National Finnish cuisine: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

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.

Main 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.

Finns always eat soups and main courses at lunch, and snacks the rest of the time. On certain holidays, they prepare meat, cottage cheese or vegetable casseroles. Many Finnish national dishes contain berries and mushrooms that grow in local forests.

Indigenous people love brown bread and bake all kinds of products from rye flour with pleasure. In some regions of the country, it is customary to serve Karelian wickets 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, a specialcoffee and beer are popular with locals. The latter is often home-brewed with water, sugar, m altose 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;
• a pair of sweet and sour apples;
• 2 pickled cucumbers;
• 2 large spoons of wine vinegar;
• s alt and white pepper.

Since this Finnish national cuisine recipe includes dressing, you will have to add to the above list:

• 2 teaspoons beetroot juice;
• 200 ml cream;
• ½ teaspoon sugar;
• s alt and ground white 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 s alted, seasoned with white pepper and mixed. The finished salad is served separately from the dressing, which consists of whipped cream, sugar, spices and a teaspoon of beetroot marinade.

Finnish mushroomsalad

This easy-to-make appetizer is sure to please lovers of spicy, moderately s alty food. To create it you will need:

• large onion;
• half a kilo of s alted mushrooms.

Because this Finnish recipe uses a special sauce, make sure you have:

• 2 large spoons of lemon juice;
• 200 grams of cream;
• ½ large spoonful of sugar;
• white ground pepper.

Mushrooms are soaked in cold water, chopped 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 Creamy Salmon Soup

This is a very tasty and satisfying first, ideal for those who live in 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 salmon fillet and whole head;
• 2 liters of water;
• carrot;
• 60 grams of butter;
• bulb;
• 3 medium potatoes;
• leeks;
• 200 milliliters of heavy cream;
• 6 allspice peas;
• s alt, some flour and dill.

The washed and cleaned fish head is pouredwater and sent to the fire. As soon as the liquid in the pan boils, the resulting foam is carefully removed from it and a whole onion, potato and allspice 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 he althy. This Finnish soup is made with simple ingredients. This is:

• a kilo of beef;
• 2.5 liters of water;
• pair of bulbs;
• 2 carrots;
• ½ celery root;
• ¼ swede;
• ½ parsnips;
• 6 potatoes;
• a dozen black peppercorns, s alt 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, s alt and onion are added to the prepared broth. howas soon as the meat becomes 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 the 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 of Finnish cuisine (you can see 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);
• a small onion;
• a couple of teaspoons of curry;
• 2 cups chicken broth;
• 1, 5 tbsp. tablespoons butter;
• s alt, sugar and ground pepper (to taste).

Washed and dried meat is cut into not too small pieces. Then it is seasoned with spices, s alted 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.

Finnish meatballs

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 suchmeatballs for which Finnish cuisine is famous, you will need:

• half a kilo of minced meat;
• 10 grams of breadcrumbs;
• chicken egg;
• one yellow and one red pepper each;
• 10 ml cream;
• pair of bulbs;
• s alt and ground pepper.

Bread crumbs are poured into a small bowl, poured with cream and left for half an hour. Then they are combined with ground meat, fried onions, eggs, s alt 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 according to 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 sticks of butter;
• a pair of eggs;
• 200 grams each 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.

Butter 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 200degrees 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 spoonfuls of hard liquor;
• 125 grams of butter;
• ¼ teaspoon s alt;
• 250 grams of bread flour;
• a teaspoon of baking powder;
• zest of one lemon.

The butter is carefully rubbed with sugar, and then combined with honey and eggs. Flour, s alt, 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.