Dish

Sült

Estonian Pork Roast

Sült is made by boiling pork in a mixture of water, vinegar, and spices, and then allowing it to cool and set in a mold. The dish is typically served cold and sliced thinly, and is often accompanied by mustard or horseradish. The dish is a favorite among Estonian families and is often served at special occasions and holidays.

European cuisine› Northern European cuisine› Baltic cuisines› Estonian cuisine

Appetizer

Origins and history

Sült is a traditional Estonian dish that has been passed down through generations. It is believed to have originated in the 19th century, when it was a popular dish among farmers and laborers. The dish has been adapted over time to include different spices and ingredients, but the basic recipe remains the same.

Dietary considerations

This dish is high in protein and low in carbohydrates, making it a great option for those following a low-carb or high-protein diet. However, it is also high in sodium and fat, so it may not be suitable for those with high blood pressure or other health concerns.

Variations

Variations of this dish may include different types of meat, such as beef or chicken. Some recipes may also include additional spices or herbs to enhance the flavor of the dish.

Presentation and garnishing

Sült is typically served on a platter with the sliced pork arranged in a circular pattern. The dish is garnished with fresh herbs, such as parsley or dill, to add color and flavor.

Tips & Tricks

To enhance the flavor of the dish, try adding additional spices or herbs to the pork mixture before boiling. This will help to create a more flavorful dish.

Side-dishes

This dish pairs well with a side of pickled vegetables or a fresh salad. The tangy flavors of the vegetables help to balance out the rich flavors of the pork.