Hapankaalikeitto Finnish Sauerkraut Soup Recipes

HAPANKAALIKEITTO (FINNISH SAUERKRAUT SOUP)

Steps:

• Place the beef cubes and ham bone in a large sauce pan with the sauerkraut, stock, and allspice.
• Bring to a boil, then reduce heat and simmer, partially covered, for about 2 and 1/2 hours over medium-low heat.
• Season with salt and pepper to taste.
• Remove allspice berries and bay leaves.
• When ready to serve, ladle into big bowls, top with a spoonful of thick sour cream, and take to the table with chunks of rye bread and a bowl of sour cream to pass around the table.

SAUERKRAUT SOUP

Steps:

• In a large saucepan or Dutch oven, combine sausage, potatoes, onions, carrots and chicken broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Add sauerkraut and tomato paste; mix well. Return to a boil. Reduce heat; cover and simmer 30 minutes longer. If a thinner soup is desired, add additional water or chicken broth.

KARJALAN PIIRAKKA (KARELIAN PIE) WITH EGG BUTTER

Steps:

• For the Filling:.
• In a saucepan combine the water and rice. Bring to a boil.
• Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.
• Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.
• Preheat oven to 450°F
• Line a baking sheet with parchment paper.
• For the Pastry:
• In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
• Shape the dough into a log and cut into 16 portions and shape each into a round.
• On a lightly floured board, roll out each round into a 6-inch circle.
• Spread about 3 tablespoons of filling evenly on each round.
• Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
• Place on the prepared baking sheet.
• In a small bowl, stir together the melted butter and hot milk and brush on the pastries.
• Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.
• Remove from the oven and brush again.
• For the Egg Butter:.
• In a small bowl, cream the butter. Stir in the eggs.
• Season with the white pepper and ground ginger, if desired.
• Yield: 1 cup.
• Cool the pastries and serve with the egg butter at room temperature.