Seto and Peipus-Russian recipes

Boiled sugar

0.5 kg of sugar
1.25 – 1.5 dl of whole milk
25 g of butter

Pour the sugar into a bigger heavy-bottomed pot. Pour the milk on top of the sugar. When the sugar has absorbed the milk, add a piece of butter and bring the mixture to a boil. Then turn down the heat and let it simmer. Stir the mixture every now and then to prevent it from burning. Sugar should be boiled for 40–45 minutes till the mixture is golden and has the consistency of sour cream, but is shiny and runny.

Pour the ready mixture into a mould rinsed with water and let it turn solid. Break or cut into pieces.


Pea pate

500 g of field peas
300 g of carrots
2 medium-size onions
1 tablespoon of salt
3 tablespoons of cooking oil

Soak the peas overnight. In the morning, boil the peas and carrots. Cook the onion on a pan till it’s glassy. Run the peas, carrots and onions through a meat grinder. Add the seasoning and oil, stir into a pate while heating.




Dough    Filling
1 l of milk
2 kg of flour
6 eggs
800 g of sugar
1 teaspoon of salt
250 g of butter
100 g of sour cream    
50 g of yeast
4 egg yolks



Dissolve the yeast in warm milk and set aside for 15 minutes. Then add beaten eggs, butter softened at room temperature, sour cream and salt. Stir thoroughly and season with cardamom and vanilla. Add flour, mix evenly and let the dough rise for an hour.

Divide the dough into seven pieces. Each consecutive piece should be smaller than the previous one. Roll the pieces to thickness of about 1 cm and place them on top of each other, starting from the biggest. Put egg yolk and raisins between each layer. If you have laid your kulich, let it rise for about twenty minutes.

Put the risen kulich into the oven and bake at 200 °C for about 20–30 minutes. Continue to bake at 150 °C for 1.5–2 hours.



Cottage cheese seto way

3 l of milk
750 g of curd
5 eggs

Bring the milk to a boil. While warming the milk, put the curd into a bowl and add a pinch of cumin, some salt and beaten eggs. Stir into an even mass with a wooden spoon. When the milk starts to boil, pour the curd mixture into the milk. Warm on low heat while constantly stirring, until whey separates. Then pour into a sieve. Wrap the mass into gauze in a round shape and put under pressure. In a few hours, remove the gauze and rub with salt.



Leek pie

Dough Filling
1 kg of flour
0.5 l of milk
50 g of yeast
150 ml of vegetable oil    
1 tablespoons of sugar
1 teaspoon of salt
5 eggs
300 g of leek



Dissolve the yeast in warm milk and set aside for 15 minutes. Add oil, sugar, salt and flour. Mix to get an even dough and let rise for an hour.

For the filling, boil the eggs, chop the eggs and leek finely, add salt and mix all the ingredients. Punch down the risen dough and roll it out to a thickness of about 2 cm. Place the filling on one side of the rolled dough, turn the other side over the filling and seal the edges by pinching. Bake at 200 °C for 20–30 minutes.



Suulliim - cold soup with red beet and smelt

150 g of boiled red beet
50 g of pickles
1 onion
50 g of dried smelts
1 teaspoon of sugar
1 teaspoon of vinegar
1 l of water

Rub the smelts with vinegar, sugar and salt, add chopped or grated red beet, onion and pickles. Add water and stir. Set aside for 10 minutes.



Fish fried in water

Fish (pike-perch or perch)
Vegetable oil
Few grains of pepper
2 laurel leaves
Sour cream

Salt the cleaned and descaled fish. Then peel and cut the onion into larger pieces and fry until crispy. Add the fish to the frying pan and fry for a few minutes. Pour water on top so it covers the fish. Add pepper, laurel and herbs. Stew for 20–30 minutes and then pour sour cream on top.



Pearl barley-mushroom stew

5 dl of pearl barley
250 g of salted mushrooms
2 medium-size onions

Soak the pearl barley and salted mushrooms in water. Peel and chop the onion. Chop the soaked mushrooms into pieces. Fry the onion and chopped mushrooms on a hot pan with oil. Pour the mixture into a pot, add the pearl barley and some water. Stew until cooked.