Dishes of very distinctive Finnish cuisine, devoid of special delicacies and sophistication, conquer gourmets with the pure taste of high-quality ingredients. It is no wonder that in the rather harsh natural conditions of the Country of Suomi, hot, nourishing and high-calorie food is valued. Finns prefer to follow traditional, centuries-old recipes, confident that their ancestors knew a lot about good food.
A fish
Finland is a land of lakes and boasts an impressive sea coastline. Therefore, the base of the national cuisine is, of course, fish. And, of course, of amazing quality. Salmon melting in your mouth, fatty herring, the most tender trout are so good in themselves that they do not require any intricacy in cooking.
Order at a restaurant a seemingly banal sprat in vinegar sprinkled with green or onions, break off a piece of excellent rye bread - and it seems to you that there is simply no better snack.
However, familiarity with other Finnish fish dishes may change this belief. You should definitely try smoked herring pate with red onions, white fish with nettle and sorrel pancakes, herring with beetroot mousse, and Kalakukko - rye pie with fish fillets and toasted lard cubes. Deciding which of the dishes to give preference will not be easy.
Meat
Those who cannot imagine life without a good steak or aromatic stew will find their menu in Finnish restaurants too. Beef and game dishes are very popular here. The hits of Lapland cuisine are venison, elk and bear meat. By the way, winter sports fans have a chance to try them: most of the ski resorts are located in this region of Finland.
After a pleasant time outdoors in a local restaurant, you can enjoy a roast of finely sliced venison, smoked or salted elk, or something unusual from bear meat. Minimum Fat - Maximum Protein: this is the menu of true champions.
Gifts of the forest
Finns also share the reverent attitude of Russians to quiet hunting. Chanterelles are especially fond of in this country. Soups are made from them, served as a side dish or offered as an independent dish. Do you want fried mushrooms in sour cream? In a Finnish restaurant, you will be understood correctly, and the result will definitely not disappoint. The chanterelles have also appreciated the chefs of haute Finnish cuisine: many chefs have included treats from them in the menus of their expensive restaurants.
Wild berries: cranberries, lingonberries, blueberries, cloudberries are also all the raisins of Finnish cuisine. It is worth paying special attention to cloudberries, a fragrant yellowish berry: the content of vitamin C in it exceeds that of citrus fruits by almost 3 times! Compotes, fruit drinks, desserts are prepared from it in Finland. And also liqueurs, which can be brought as a souvenir to fine connoisseurs of good drinks.
Finnish housewives bake fragrant pies from blueberries and other summer berries and willingly share their cooking secrets with curious tourists. Finns are also very fond of sour berry jelly, which is served with whipped cream, of course, of high quality.
Milk products
Our mothers were also convinced that Finnish butter was the best. It is not surprising: after all, it was he who was once served at the royal table. But Finland is not famous for oil alone. Cream is very popular here: it is added to soups, sauces, coffee, favorite by Finns, and also desserts. In fact, whipped cream with sugar, in the opinion of the local population, is a great dessert in itself.
What about local cheeses? A special place is occupied by kyutto, it is obtained from the milk of the rarest breed of forest cows. It has a unique earthy scent. It is also worth trying the local blue cheese, which is practically not exported: the Finns make it exclusively for internal use and are eaten with great pleasure with wine, olives, nuts, grapes or just rye bread.
Main dish
Oddly enough, upon hearing this phrase, the Finn will most likely imagine nothing more than … soup! The attitude to soups here is especially reverent: cooking them, according to the inhabitants of Finland, requires special skill, patience and time. Therefore, soup, by definition, cannot be an ordinary dish: it is served here mainly on Sundays and holidays.
They say that only those who are fortunate enough to taste a real Finnish soup prepared according to the traditional recipe slowly and thoroughly will be able to comprehend the mysterious soul of this laconic northern people.
