Vähk

Vähk is a traditional Estonian dish that has gained popularity in other Baltic countries and beyond. It is a hearty soup made from a variety of ingredients, typically including potatoes, carrots, and sometimes other root vegetables. The soup is often thickened with a roux, which gives it a creamy texture. The dish is typically served with a side of rye bread, which is also a staple in Estonian cuisine.

The origins of vähk can be traced back to the 19th century, when it was a common dish among the rural population. It was often made with whatever vegetables were available, and was a way to use up leftovers from the harvest. Over time, the recipe has evolved, and today it is a popular dish in both traditional and modern Estonian cuisine.

Vähk is typically served during the colder months, as it is a hearty and warming dish. It is often served with a side of smoked fish, such as herring or salmon, which is also a common dish in Estonian cuisine. The soup is often served with a side of pickled cucumbers, which are a popular side dish in many Eastern European cuisines.

In recent years, vähk has gained popularity in other countries, particularly in the Baltic region. It has been featured in various food festivals and has been the subject of several cookbooks. Despite its growing popularity, the traditional recipe remains a beloved dish in Estonia, where it is often served during family gatherings and holidays.