Apple Used in desserts, salads, and eaten fresh. Barley Used in soups, stews, and porridges. Beef Used in stews, roasts, and meat dishes. Beet Used in salads, soups, and as a side dish. Berries Including blueberries, lingonberries, and cranberries, used in desserts, jams, and sauces. Butter A primary fat for cooking and baking. Cabbage Used in soups, stews, and fermented to make sauerkraut. Caraway Used in bread, cheese, and to flavor sauerkraut. Cheese Various types, including traditional Estonian cheeses such as sõir (quark with caraway). Chicken Used in soups, stews, and grilled dishes. Dill A common herb used in soups, salads, and as a garnish. Egg Used in baking, cooking, and as a breakfast item. Garlic Used to flavor a wide range of dishes. Herring Often pickled and served as a traditional dish. Honey Used as a sweetener in desserts and beverages. Horseradish Used as a condiment and to flavor various dishes. Milk Used in cooking, baking, and to produce dairy products. Mushroom Wild mushrooms are particularly popular in soups and sauces. Nettle Used in soups, stews, and teas, particularly in spring. Onion A base ingredient in many Estonian dishes. Pork Widely used in stews, roasts, and sausages. Potato Used in various forms such as boiled, mashed, and in salads. Rye A grain ground into flour and used to make rye bread, a dense and dark bread that is a staple of the Estonian diet. Salmon Used in soups, smoked, and grilled dishes. Sour Cream Used as a condiment and in cooking.
Estonia 
