Finnish Reindeer Stew 400 g of fresh chopped reindeer 3 onions 2-4 garlic cloves 50 g of butter 1/2 dl water or beer salt and pepper Serving suggestion: mashed potatoes and cowberry jam   Melt the butter in a pan, and sauté the reindeer. (if the reindeer meat is frozen, you should not defrost it it before, just sauté the frozen meat). When the excess of liquid has evaporated, add pressed garlic, salt and ...

Salmon soup from Finland 500 grams of salmon 5-6 potatoes 2 carrots 2 onions 1 piece of leek 8 dl fish broth 2 dl of cream (or whole milk) Bay leaves 2-3 chopped fresh dill About 10 balls of black pepper salt First peel and chop vegetables. Then remove the skin from the fish and cut the salmon into small cubes. Boil the fish ...

Salmon soup from Finland 500 grams of salmon5-6 potatoes 2 carrots 2 onions 1 piece of leek 8 dl fish broth 2 dl of cream (or whole milk) Bay leaves 2-3chopped fresh dill About 10 balls of black pepper salt First peel and chop the vegetables. Then remove the skin from the fish and cut the salmon into small pieces. Continue reading ... Vorschmack 2 kg of boneless lamb 250 gm of boneless beef 6 anchovy fillets (or 1 can) 5 onions unsalted beef broth or water 3 to 4 tablespoons tomato puree 4-5 cloves of garlic To accompany: baking potatoes baked pickles into chunks pickled beets into chunks sour cream Cut the lamb and beef into ...

The Finns are known for their hospitality in large rural spreads and the different dishes are offered according to the cycle of the seasons, creating a rich natural Nordic gastronomic calendar. For example, January is in Finland the month of the fish called "burbot", of the fish roe and the Russian blinis. In February, the specialty ...

The most mentioned Finnish gastronomy highlights are probably its tasty herrings, the stewed reindeer meat or the amazing wild berry desserts, but actually the Finnish cuisine is a lot more to that. The four seasons of the Northern Europe have marked the whole Scandinavian area. In winter a lot of ...