A Journey Through Finnish Food: From Traditional Dishes to Modern Delights.
Welcome to Finland, a land full of scenic natural beauty and delicious food. Today in this blog, I will discuss Finnish cuisine, from traditional recipes to seasonal and modern dishes. I hope you will stay with me and discover Finnish cuisine and its flavors.
Let’s learn about Finnish cuisine and some of their popular dishes:
Traditional Finnish Dishes
Karjalanpiirakka (Karelian Pasties)
Karjalanpiirakka, or Karelian pasty, is a traditional Finnish dish originating from the Karelia region. These delicious pastries are very popular throughout Finland and are considered a national dish. Karjalanpiirakka’s crust is primarily made from rye flour, which gives it a distinct, hearty flavor and slightly chewy texture. Sometimes, wheat flour is added to make it easier to handle. The ingredients for the dough are quite simple: rye flour, water, and a pinch of salt. This simplicity enhances the flavor of the filling.
The most common filling is a creamy rice pudding made with rice, milk, and salt. The rice filling is cooked until thick and creamy, then allowed to cool slightly before spooning over the dough. Although rice filling is the traditional filling, variations exist, including potato, barley, and even carrot or rutabaga mixtures.The dough is rolled into thin, oval sheets. A spoonful of filling is placed in the center of each sheet, and the edges are crimped by hand to create the characteristic oval shape with ruffled edges. The filling is open in the center. The pasties are baked in a hot oven until the crust is crisp and the filling is set. This usually takes about 10-15 minutes.
Karjalanpiirakka is traditionally served with egg butter (munavoi), which is made by mixing chopped hard-boiled eggs and softened butter with a pinch of salt. This rich, creamy egg butter perfectly complements the delicious pasty. These pasties can be enjoyed warm or at room temperature, perfect for a variety of occasions.
Karjalanpiirakka has deep roots in Karelian and Finnish cuisine. It was traditionally made by Karelian women, who baked large batches for family gatherings and celebrations. Karjalanpiirakka is more than just food in Finland; it represents a cherished tradition that brings people together and gives a taste of Finnish history and culture in every bite.
Kalakukko
Kalakukko is a traditional Finnish dish that showcases the rich culinary heritage of Finland, particularly from the Savonia region. This unique and hearty dish is a type of fish pie or bread and is famous for its distinctive preparation and taste. Kalakukko’s crust is made primarily of rye flour, giving it a strong, earthy flavor and a dense, chewy texture. Wheat flour is sometimes added to enhance the dough’s elasticity. The dough is made with just a few basic ingredients: rye flour, water, and a pinch of salt. This simplicity highlights the flavors of the filling.
Traditionally, the filling consists of small fish, such as perch, vendace, or salmon, although other fish can also be used.The fish is cleaned and typically left whole or cut into large pieces. To add richness and flavor, layers of fatty pork or bacon are included with the fish. The pork fat keeps the filling moist and imbues it with a savory depth. The filling is simply seasoned with salt so that the natural flavors of the fish and pork shine through. The dough is rolled into a large, thick oval. Fish and pork are layered in the middle of the dough, and then the edges are folded over and sealed to form a loaf or “kukko.” Kalakukko is traditionally baked in a low-temperature oven for several hours, often 5-7 hours. This slow cooking process allows the flavors to meld, and the crust becomes firm and crispy while the inside remains tender and moist. In some traditional methods, the bread is wrapped in parchment or foil before baking to help retain its shape and moisture.
Kalakukko can be enjoyed warm, fresh out of the oven, or cold. It is usually sliced thickly, exposing the juicy layers of fish and pork inside the crust.It is often served with butter or a fresh salad, creating a hearty and satisfying meal. The combination of rye crust, rich pork, and tender fish creates a unique and strong taste.
Kalakukko has its roots in the rural traditions of eastern Finland, where it was a practical and nutritious food for farmers and fishermen. Today, Kalakukko is celebrated as a traditional Finnish dish and is often enjoyed at special events and festivals. Kalakukko has received Traditional Specialty Guaranteed (TSG) status from the European Union, recognizing its cultural importance and traditional preparation methods.
Kalakukko is more than just a dish; it’s a culinary tradition that reflects the Finns’ way of life, their connection to nature, and their respect for simple, wholesome ingredients. Every bite offers a taste of Finland’s rich history and cultural heritage.
Poronkäristys (Sautéed Reindeer)
Poronkäristys, or sautéed reindeer, is not just a dish, but an inherent essence of the tradition and culture of Finland’s Lapland region. This delicacy of reindeer meat is closely related to the way of life of the Sami people, showing respect for their land and natural resources. Poronkäristys’ main ingredient is reindeer meat, which is lean, tender, and has a unique taste. The thinly sliced meat is fried in a generous amount of butter or oil, giving it a golden, crispy crust and a rich, earthy flavor. The sweet touch of onion and the simple seasoning of salt and black pepper enhance the natural flavor of the meat.
Traditionally, Poronkäristys is served with mashed or boiled potatoes, providing a creamy and comforting base. A touch of tart lingonberry jam balances the richness of the meat, creating an interesting play of flavors. The aroma of Poronkäristys is a strong, savory note of earthy reindeer meat, complemented by a touch of sweet, caramelized onion. Mashed potatoes provide a smooth, creamy texture that brings the whole dish together. As a dish, Poronkäristys provides a sense of comfort and satisfaction. Often served at special occasions or family gatherings, Poronkäristys brings warmth from the heart of Finland.
Poronkäristys is not just a delicacy; it is an important part of Finnish culture. As the traditional food of the Sami people, it is deeply connected to their land and way of life. Today, Poronkäristys is enjoyed throughout Finland, symbolizing pride in their heritage and natural environment.
Lohikeitto (Salmon Soup)
There’s nothing better than Finland’s lohikitto soup to warm and nourish you on chilly nights. This comforting soup is crafted with fresh salmon, potatoes, carrots, leeks or onions, and cream. Lohikitto not only provides flavor, but it is also an important part of Finnish culture.
Although lohikitto soup is cooked a little differently in every home, the basic ingredients are always present, such as salmon, potatoes, carrots, and leeks. The refreshing flavor of fresh dill infuses all the ingredients to make the soup even more delicious.
Lohikitto is very easy to make. First, the leeks or onions are chopped and the carrots are softened by heating them in butter. Next, fish broth is poured in with the vegetables, and everything is simmered together until the potatoes are soft. The salmon pieces are then carefully added to the soup, keeping the salmon tender and juicy. Finally, cream and chopped fresh dill are mixed into the soup, giving it a velvety texture and refreshing flavor. Served warm with a slice of bread, it is perfect for soaking up the creamy broth.
Lohikitto is simple and made with healthy ingredients. Salmon is rich in omega-3 fatty acids, which are beneficial for the body. Vegetables are also an important source of vitamins and minerals, keeping the body healthy during the winter months.
Nothing captures the essence of Finland better than lohikitto. It is a gift of nature, a preserver of tradition, and a beautiful way to keep warm in winter.
Ruisleipä (Rye Bread)
Ruislepa, or Finnish rye bread, is not just a bread, it is a precious gem of Finnish cuisine. This dark-colored, dense bread is not only delicious, but also a symbol of Finnish heritage. Ruislepa is mainly made from rye flour, which gives it a unique taste and character.
The bread is usually baked using a sourdough starter, which provides a subtle intensity and aromatic depth developed through the slow fermentation process.
Rye flour infuses the earthy aroma into the bread and gives it a satisfying, chewy texture. Ruislepa is usually baked using a sourdough starter. This starter adds a subtle sourness to the bread and enhances the depth of flavor. Through the slow fermentation process, the starter creates a wonderful aroma in the bread that captivates the heart. Ruislepa is much more than just a bread. It is a cherished element of Finnish culture. This bread recipe has been passed down from generation to generation in families, and each family has its own secrets and special ingredients. Ruislepa is usually served with butter, cheese, fish, meat, or other local dishes. It’s perfect for breakfast, lunch, or a light snack. Ruislepa is not just a meal, it’s an experience. With every bite you can experience the taste, tradition and culture of the Finnish countryside. If you want to experience a new taste, try making ruislepa.Recipes are easily found online, and the ingredients can typically be sourced from local markets. One taste of ruislepa, and you’ll understand why it’s such a valuable part of Finnish cuisine.
Seasonal and Festive Foods
Joulukinkku (Christmas Ham)
In Finland’s cold winter, homes are filled with Christmas cheer. During this festival, loved ones come together to relish delicious food and celebrate with joy. The most special dish of the season is joulukinkku, the traditional Christmas ham, which is central to Finland’s Christmas celebrations.
The tradition of eating joulukinkku has been around for centuries in Finland.It represents the gathering together of family, friends, and the community and is more than just a feast. On the night before Christmas, joulukinkku is served with traditional food and drinks, bringing the family together in festive joy.
Joulukinkku is usually made from a large ham weighing 5-10 kg. It is marinated with salt, spices, and other aromatics, which gives it a unique and delicious taste. The ham is often pre-cured, which enhances its flavor and extends its shelf life.
Joulukinkku is usually baked in the oven. To ensure tenderness and juiciness, the ham is often slow-cooked overnight at a low temperature. This slow process deepens the flavor and gives the ham a delicious, tender texture.
A common characteristic of joulukinkku is a glaze made of mustard and breadcrumbs. This sweet and tangy glaze imparts a golden, crispy crust to the ham, adding an extra layer of rich flavor. The glaze adds a festive touch to the Christmas atmosphere.
Joulukinkku is not just a food; it is a symbol of Finnish culture and heritage. It symbolizes family, harmony, and festive joy. Every year, people in Finland share joulukinkku with their loved ones, expressing their feelings of joy and gratitude. This traditional dish epitomizes the sincerity and warmth of Christmas celebrations in Finland.
Mämmi
Mammi, Finland’s traditional Easter dessert, holds a special place in Finnish culture. This dark, sticky pudding is made with a few simple ingredients: water, rye flour, powdered malt, molasses, salt, and orange peel. Mammi’s taste and seasonal celebrations evoke deep nostalgia among Finns.
Mammi originated in medieval Finland. It was initially eaten as a nutritious food during Lent. The slow cooking process made it a practical choice for the more austere and simple dishes common during Lent. Over time, mammi has evolved from a fasting staple to a favorite Easter dessert.
Making mammi is a labor of love. First, rye flour and malt are mixed with water to form a thick, porridge-like mixture.It is gently simmered to allow the flavors to meld. Adding molasses and orange peel gives a rich and slightly sweet taste. The mixture is then baked at a low temperature for several hours, which turns it into a thick, pudding-like dessert and gives it a dark, almost black color.
Traditionally, mammi is enjoyed cold, often with a generous serving of cream or a splash of vanilla sauce. Some sprinkle it with sugar, which enhances its natural sweetness. Its texture is smooth and sticky, a mix of sweetness from malt and molasses and a slightly bitter taste of orange.
For Finnish people, mammi is not just a sweet; it is a symbol of tradition and culture. It symbolizes the reunion of families at Easter, the assurance of the coming of spring, and the continuation of traditions passed down from generation to generation. While the taste of mammi may not be to everyone’s liking, it is an integral part of Finnish Easter celebrations, highlighting community, history, and the spirit of the festival.
Hernekeitto (Pea Soup)
Hernekeitto, or pea soup, is an integral part of Finnish cuisine, having played an important role in the country’s food culture for centuries. Especially known for being served on Thursdays, this delicious soup is a unique symbol of Finnish tradition and taste.
To make hernekeitto, dried green peas, water, and pork, such as ham or bacon, are used as the main ingredients. Spices like onions, carrots, bay leaves, marjoram, and mustard add flavor. Dried peas are soaked in water overnight to soften them before cooking. After soaking, the peas are simmered with meat and other ingredients until they are tender and the flavors combine. This process usually takes several hours, giving the soup a thick, flavorful, and hearty texture.
Hernekeitto has a distinct greenish color due to the peas, and its smooth, creamy consistency creates an extraordinary taste experience. It is traditionally served with mustard, which adds an extra layer of flavor to the soup. Hearty rye bread or crusty bread slices are essential complements to the soup. In Finland, hernekeitto is enjoyed with a glass of milk or mead (sima) on special occasions, making this traditional dish even richer.
Serving pea soup on Thursdays is a long-standing tradition in Finland, linked to the Catholic practice of eating a hearty meal before the Friday fast day. This tradition continues in schools, military garrisons, and homes throughout Finland. Made using peas and preserved meat during the long winter months, hernekeitto was a practical and nutritious dish that became popular over the centuries.
Modern Finnish Cuisine
Gravlax
Gravlax is a popular Finnish dish. Gravlax is usually eaten during festive occasions, such as Christmas, Midsummer, and other celebrations, but it is enjoyed year-round as an appetizer or as part of a smorgasbord. Raw salmon is used to make gravlax, which is then delicately cured in a solution of sugar, salt, and fresh dill. This process transforms the fish into a mild, tasty, and delicate dish that is often served as an appetizer.
Gravlax can be made with just a few ingredients: fresh salmon fillets, coarse sea salt, granulated sugar, and fresh dill. Sometimes, white pepper and a splash of aquavit or vodka are added to the curing mixture for an extra layer of flavor. First, the salmon is deboned, and any remaining pin bones are carefully removed. The fillets are then generously coated in a salt-sugar mixture, layered with fresh dill, and optionally, pepper and alcohol. The fillets are placed in a dish skin-side down, covered with plastic wrap, and then lightly compressed with a weight.
The dish is refrigerated for several days, usually 24 to 72 hours. During this time, the curing mixture draws moisture out of the fish, allowing the salt and sugar to cure the flesh. To ensure even curing, the fillets are occasionally turned and the liquid is drained. Gravlax has a vibrant orange-pink color, similar to fresh salmon, but slightly more transparent. The fish has a strong yet delicate texture that tastes smooth and silky because to the curing procedure. Gravlax is usually thinly sliced and served with a variety of accompaniments. Common pairings include mustard-dill sauce (hovmästarsås), rye bread or crusty bread, lemon wedges, and fresh dill. It is often presented on a platter, garnished with dill and optionally, capers or red onion.
Korvapuusti (Cinnamon Rolls)
Does the word “Korvapusti” make you wonder what it means? “Korvapusti” is the name of a famous Finnish cinnamon roll. Surprisingly, this name means “flat ears”! This name has a fascinating origin story. A part of the dough is rolled into an ear shape when creating the “Korvapusti” pastry. This distinctive shape gives it the name “flat ear”.
Korvapuusti is made with ingredients like flour, milk, butter, sugar, and cardamom, which give it a unique tasteThe dough is rolled into a log after it has been flattened into a sizable rectangle and uniformly covered with rich butter, sugar, and cinnamon mixture. This log is then cut into pieces, and each piece is shaped like an ear with a little pressure. The rolls are left to rise until light and fluffy.
Before baking, the rolls are coated with egg wash and sprinkled with pearl sugar, which adds a sweet and crunchy flavor to the golden-brown exterior. Korvapuusti is baked until it achieves a perfect balance of tenderness and texture. The edges are slightly crispy, and the insides are tender with a cinnamon-sugar filling.
These cinnamon rolls are so delicious that they are enjoyed fresh from the oven, and their aroma fills the kitchen. They are often eaten with a cup of hot coffee or tea, making for a relaxing afternoon experience. The taste of Korvapuusti is a delightful mix of sweet and spicy, complemented by the cardamom in the dough and the cinnamon filling. Each taste brings back fond memories of get-togethers with relatives and joyous occasions.
Korvapuusti is not just a pastry in Finland; it symbolizes warmth, hospitality, and tradition. It’s a staple at family gatherings, coffee breaks, and holiday celebrations. The process of making Korvapuusti is often a cherished family activity, passed down through the generations, teaching children the joy of baking and the importance of tradition.
Mustikkapiirakka (Blueberry Pie)
Mustikkapiirakka, or Finnish Blueberry Pie, is a very favorite summer dessert in Finland. This pie becomes very popular, especially during the summer months when blueberries are plentiful. This pie doesn’t require a lot of ingredients. Pies usually have a buttery crust made from a mixture of flour, sugar, butter, and vanilla. Sometimes the crust can be shortcrust pastry or more like a cake. The filling consists of fresh, juicy blueberries. Blueberries are often mixed with a little sugar to enhance their natural sweetness, and cornstarch or potato starch is used to thicken the filling a bit when baking. Some variations have a streusel topping, made from a mixture of flour, sugar, and butter. Others leave the blueberries open to create a bubble-fruit-filled surface.
The pie’s sweetness and tartness are nicely balanced. The natural tartness of the blueberries combines with the sweetness of the sugar and the buttery flavor of the rind to create a wonderful flavor. The golden crust shatters with a satisfying crunch, revealing a juicy burst of blueberries beneath. The richness of the butter in the crust perfectly complements the sweet and tart filling, creating a delightful contrast in every bite. If a streusel topping is used, it adds a little more crunch. Mustikkapiirakka is usually served hot or at room temperature. It’s great with a dollop of vanilla ice cream or a spoonful of vanilla sauce (vaniljakastike), which is quite common in Finland.
In Finland, Mustikkapiirakka is more than just a dessert; it symbolizes the Finnish summer and the country’s natural resources. Blueberry picking is a popular activity, and families often get together to bake pies and other treats with their hand-picked berries. This pie is an essential part of summer gatherings, coffee breaks, and family celebrations.
Unique Finnish Ingredients
Bilberries
Bilberry, known as mustikka in Finnish, is a special and favorite ingredient in Finland. These small, dark berries grow wild in Finnish forests and are famous for their intense flavor and dark blue color. Bilberries are smaller, juicier, and more flavorful than cultivated blueberries, often described as a mix of sweet and sour flavors.
Finns have a long tradition of eating bilberries. Bilberries are commonly used in a variety of foods, such as traditional pies, desserts, jams, and juices. In Finnish cuisine, bilberries are celebrated not only for their nutritional value but also as a symbol of their connection to nature and the country’s foraging heritage, making them a beloved part of the Finnish diet.
Cloudberries
The rare amber-colored cloudberry thrives in the cool, arctic climate of Finland’s northern peat bogs and swamps. This unique berry is a valuable resource for the country.
Cloudberry imparts a delicate, tart, and sweet flavor that resembles a mixture of raspberry and red currant. Rich in vitamins C and A, as well as antioxidants, these berries are highly valued for their rarity and nutritional benefits. Cloudberries are a versatile ingredient in Finnish cooking, starring in savory dishes, sweet treats, and even potent liqueurs. Their flavor is enjoyed in a variety of dishes, including lakkahillo (cloudberry jam).
It is a seasonal delicacy that captures the essence of the Finnish wilderness in every bite, whether fresh or preserved.
Leipäjuusto (Bread Cheese)
Lipeatto, or “Finnish Bread Cheese,” is a special treat in Finland. Cow, goat, or even reindeer milk may be used to make this delicious cheese! It has a surprisingly squeaky texture that’s fun to eat, and it looks a bit like bread too.
Traditionally, leipäjuusto is baked or grilled, which gives it a slightly charred, golden-brown surface. It tastes mild, creamy, and somewhat sweet. In Finnish cuisine, leipäjuusto is often enjoyed warm, paired with cloudberry jam or coffee, which enhances its rich flavor.
This cheese is not only a delicacy, but also a symbol of Finnish heritage and culinary tradition. It brings comfort and nostalgia to those who savor leipäjuusto.
Finnish cuisine is a wonderful amalgamation of traditions and flavors. Here the land’s natural resources combine with time-honored cooking techniques to create an extraordinary food culture. Bite into a piece of dense Ruisleipä, dip into creamy lohikitto, enjoy the sweet-sourness of cloudberry – every dish in Finland takes you on a unique culinary experience. Try all the dishes that make this Nordic country a truly extraordinary food gem.
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