Finnish and Karelian cuisine - 19 cooking recipes

This is a real treasure trove for seafood lovers, because they are the distinctive feature of this cuisine. Salmon, herring, vendace, whitefish, and trout became the main components of delicious dishes, many of which were specific and not found among any other people. Meat dishes do not dominate. Mostly influenced by Swedish cuisine. But the use of elk, bear and venison is typical for Finland. By the way, the presence of both fish and meat in one recipe is a characteristic combination.

Wild berries (cranberries, lingonberries, blueberries, cloudberries, blueberries) are used in desserts with cream, jelly, jam, jelly, and even added to sauces and side dishes. Many mushrooms are used in stews and other dishes. As for bread and pastries, rye flour predominates here. Pies, pies, flatbreads, loaves are made with the addition of barley, oatmeal or wheat flour. Recipes of Finnish and Karelian cuisine have undergone changes over time, but fundamentally remain virtually unchanged. Making the treats, despite their fancy names, isn't all that difficult. The main thing is to find the right ingredients and, as they say, put your soul into it.