Stõrudest

Stõrudest is a traditional Estonian dish, often described as a type of pickled herring. The name itself, stõrudest, is derived from the Estonian word for herring, "räim," and suggests a preparation involving this small, oily fish. While specific recipes can vary regionally and by household, the core method typically involves curing or pickling herring, often in a brine solution that may include vinegar, salt, sugar, and various spices such as peppercorns, dill, and mustard seeds.

The preparation process is key to stõrudest. Fresh herring are cleaned and then submerged in the pickling liquid. This curing process not only preserves the fish but also imparts a distinct tangy and slightly sweet flavor. Stõrudest is usually served as a cold appetizer or side dish. It is commonly enjoyed with boiled potatoes, rye bread, and sour cream or mayonnaise-based sauces. Its popularity stems from its savory taste and the long history of herring as a readily available food source in Estonia. Variations might include adding onions, carrots, or other vegetables to the pickling brine.