Tallinn, February 24, 2022 - The Estonian Independence Day (Eesti Vabariigi aastapäev) is the national holiday marking the anniversary of its Declaration of Independence in 1918. It is commonly celebrated with concerts, parades and parties.
Lieutenant Colonel Vallo Laul joined the JSEC family just a few weeks ago and is very much looking forward to his first international assignment and being a part of the NATO team.
He and his family are eager to see more of Germany, visit picturesque towns and hike on nature trails around Ulm and in the Alps.
Having a grill party in February is not very common in Estonia...
This year, they plan to celebrate the Estonian Independence Day with another Estonian family, watching the live broadcast of the parade, the concert and the President's most important speech of the year at their homes in Ulm. They prepared some traditional Estonian food and combine it with some grilled bratwurst. Having a grill party in February is not very common in Estonia, since the weather is a bit more wintery than in Ulm. Usually, the traditional parade of the Estonian Defence Forces faces temperatures well below zero (some years as low as -20°C).
Vallo Laul raves about Verivorst, a traditional Estonian blood sausage and the country's national dish. It is a typical winter meal, usually served during the Christmas festivities, when piles of Verivorst sausages are roasted together with potatoes and pork. The main ingredients are barley, onions, allspice, marjoram, and blood. The sausage is typically accompanied by butter, sour cream, and sauerkraut on the side. For the best experience, Verivorst should be topped with a zesty compote made from cranberries or lingonberries.
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries.
Verivorst is a typical winter meal, usually served during the Christmas festivities, when piles of Verivorst sausages are roasted together with potatoes and pork.
Although cooking with blood might seem strange, there are varieties of Verivorst in many other cultures and cuisines such as the Spanish morcilla, French boudin noir, or the Irish black pudding.