The combined elements of weather, geography and strong culinary influences of Russia, Sweden and Germany have shaped the food choices of Finnish people over the centuries. Although major strides in transportation, commerce, agriculture and even fast-food franchises have brought diversity to the Finnish table, the tradition of serving hearty entrees, rye bread, cabbage rolls and fresh mushrooms is as much in evidence in restaurants as in private homes.
Seafood
With almost 3,000 miles of coastline and more than 60,000 lakes, it's little surprise that fresh seafood is a staple in many Finnish recipes. Salmon, trout, Arctic char, perch, eels, herring, flounder, cod and crayfish are popular ingredients for grilled, roasted, fried and stewed dishes and often are supplemented with potatoes, onions and mushrooms. For a quick bite, marketplace food carts and sidewalk kiosks sell fish pies and pasties to which vegetables and bits of fatty pork have been added and then slow baked.
Meats
Deer, moose, beef, pork, lamb, duck and chicken are served as main courses as well as incorporated into Finnish soups, stews and casseroles. Finland also is well-known for its export of reindeer meat, which is sauteed as a traditional dish called poronkaristys, cold or warm smoked for buffets, or cut into steaks for grilling over an open flame.
Produce and Grains
The Finnish forests abound with berries and selections such as strawberries, cloudberries, lingonberries, gooseberries, currants and cranberries are gathered for use in jams, jellies, crepes, pastries, desserts and more than 40 varieties of wine. For summer pies and puddings, fresh rhubarb is the fruit of choice for many Finnish cooks. Mushrooms and root vegetables of all varieties grow in Finland, as do grains such as wheat, rye, oat and barley, which are used to make loaves, Finnish crispbread, baguettes and sweet buns called pulla. Open-face sandwiches made with cheeses and ham are as common at breakfast as at lunch.
Beverages
Some of the oldest breweries in Scandinavia are in Finland. Whether it's a holiday, social gathering or restaurant meal, the Finns take their beer drinking seriously and view it as an economical alternative to pricey hard liquor. At the opposite end of the spectrum is their fondness for strong coffee, which they consume several times a day. During the holidays, mulled wines, hard ciders, meads and liqueurs are served before and after meals. Despite a high percentage of Finns being lactose intolerant, milk and buttermilk are served with meals, as well as blended into sauces and soups.
References
- "The Food and Cooking of Finland"; Anja Hill; 2008
- "The Best of Finnish Cooking"; Taimi Previdi; 1996
- "Finnish Cookbook"; Beatrice Ojakangas; 1964
- "Northern Flavours: Food from Finland"; Anna-Maija Tanttu; 2007
Member Comments