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Recipes of traditional Finnish dishes and drinksLoading...
Oatmeal
1L Water
4-5DL Oatflakes
Bring the water to a boil. Add the oatflakes and cook for 5min.
Stir occasionally. Let it brew underthe lid. Add salt if you want.
1L Water
4-5DL Oatflakes
Bring the water to a boil. Add the oatflakes and cook for 5min.
Stir occasionally. Let it brew underthe lid. Add salt if you want.
Salmon soup
Here’s what you’ll need to make this salmon soup!
- Green onions, garlic, bell peppers,
and fresh dill- sauteed in extra virgin olive oil.
- Broth or stock.
- Vegetables (very thinly sliced potatoes and
carrots add heft to this soup).
- Spices and herbs - fresh dill and dry oregano
with a little bit of coriander and cumin.
(Salt and pepper like you enjoy.)
- Salmon (pink salmon fillets without skin).
- Lemon juice - a bright splash of citrus finishes this fish soup.
How to make it:
Step 1: Saute aromatics (onions, garlic, bell peppers, and dill). Heat a bit of extra virgin olive oil in a large pot. Add the onions, garlic, chopped bell peppers and cook tossing regularly for a few minutes. Look for everything to soften and release a beautiful fragrance. Add a bit of the chopped dill and toss around for about 30 seconds or so. Green onions, garlic, bell peppers, and dill cooking in a pot.
Step 2: Add broth, vegetables, and spices to the pot, add your broth, thinly sliced potatoes and carrots. Add oregano, coriander, and cumin. (And salt and pepper.)
Stir to combine. Bring it to a boil, then reduce to medium and cook for about 5 to 6 minutes or until the potatoes and carrots are nice and tender!
Now broth, potatoes, carrots and spices are added to the pot to make the salmon soup!
Step 3: Add the Salmon!
Season your salmon with some kosher salt and gently add it to the simmering pot of soup. Reduce heat and cook for 3 to 5 minutes or until salmon is cooked (it should turn opaque in color and should flake easily). Remove from heat.
Step 4: Finish with citrus and more fresh dill! (Only if you want to.) Stir in lemon juice and the rest of the fresh dill.
Here’s what you’ll need to make this salmon soup!
- Green onions, garlic, bell peppers,
and fresh dill- sauteed in extra virgin olive oil.
- Broth or stock.
- Vegetables (very thinly sliced potatoes and
carrots add heft to this soup).
- Spices and herbs - fresh dill and dry oregano
with a little bit of coriander and cumin.
(Salt and pepper like you enjoy.)
- Salmon (pink salmon fillets without skin).
- Lemon juice - a bright splash of citrus finishes this fish soup.
How to make it:
Step 1: Saute aromatics (onions, garlic, bell peppers, and dill). Heat a bit of extra virgin olive oil in a large pot. Add the onions, garlic, chopped bell peppers and cook tossing regularly for a few minutes. Look for everything to soften and release a beautiful fragrance. Add a bit of the chopped dill and toss around for about 30 seconds or so. Green onions, garlic, bell peppers, and dill cooking in a pot.
Step 2: Add broth, vegetables, and spices to the pot, add your broth, thinly sliced potatoes and carrots. Add oregano, coriander, and cumin. (And salt and pepper.)
Stir to combine. Bring it to a boil, then reduce to medium and cook for about 5 to 6 minutes or until the potatoes and carrots are nice and tender!
Now broth, potatoes, carrots and spices are added to the pot to make the salmon soup!
Step 3: Add the Salmon!
Season your salmon with some kosher salt and gently add it to the simmering pot of soup. Reduce heat and cook for 3 to 5 minutes or until salmon is cooked (it should turn opaque in color and should flake easily). Remove from heat.
Step 4: Finish with citrus and more fresh dill! (Only if you want to.) Stir in lemon juice and the rest of the fresh dill.
Mushroom stew
You need:
- 5 dl chopped forest mushrooms (Chanterelle, Penny Bun or Northern Milkcap)
- 3 garlic cloves
- 1 –1,5 onion(s)
- 30 g butter
- 2 dl water, milk or cream
- 1 fond “du chef” vegetable or just vegetable broth
- A pinch of white pepper powder
- 1 tbsp soy sauce
1. Chop mushrooms, garlic and onions in to pieces the size you like.
2. Add them to your pot.
3. Add 30g of butter and turn your stove to high heat.
4. When the butter has completely melted, add everything else.
5. Turn to low heat and let sit until cooked (taste test).
6. Serve with potatoes or anything you like.
You need:
- 5 dl chopped forest mushrooms (Chanterelle, Penny Bun or Northern Milkcap)
- 3 garlic cloves
- 1 –1,5 onion(s)
- 30 g butter
- 2 dl water, milk or cream
- 1 fond “du chef” vegetable or just vegetable broth
- A pinch of white pepper powder
- 1 tbsp soy sauce
1. Chop mushrooms, garlic and onions in to pieces the size you like.
2. Add them to your pot.
3. Add 30g of butter and turn your stove to high heat.
4. When the butter has completely melted, add everything else.
5. Turn to low heat and let sit until cooked (taste test).
6. Serve with potatoes or anything you like.
Sautéed reindeer
You need:
-500g reindeer meat
-50g butter
-salt & pepper
-2 tbsp soy sauce
-1 carrot julienne sliced
-3 dl water
-2 cloves garlic
-1 onion
-cabbage
How to make:
-Place the reindeer meat to room temperature at least
half an hour before cooking.
-Wash and peel the onion and garlic.
-Wash and slice the cabbage.
-In a cooking pan, place the butter until melted.
-Add the garlic and the onion until color brown.
-Saute the reindeer, small portion at a time.
-When the meat is already brown and the liquid on the
pan is almost dry, add the soy sauce.
-Add the water, let it boil.
-Combine the carrots and the cabbage.
-Add salt and black pepper based on your desired taste.
-Let it simmer for about 15 minutes.
-If you decide to cook it through into the pan, you
can let it simmer for another half an hour or continue by transferring it to casserole pan and place to preheated oven into 175 C and keep it there 30 min
to 1.5 hours depending on how soft you want the meat.
-Keep it for about 45 minutes in the oven and mixed
few times.
-Eat with mashed potatoes, pickle and lingonberries.
You need:
-500g reindeer meat
-50g butter
-salt & pepper
-2 tbsp soy sauce
-1 carrot julienne sliced
-3 dl water
-2 cloves garlic
-1 onion
-cabbage
How to make:
-Place the reindeer meat to room temperature at least
half an hour before cooking.
-Wash and peel the onion and garlic.
-Wash and slice the cabbage.
-In a cooking pan, place the butter until melted.
-Add the garlic and the onion until color brown.
-Saute the reindeer, small portion at a time.
-When the meat is already brown and the liquid on the
pan is almost dry, add the soy sauce.
-Add the water, let it boil.
-Combine the carrots and the cabbage.
-Add salt and black pepper based on your desired taste.
-Let it simmer for about 15 minutes.
-If you decide to cook it through into the pan, you
can let it simmer for another half an hour or continue by transferring it to casserole pan and place to preheated oven into 175 C and keep it there 30 min
to 1.5 hours depending on how soft you want the meat.
-Keep it for about 45 minutes in the oven and mixed
few times.
-Eat with mashed potatoes, pickle and lingonberries.
Carrot casserole
Ingredients:
1kg Carrots
5dl Water
1tsp Salt
1,5dl Porridge rice
2dl Double cream
1dl Milk
1Egg
0,5dl Syrup
0,25tsp Nutmeg
0.25tsp Powdered white pepper
Boil peeled, sliced carrots (half cooked) in salt flavored water so, that the water covers carrots. Save the boiling
water and prepare rice in it.
Meanwhile mix the carrots. Add double cream, milk, egg and spices to the mash. When rice has boiled mix them to other ingredients. Check the amount of salt.
Pour everything into 2 litres casserole.
Sprinkle breadcrumbs on top of it.
Fry in 200 Celcius degrees about 45 minutes.
Ingredients:
1kg Carrots
5dl Water
1tsp Salt
1,5dl Porridge rice
2dl Double cream
1dl Milk
1Egg
0,5dl Syrup
0,25tsp Nutmeg
0.25tsp Powdered white pepper
Boil peeled, sliced carrots (half cooked) in salt flavored water so, that the water covers carrots. Save the boiling
water and prepare rice in it.
Meanwhile mix the carrots. Add double cream, milk, egg and spices to the mash. When rice has boiled mix them to other ingredients. Check the amount of salt.
Pour everything into 2 litres casserole.
Sprinkle breadcrumbs on top of it.
Fry in 200 Celcius degrees about 45 minutes.
