Finnishbeersoup Recipes

FINNISH BEER SOUP

Steps:

• Place the beer and milk in seperate saucepans and heat.
• In a bowl combine the flour and water to make a smooth paste, then stir into milk.
• Add the ginger, sugar and salt to the beer.
• Remove the two pans from the stove and beat the hot milk mixture into the beer, a little at a time. The soup should be frothy.
• Serve at once in small bowls; top with croutons.

FINNISH STYLE MOJAKKA

Steps:

• In a large pot over medium high heat, brown the meat on all sides in the butter or margarine.
• 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 and simmer for 15 more minutes.

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 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 BERRY SOUP (MARJAKEITTO)

Steps:

• Combine berries, water and juice and bring to a boil.
• In the meantime, combine potato flour and cold water and mix.
• When the water and berries boil, give the potato flour mixture a stir and add.
• Boil a few minutes longer until it thickens a little.
• Remove from heat.
• Add sweetener and vanilla.