Finnish Recipes

Summer Vegetable Soup

When the first locally grown fresh vegetables hit the market in June, Finns make this delicious, simple soup that focuses on highlighting the subtle, delicate flavors of new vegetables.

Layered Midsummer Herring

This delicious herring recipe is simple to make, and works especially well when served with a side of new crop potatoes.

Boiled Crayfish

The end of July marks the beginning of the crayfish season in Finland. For many, it is the highlight of the culinary year. The ubiquitous crayfish party is a true celebration of summer that all the visitors to Finland should experience. Crayfish is traditionally served boiled on buttered toast with dill and washed down with snaps (ice cold vodka or other clear liquor).

Stuffed Cabbage Rolls

Around the world there are several versions of stuffed cabbage rolls. This delicious Finnish fall specialty takes few hours to make the taste but it is well worth the effort.

Finnish Meatballs

Whether Finnish or Swedish, these meatballs are a traditional culinary staple in every household in Finland. Every family seems to have their own recipe they claim to be the only and the best way to make Finnish meatballs. Back in the days meat itself was such a luxury so often the chefs would cleverly add breadcrumbs to make more meatballs from the same amount of meat.

Finnish Sourdough Rye Bread

Finnish sourdough rye bread has a long history in Finland, consistently described as a true national treasure. The preparation to create the proper sourdough starter takes several days, but can be frozen and held for up to a year. Once created, a great starter dough is something to be passed down for generations. Finnish rye bread is extremely healthy, containing high amount of fiber.

Blinis with Vendace Roe

Finns adopted the buckwheat blinis from their Russian neighbors. Nowadays blinis are commonly served Finland during wintertime with a selection of toppings such as fish roe, gravlax, sour cream and chopped onions.

New Potatoes

One of the highlights of the Finnish summer is when the new crop of potatoes arrives to the market during midsummer. These small potatoes have a delicate thin skin that washes away when rubbed with hard bristle (or fingers) under water. To keep the nutty, sweet taste and the dense texture of the vegetable, cook the potatoes only to al dente and allow the steam finish the cooking.

Chanterelle Soup

There exists over five hundred edible species of wild mushrooms in the Finnish forests. Chanterelle is one of the most popular and common varieties growing wild. In the summer, fresh chanterelles are also widely available in the markets and grocery stores of Finland. The same recipe also works well for porcini mushrooms. In the USA where the fresh chanterelles and porcini mushrooms are harder to find, you may use dried ones.

Finnish Strawberry Cake

Midsummer time also brings the fresh local strawberries to the market. Long summer days allow the berries to develop intense, sweet flavors. Finnish strawberry cake is a bit more moist and less sugary than its American cousin, the strawberry shortcake.

Finnish oven pancake