Sült

Sült Recipe from Estonia - Pork and Beef with Grains and Vegetables

Region / culture: Estonia | Servings: 8

Introduction

Sült is a traditional Estonian dish that is typically served cold. It is a type of jellied meat made from pork legs, beef, onions, and spices. This dish is perfect for special occasions or gatherings, as it can be made ahead of time and served cold.

History

Sült has been a popular dish in Estonia for many years, with recipes being passed down through generations. It is often served during holidays and celebrations, as it is a hearty and flavorful dish that can feed a crowd.

Ingredients

2 pork legs (2 thighs, 2 hooves)
500 g beef
3 medium onions
1 garlic clove
2 carrots (cut into rounds)
10-12 grains of black pepper
5 grains of mixed spices
2 laurel leaves
salt (to taste)

How to prepare

1. Wash the meat and place it in a large pot. The water should be cold when adding the meat.
2. Remove any foam that forms when the water starts to boil. Keep the water just above the boiling point, allowing it to simmer.
3. After the first hour, add whole onions (tops and bottoms removed, but not peeled), garlic, and carrots.
4. Continue boiling until the meat is easily separated from the bones (three to four hours).
5. Add salt and spices 15 minutes before the boiling process is finished.
6. Remove all the meat and separate it from the bones.
7. Cut the meat into small pieces, mix it with the liquid, and heat it to the boiling point once more.
Serving:
Pour the cooked mixture into several smaller bowls and allow it to harden in a cool place (five to eight hours).
Serve cold with horseradish or strong mustard, and with hot potatoes and pumpkin salad on the side.

Variations

You can add different spices or herbs to customize the flavor of the dish.
Some recipes call for adding gelatin to help the mixture set more firmly.

Cooking Tips & Tricks

Be sure to skim off any foam that forms when boiling the meat to ensure a clear broth.

- Allow the meat to simmer slowly to ensure it is tender and easily separated from the bones.

- Adding salt and spices towards the end of the cooking process will ensure the flavors are well balanced.

Serving Suggestions

Sült is traditionally served cold with horseradish or strong mustard. It pairs well with hot potatoes and a fresh pumpkin salad.

Cooking Techniques

Slow simmering the meat will ensure it is tender and flavorful.

- Allowing the mixture to cool and harden in the refrigerator will help it set properly.

Ingredient Substitutions

You can use different cuts of meat or add in additional vegetables for a different flavor profile.

- If you don't have beef, you can use all pork or vice versa.

Make Ahead Tips

Sült can be made ahead of time and stored in the refrigerator for several days before serving. This makes it a convenient option for entertaining.

Presentation Ideas

Serve Sült in individual bowls or molds for a more elegant presentation. Garnish with fresh herbs or a drizzle of olive oil for added flavor.

Pairing Recommendations

Sült pairs well with a crisp white wine or a cold beer. It also goes well with pickles or sauerkraut on the side.

Storage and Reheating Instructions

Store leftover Sült in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the desired amount in a pot and heat gently until warmed through.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 5g per serving

Fats

Fats: 15g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

Sült is a good source of iron, zinc, and vitamin B12.

Alergens

Sült contains pork and beef, so it may not be suitable for those with allergies to these meats.

Summary

Sült is a protein-rich dish that is relatively low in carbohydrates. It is a good source of essential vitamins and minerals, making it a nutritious option for a meal.

Summary

Sült is a traditional Estonian dish that is hearty, flavorful, and perfect for special occasions. With a few simple ingredients and some time to simmer, you can create a delicious jellied meat dish that is sure to impress your guests. Serve it cold with horseradish, mustard, and your favorite sides for a complete meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Sült. It was a crisp autumn day, the leaves were turning shades of gold and red, and a warm breeze swirled through my kitchen window. I had just returned from a visit to my dear friend Anna’s house, where she had prepared the most delicious Sült I had ever tasted.

Anna was a remarkable cook, always experimenting with new flavors and techniques. Her Sült was no exception – tender chunks of pork, seasoned to perfection, and simmered in a rich broth until it practically melted in your mouth. I was determined to learn her secret recipe, and so I begged her to share it with me.

With a mischievous twinkle in her eye, Anna agreed to teach me how to make Sült. She led me into her cozy kitchen, where the scent of spices and simmering meat filled the air. As we worked side by side, she shared with me the story of how she had learned to make this traditional dish from her own grandmother, who had brought the recipe with her from the Old Country.

I listened intently as Anna guided me through each step of the process, from selecting the perfect cuts of pork to seasoning the broth with just the right balance of herbs and spices. Together, we chopped onions, minced garlic, and browned the meat until it was golden and fragrant. As the Sült simmered on the stove, filling the kitchen with its tantalizing aroma, Anna shared with me the wisdom of generations past.

“Cooking is more than just following a recipe,” she explained. “It is an art form, a way of connecting with our ancestors and passing down traditions from one generation to the next. The secret to a truly memorable dish lies not in the ingredients themselves, but in the love and care that we put into preparing them.”

I nodded in agreement, savoring the wisdom of Anna’s words. As we sat down to enjoy the fruits of our labor, I took my first bite of the Sült and was immediately transported back to my own childhood, when my own grandmother would spend hours in the kitchen, preparing hearty meals for our family.

The Sült was everything I had hoped for and more – tender, flavorful, and steeped in the rich history of generations past. As I savored each bite, I felt a sense of pride and connection to my roots, knowing that I had learned this treasured recipe from a dear friend who had become like family to me.

In the years that followed, I continued to make Sült for my own family, passing down the recipe that I had learned from Anna to my children and grandchildren. Each time I prepared this dish, I felt a sense of gratitude for the traditions that had been handed down to me, and a deep appreciation for the friendships that had enriched my life.

As I sit here now, reflecting on that fateful day in Anna’s kitchen so many years ago, I am filled with a sense of nostalgia and warmth. The recipe for Sült may have been handed down to me from generations past, but it is the memories and connections that I have forged along the way that truly make this dish special.

And so, as I prepare to make Sült once again for my family, I do so with a heart full of love and gratitude for the lessons that cooking has taught me – lessons of tradition, connection, and the enduring power of shared meals around the table. As I take that first bite of tender, flavorful meat, I am reminded once again of the friendship that brought me this recipe, and the bonds that will continue to nourish me for years to come.