Leek Soup à la Finland

Serve for lunch with a sandwich if you like. 

Leeks (purjosipuli) are a popular kitchen staple best known for lohikeitto, a traditional and creamy Finnish salmon soup.

Purjokeitto (Finnish)

Serves 4

5 organic leeks, peeled and cut into fourths

2 organic potatoes, diced

3 cups (720 ml) organic beef broth

1 organic egg yolk

1/2 cup (120 ml) (dairy-free) cream, milk, or yogurt

chopped chives

yksi 1. In a pot, add the leeks and potatoes with a cup (240 ml) of beef broth.

kaksi 2. Simmer over medium heat for about 30 minutes.

kolme 3. Process in a blender.

neljä 4. Return to the pot and add the rest of the broth. 

viisi 5. Bring to a boil.

kuusi 6. Stir the egg yolk with the cream/milk/yogurt.

seitsemän 7. Pour into the boiling water, stir quickly.

kahdeksan 8. Cook until almost thickened.

yhdeksän 9. Server hot with the chives on top.

Do you like more leek recipes? 

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Lamb Cubes with Dill à la Finland

This is very popular, not just in Finland but in the other Norden cuisines, which might be a little different in each country.

Lampaan kuutiot tillillä (Finnish)

Lammeterninger med dill (Norwegian)

Lammtärningar med dill (Swedish)

Laksetern med dild (Danish)

Lax með dilli (Icelandic)

Serves 4-6

2 pounds (910 g) grass freed lamb, cut into bite size cubes

3 Tbs. (45 g) (dairy-free) organic butter

4 cups (960 ml) water

chopped or dried dill

2 Tbs. (30 g) (gluten-free) flour

1 Tbs. (15 g) organic sugar

1 Tbs. (15 ml) vinegar

baked organic baby potatoes

~Finnish~

yksi 1. Brown the meat in 2 Tbs. (30 g) butter.

kaksi 2. Add the water and dill.

kolme 3. Simmer for 45-60 minutes (meat temperature 170F/77C).

neljä 4. Remove the meat and keep hot. Save the liquid.

viisi 5. In another pan, melt the rest of the butter and stir in the flour, sugar, and vinegar. Stir so there are no lumps.

kuusi 6. Add the cooked liquid from the meat to the gravy.

seitsemän 7. Place the cubed meat on a platter, surrounded with the potatoes and sprinkled with the dill.

kahdeksan 8. Either pour the gravy over the meat or on the side.

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Herring à la Tomato Sauce

Since Finland has over 50 000 lakes, freshwater fish is the most common. There are salt water and freshwater herring. Use what you can find. 

I usually buy a can of herring in mustard sauce, placed in a sandwich with slices of cheese. I guess I could just buy herring in tomato sauce, but I tried a fillet.-Mike

Silli Tomaattikastikkessea (Finnish)

Prepare the day before.

1 herrings fish, clean and fillet (Maybe get the fishmonger to do this for you.)
4 Tbs. (60 ml) white wine vinegar
1 1/2 Tbs. (22 ml) olive oil
3 Tbs. (35 g) organic tomato sauce
minced organic onion
dash of organic sugar.

Fresh herring:
yksi 1. Place the fish in a bowl and cover them with (diary-free) milk. 

kaksi 2. Let it rest in the refrigerator overnight.

kolme 3. Remove the fish, rinse in water, and pat dry.

neljä 4. Cut the fillets into bite size pieces. 

viisi 5. Arrange on a serving dish.

kuusi 6. Mix together the vinegar, oil, tomato sauce, onion, and sugar.

seitsemän 7. Pour over the herring, cover, and refrigerator for 4-6 hours.

kahdeksan 8. Serve with (gluten-free) bread and (diary-free) butter, as an appetizer or lunch.

Canned herring: 

Substitute the fresh herring with cans of herring, in oil

4 Tbs. (60 ml) white wine vinegar
1 1/2 Tbs. (22 ml) herring oil
3 Tbs. (35 g) organic tomato sauce
minced organic onion
dash of organic sugar.

yksi 1. Rinse in water and pat dry.

kaksi 2. Cut into bite size pieces or use as is.

kolme 3. Mix together the vinegar, oil, tomato sauce, onion, and sugar.

neljä 4. Pour over the herring, cover, and refrigerator for a few hours.

viisi 5. Serve with (gluten-free) bread and (diary-free) butter, as an appetizer or lunch.

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Finnish Hollandasie Sauce

The sauce can be used on fish, vegetables, fried eggs, or meat. 

Sauce hollandaise (French) turned up in English as "Dutch sauce" in a 1573 recipe and in Le Cuisine Françoise recipe from 1651. I might have came from the French Huguenots when they were exited from The Netherlands. 

There are many derivations of this sauce. Try this Finnish recipe.

Finnish Hollandaise Sauce

Hollantilainen Kastike

Mades 2 cups (480 ml)

1/4 cup (60 g) soft (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

3 organic egg yolks

1 1/2 cups (360 ml) vegetable or fish broth 

dash of organic sugar and pepper

2 Tbs. (30 ml) organic lemon juice 

yksi 1. In a double boiler, rub in the butter and flour.

kakis 2. Add the egg yolks, one at a time.

kolme 3. Place the pot over boiled water.

neljä 4. Slowly whip in the broth.

viisi 5. Cook until thickened.

kuusi 6. Beat in the sugar, pepper, and lemon juice.

seitsemän 7. Serve over the fish.

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Finnish Boiled Fish

There are several types of fish you can use in this recipe. 

Keitettyä Kalaa (Finnish)

Serves 4

Fish / Kalaa: 

3 pounds (1365 g) of wild fish: sea bass, white cod, tilapia, halibut, swordfish, or salmon

Broth / Liemi:

1 quart ( 1 L) water

1/2 cup (120 ml) vinegar 

1 tsp. (5 g) organic sugar

1 tsp. (2 g) allspice

1 bay leaf

2 slices of organic carrot and onion

chopped or dried dill

garnish: parsley & organic lemon wedges

optional: Finnish hollandaise sauce*

yksi 1. In a pan, add water, vinegar, sugar, allspice, bay leaf, onions, carrots, and dill.

  

kaksi 2. Bring to a boil.

kolme 3. Add the fish and simmer, covered for about 10 minutes. (temperature of the fish = 145F/63C). 

 (a) Save the liquid if you are making the hollandaise sauce.

neljä 4. Place the fish on the plates, garnish with parsley, lemon wedges, and optional Finnish hollandaise sauce.

*Finnish Hollandaise Sauce

Hollantilainen Kastike

Mades 2 cups (480 ml)

1/4 cup (60 g) soft (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

3 organic egg yolks

1 1/2 cups (360 ml) vegetable or fish broth (You can use some of the liquid from the boiled fish.)

dash of organic sugar and pepper

2 Tbs. (30 ml) organic lemon juice 

viisi 5. In a double boiler, rub in the butter and flour.

kuusi 6. Add the egg yolks, one at a time.

seitsemän 7. Place the pot over boiled water.

kahdeksan 8. Slowly whip in the broth.

yhdeksän 9. Cook until thickened.

kymmenen 10. Beat in the sugar, pepper, and lemon juice.

yksitoista 11. Serve over the fish.

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Finnish Hollandaise Sauce

  Add to fish, vegetables, or on meat.

Hollantilainen Kastike (Finnish)

"Dutch Sauce"

Mades 2 cups (480 ml)

1/4 cup (60 g) soft (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

3 organic egg yolks

1 1/2 cups (360 ml) vegetable 

dash of organic sugar and pepper

2 Tbs. (30 ml) organic lemon juice 

yksi 1. In a double boiler, rub in the butter and flour.

kaksi 2. Add the egg yolks, one at a time.

kolme 3. Place the pot over boiled water.

neljä 4. Slowly whip in the broth.

viisi 5. Cook until thickened.

kuusi 6. Beat in the sugar, pepper, and lemon juice.

seitsemän 7. Serve over the fish.

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Casserole with Liver and Rice

LIVER! Really?! 

I use to eat "liver and onions" for several years, but I started to think of the function of a liver. Hence, I stopped eating it. -Mike

So I googled "liver": Liver is one of the most nutritionally dense foods on the planet." Ahh? "Just a single serving can help your recommended amount of vitamin A, B, copper, iron, and folate."

Most common: cow (beef), chicken, duck, lamb, and pig.

But is it safe? "In truth, the liver does play a role in breaking down (and eliminating) toxins from the body, but it does not store them."

If you do no what to eat liver and onions, then try this Finnish casserole.

Vuoka maksan ja riisin kanssa (Finnish)

Or

Maksalaatikko

"Liver Casserole"

Serves 5-6

Preheat oven to 350F (175C)

1 pound (455 g) beef liver, partially frozen

3 cups (535 g) cooked rice

2 1/2 cups (600 ml) (dairy-free) milk

1 beaten organic egg

2 Tbs. (30 ml) (dairy-free) organic butter

1 chopped organic onion

4 Tbs. (60 ml) organic dark corn syrup

1/2 tsp. (1 g) each: white pepper and ground marjoram

1 cup (130 g) organic raisins

yksi 1. Mix together the rice and milk.

kaksi 2. Add the egg.

kolme 3. Heat the butter in a frying pan.

 

neljä 4. Brown the onions.

viisi 5. Add the milk-rice mixture.

kuusi 6. Stir in the syrup, pepper, marjoram, and raisins.

seitsemän 7. Use a sharp knife to slice or chop the liver.

kahdeksan 8. Stir it into the rice mixture.

yhdeksän 9. Pour into a buttered casserole dish.

kymmenen 10. Bake for an hour. (liver temperature 160F/71C)

yksitoista 11. Serve hot.

Hyvää ruokahalua!

Enjoy your meal!

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Finnish Sauces

Sauces / Kastikkeet are great for leftovers. There are many types, but some can be made with the basic "white sauce" peruskastike and add an herb, etc.

Peruskastike (Finnish)

"basic sauce"

 1 cup (240 ml)

Use the sauce and add any of the below items.

2 Tbs. (30 ml) (dairy-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

1 cup (240 ml) organic: (dairy-free) cream, chicken, fish, or beaf broth

yksi 1. Melt the butter.

kaksi 2. Stir in the flour until it is smooth.

kolme 3. Slowly stir in one of the liquids.

neljä 4. Cook and keep staring until it is smooth and thick.

Tillikastike

"Dill sauce"

viisi 5. Add 2 Tbs. (18 g) chopped dill or 1 tsp. (2 g) of dry

kuusi 6. Serve with wild fish; organic vegetables or eggs.

Sitruunakastike

"Lemon sauce"

viisi 5. Add 2 Tbs. (30 ml) organic lemon juice.

kuusi 6. Serve with wild fish; organic vegetables, eggs, or chicken.

Ruohosipulikastike

"Chives sauce"

viisi 5. Add 2 Tbs. (18 g) chopped chives.

kuusi 6. Serve with wild fish; grass-feed veal or beef; organic eggs

Cuurykastike

"Curry sauce"

~Use chicken broth~

viisi 5. Add 1 tsp. (2 g) curry.

kuusi 6. Serve with wild fish; grass-feed veal; organic chicken, eggs or rice

Kaapriskastike

"Caprice Sauce"

~Use beef broth~

viisi 5. Add 2 Tbs. (30 g) capers.

kuusi 6. Serve with cold sliced cooked grass-feed beef or veal; organic eggs

Try "Finnish Hollandaise Sauce": https://veggiefernandezs.blogspot.com/2022/06/finnish-hollandaise-sauce.html

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Finnish Meat Balls

 You have heard of Swedish Meat Ball (pork and beef), try the Finnish version.

Lihapyörylöitä (Finnish)

Serves 4

3/4 cup (95 g) (gluten-free) bread crumbs

1 cup (240 ml) (diary-free) cream

1 1/2 pounds (680 g) grass feed beef

1 minced organic onion

1 beaten organic egg

1 tsp. (2 g) allspice

2 Tbs. (20 g) (diary-free) organic butter

2 Tbs. (30 g) (gluten-free) flour

1 1/2 cups (360 ml) (dairy-free) milk

yksi 1. Soak the bread crumbs in half of the cream.

kaksi 2. Mix the beef and onions with the bread crumbs.

kolme 3. Add the egg and allspice. Mix well.

neljä 4. Form the mixture into balls.

 (a) Small ones for appetizers.

 (b) Large ones for main dinner.

viisi 5. Melt the butter in a frying pan and add the meat balls.

kuusi 6. Brown all sides.

seitsemän 7. Remove from the pan.

kahdeksan 8. Brown the flour in the pan.

yhdeksän 9. Whisk the rest of the cream and milk for the gravy.

 (a) Add a little water if it is too thick.

kymmenen 10. Place the meat balls back in the frying pan, cover, and cook for about 25 minutes on low heat. (Temperature reaches 145F/63C.)

yksitoista 11. Serve with the gravy.

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