Estonian cuisine  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. Scandinavian, German, Russian, Latvian, Lithuanian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe. The first course in traditional Estonian cuisine is based on cold dishes—a selection of pickles, meats and sausages served with potato salad () or , an Estonian signature dish almost identical to Swedish , based on beetroot, potatoes and herring. Small pastries called ( in the singular)—a relative of the —filled with meat, cabbage, carrots, rice and other fillings or mixtures are also popular, and are often served with bouillion. Herring is common among other fish as a part of the Estonian cold table. Smoked or marinated eel, crayfish dishes, and imported crabs and shrimps are considered delicacies. One of Estonia's national dishes is (Baltic dwarf herring), along with sprats. Flounder, perch and pike-perch are also popular. In the 20th century, a special sandwich called "kiluvõileib" has become popular. This sandwich consists of a traditional rye bread open sandwich with thin layer of butter and a layer of "vürtsikilu" (pickled Baltic sprats) as topping. Boiled egg slices, mayonnaise and culinary herbs are optional extra toppings. Soups may be eaten before the main course, but traditionally form the main meal and most often are made of meat or chicken stock mixed with a variety of vegetables. Soups are also blended with sour cream, milk and yogurt. Pea soup is also quite popular. A unique form of Estonian soup is ("bread soup"), which is a type of sweet soup that is made of black bread and apples, normally served with sour cream or whipped cream, often seasoned with cinnamon and sugar. Black rye bread () accompanies almost every savory food in Estonia. Estonians continue to value their varieties of black rye-based bread.