kehvemat

Kehvemat is a traditional Estonian dish that has been a staple in Estonian cuisine for centuries. The name "kehvemat" is derived from the Estonian word "kehv", which means "bad" or "poor", and "mat", which refers to a dish or meal. Despite its name, kehvemat is a hearty and flavorful dish that is beloved by many.

The main ingredients of kehvemat include potatoes, onions, and sometimes other vegetables like carrots or cabbage. The potatoes are typically peeled and cut into chunks, while the onions are finely chopped. The vegetables are then cooked together in a pot with a small amount of water or broth until they are tender. The dish is often seasoned with salt and pepper, and sometimes with additional herbs or spices.

Kehvemat is typically served as a side dish, accompanying other Estonian dishes such as blood sausage or pork knuckles. It is also a popular dish for breakfast, often served with a side of smoked salmon or eggs. The dish is known for its simplicity and heartiness, making it a comforting and satisfying meal.

Despite its humble origins, kehvemat has become an iconic dish in Estonian cuisine. It is often served at traditional Estonian festivals and celebrations, and is a popular dish among both locals and tourists. The dish is also a popular choice for home cooking, as it is relatively easy to prepare and requires minimal ingredients.