Foods from the oven
Large stoves were standard in Setomaa’s farm buildings and many dishes were prepared in them. It helped to save time: raw ingredients were placed in a pot and allowed to stew for many hours, leaving time for other activities. Meat and potatoes were placed in the back, and porridges in front. Large ovens were also used to bake breads and pies. In olden times, food was stewed in a piece of clay; later a rounded cast iron pots were taken into use.
A great variety of dishes can be prepared in casserole-type dishes: porridge, hotchpotch, and soup-like stews, which were the Setos’ main everyday dishes.
Ovens were also used to cook porridge. The most common type was groat porridge and buckwheat was highly regarded. Today, rice porridge is also prepared in the oven. Using plenty of milk and baking it uncovered gives it an extremely tasty crispy crust.
Above all, baked dishes are winter fare. The dishes slow-cooked in a wood-fired oven have an extra subtle taste. Any ordinary wood-burning oven will give food that classic proper taste.