Sooluvöt

Sooluvöt is a traditional Estonian dish that has been a staple in the country's cuisine for centuries. The name "Sooluvöt" translates to "salted meat" in English, reflecting its primary ingredient. The dish is typically made from pork, beef, or mutton, which is cured with salt and sometimes other spices, then slow-cooked until tender. The meat is often seasoned with herbs such as dill, parsley, or bay leaves, and may include additional ingredients like onions, garlic, or potatoes.

Sooluvöt is often served as a main course, accompanied by side dishes such as boiled potatoes, sauerkraut, or pickled cucumbers. It is a hearty and flavorful dish that is well-suited for colder months, as it provides warmth and nourishment. The dish is deeply rooted in Estonian culinary tradition and is often prepared during holidays and special occasions.

The preparation of Sooluvöt involves several steps. First, the meat is cut into large pieces and rubbed with a mixture of salt and spices. It is then left to cure for several days, during which time the salt draws out moisture and flavors from the meat. After curing, the meat is cooked slowly in a pot with water, allowing it to become tender and flavorful. The dish is typically served with a side of boiled potatoes and a side of sauerkraut or pickled cucumbers.