly with a stick blender or push it through a sieve for a silky, uniform purée. A rustic texture with visible bits of bread and raisin is equally traditional, so it comes down to preference. Do not over-blend, which can make the starch in the rye turn gluey.","Can I make leivasupp smooth?",{"answer":407,"question":408},"You can, but dry it out first. Cut fresh rye into cubes and bake at 150°C for about 20 minutes until hard and slightly toasted, which concentrates the flavour and stops the soup turning pasty. Fresh soft bread used straight away releases too much soluble starch and gives a gummy result.","Can I use fresh bread instead of stale?",[410,411,412,413,414,415],"Use genuinely dark, sour rye bread. Pale wheat bread gives a flat beige purée with none of the malty depth that makes this worth eating.","Soak the bread in hot water for at least half an hour before cooking. Dry crusts thrown straight into the pan never fully dissolve.","Grate rather than dice the apple so it melts into the purée and thickens it, instead of leaving cooked fruit chunks.","Push the finished soup through a sieve or blitz it briefly if you want the smooth restaurant texture. Rustic and lumpy is equally traditional.","Taste for acidity before chilling. Cold food reads as less sweet and less sour, so a squeeze of lemon at the end keeps it from turning cloying.","Whip the cream to soft peaks only, so it collapses into the soup as it is eaten rather than sitting on top like a hat.","🍮","Leivasupp is a dessert made from stale bread, and it is far better than that sentence suggests. Dark rye is soaked, then simmered with apple, raisins, sugar and cinnamon until it collapses into a thick, glossy, near-black purée somewhere between a soup and a pudding. Chilled, it firms up enough to hold the shape of a spoon. The taste is deep and malty from the rye, sweet-sour from the apple, warmly spiced, and it wants a large spoonful of cold whipped cream on top to cut it. Estonians eat it as a dessert or a cold summer lunch, and every household has a jar of dried bread ends waiting for it.","Bread soup exists wherever bread was too valuable to throw away, from Italian pappa al pomodoro to German Brotsuppe, and leivasupp is the Estonian answer to the same problem. What makes it distinct is that Estonian bread is rye — dense, dark, sour and faintly sweet — so the leftover-bread dish came out as a dessert rather than a savoury soup. The malty sweetness already in leib does most of the work; the cook adds fruit, sugar and spice and lets time and heat do the rest.\n\nBecause rye keeps for a week and only stales rather than moulding quickly, Estonian households traditionally accumulated the dried ends and crusts in a bag or tin, and leivasupp was made when enough had gathered. The dish therefore has no fixed recipe: it depends on how dark the bread was, how sour, and what fruit was to hand. Apples in autumn, dried fruit in winter, fresh berries in summer. Some households add a splash of dark beer or kvass, some a strip of lemon peel, some cloves alongside the cinnamon.\n\nIt survives today mostly as nostalgia food and school-canteen memory, but it has also been picked up by the modern Estonian restaurant scene, where it reappears in glasses with sour cream ice cream and toasted rye crumbs — a fair reflection of how good the flavour actually is when the bread is decent. The one thing that decides success is that bread. A pale wheat loaf produces a beige, insipid mush with none of the malt or sourness the dish depends on. Genuine dark rye sourdough, ideally stale enough to be hard, is not a preference here but a requirement, and it is worth going to a bakery for.","Refrigerate up to 4 days in a covered container; it thickens considerably as it sits and can be loosened with a splash of water or apple juice. The flavour is at its best on day two, once the cinnamon and rye have fully merged. It freezes for 2 months and thaws surprisingly well, since there is no dairy in the soup itself — stir it hard after thawing to bring the texture back together, and always add the cream fresh rather than freezing it on top.",[421,422,423,424],"Soaks the bread properly before cooking, so it breaks down completely instead of leaving chewy lumps in the purée.","Balances the sweetness with grated apple and a squeeze of lemon rather than sugar alone.","Chilled by design — the texture is loose and unimpressive hot, and sets into something far better cold.","Turns a bag of stale rye ends into a dessert for six at almost no cost.",[426,427,428,429],"Large bowl for soaking","Heavy saucepan","Box grater","Stick blender (optional)",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"protein":433,"calories":435,"estimated":8},14,63,6,38,400,[437,438],"Cold whipped cream or a spoonful of thick sour cream stirred in at the table.","Toasted rye breadcrumbs scattered on top for a little crunch against the smooth purée.",[440,443,446],{"name":441,"description":442},"Berry leivasupp","Replace half the apple with blackcurrants, redcurrants or lingonberries. Sharper and more purple, and the standard summer version in Estonian households.",{"name":444,"description":445},"With kvass or dark beer","Replace a third of the soaking water with kvass or dark beer for a maltier, more grown-up flavour with a faint bitterness behind the sweetness.",{"name":447,"description":448},"Layered dessert glasses","Spoon the chilled soup into glasses in layers with whipped cream and toasted rye crumbs. How modern Tallinn restaurants serve it.",[450,455,459,464,467,470,475,478,482,485,491],{"qty":451,"name":452,"unit":453,"group":454},350,"stale dark rye bread, torn or cubed","g","For the soup",{"qty":456,"name":457,"unit":458,"group":454,"noScale":8},1.2,"hot water","l",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},3,"apple","tart apples, peeled and coarsely grated","piece",{"qty":465,"ref":466,"name":466,"unit":453,"group":454},100,"raisins",{"qty":468,"name":469,"unit":453,"group":454},120,"sugar, or to taste",{"qty":471,"ref":472,"name":473,"unit":474,"group":454},1.5,"cinnamon","ground cinnamon","tsp",{"qty":460,"ref":476,"name":477,"unit":463,"group":454,"optional":8},"cloves","whole cloves",{"qty":479,"ref":480,"name":481,"unit":463,"group":454},1,"lemon","lemon, zest in strips and juice reserved",{"qty":479,"name":483,"unit":484,"group":454},"fine salt","pinch",{"qty":486,"ref":487,"name":488,"unit":489,"group":490},250,"heavy-cream","double cream, whipped to soft peaks","ml","To serve",{"qty":460,"ref":492,"name":493,"unit":494,"group":490,"optional":8},"breadcrumbs","rye breadcrumbs, toasted","tbsp",[496,500,504,507,510,514],{"text":497,"title":498,"timerSeconds":499},"Put the torn rye in a large bowl, pour the hot water over and leave it for at least 30 minutes, pressing it down occasionally. The bread should end up completely saturated and falling apart when squeezed between your fingers.","Soak the bread",1800,{"tip":501,"text":502,"title":503,"timerSeconds":499},"Stir from the bottom regularly — this mixture catches and scorches easily once it starts to thicken.","Tip the bread and all its soaking liquid into a heavy pan with the grated apple, raisins, sugar, cinnamon, cloves, lemon zest strips and salt. Bring to a gentle simmer and cook for 25–30 minutes, stirring often as it thickens.","Simmer with fruit and spice",{"text":505,"title":506},"The soup is ready when it is dark, glossy and thick enough that a spoon dragged across the base leaves a trail that closes slowly. If it is still watery, cook it a few minutes longer uncovered; if too stiff, loosen with hot water.","Check the consistency",{"text":508,"title":509},"Fish out the cloves and lemon zest, then blitz briefly with a stick blender or push through a sieve for a silky purée. Leave it as it is for the rustic version, which is equally traditional.","Smooth it, if you like",{"text":511,"title":512,"timerSeconds":513},"Stir in lemon juice to taste and check the sugar — it should be clearly sweet with a sour edge behind it. Cool to room temperature, then refrigerate at least 4 hours until cold and set to a soft pudding thickness.","Balance and chill",14400,{"text":515,"title":516},"Spoon the chilled soup into bowls or glasses, top each with a generous mound of softly whipped cream and scatter over toasted rye crumbs if using. Serve straight away, while the cream is still cold and holding.","Serve cold with cream","LAY-vah-soop",[519,523,527],{"note":520,"swap":521,"original":522},"Any dense dark sourdough rye works. Pumpernickel is sweeter and darker, so cut the sugar by about a third.","Danish rugbrød, German pumpernickel, or Latvian rupjmaize","Stale black rye bread",{"note":524,"swap":525,"original":526},"Prunes give a darker, deeper result; cranberries add tartness and reduce the need for lemon.","Chopped dried prunes, dried apricots, or dried cranberries","Raisins",{"note":528,"swap":529,"original":530},"Sour cream is the more traditional Estonian topping and its acidity balances the sugar better than sweetened cream.","Sour cream, thick yogurt, or vanilla ice cream","Whipped cream","leivasupp","Leivasupp (Sweet Estonian Rye Bread Soup)","Leivasupp","estonia",15,30,240,"easy",[540,541],"dessert","soup",[543,544],"vegetarian","nut-free",[461,466,472,487],[547,550,552,554],{"alt":548,"src":549},"Glass of thick dark Estonian rye bread soup topped with whipped cream and toasted rye crumbs","\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero.jpg",{"alt":548,"src":551},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-16x9.jpg",{"alt":548,"src":553},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-4x3.jpg",{"alt":548,"src":555},"\u002Fimages\u002Frecipes\u002Fleivasupp\u002Fhero-1x1.jpg",[531,557,558,559,472,560],"bread soup","rye bread dessert","estonian","leftover bread","2026-08-20","dishroute-kitchen","Stale black rye simmered with apple, raisins, sugar and cinnamon into a thick dark purée, chilled until it sets like pudding and served cold under a cloud of whipped cream.",{"en":565},"\u002Frecipe\u002Fleivasupp",{"items":567,"total":601,"page":479,"limit":827,"hasMore":828},[568,594,624,655,685,695,722,751,777,803],{"slug":569,"title":570,"shortTitle":571,"nativeName":571,"countrySlug":534,"baseServings":433,"prepMinutes":535,"cookMinutes":465,"difficulty":538,"course":572,"diet":573,"mainIngredients":574,"images":579,"keywords":589,"publishedAt":561,"updatedAt":561,"authorSlug":562},"hapukapsasupp","Hapukapsasupp (Estonian Sauerkraut and Barley Soup)","Hapukapsasupp",[541],[],[575,576,577,578],"sauerkraut","pearl-barley","potato","smoked-pork",[580,583,585,587],{"alt":581,"src":582},"Bowl of cloudy Estonian sauerkraut and barley soup with potato, shredded smoked pork, sour cream and dill","\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero.jpg",{"alt":581,"src":584},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-16x9.jpg",{"alt":581,"src":586},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-4x3.jpg",{"alt":581,"src":588},"\u002Fimages\u002Frecipes\u002Fhapukapsasupp\u002Fhero-1x1.jpg",[569,590,591,559,592,593],"sauerkraut soup","barley soup","smoked pork","winter soup",{"slug":595,"title":596,"shortTitle":597,"nativeName":598,"countrySlug":534,"baseServings":599,"prepMinutes":600,"cookMinutes":479,"restMinutes":601,"difficulty":538,"course":602,"diet":604,"mainIngredients":605,"images":609,"keywords":619,"publishedAt":561,"updatedAt":561,"authorSlug":562},"kama","Kama (Estonian Toasted Grain Flour with Kefir)","Kama","Kamajahu",4,5,10,[603,540],"breakfast",[543,544],[606,576,607,608],"rye-flour","rolled-oats","buttermilk",[610,613,615,617],{"alt":611,"src":612},"Bowl of thick pale brown Estonian kama porridge topped with fresh lingonberries and a drizzle of honey","\u002Fimages\u002Frecipes\u002Fkama\u002Fhero.jpg",{"alt":611,"src":614},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-16x9.jpg",{"alt":611,"src":616},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-4x3.jpg",{"alt":611,"src":618},"\u002Fimages\u002Frecipes\u002Fkama\u002Fhero-1x1.jpg",[595,620,621,622,623,608],"kamajahu","estonian breakfast","roasted grain flour","kefir",{"slug":625,"title":626,"shortTitle":627,"nativeName":627,"countrySlug":534,"baseServings":599,"prepMinutes":601,"cookMinutes":628,"difficulty":538,"course":629,"diet":632,"mainIngredients":634,"images":639,"keywords":649,"publishedAt":561,"updatedAt":561,"authorSlug":562},"kiluvoileib","Kiluvõileib (Spiced Sprat Sandwich on Black Bread)","Kiluvõileib",8,[630,631,603],"snack","appetizer",[633],"pescatarian",[635,636,637,638],"eggs","butter","scallions","dill",[640,643,645,647],{"alt":641,"src":642},"Open sandwiches of dark rye bread with butter, glossy spiced Baltic sprats, sliced egg and spring onion","\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero.jpg",{"alt":641,"src":644},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-16x9.jpg",{"alt":641,"src":646},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-4x3.jpg",{"alt":641,"src":648},"\u002Fimages\u002Frecipes\u002Fkiluvoileib\u002Fhero-1x1.jpg",[625,650,559,651,652,653,654],"sprat sandwich","rye bread","open sandwich","kilu","baltic",{"slug":656,"title":657,"shortTitle":658,"nativeName":658,"countrySlug":534,"baseServings":601,"prepMinutes":659,"cookMinutes":536,"restMinutes":660,"difficulty":661,"course":662,"diet":664,"mainIngredients":665,"images":669,"keywords":679,"publishedAt":561,"updatedAt":561,"authorSlug":562},"estonian-kringel","Kringel (Estonian Braided Cardamom Sweet Bread)","Kringel",35,105,"medium",[663,540],"bread",[543,544],[666,636,667,472,668],"flour","cardamom","milk",[670,673,675,677],{"alt":671,"src":672},"Braided Estonian kringel wreath with visible caramelised cinnamon and cardamom layers on a baking tray","\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero.jpg",{"alt":671,"src":674},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-16x9.jpg",{"alt":671,"src":676},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-4x3.jpg",{"alt":671,"src":678},"\u002Fimages\u002Frecipes\u002Festonian-kringel\u002Fhero-1x1.jpg",[680,559,681,682,683,472,684],"kringel","cardamom bread","sweet bread","braided","coffee cake",{"slug":531,"title":532,"shortTitle":533,"nativeName":533,"countrySlug":534,"baseServings":433,"prepMinutes":535,"cookMinutes":536,"restMinutes":537,"difficulty":538,"course":686,"diet":687,"mainIngredients":688,"images":689,"keywords":694,"publishedAt":561,"updatedAt":561,"authorSlug":562},[540,541],[543,544],[461,466,472,487],[690,691,692,693],{"alt":548,"src":549},{"alt":548,"src":551},{"alt":548,"src":553},{"alt":548,"src":555},[531,557,558,559,472,560],{"slug":696,"title":697,"shortTitle":698,"nativeName":698,"countrySlug":534,"region":699,"baseServings":599,"prepMinutes":535,"cookMinutes":700,"difficulty":538,"course":701,"diet":704,"mainIngredients":705,"images":708,"keywords":718,"publishedAt":561,"updatedAt":561,"authorSlug":562},"mulgipuder","Mulgipuder (Estonian Barley and Potato Mash)","Mulgipuder","Mulgimaa",50,[702,703],"main","side",[],[576,577,706,707],"bacon","onion",[709,712,714,716],{"alt":710,"src":711},"Bowl of creamy grey Estonian barley and potato mash topped with crisp bacon cubes and browned onion","\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fmulgipuder\u002Fhero-1x1.jpg",[696,719,559,577,706,720,721],"barley mash","mulgimaa","comfort food",{"slug":723,"title":724,"shortTitle":725,"nativeName":726,"countrySlug":534,"baseServings":599,"prepMinutes":536,"cookMinutes":727,"restMinutes":728,"difficulty":661,"course":729,"diet":730,"mainIngredients":732,"images":735,"keywords":745,"publishedAt":561,"updatedAt":561,"authorSlug":562},"praetud-raim","Praetud Räim (Fried Marinated Baltic Herring)","Praetud Räim","Praetud räim marinaadis",20,720,[702,631],[633,731],"dairy-free",[606,707,733,734],"vinegar","allspice",[736,739,741,743],{"alt":737,"src":738},"Layers of fried Baltic herring with onion rings and allspice in a glass dish of clear vinegar marinade","\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero.jpg",{"alt":737,"src":740},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-16x9.jpg",{"alt":737,"src":742},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-4x3.jpg",{"alt":737,"src":744},"\u002Fimages\u002Frecipes\u002Fpraetud-raim\u002Fhero-1x1.jpg",[746,747,748,559,749,750],"praetud raim","baltic herring","marinated fish","rye flour","soused herring",{"slug":752,"title":753,"shortTitle":754,"nativeName":754,"countrySlug":534,"baseServings":433,"prepMinutes":659,"cookMinutes":755,"restMinutes":537,"difficulty":538,"course":756,"diet":757,"mainIngredients":759,"images":762,"keywords":772,"publishedAt":561,"updatedAt":561,"authorSlug":562},"rosolje","Rosolje (Estonian Beetroot, Herring and Potato Salad)","Rosolje",45,[631,703],[633,758],"gluten-free",[760,577,461,635,761],"beetroot","sour-cream",[763,766,768,770],{"alt":764,"src":765},"Bowl of bright magenta Estonian 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