FINNISH BEEF AND DUMPLING SOUP (KLIMPPISOPPA FROM FINLAND)
This is from "The Best of Finnish Cooking." The author wanted to put together all of her Finnish recipes so that her sons could continue the family traditions and have those wonderful things to eat. This soup is a specialty of Western Finland. I haven't made it yet. Times are just guesstimates because I have no idea how long it would take for potatoes to cool as she mentions.
Provided by Debbie R.
Categories Roast Beef
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place meat in pot with cold water. Bring to a boil. Skim off froth as it rises to the surface. Add salt, onion, carrot, allspice, marjoram, bay leaf and rutabaga. Cover and simmer 1.5 hours.
- Add the whole peeled potatoes. Simmer until they can be easily pierced with a fork. Remove them from the broth with a slotted spon to a small bowl. Let them cool.
- Mash the potatoes with a fork. Add 1/4 of the cooking broth, egg, flour and salt. Mix well.
- When the meat is tender, remove it from the broth and let it cool.
- With a soup spoon dipped in the broth, take a rounded tablespoon of the dough and release it into the broth. If it breaks up, add some more flour to the dough. When the dumpling remains in one piece, drop them all into the broth, dipping the spoon in the broth between dropping each dumpling. Simmer for 5 - 10 minutes.
- Remove the fat and bones from the meat. Cut it into bite-sized pieces. Add to the soup. Salt to taste.
- Add some chopped parsley for color. Serve hot in deep soup bowls with bread.
FINNISH SUMMER SOUP
This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland. If you can't get fresh shelled green peas, use frozen tiny green peas.
Provided by Maryanne
Categories Soups, Stews and Chili Recipes Soup Recipes
Yield 4
Number Of Ingredients 11
Steps:
- Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
- Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
- In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.
Nutrition Facts : Calories 563.3 calories, Carbohydrate 82.9 g, Cholesterol 60 mg, Fat 20.7 g, Fiber 19.1 g, Protein 18.5 g, SaturatedFat 12.5 g, Sodium 749.6 mg, Sugar 9.2 g
FINNISH STYLE MOJAKKA
This soup recipe is a staple in any Finnish household. Serve with flatbread (leipa).
Provided by jocko_7
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h15m
Yield 6
Number Of Ingredients 11
Steps:
- In a large pot over medium high heat, brown the meat on all sides in the butter. Add 4 cups of the water and bring to a boil. Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
- Add the carrots, celery and potatoes and simmer for another 1 1/2 hours. Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well; simmer for 15 more minutes.
Nutrition Facts : Calories 891.4 calories, Carbohydrate 33.6 g, Cholesterol 226.5 mg, Fat 61.5 g, Fiber 5.1 g, Protein 50.1 g, SaturatedFat 31.3 g, Sodium 1175.7 mg, Sugar 4.4 g
FINNISH BEEF RAGOUT (PALAPAISTI - FINLAND)
This is from "Best of Finnish Cooking", which holds the author's Finnish recipes for her sons, so that they can always have these dishes. I haven't tried this yet. The only other recipe that uses allspice and heavy cream had cumin in it, which isn't Finnish at all. This dish is often served with browned rutabagas and boiled potatoes. Simmering the ragout can be done on the stovetop or inside the oven. The great thing about round steak is that it is a cheaper piece of meat. However, a long, slow, low-heat simmer is necessary to make it tender. Don't try to rush with higher heat.
Provided by Debbie R.
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Brown beef cubes on all sides, a few at a time, in the mixture of butter and oil. Don't try to do all at once. It will lower the temperature too much and not be able to brown properly. When done, transfer into a casserole or dutch oven.
- Lightly brown the onions and vegetables in the same skillet; then put them in the casserole. Rinse the skillet with the 2 cups of water and add it to the casserole. Add salt and spices. Cover and let cook over low heat or in a 325 oven for 2 hours, or until the meat is tender.
- Mix flour with the 1/3 cup cold water and stir into the casserole along with the cream. Simmer 5 minutes. Add salt to taste.
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