In Finland, all tourists have an unprecedented appetite. Firstly, after skiing or hiking in the forest, I really want to eat. Secondly, in a cold country, the body itself gives a signal that it would be nice to eat something warm and high-calorie.
And thirdly, Finnish traditional dishes are simple and delicious at the same time - be it baked fish, grilled sausages or an airy cinnamon bun.
What to try in Finland from food if you are going to visit this country with a child? In our article you will find a description of dishes suitable for a children's table. But now let's open the veil of secrecy: many recipes of Finnish cuisine can be borrowed for a family feast.
Kitchen Features
The culinary traditions of Finland are similar to the traditions of the Scandinavian countries. Everything that is rich in local nature is used: fish, meat, mushrooms, wild berries.
Fish are in special honor here. It is eaten every day - we advise you to try mackerel, whitefish, burbot, brown trout, vendace. Fish is not fried, but boiled or baked, adding milk or cream to it. The same applies to meat: most often it is cooked in the oven. Different types of meat can be used in one dish.
There are few vegetable dishes in Finnish national cuisine., but on holidays it is customary to cook vegetable casseroles.
Finns have a great affection for potatoes, and here they rarely indulge in tricks, being content with ordinary mashed potatoes. To decorate the table, they cook a stew of forest mushrooms, most often chanterelles.
Interestingly, white bread in Finland is much less tasty than black bread. There are many varieties of black bread in the country, and it is baked mainly from rye flour.
Rye flour is an ingredient in many traditional dishes, such as the Easter mämmi.
And here is another feature of Finnish cuisine: recipes for traditional dishes have not changed for centuries. Centuries ago, the inhabitants of this region preferred high-calorie food to help them survive the cold and lack of sun.
Now you don’t need to eat so plentifully (ski equipment saves you from the cold, and artificial lighting from the polar night), but it’s always interesting to try old dishes.
National dishes of Finland
The main dishes of Finnish cuisine, perhaps, should be called fish dishes. No meal is complete without them.
Mati- freshwater fish caviar seasoned with fresh onions and sour cream. For this delicacy, you can go not to a restaurant, but to a store: a popular snack is sold everywhere.
Graavilohi- trout, salmon or whitefish in a dry spicy marinade. It sounds simple, but this dish is incredibly delicious. Fish slices on rye bread or Karelian pie seem downright sweet.
Rosolli- a salad that simultaneously resembles a vinaigrette and a herring under a fur coat. The salad mixes boiled potatoes, carrots, beets, apples, pickles and herring (sometimes anchovies). Rosolli is topped with sour cream.
Just as often, when asked about the cuisine of Finland - "What to try?" - answer: venison. Reindeer meat is fried, baked, smoked, dried.
Poronkaristys- dried venison. Dryish meat is not always easy to bite off, but dried venison slices in potato-rice soup are a real treat.
Poronpaisti- fried venison. The meat is served with lingonberry, cranberry or blueberry sauce, mashed potatoes and carrots.
Is it possible to combine meat and fish in one dish? Among the dishes of Finland there is this: an incision is made in the deer tenderloin, pieces of lightly salted or smoked salmon are laid there and baked.
Soups
Soups in Finland are hot and rich. The most common option is soup with fish broth.
- lohikeitto or Kalakeitto- salmon soup with potatoes and milk.
- Klimpisoppa- fish soup with dumplings.
- Hernekeitt o - pea soup.
- Valkosipuli-kurpitsasoppa- pumpkin-garlic soup croutons. This is the best way to prevent colds.
Deer bone soup is also a delicacy. The concentrated broth warms well and reinforces strength in the cold season, and juniper berries give it a special aroma.
Main courses
After soup in Finland, they eat meat or fish with a side dish of vegetables.
- Maito kalakeitto- fish stewed in milk. The dish is suitable even for a child, since only fish, milk, butter and salt are used for its preparation.
- Pyttipanna- stewed potatoes with meat or sausages. This dish is seasoned with black pepper, so it can be spicy. If the child does not refuse potatoes with herring, offer him the Finnish version of this dish - the main ingredients are baked in the oven.
Pyattipanna
What to eat
Children do not always like to sit at the table. We offer several dishes that the child can handle in a matter of minutes.
- Pannukakku- huge pancakes baked in the oven. They resemble the sun, which is so lacking in winter in the northern country.
- Karjalanpiirakka, or Karelian pie - an open rye flour pie with potato, rice or carrot filling. If you need to feed a restless child, just stick this delicacy in his hand.
- Talvi- potato cake and the most ingenious snack option. Golden cakes should be eaten as soon as they are taken out of the oven. To make talvi even tastier, they can be sprinkled with grated cheese or drizzled with sour cream.
For older children, offer a mushroom pie - chanterelles are used for its preparation, which are rich in the forests of Finland.
And it is impossible not to mention sausages roasted over an open fire. It seems that this dish cannot be attributed to the traditional dishes of Finland - but you should go to one of the Finnish ski resorts and after skiing try such a sausage roasted on a fire right among the snowdrifts: incredibly delicious!
Christmas food in Finland
On Christmas Eve, Finns put different dishes on the table, but there is also a set of dishes that are prepared in every home.
Kinkku- juicy baked ham, the main decoration of the table and one of the traditional dishes in Finland at Christmas. Meat is served with turnip, carrot or potato casserole. Rosolli salad is often prepared.
Kalakukko- closed fish pie, another traditional Christmas dish in Finland. The stuffing for kalakukko is vendace fish. The best fish pies are baked in the Lake District, so if you're in Tahko, be sure to try the local delicacy.
Also in Finland, a special Christmas bread with cumin and orange zest is baked for the holiday. And for dessert, sweet pastries are served: Joulutortut- Christmas stars; Piparkakut- gingerbread.
Glogi- Finnish mulled wine, which is served with cookies. For children, glegs are made from cranberry juice.
Riisipuuro- sweet rice porridge with almonds. This is the national dish of Finnish cuisine, which is eaten on Christmas Day. Such porridge is cooked by the wife of Santa Claus in the village of Santa, and all the housewives in the country. There is only one almond nut in riisipuuro: whoever gets it is considered to be lucky in the new year.
Desserts for young sweet tooth
If you set yourself the task of trying all the Finnish sweets, then the tasting will take a lot of time.
- Korvapuusti- soft cinnamon buns, one of the most popular national dishes of Finland. These buns even have their own holiday, which is celebrated on October 4th.
- Runebergintorttu, or Runeberg cakes - delicate pyramids with jam, which are baked in honor of the birthday of the Finnish poet Johan Runeberg. This sweet can be tasted in February.
- Mammi- a kind of porridge made from rye flour and malt, which is seasoned with sugar and poured with cream. Mammy is prepared for Easter.
- Tippaleivat- crispy biscuits, known to us as "brushwood".
In July-September, it’s time for berry pies, traditional for the national cuisine of Finland: the blueberry pie is especially tasty, but the lingonberry pie is also very good.
And Finland is impossible to imagine without Fazer chocolate, liquorice sweets and cloudberry jam. These sweets have their own plus: they can be tasted on a trip and bought as a souvenir for relatives and friends.
In addition to licorice sweets, salmiak sweets can be brought from Finland - black jelly diamonds have an unusual, sweet-salty taste.
Drinks for children
The most popular drink in the country is coffee. Kahvi is loosely brewed and served without any additives. But almost as often Finns drink milk: it starts the day in every Finnish family.
- viili- a fermented milk product that resembles yogurt. Viili with a handful of fresh berries can be offered to children for an afternoon snack.
- Sima- a kvass-like drink made from lemon and dark honey. It is prepared only in the spring.
- Summer time comes berry fruit drinks.
- Kiisseli Also a summer drink. This is a well-known jelly, which can be liquid (drinkable) or thick to eat with a spoon.
Where to try national cuisine
There are an incredible number of restaurants serving traditional Finnish dishes. They are in the capital, and in the Lake District, and in ski resorts.
In tourist places, meat and fish delicacies are on the menu all year round, but in restaurants where locals dine and dine, everything is a little different.
Finnish cuisine is seasonal. In winter, they lean on oily fish, in spring and early summer - on the first vegetables, then the time comes for berry and mushroom pies, and in autumn game dishes appear on the menu.
Portions in Finnish restaurants are usually huge, so you can often limit yourself to just soup or a second course.
As for desserts, they should be separated into a separate meal and head to the patisserie. The oldest cafe in Finland, Ekberg, treats guests with the freshest pastries from early morning (you can also have a hearty breakfast here).
A huge number of sweets will delight the Fazer cafe, the Think Corner cafe of the University of Helsinki and Robert’s coffee chain coffee houses.
What to feed a child
Finnish cuisine is quite suitable for children who are already eating from an adult table. There are few spicy, spicy dishes here, except that pitti panna can be generously peppered.
Caution should only be exercised if the child is lactose intolerant. Many Finnish dishes are prepared with milk or cream added - don't let delicious food hurt anyone.
In big cities and in the best resorts in Finland, you can find family restaurants where children will be offered special menus, including lactose-free and gluten-free dishes. Examples of such restaurants are La Famiglia in Helsinki, Huviretki and Näsinneula in Tampere, Ravintola Parempi in Lappeenranta.
In any catering establishment where there is no children's menu, mashed potatoes, broth, scrambled eggs without milk will be prepared for the child at your request. You can also find dishes for children in restaurants offering a buffet (here it is called "buffet").
But the assortment of the buffet needs to be carefully studied - it may turn out to be fast food, fatty or spicy dishes. If the baby needs special nutrition, take food with you and ask to warm it up - you will not be denied such help anywhere.
Grocery supermarkets in Finland will offer you everything you need for self-catering. Vegetables, cereals, meat, fish, dairy products are presented in abundance, and their quality is always on top.
In the country, you can find products marked luomu (“environmentally friendly”). And this is not a publicity stunt: vegetables, bread, milk with such a mark comply with EU requirements for the use of organic raw materials. You can also easily find dietary products: lactose-free dairy products, gluten-free cereals, sugar-free sweets.
Food for the youngest travelers is available in any supermarket. On the shelves, in addition to products from world famous manufacturers, there are also Finnish baby food brands: Piltti, Semper, Muksu, Valio.
Only one thing left to add: “Hyvää ruokahalua! Bon appetit!" After a good meal, the soul is warm, even when it's cold outside.
If frost doesn't scare you, give yourself a winter vacation. The Kidpassage collection has all the information about - relax with the whole family in the snowy land, in the homeland of Santa Claus.
The modern cuisine of Finland is a direct reflection of the contact between the harsh nature of this country and the measured lifestyle of its citizens. Almost every dish of the local cuisine bears the imprint of the historical heritage of the Finnish people. Simplicity of life once caused the Scandinavians' addiction to simple and satisfying home cooking, but time dictates its own rules, and today most of the working people under forty years old visit a restaurant, bistro or fast food at least once a day. Homemade food among the Finns becomes the privilege of families. Having children, many try to move out of the city. It is in a country house that there is a high probability of tasting both homemade bread and baked "bread cheese" leipaiusto, and home-made mustard (each housewife has her own original recipe, kept secret), and jam not from a plastic bucket, but from a hand-sealed glass jar.
Culinary urbanization in Finnish
Urban Finnish cooking has been strongly influenced by the Swedes, as Finland is bilingual and combines two cultures - Finnish and Swedish. Here you can find many slightly "finnished" dishes of European origin. There are also Russian parallels, for example, a sweet dish of wild berries, kissels served with milk or cream - an analogue of our kissel, and Finnish piyrakka originates from the Russian pie.
As for purely Finnish cuisine, it has been preserved only in the northern outback and occupies a very modest place in the life of a modern city dweller.
Fish or meat?
Many people believe that fish prepared in a variety of ways is in the first place in the daily diet of an average Finnish citizen. All tourist guides report this. But, according to the Finns themselves, fish appears most often on the holiday menu. Usually they cook sausages or grilled lamb.
However, in any restaurant you will be offered a varied selection of dishes from this product, which once really occupied the main place on the tables of Finns. Most Popular: gravavi kiryelohi —rainbow trout (in own juice), Graavi fuckers- salmon (in own juice), baked salmon and whitefish,
rosolli- herring salad (usually served at Christmas), salamat -assorted fish salad (having a peculiar taste), matey- freshwater fish caviar cooked with onions and sour cream, kalalaatikko -herring and potato casserole, muikku -fried vendace. Invariable favorites, especially in the cold season, remain calaqueitto- fish soup with milk, potatoes and onions and its ennobled version of salmon - lohikeytto. These famous northern Finnish soups are served, for example, in the capital's restaurant Suomenlinnan Panimo, located on the island of Suomenlinna.
The incredible popularity of sausages and meat in Finland once again confirms the degree of influence of European cuisine (Danish or French, respectively) on modern Finnish cuisine. The exception is traditionally Finnish game dishes, which are not influenced from outside.
Karyalanpaisti – meat in Karelian style, venison roast with mashed potatoes and lingonberry confiture, as well as many other dishes and elk , birds are typical for the Karelian forest region, but they are also served everywhere in restaurants, for example, at Havis Amanda, on the North Esplanade boulevard in Helsinki.
In everyday life, the Finns prefer sausages, sausages and sausages. Sausages are especially popular. makkara, outwardly they resemble Russian smoked sausages in a natural casing.
Makkara is simmered in the oven, grilled, stewed with vegetables, they are used to make casseroles and summer Finnish soup macarakeitto.
Earthy old men and weaknesses of poets
Traditional desserts are dishes from northern berries - cranberries, cloudberries, strawberries. In mid-June, the time of strawberries comes, jelly from this berry is loved by all children.
In Finnish, strawberry is called " mansikka", and in Swedish " yordgubbe", which means "earthy old man." So, in the season of the “earthy old man”, many farmers open their strawberry fields for free picking of berries at low prices, and when traveling around Finland by car, you can stop by, for example, the Kullo estate (35 km east of Helsinki), on your own collect as many berries as you like.
The first thing that comes to mind when you mention Fazeg is chocolate. In fact, this famous Finnish company produces almost every dessert known to Scandinavians - from liquorice sweets and marzipan cakes to rye flour, open savory cheese-cream pies and sandwiches for lunch.
You can find it all in the elegant Café Fazeg in the heart of Helsinki. In many cafes in Finland you can try Runeberg cake (the recipe will be given at the end of the article), named after the famous poet, whose extremely economical wife prepared this delicacy from stale bread crumbs (now the recipe has been improved).
Much smaller in size, but no less significant for the Finns, the oldest chocolate factory Vginbegg (translated from Swedish - “chocolate mountain”) is located about 40 km from the capital, in the city of Porvoo.
In the old city center there is a Bginbegg brand store, where chocolate, marmalade and the famous "kiss" sweets can be purchased at the lowest price in the world.
for the test:
25 g sugar
50 g brown sugar
100 g butter
50 ml cream
1 teaspoon baking powder
50 g ground almonds
1 teaspoon vanilla sugar
almond liqueur to taste
for impregnation:
100 ml water
100 ml punch
2 tbsp. spoons of sugar
for filling and decoration:
thick strawberry jam
100 g powdered sugar
0.5 st. spoons of water
The process of making the Runeberg cake
1. Beat softened butter with sugar with a mixer.
2. Beat the cream with a mixer until foamy.
3. Add the egg, whipped cream and liqueur to the butter foam.
4. Mix the dry ingredients and slowly add them to the butter mixture.
5. Oil 8 cylindrical molds and fill them with dough.
6. Place in the oven to bake at 200°C for 20-30 minutes.
7. To prepare the syrup, mix punch, water and sugar, put on fire and bring to a boil, turn off the stove.
8. Pour warm syrup on top of the finished cakes and soak for an hour to soak.
9. Cut off the tops of each cake and make small indentations with a spoon, fill them with strawberry jam.
10. Make a thick icing out of powdered sugar and water and use the envelope to decorate the cakes with it (rings around the jam).
Bon appetit!
If you are planning a trip to Finland, then see what tasty things you can bring from this trip. And also how tasty and satisfying you can eat in a Finnish cafe.
I have visited many places, but the food in Finland surprised me the most. I didn't know what to expect at all and I was afraid that I wouldn't like them. There are many traditional dishes in Finland, but I will list only those that I remember the most.
Smoked arctic char
Lapland cheese
I never eat dessert! I haven't been to Lapland, but I did something better. I went to the Saaga restaurant, which serves traditional dishes from Lapland. This grilled cheese for dessert was amazing.
reindeer meat
In Finland, I ate reindeer almost every day. Tastes like the finest venison. It is interesting that reindeer cannot be called truly wild animals, they all have an owner, but in the north they can safely roam. It's amazing and I hope to come back to Finland and learn more about it.
This dish was also in the "Saag", where I tried dried, dried and smoked deer.
Mustamakkara
Also known as black or blood sausage. This is the most famous dish in Tampere. I knew that I would like it: I have already tried it several times in other countries, even in Argentina, but I like the fact that in Finland they add something sweet to it, so this dish should be eaten with lingonberries to harmonize the taste.
Pancakes
What impressed me most about Finland is that their taste preferences depend on the time of year. Many dishes can only be tasted on certain days or times of the year. In the restaurant "Lasipalatsi" I tried pancakes, which actually come from Russia. I was told that this round dish is served in winter when the days are getting shorter so some sun is needed to make the day brighter.
Forshmak
Having tried this dish once, I may not order it again, as it is very fatty. After the Finnish sauna, I asked to be taken to dinner somewhere in the Kallio area. This is a dish of salted minced meat, and beer must be served with it.
Beer
In fact, in Finland I drank beer much more often than vodka. I also went to small breweries: Suomenlinna in the sea fortress of Helsinki, Plevna in Tampere and Malmgard not far from. Visiting breweries has become my favorite pastime even though I don't know anything about beer.
Poole Bun
Although I am not a fan of sweets, I am glad that I tried this bun, as it is a very popular traditional dish.
Salmiakki
Salted licorice is an ammonia-flavored candy that can be found everywhere. On the way from the sauna to the lake, we took some sweets, threw them into a bottle of vodka and shook them. These sweets combine sweet and slightly salty taste. Sometimes menthol is added.
Rye bread
How I love rye bread in Finland! I heard that in Sweden it is different. There the bread is a little sweeter, but here there is no sugar - only the delicious taste of rye. It is also different from the bread that you and I eat, but if you find one, then be sure to try it.
Sea buckthorn
A berry that is very rich in vitamin C. I have seen it used in everything from smoothies to vinegar in many restaurants. A bit tart, but worth a try.
Herring
I love fish, so I enjoyed eating herring for breakfast, but this is not for everyone. I heard that it is best to eat it in the summer with new potatoes.
Soup "Valkosipuli"
Or garlic soup. Simply amazing! Finns love soups, they have a huge number of restaurants that serve only soups. I tried garlic soup in the Nässineula tower and in the market in. You need to learn how to make this soup.
Lohicateto
Creamy soup with salmon. This is one of the most famous Finnish soups: incredibly tender, with a pleasant creamy taste, hearty and very tasty.
The national cuisine of Finland is famous for its originality. It was formed in a harsh northern climate. Therefore, its basis is made up of simple and hearty dishes. Today's article presents an interesting selection of Finnish cuisine recipes.
Key Features
Unlike most peoples living in the northern regions, the Finns prefer the so-called cold table. Their menu is based on various sandwiches, snacks, cheeses, cottage cheese, ham, vegetables and boiled eggs.
For lunch, Finns always eat soups and main dishes, and the rest of the time they manage with snacks. On certain holidays, they prepare meat, cottage cheese or vegetable casseroles. Many dishes of Finnish national cuisine contain berries and mushrooms that grow in local forests.
The indigenous population loves black bread and bakes all kinds of rye flour products with pleasure. In some regions of the country, it is customary to serve Karelian gates to the table. This is one of the varieties of bread, made according to a special recipe and playing the role of a kind of treat that guests always brought to the house.
As for drinks, coffee and beer are especially popular with locals. The latter is often home-brewed with water, sugar, maltose, and yeast.
Rosolli salad
This interesting appetizer is very similar to Russian vinaigrette. But unlike the latter, it is prepared not from boiled, but from pickled beets. To create the salad that Finnish cuisine is famous for, you will need:
- 3 carrots;
- 4 beets;
- 5 medium potatoes;
- onion bulb;
- a couple of sweet and sour apples;
- 2 pickled cucumbers;
- 2 large spoons of wine vinegar;
- salt and white ground pepper.
Since this recipe for Finnish national cuisine provides for a dressing, you will additionally have to add to the above list:
- 2 teaspoons of beetroot juice;
- 200 milliliters of cream;
- ½ teaspoon of sugar;
- salt and white ground pepper (to taste).
Washed vegetables are boiled separately until cooked right in the peel. Then they are cooled, cleaned and cut into cubes. The beets are put in a separate bowl, poured with wine vinegar and marinated for at least eight hours. Then it is combined with the rest of the boiled vegetables. Slices of pickled cucumbers, apple slices and chopped onion are also added there. All this is salted, seasoned and mixed. The finished salad is served separately from the dressing, which consists of whipped cream, sugar, spices and a teaspoon of marinade left over from the beets.
Finnish mushroom salad
This easy-to-prepare appetizer is sure to please lovers of spicy, moderately salty food. To create it you will need:
- large onion;
- half a kilo of salted mushrooms.
Since this Finnish recipe involves the use of a special sauce, make sure you have on hand at the right time:
- 2 large spoons of lemon juice;
- 200 grams of cream;
- ½ large spoon of sugar;
- ground white pepper.
Mushrooms are soaked in cold water, cut and mixed with chopped onions. The finished salad is seasoned with a sauce consisting of lemon juice, cream, pepper and sugar. Everything is well mixed and served.
Finnish with salmon
This very tasty and satisfying first course is ideal for those who live in countries with cold climates. The main feature of this dish of national Finnish cuisine is not even an unusual combination of products, but the fact that the boiled soup is served on the table a day after cooking. To create it you will need:
- 350 grams of salmon fillet and its whole head;
- 2 liters of water;
- carrot;
- 60 grams of butter;
- bulb;
- 3 medium potatoes;
- leek;
- 200 milliliters of heavy cream;
- 6 peas of allspice;
- salt, a little flour and dill.
The washed and cleaned fish head is poured with water and sent to the fire. As soon as the liquid in the pan boils, the resulting foam is carefully removed from it and the whole onion, potatoes and peas are immersed in it. Twenty minutes later, the broth is filtered and returned to the stove. Then boiled mashed potatoes and fried vegetables (carrots and leeks) are added to it. Immediately after that, the two remaining tubers of root crops and a dressing made from flour, cream and half a glass of hot broth are laid out in the future soup. Shortly before turning off the fire, chopped salmon fillet is sent to a common pan. The finished dish is infused for a day, heated, poured into plates and sprinkled with fresh dill.
Finnish meat soup
This hearty first course is served hot. It contains a wide range of vegetables, so it turns out not only tasty, but also quite healthy. This Finnish soup is made with simple ingredients. This:
- a kilo of beef;
- 2.5 liters of water;
- a pair of bulbs;
- 2 carrots;
- ½ celery root;
- ¼ swede;
- ½ parsnip;
- 6 potatoes;
- a dozen black peppercorns, salt and parsley.
This Finnish dish is cooked, the photo of which can be seen in today's article, is very simple. Washed and dried meat is poured with water and sent to the fire. As soon as the liquid begins to boil, the foam is removed from it. Pepper, salt and onion are added to the prepared broth. As soon as the meat is soft enough, it is removed from the pan, cut and returned back. Rutabaga, carrots, celery, parsnips and potatoes are also loaded there. All this is boiled until all ingredients are fully cooked, and then poured into plates and decorated with parsley.
Pork in apple sauce
We draw your attention to another interesting recipe for Finnish cuisine (you can find photos of such dishes by reading this publication). The meat prepared in this way has an unusual taste and pleasant aroma. It goes well with almost any side dishes and is ideal for a family dinner. To create it you will need:
- 300 grams of pork pulp;
- 3 apples (preferably green)
- small bulb;
- spoons of curry;
- 2 cups chicken broth;
- 1.5 st. tablespoons of butter;
- salt, sugar and ground pepper (to taste).
Washed and dried meat is cut into not too small pieces. Then it is seasoned with spices, salted and sent to a heated frying pan. Chopped apples, onions, curry, chicken broth and sugar are added to the fried pork. All this is brought to a boil and removed from the burner.
Meatballs in Finnish
This hearty meat dish goes well with pickled cucumbers, lingonberry puree, grated carrots or boiled potatoes. It turns out quite nutritious, which means it can be a good option for a family dinner. To make these meatballs that Finnish cuisine is famous for, you will need:
- half a kilo of minced meat;
- 10 grams of bread crumbs;
- egg;
- one yellow and one red pepper;
- 10 milliliters of cream;
- a pair of bulbs;
- salt and ground pepper.
Pour into a small bowl, pour cream and leave for half an hour. Then they are combined with ground meat, fried onions, eggs, salt and spices. Small balls are formed from the resulting mass and sent to a heated frying pan. Pieces of pepper and the right amount of water are added to the fried meatballs. All this is stewed on a minimum fire, and then served at the dinner table.
Finnish blueberry pie
Fragrant sweet pastries made in accordance with the technology described below will be a great addition to a cup of hot herbal tea. It turns out very tender and juicy. To prepare this dessert, which has become a real symbol of Finnish cuisine, you will need:
- ¾ packs of butter;
- a couple of eggs;
- 200 grams of baking flour and powdered sugar;
- a teaspoon of baking powder;
- 400 grams of blueberries;
- 250 milliliters of sour cream;
- a teaspoon of vanilla essence.
The butter is rubbed with an egg and 150 grams of powdered sugar. The resulting mass is mixed with flour and baking powder, and then spread over the bottom of the mold and baked at 200 degrees for ten minutes. On the browned cake spread the filling made of whipped sour cream, vanilla essence, powdered sugar residue, one egg and washed blueberries. The future dessert is returned to the hot oven and baked for another half hour.
Finnish fruit pie
This delicious and very fragrant pastry is prepared so simply that even a beginner can easily cope with such a task. To make dessert, you will need:
- 250 grams of raisins;
- 3 eggs;
- 200 grams of prunes and sugar;
- a couple of large spoons of dark honey;
- 100 grams of almonds;
- a couple of large spoons of strong alcohol;
- 125 grams of butter;
- ¼ teaspoon salt;
- 250 grams of baking flour;
- a teaspoon of baking powder;
- zest of one lemon.
The oil is carefully ground with sugar, and then combined with honey and eggs. Flour, salt, baking powder, grated citrus peel, chopped nuts and pieces of fruit, previously sprinkled with alcohol, are added to the resulting mass. The finished dough is laid out in an oiled heat-resistant form, the bottom of which is sprinkled with breadcrumbs, and sent to a warm oven. A Finnish fruit pie is baked at one hundred and fifty degrees for about an hour and a half. The degree of readiness of the product is easily checked with a regular toothpick. A completely baked dessert is removed from the oven, cooled slightly and served with tea, previously cut into portions.
Finnish cuisine strikes with an unusual combination of tastes, especially for those who get to know it for the first time. Yes, and sophisticated gourmets, it gives a lot of bright discoveries. No wonder the national cuisine of Finland is considered one of the most original and amazing in the world.
Finnish casserole with Russian spirit
Proximity to the Baltic Sea and a scattering of lakes, generously scattered throughout Finland, determine the main product of the national cuisine. Fish is present in it almost everywhere - from rosolli vinaigrette to hearty fish pie calacucco. The Finns share our love for the unbreakable combination. True, they usually prepare a casserole from them. On a baking sheet greased with butter or a large oven pan, lay out 7–8 sliced \u200b\u200bpotatoes in several rows. Then cut into pieces 300 g of herring and spread on top of potatoes. Next, sprinkle the fish with chopped green onions, dill and one grated carrot. Flavor the dish 2 tbsp. l. vegetable oil and put in the oven for 25-30 minutes at a temperature of 180-200 ° C. When the casserole is a little baked, pour it with a mixture of 2 eggs and 125 ml of milk and send it back to the oven for 20-25 minutes until fully cooked.
Nothing fancy, just salmon
Fish recipes from Finland are most often prepared from river or lake varieties, such as trout or salmon. And among the inhabitants of the seas, herring is preferred. Finnish cooks fry almost nothing, preferring soaking, steaming, stewing or boiling. also cooked without oil and heat. First make the marinade: mix in a bowl 1 tbsp. l. brandy, 1 tbsp. l. chopped dill, salt, sugar and 1 tsp. pepper. Part of the marinade is poured into a shallow dish and a piece of salmon weighing 300–330 g is placed on top, skin down. Another part of the marinade is smeared over the cut fillet and covered with the same piece of fish. The third part of the marinade is rubbed into the skin. Next, cover the fish with food foil and press it with a heavy board. In this form, the salmon is sent to the refrigerator for at least 12 hours, after which it is served at the table.
Bathing trout in milk
Soups in Finnish cuisine take pride of place. Oddly enough, they are the main dishes on the festive table. The main ingredient in them, as a rule, is fish. To prepare fish soup, boil a liter of salted water and add 4-5 medium potatoes, cut into small cubes. Next, put one chopped red onion in the pan and keep the vegetables on medium heat for 10 minutes. In the meantime, cut into small pieces of 500 g of trout and send to the soup. Salt and pepper to taste, squeeze a few drops of lemon juice and continue to cook for another 10 minutes. Prepare the dressing: in a separate bowl, mix 400 ml of milk and 1 tbsp. l. wheat flour so that there are no lumps left. Now pour the mixture into the soup, bring it to a boil and immediately remove from heat. Before serving, you can decorate the dish with a slice of lemon.
Nourishing Solace for the Meat Eater
Despite the cool attitude towards meat, it can still be found among the recipes of Finnish cuisine. The Finns themselves prefer game, such as dried venison. But among visiting gourmets, roast meat is especially popular. To prepare it, we need cold cuts: 300 g each of pork, beef and lamb. We cut the meat into cubes 4 cm thick and mix it with 2-3 heads of onions, cut into large rings. We spread the meat with onions in the pan in layers, flavoring each of them with salt, pepper and your favorite spices to taste. Fill the meat with water so that it almost completely covers it. First, simmer the roast without a lid in the oven at a temperature of 175 ° C for 2.5–3 hours, then cover the pan with a lid and cook for another 15–20 minutes. We insist the finished roast for 10-15 minutes and serve it to the table.
pudding test
Finns are not the biggest fans of sweet desserts. They like unleavened cakes made from rye flour, wickets with potatoes and cottage cheese, all kinds of pretzels, etc. But if they cook sweets, they do it from the heart. This is confirmed by the incredibly satisfying mummy pudding. We heat 1.5 liters of water to 60 ° C and gradually introduce 500 g of rye flour and 250 g of malt into it. We mix the mass well and put it in the oven at a temperature of 50 ° C for an hour. Then add 2 liters of moderately hot water and another 500 g of rye flour and 250 g of malt to it. Mix the dough again and send it to a warm oven at the same temperature for 2 hours. Next, move the mummy to the stove, add sugar to taste and cook for 10 minutes over medium heat, stirring constantly. With the resulting mass, fill the molds for cupcakes by a third, sprinkle with sugar and put in the oven at a temperature of 150 ° C for 2 hours. The finished treat is traditionally served with cream.
Recipes of Finnish dishes are distinguished by their originality and, perhaps, not everyone will like it. However, having tasted them properly, you risk falling in love with Finnish cuisine once and for all!
