Bright and Sour Minced Meat Sauce with Mashed Potatoes: A Taste of Baltic Comfort

By Sander Soans

Born and raised in Estonia, food writer and cook Sander Soans is on a mission to challenge one of the most persistent culinary misconceptions – that Baltic and Nordic food is bland. Drawing on his deep knowledge of the region’s traditions, he hopes to show readers that Northern cuisine can be just as bold and flavourful as its southern European counterparts, simply in its own distinct way.

For Soans, the charm of Baltic and Nordic cooking lies in its simplicity, purity, and deep connection to the seasons. The dishes highlight clean, vibrant flavours drawn from nature – fresh fish, hearty pork, earthy root vegetables, fragrant dill, vivid beets, and tart berries – all prepared in ways that enhance their natural taste rather than masking it.

“The dairy products alone are unmatched in quality and variety,” Soans notes. “And because of the colder climate, preserving food has always been essential. Curing, smoking, and pickling aren’t just survival techniques – they’re flavour-building traditions.” The result is a cuisine that relies on balance and contrast rather than spices, with depth coming from technique and thoughtful layering of ingredients.

Bright and Sour Minced Meat Sauce with Mashed Potatoes

To illustrate the heart of Estonian home cooking, Soans shares one of the country’s most beloved dishes – Bright and Sour Minced Meat Sauce with Mashed Potatoes. Often described as the “uncrowned national dish of Estonia,” it’s served everywhere from school canteens to fine dining restaurants.

The sauce begins with a base of sautéed onions and garlic, elevated by the grassy, citrus-like notes of fresh dill and the bright tang of pickle juice, before being rounded out with the luxurious creaminess of sour cream. The slow simmer is essential, allowing the flavours to deepen into a rich, savoury sauce that pairs beautifully with silky mashed potatoes – or, as Soans suggests, with pasta, rice, or buckwheat.

“It’s a perfect homely meal for busy weeknights,” he says. “Simple ingredients, quick to make, endlessly comforting. And honestly – I’ve never seen anyone leave a plate unfinished.”

Bright and Sour Minced Meat Sauce with Mashed Potatoes

A true homage to home-style Estonian cooking, this comforting dish is often regarded as an uncrowned national favourite. Found everywhere from school canteens to fine dining restaurants, it masterfully balances sour, savoury, and creamy notes in one nostalgic bowl.

The base of sautéed onions and garlic forms the foundation, while fresh dill contributes grassy citrus undertones. Pickle juice brings zest and brightness, and sour cream adds the signature tang that ties everything together. The secret is a slow simmer, which melds and deepens the flavours into a rich sauce that’s perfect over buttery mashed potatoes.

While traditionally served with potatoes, it pairs beautifully with pasta, rice, or buckwheat – a true crowd-pleaser made from everyday ingredients.

Cooking Time:

25 minutes

Serves: 4

Mashed Potatoes

Ingredients:
1.5 kg potatoes
100 g butter (or more, to taste)
100–150 ml milk
Salt to taste

Instructions:

1. Peel and quarter the potatoes, then place in cold water. Bring to a boil, salt generously, and simmer until fork-tender (about 15 minutes). Drain well and let sit to release steam.
2. Warm the milk and butter gently until hot but not boiling.
3. Return the potatoes to the pot, mash until smooth, then fold in butter and gradually add milk until the desired texture is reached.
4. Season with salt.

Tip: Avoid over-mashing – overworking the starch can make the potatoes gluey.

Minced Meat Sauce

Ingredients:
Butter or oil for frying
500 g mixed minced meat (pork and beef)
100 g sour cream
2 tbsp flour
400 ml milk (or cream)
1 medium onion, chopped
2–3 garlic cloves, minced
2 tbsp fresh dill, chopped
Salt and black pepper to taste
45 ml pickle juice (or more, to taste)
Pickles, finely diced for garnish

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Instructions:

1. Heat butter or oil in a deep pan over medium-high heat. Add onions and sauté until translucent, then garlic until fragrant.
2. Add minced meat and cook until browned and crumbly. Season with salt and pepper.
3. Stir in the flour and let it brown slightly to remove the raw taste.
4. Lower the heat to medium, add half the milk while scraping the pan, then add the rest and simmer until thickened (10–15 minutes).
5. Stir in dill and pickle juice. Let cool slightly, then mix in the sour cream. Adjust seasoning to taste.
6. Serve over mashed potatoes and garnish with diced pickles.

Note: The sauce will thicken as it cools – add a splash of milk if needed.