Salmon soup from Finland
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
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 cubes of about 3 cm. Peel and cut onions. Put the meat and onions in a baking pan greased with oil, and roasted at 200 degrees until they caught a nice brown color. Remove pan from oven and let cool. Continue reading …
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 skillet, saute in the reindeer. When the excess liquid has evaporated, add pressed garlic, salt and pepper. Let the meat take a nice brown color turning carefully. Continue reading …
Blinis with caviar
Skim milk 3 dl
2 dl of buckwheat flour
a few tablespoons of dry yeast
2 egg yolks
1 dl of beer
1dl wheat flour
1/2 of rye flour
half teaspoon of salt
ground white pepper
2 tablespoons sour cream
2 egg whites
whitefish or other lake fish roe
chopped onion
sour cream
Milk is heated to over 40 degrees and then adding the yeast. Add the flour and buckwheat Glicole Mixture to form a dough. Allow to ferment until the next day covering the dough with a cloth. Continue reading …
Buns of Lent, the “LaskiaisPulla”
50 grams of fresh yeast
1 egg
2 dl sugar
Half teaspoon of salt
1 teaspoon ground cardamom
150 gr of butter
1 liter and 3.2 dl white wheat flour
To accompany:
strawberry jam, raspberries or blueberries
2 dl whipping cream
Dissolve yeast in warm milk. Add the sugar, beaten egg, cardamom and salt. Is added a portion of the flour and mixed to form a thick mass. Beat the dough again and again always adding more flour. Then add the melted butter, although cooled and stirred well. The dough should not be too liquid. Afterkneading, the dough is covered for about 30 minutes. Continue reading …
