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Travel & Tourism . Tourist Guide to the Country

Finland Cuisine and Food




Local Cuisine

Karelian Hot Pot

Karelian Hot Pot
This dish is preferebly eaten while still hot. Made with chuck steak, pork shoulder, stewing lamb or mutton, onions, salt, all spice, and water.

Cabbage Rolls

Cabbage Rolls
This is a unique way of serving cabbage, where the cabbage is rolled and filled with lean minced pork or beef, rice and other ingrediants. Eaten during lunch or dinner with boiled potatoes and lingonberry puree.

Fish Soup

Fish Soup
This special dish is a traditional dish in Forssa. The ingredients includes fish, water, salt, onion, all spice, dill stems, leek, large potatoes, milk, and flour. Chopped dill and chives is sprinkled on top of the soup, before serving.

Meatballs

Meatballs
This is another main dish of Finland, which consist of minced beef, fine dry breadcrumbs, cream, onion, oil, egg, salt and all spice or white pepper. The ingrediants are then knead into a mixture and boiled, then served with potatoes and grated carrots. Lingonberry jam and gherkins will also go well with the dish.

Rosolli Salad

Rosolli Salad
The salad is made with boiled potatoes, carrots, beetroot or pickled beetroot gherkin, onion, salt, and white pepper. Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.

Egg Cheese

Egg Cheese
Another traditional dish of Finland where the cake is made from sour milk and egg, then baked till cooked.


Oven Porridge

Oven Porridge
The porridge is different in a way, because it is baked rather than cooked over heat. Whole oats, wheat, rice, buckwheat or millet makes excellent porridge. The porridge is best eaten with milk or fruit sauce.

Tiger Cake

Tiger Cake
The cake is usually served during tea time or can be eaten as a desert. It is made in a donut look alike, and rich in cocoa flavor. Preferably served cold.


Mead

Mead is a traditional drink made with water, sugar, lemons, and a tiny bit of yeast. The mead is kept at room temperature until it starts to ferment, about a day. Then a couple of raisins and a teaspoon of sugar is added into clean bottles, the mead is then strained into bottles and stored in a cool place, it is ready to be served when the raisins starts to rise to the surface.


 

Acknowledgements: ASIATRAVELMART.COM








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