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picture News January, 22 2019
image: Cooking and Enjoying a Festive Dinner for Estonia’s 99th Anniversary Cooking and Enjoying a Festive Dinner for Estonia’s 99th Anniversary

SCCE's tradition to observe Estonia's Independence Day started in 2008 with a reception at the Swedish Embassy and with Mart Laar as that evening's 90th Anniversary speaker. This year, Estonia celebrates its 99th Anniversary, and it was consequently for the 10th consecutive year that SCCE got together for observing Estonia's Independence Day.

Just like the last two years, we gathered at SCCE’s member Foodstudio for cooking and enjoying a festive dinner, this time two days before Estonia’s Independence Day.

Welcomed by a glass of wine, we gathered around the kitchen island and started our cooking session on the theme The Modern Estonian Cuisine guided by the Foodstudio team. The outcome was again delicious and this is what we enjoyed together with selected red and white wines:



Tartar of Roasted Beetroot and Herring


Creamy Soup of Barley Groats with Sauna Smoked Ham

Main course

Oven Long Cooked Beef Cheek in Dark Beer Sauce with Braised Potatoes


Soft Meringue with Sweet Cream Cheese and Sour Cream Snow


On behalf of the SCCE, I would like to thank the team at Foodstudio for a great and delicious creative cooking session. My thanks also go to all our members who once again put both inspiration and high spirits behind their creative teamwork at the cutting boards and pots.


Kristiina Sikk

SCCE Ombudsman




Creamy Soup of Barley Groats with Sauna Smoked Ham


Recipe (4 persons)


The Soup:

½ glass of Barley Groats
0,5 L Chicken Broth (Food Studio’s readymade broth is recommended)
0,5 L Water
2-3 tablespoons of Philadelphia Cream Cheese
1 tablespoon Butter
Black Pepper

For serving:
A couple of slices of Sauna Smoked Ham
1 Onion
Sour Cream


Soak the barley in lukewarm water for about half a day.

Rinse the barley and boil soft in a mix of broth and water.

Blender the mix and add the butter and cream cheese.
Bring the mix to boil again and season with salt and pepper.
Chop the onion and cut the ham into small cubes. Fry the onion and ham together until they get a nice golden appearance.

Serve on top of the soup together with a dollop of sour cream.

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