Tag: Finnish

Lohikeitto – Finnish Salmon Soup Recipe

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Ingredients (4-6 servings):

  • 500 g salmon fillet
  • 50 g butter
  • 1 large onion
  • 1 l fish stock, or other stocks, or water
  • 3-4 potatoes
  • 2 carrots
  • 1 bunch of fresh dill leaves
  • 200 ml heavy cream
  • 1/4 teaspoon allspice
  • salt and pepper to taste

Preparation method:

  1. Skin the salmon fillet and cut them in 2 cm cubes.
  2. Slice the carrots.
  3. Peel and dice the potatoes.
  4. Chop the onion.
  5. Chop the dill leaves.
  6. Melt the butter in a pot and saute the chopped onions for about 5 minutes, until softened.
  7. Meanwhile, prepare the stock: cook the mackerel in about 1-1.5 litres of water for about 10 minutes until the fish is cooked through.
  8. Reserve the fish for separate consumption, we’ll use only the stock for the recipe.
  9. While the leeks are cooking, put 5 cups of water and the reserved fish skin in a saucepan and bring to a boil, turn down the heat and simmer gently for 10 minutes.
  10. Add to the pot the salmon skin, cubed potatoes, sliced carrots and the fish stock.
  11. Cook for 10-15 minutes, until the potatoes and carrots are cooked. Remove the salmon skin.
  12. Add to the soup pot the cubed salmon, the cream, half of the chopped dill and cracked allspice.
  13. Bring back to boil and simmer over low heat a few minutes, until the fished is just cooked. Season with salt and freshly ground black pepper to taste.
  14. Serve hot with some extra chopped dill on top.

Finnish Meatballs – Lihapullat – Recipe

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[translations]
[translate lang=english]

Ingredients (2-3 persons):

Meatballs – Lihapullat

  • 250 g ground beef
  • 3 slices dry bread
  • 200 g kefir which substitutes the original Finnish ingredient – kermaviili
  • 1 egg
  • 1 onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon allspice
  • 1/4 teaspoon white pepper
  • 1/2 teaspoon sweet paprika

Brown sauce gravy – Ruskea kastikke

  • 1-2 tablespoon butter
  • 2-3 tablespoon flour
  • about 1/2 l beef stock
  • salt and pepper to taste

Preparation method:

  1. Heat the oven to 225 °C
  2. In a large bowl soak the bread slices in the kefir, until it reaches a harder consistency. 
  3. Chop the onion and fry it in a pan in a bit of butter until soft, then let it cool.
  4. Add the egg, fried onions and seasonings to the bread-kefir dough.
  5. Knead the mixture thoroughly. Shape with oiled hands into balls with the size of a chestnut and place them on a greased baking tray.
  6. Place the tray in the oven and bake the meatballs for about 15 minutes until golden.
  7. Boil the stock and keep it warm.
  8. Melt the butter in a pan and add the flour, stirring until it gets golden brown.
  9. Pour slowly over the hot stock and whisk steadily until it remains lumpless and add salt and pepper to taste.
  10. Serve the meatballs with boiled potatoes and some berry jam, I used blackberry one.

[/translate]
[translate lang=magyar]

Finn Fasírt – Lihapullat Recept:

Hozzávalók (2-3 személyre):

Fasírthoz:

  • 250 g darált marhahús
  • 3 szelet száraz kenyér
  • 200 g kefir, amely helyettesíti az eredeti finn összetevőt – kermaviilit
  • 1 tojás
  • 1 hagyma
  • 1/2 teáskanál só
  • 1/2 teáskanál szegfűbors
  • 1/4 teáskanál fehér bors
  • 1/2 teáskanál édesnemes pirospaprika

Barna mártáshoz: (Ruskea kastikke)

  • 1-2 evőkanál vaj
  • 2-3 evőkanál liszt
  • körülbelül 1/2 l marhalé
  • só és bors ízlés szerint

Elkészítési módszer:

  1. Melegítsük elő a sütőt 225 C fokra.
  2. Egy nagy tálban áztassuk a kenyér szeleteket a kefirbe, amíg el nem érik egy keményebb konzisztenciát.
  3. Aprítsuk fel a hagymát és megpirítjuk egy serpenyőben egy kis vajjal, amíg megpuhul, majd hagyjuk kihűlni.
  4. Adjuk hozzá a tojást, sült hagymát és a fűszereket a kenyér-kefir keverékhez.
  5. Gyúrjuk a hús keveréket alaposan. Alakítsunk olajozott kézzel diónyi gombócokat és helyezzük őket egy olajozott tepsibe.
  6. Helyezzük a tepsit a sütőbe és süssük a fasírtokat körülbelül 15 percig, amíg aranysárgák.
  7. Forraljuk a marhalevet, és tartsuk melegen.
  8. Olvasszuk meg a vajat egy serpenyőben és adjuk hozzá a lisztet, keverjük addig, amíg aranybarna nem lesz.
  9. Öntsük lassan a forró marhalevet a serpenyőbe és egy habverővel folyamatosan keverjük amíg csomómentes marad majd sóval és borssal ízesítjük.
  10. Tálaljuk a fasírtokat főtt burgonyával és néhány erdeii gyümölcs lekvárral, én használtam szeder lekvárt.

[/translate]
[translate lang=romana]

Chifteluțe finlandeze – Lihapullat – Reţeta:

Ingrediente (2-3 persoane):

Pentru chifteluțe

  • 250 g carne de vită
  • 3 felii de pâine uscată
  • 200 g de kefir, care substituie ingredientul original finlandez – kermaviili
  • 1 ou
  • 1 ceapă
  • 1/2 linguriță de sare
  • 1/2 linguriță de ienibahar
  • 1/4 linguriță de piper alb
  • 1/2 linguriță de boia dulce/paprika

Pentru sosul brun (ruskea kastikke)

  • 1-2 lingură de unt
  • 2-3 linguri făină
  • aproximativ 1/2 l supă de vită
  • sare şi piper după gust

Metoda de preparare:

  1. Încălziți cuptorul la 225 ° C
  2. Într-un castron mare, înmuiați feliile de pâine în kefir, până când se ajunge la o consistentă mai tare.
  3. Tocați ceapa şi prăjiți-o într-o tigaie într-un pic de unt până se înmoaie, apoi lăsați-o să se răcească.
  4. Adăugați oul, ceapa prăjită şi condimentele la amestecul de pâine-kefir.
  5. Frământați bine. Formați din acest amestec – cu mâinile unse cu ulei – chifteluțe de dimensiunea unor nuci şi puneți-le pe o tavă de copt unsă.
  6. Puneți tava în cuptor şi coaceți chifteluțele timp de aproximativ 15 minute până devin aurii.
  7. Aduceți la fierbere supa şi păstrați-o caldă.
  8. Topiți untul într-o tigaie şi adăugați făina, amestecând până când devine aurie-maronie.
  9. Turnați supa fierbinte peste, încet, încet, şi amestecați constant până când sosul rămâne fără cocoloașe. Adăugați sare şi piper după gust.
  10. Serviți chifteluțele cu cartofi fierți şi gem de fructe de pădure, eu am folosit unul de mure.

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