Seenevedeliku

Seenevedeliku is a traditional Estonian dish that originates from the coastal regions of Estonia, particularly the island of Saaremaa. The name translates roughly to "sea vegetable" in English, though it is more commonly known as *kala- ja lihaseed* (fish and meat broth) or *seevits* (sea soup) in broader Estonian cuisine. The dish is characterized by its hearty, flavorful broth made primarily from fish, often combined with meat, vegetables, and various herbs.

The preparation of seenevedeliku typically involves simmering fish—such as cod, herring, or salmon—alongside root vegetables like potatoes, carrots, and beets, as well as onions and leeks. Some variations include the addition of meat, such as pork or beef, to enrich the broth. The dish is often seasoned with bay leaves, black pepper, and sometimes a touch of salt. Fresh herbs like dill or parsley may be added for garnish. The result is a rich, savory soup that reflects the maritime influences of Estonian coastal culture.

Seenevedeliku is commonly served as a comforting meal, especially during colder months, and is a staple in Estonian home cooking. It is often enjoyed with rye bread or other traditional bread varieties. While the dish is deeply rooted in Estonian tradition, its preparation methods and ingredients may vary slightly depending on regional preferences and availability of local seafood. The soup is also a reflection of Estonia’s historical reliance on seafood as a primary protein source, particularly in coastal communities.