Finnish Beef And Dumpling Soup Klimppisoppa From Finland Recipes

THREE MEAT STEW....(KARELIAN) FROM FINLAND

Steps:

• 1. In a large, heavy casserole with lid, layer meats with the onions, salt,and allspice. Top with bay leaves. Cover tightly and bake at 275F. for 5 hours. Long slow cooking in the oven brings out the juices and flavor. Meat will be very tender and will, stew in it's own delicious juices!
• 2. It is not necessary to add other broth,or water to the meat, unless the dish is not tightly well covered, and it starts to cook dry.
• 3. Remove bay leaves before serving. This broth is not thickened.!!!!! The stew is usually served with boiled new potatoes. Or your choice of mashed potatoes, rice.. or even toasted bread.
• 4. You might like to try my recipe on J.A.P. for: "CRUSTY BREAD over nigjt & no kneading" It would be great... to help sop up the meat juices,farmer style.!!!! YUMMY!!!! Now is time to enjoy a FINNISH SAUNA, and a romp in the snow....EH!

FINNISH SUMMER SOUP

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.

FINNISH BEEF AND DUMPLING SOUP (KLIMPPISOPPA FROM FINLAND)

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 STYLE MOJAKKA

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.

FINNISH CABBAGE CASSEROLE

Steps:

• Cook rice as you usually would. Set aside.
• Preheat oven to 400'F. Grease a 12 inch cast iron skillet and set aside. (*see note)
• Melt 1 tablespoon fat of choice in a skillet and add beef, onions and 1/2 teaspoon of salt. Cook until meat is completely browned.
• In another large pot, melt remaining 2 tablespoon of fat over medium heat. Add chopped cabbage and remaining 1/2 teaspoon of salt. Cook covered until soft, stirring occasionally - about 8-10 minutes. Turn down heat if cabbage is sticking to pot or add a tablespoon of water.
• Once cabbage is done, turn off heat and add cooked rice, meat/onion mixture, optional maple syrup, and pepper to taste. Mix to combine. Scrape into prepared skillet or baking dish. Pour broth over the casserole.
• Bake for 45-55 minutes, until golden brown on top. (Casserole will cook faster in a cast iron skillet. Longer cook time is for regular baking dish.) Cover with foil if top is getting overly brown.

FINNISH DRIED PEA SOUP (HERNEKEITTO - FINLAND)

Steps:

• Rinse and remove unwanted pieces from the peas. Cover with cold water and let soak overnight.
• Afterwards, drain and rinse the peas. Peel the onion and stud it with the cloves. Put everything into the pot with the peas. (Use fresh water for the 8 cups, not the soaking water.).
• Bring to a boil; cover, lower heat, and let simmer until they are very soft, about 2 hours, stirring often.
• Remove meat from soup. Trim it from the bones, cutting into small pieces. Return it to the soup.
• Salt to taste and serve. (I must add, however, that the listed amount of salt could be too much for some people, let alone adding more at this point. However, I've included the amounts listed by the author because she says that Finnish food is very salty. Use your own judgement.).