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Estonian cuisine is part of WikiProject Estonia, a project to maintain and expand Estonia-related subjects on Wikipedia. If you would like to participate, you can edit the article attached to this page, or visit the project page, where you can join the project and/or contribute to the discussion.EstoniaWikipedia:WikiProject EstoniaTemplate:WikiProject EstoniaEstonia
In Estonia, grain cultivation began 4000 years ago. Until the 18th century, grain was Estonia's main export commodity. For this reason, a lot of grain is used in the old Estonian food. After Estonia gained independence in 1918, butter and bacon became the main export commodities, which is why more dairy products, such as cottage cheese, were used in the Estonian food. This information is taken from the article "Eesti põllumajanduse arengulugu" in the Estonian Encyclopedia http://entsyklopeedia.ee/artikkel/eesti_p%C3%B5llumajanduse_arengulugu . Eiusmod (talk) 16:14, 22 December 2024 (UTC)[reply]
The source says it was 4,000 years ago, not 6,000. It doesn't say "which is why more dairy products ... were used in Estonian food", nor does that follow from their prominence in exports, as products can be produced for export but not for domestic use, or vice versa, or anywhere in between. Largoplazo (talk) 16:51, 22 December 2024 (UTC)[reply]
It is made of palts, which are Swedish, though mostly made with mashed potatoes, wheat flour and barley flour, but maybe making them with a barley flour only may work. They also make palts in Saaremaa, Estonia. They are a size of a tennis ball. They are a kind of dumplings, raw pieces of pork, such as bacon, with fat, are put at the center there, and covered with a dough, just like dumplings, though the dough is thicker than in dumplings, then they are boiled. Here the official description differs, saying that the pork is browned first, this is how palts are not made. It is unusual that someone wants to make a soup of dumplings the size of a tennis ball, it doesn't sound like a good idea for a soup. There is not much information about Käkisupp, and no video or anything, showing how it is made. But the question is, can boiling dumplings made with barley, assuming that making such dumplings with only barley is possible, result in a soup. Seeing other soups made with barley, the barley there does not provide much thick liquid. Some cooks whom I talked with about that, also somewhat doubt in it. So this claim is somewhat questionable. But I don't write in the article about doubts, I have to include the information based on the official sources. So I had to add Käkisupp to the article. Eiusmod (talk) 20:23, 25 December 2024 (UTC)[reply]
