Once it was a tradition in Estonian homes to make snowball soup when the snow fell for the first time. Now this custom has been forgotten. However, chefs from Southern Järvamaa and Northern Estonia decided to revive this tradition. They organized a championship in snowball soup making.
Three years ago, Järvamaa was Estonia's food region. Then there was a discussion about where the better snowball soup is made. On Monday, chefs from Southern Järvamaa and Northern Estonia came to Türi. The competition became more serious than expected. The tastes, appearance, and whether the old idea of snowball soup has been preserved were evaluated. Secret ingredients were allowed.
Snowball soup is an old dessert, but today's youth knows nothing about it. Kristina Gudinas said that her children cannot appreciate it. She only makes it when guests who understand it come. The main products for snowball soup are milk, eggs, flour, starch, and sugar. Some chefs added interesting additives and decorations.
Maren Rits, head chef of Sagadi Restaurant, said that the classic recipe is good. He believes that if something is done well, there is no need to change it. Snowball soup is a dessert that gives people protein and calcium. Taigo Lepik, president of the Estonian Chefs Association, said that the competitors were resourceful. They used the interplay of sweet and sour. Some cooked in milk, others in the oven, and others with steam.
The jury chose Ave-Triin Eidemiller from Paide Free Coffee Shop as the best snowball soup maker. Her snowball soup had an unexpectedly good texture and a pure taste. Lepik noted that the sauce was velvety and pleasant. The snowball was properly cooked and a bit of sourness was added. It is possible that soon snowball soup will be found on some restaurant menus.