Karelian Cuisine Calendar

«Календарькарельской кухни/ Karelian cuisine calendar»

Finnish Salmon Soup - Lohikeitto Creamy, hearty, and comforting, this Finnish Salmon Soup (Lohikeitto)is perfect for chilly fall or winter days. Ready in 30 minutes + really easy tomake! Calories Per Serving: 650 kcal Author: CookingTheGlobe Ingredients  1/2 stick (1/4 cup or about 50 grams) unsalted butter  1 leek, sliced (white and light green parts only)  5 cups (1,25l) fish stock (can be substituted with water)  1 lb (450g) potatoes, cubed  1 carrot, sliced  1 lb (450g) salmon fillet, de-boned, de-skinned and cut into small chunks  1 cup (250ml) heavy cream  1 cup (10g) fresh dill for garnish, finely chopped  salt and pepper to taste Instructions 1. Melt the butter in a pot. Add the sliced leek and saute until translucent, about 7 minutes. 2. Add the stock, carrot and potatoes. Bring to a boil and cook for about 10 minutes over medium heat. At this point the potatoes should be almost ready. 3. Add the salmon chunks and the cream, and cook for about 5-7 minutes more, until it starts to boil. 4. Turn off the heat and add the dill, salt and pepper. Close the lid and wait for another 10 minutes. Enjoy!

Sulchini (Karelian Oven Pancakes) Ingredients 2 eggs 2 tsp vanilla sugar 100 g melted 4 dl all-purpose butter baking ray flour 8 dl milk 1 tsp baking1,5 dl granulated powder sugar 1 tsp saltInstructionsMix the sugar, eggs, and milk in a bowl. Putflour, baking powder and salt in a separate cup andmix, then add with the sugar-egg-milk dough.Whisk.Leave the dough to rest for 20-30 minutes.Preheat oven to 225°C. Pour the dough on a bakingtray covered with parchment paper.Bake the pancake for 30 minutes until goldenbrown. Allow to cool a bit, cut to pieces and eatimmediately with jam!

Meatballs (Lihapullat)500 g minced beef Gravy:1 dl fine dry 2 tblsp fatbreadcrumbs or two slices of 2 tblsp flourwhite bread 4 dl pan juices1 dl cream1 onion1 tblsp oil1 egg1 tsp salt1/4 tsp allspice or whitepepperMix breadcrumbs with water and cream in a bowl. Let stand fora while. Finely chop the onion and sauté in oil in a frying pan ormicrowave oven. Add the onion, egg, seasonings and meat. Mixuntil smooth. Wet your hands and shape the mixture into balls.Fry meatballs in hot fat on all sides. Small balls will be done in3-5 minutes, larger ones 5-8 minutes. To make gravy, brown the flour lightly in fat. Add the liquidstirring all the time. Add the cream and check seasonings. Thegravy can be served separately or poured over the meatballs.Serve with potatoes and grated carrots. Lingonberry jam andgherkins also go well with the dish.

Karelian Blueberry Pie Ingredients 3/4 cup white sugar 3/4 cup butter, softened 1 egg 1 teaspoon baking powder 2 1/4 cups all-purpose flour 1/2 cup milk 2 pints fresh blueberries 1/2 cup white sugar, or more to taste Preheat oven to 200 C, and line a 9x13 inch baking panwith parchment paper. Beat 3/4 cup sugar with the butter until the mixture issmooth and creamy, and beat in the egg. Add the bakingpowder, and stir in the flour, 1/2 cup at a time, alternating witha few tablespoons of the milk, until all the flour and milk havebeen incorporated. The dough will be sticky, like sugar cookiedough. Spread the dough into the prepared baking dish,creating a raised edge of dough around the dish. Place the blueberries in a bowl with 1/2 cup of sugar, andmash the berries with a potato masher. Spread the blueberrymixture on top of the crust in an even layer. Bake in the preheated oven until the crust has brownedslightly and the filling is thickened and bubbling, 15 to 25minutes.

Oatmeal Kissel Ingredients4 cups (500g) regular rolled oats ½ cup (100g) kefir (how to make⅓ cup (70g) steel cut oats kefir)3 tablespoons (30g) oat Enough filtered, boiled and cooledflour (optional) water to fill a gallon jar Filtered water for rinsing Instructions Combine rolled oats, steel cut oats and oat flour in a gallon jar. Add kefir, and water. Stir the oats with a long spoon to incorporate thekefir. Put a lid on, cover with a towel, and leave at room temperature for 2days. Using a large bowl, and a strainer, remove some of the liquid, and reserveit. Strain the rest into the big bowl, squeeze the oats with a spoon and letthem drip for a few minutes. Transfer the liquid into a half gallon mason jar to wait for the starch todrop to the bottom (you may have more or less liquid). Transfer the oats to the strainer, and start rinsing them with filteredwater, mixing them with a spoon for a thorough rinse. Leave the jars at room temperature for several hours to allow the starchto fall to the bottom. When you see distinct layers, pour off the liquid and savefor drinking, if desired. Then combine remaining starch liquids in a half gallonjar, and stick in the fridge. More starch will drop to the bottom. Combine the content of one gallon and half a gallon jars. Pour off as muchliquid as possible, and now you are ready to cook oat kissel. For classic oat kissel, whisk 2 cups of water and 3 tablespoons of oatstarch, bring to boil stirring often, and simmer for 5 minutes, or until kisselthickens to a consistency you prefer. I like to eat mine like porridge, and addmore starch to thicken it quicker.

Karelian pies with crumpled potatoesMixing the dough Filling:rye flour - 1 faceted glass; potato tubers fresh - 6 pcs .;wheat flour - ½ of a faceted glass; butter - 85 g;curdled milk - 240 ml; egg - 2 pcs. (one of them - forsoda canteen - 1 small pinch; lubricating the formed dish);salt sea - add to taste; salt, cooked and black pepper - add tosour cream is thick - 2 large taste;spoons. fresh milk - 1 full glass.You should begin to prepare with kneading the base: pour the yogurt into asmall bowl, lightly heat it, and then extinguish the table soda, pour in sea salt,lay out thick sour cream, rye and wheat flour. As a result of long stirring, youget a stiff dough.Process of fillingIt is necessary to take a few tubers of vegetables, thinly peel them fromthe peel and boil in salt water. After that, the broth is required to drain andimmediately add to the hot potato butter, hot milk and 1 rustic egg. Next, allthe ingredients should be well kneaded by a crush so that not a single lumpremains in the puree. If desired, the ready-made side dish can be generouslyflavored with black pepper.Forming a dishTake a piece of the finished dough, roll it out a thin oval shape, and thenput in the middle of 1.5 large spoons of crushed potatoes. Further, the edgesof the base need to be beautifully tied, leaving the vegetable filling open. Afterthat, the finished semi-finished product should be placed on the oiled ovens. Byanalogy, all other products are also performed.Heat treatmentPrepared such pies in a preheated oven for about 13-16 minutes. Duringthis time, the dough is completely cooked and will take a steady shape.

Karelian pies with egg butterIngredients1⁄2 cup butter, melted 1 cup rye flourFILLING 1⁄4 cup all-purpose flour2 cups water EGG BUTTER1 cup uncooked rice 1⁄2 cup butter, at room2 cups milk temperaturesalt 2 hard-boiled eggs, choppedCRUST 1 pinch fresh ground white pepper1⁄2 cup water (optional)1 teaspoon salt 1 pinch ground gingerIn 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 therice is soft and creamy.Preheat oven to 200 ° C. Line a baking sheet with parchment paper.In a medium-sized bowl, combine the water, salt, and rye and white flours to make astiff dough. Shape the dough into a log and cut into 16 portions and shape each into around.On a lightly floured board, roll out each round into a 6-inch circle. Spread about 3tablespoons of filling evenly on each round.Fold two opposite edges of the pastry over the filling and crimp the edges of the doughtoward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crustto overlay the filling and leaving the center of the filling exposed. Place on theprepared 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 aregolden on the edges. Remove from the oven and brush again. In a small bowl, cream thebutter. Stir in the eggs. Season with the white pepper and ground ginger, if desired.Cool the pastries and serve with the egg butter at room temperature.

Cranberries in turnips Ingredients : 450 g small white turnips, diced 100 g cranberries 2 tablespoons clear honey 1 tablespoon orange juice Steam the turnips over fast boilingwater for 15-20 minutes, until they arejust tender. Simmer the cranberries with thehoney and orange juice for 3-4 minutes. Do not let the fruit collapse. Toss the turnips in the berries tobrighten and glaze them.

Fish pies (Rybniki) Ingredients: 100 ml of milk; 1 egg; 200 g butter; 4 tsp baking powder; 1/2 tsp salt; 3tablespoons flour. For the filling: 350 g of fish fillets; juice of 1/2 lemon;seasoning for fish; 1 onion; 3-4 tablespoons mayonnaise; 30 g butter; dill; 3-4tablespoons sour cream. Pour into a bowl of milk for the preparation of dough. Beat the egg andbeat the pulp with a mixer. The resulting milk-egg mass add baking powder,salt, melted butter and beat with a mixer again. Add sifted through a sievethe flour and stir and knead the dough. It should have a soft but not liquid,elastic and does not lose shape. Leave it for 30 minutes in a bowl. To prepare the filling of fish fillet, remove any small bones. Cut intosmall pieces. Sprinkle with seasoning for fish, salt and sprinkle with lemonjuice. Mix well and leave to marinate for a few minutes. Onions clean, wash inrunning water and cut into half rings. Grease a baking pan with butter. Divide dough into two equal parts andleave a small piece of jewelry. One half spread over the entire form. Put thechopped fish evenly on top - chopped onions. On top of the filling, place a thinlayer of mayonnaise and small pieces of butter. Sprinkle with chopped dill. The second half of the dough gently roll into a thin layer. In size itshould be a bit more uniform baking. Cover the cake and they Pinch the edgesaround the perimeter. make decorations (flowers, twigs, stars, etc.) Of theremaining small piece of dough. Place the cake on a random, brushing the placeof sour cream or butter. On the surface of the cake with a fork makepunctures in several places. This is necessary to allow steam to escape. Greasea cake with sour cream. Bake in pre-heated oven for 45-50 minutes at 200 ° C. Baked a cake,remove, brush the surface with butter again and put in the oven for 5 minutes.Ready fish pie ready to be served both hot and cold.

Mushroom-omelette roll6 eggs Filling:5 dl milk 3 tbsp butter, margarine or1 dl wheat flour cooking oil1 tsp salt 1 l chantarelles, hedgehog1/2 tsp white pepper mushrooms, ceps 2-3 onions, salt, black pepper basil or thyme (a little cream or crème fraiche)Preheat the oven to 200° C. To prepare the batter, first mixthe flour in the milk. Beat the eggs in a separate bowl and add tothe flour and milk mixture. Spice with salt and white pepper. Line ahigh-edged baking plate with greaseproof paper and pour theomelette batter on the paper. Bake in the oven until light brown.Overturn the omelette on another piece of greaseproof paper andremove the paper from the bottom. Chop the onions for the filling.Fry the chopped mushrooms in hot oil, add the onions and let cookuntil the liquid has nearly evaporated. Spice with salt and pepper,and, if you like, basil or thyme. (In case you prefer the filling to bemore saucelike, add a little cream to the mixture and let cook for awhile). Check the taste. Spread the mixture on the omelette and rollthe sheet up. Carefully move the roll on a greased ovenproof plateand sprinkle grated cheese on top. Heat the omelette roll in 200° Cbefore serving.

Karelian hot pot Ingredients 1 pound beef stew meat, chopped into 1 inch pieces 1 pound pork stew meat, chopped into 1 inch pieces 1 pound lamb stew meat, chopped into 1 inch pieces 1 tablespoon olive oil 2 large onions, peeled and sliced 1 teaspoon salt 2 teaspoons peppercorns 8 whole allspice 2 bay leaves 3 cups water Steps to Make It Brown beef, pork, and lamb stew meat on all sides in olive oil over medium-high heat. Place half of the sliced onions in the bottom of a slow cooker, cover with half of the meat, and sprinkle with half of the salt, peppercorns, allspice, and a bay leaf. Repeat the layers. Pour in 2 cups water, cover slow cooker and allow to cook on low heat for 6 to 8 hours. Add up to the remaining 1 cup water if necessary as it cooks.

Turnip Pudding (Christmas dish)Ingredients:3 large Carrots (cubed) Topping1 large Turnip (cubed) 2 tbsp white sugar3 tbsp Butter (softened) ¼ tsp cinnamon (ground)½ tsp Salt¼ cup All-Purpose Flour¼ cup White Sugar2 Eggs½ cup MilkPreheat oven to 175 °C.Grease a 2 quart casserole dish.Combine carrot and turnip cubes in a large pot.Pour enough water to cover them. Add salt.Boil the water and reduce the flame to medium-low.Simmer for 20 minutes till the carrot and turnip turn tender.Drain and allow steaming dry for 1 or 2 minutes.Return back the carrot and turnip to the pot and mash them.Add butter, salt, flour and sugar. Mix well.Combine together eggs and milk in a bowl and whisk well.Add the milk mixture to the carrot mixture. Blend well.Transfer the mixture to the prepared casserole dish.Take another bowl and mix together sugar and cinnamon.Sprinkle the topping over the carrot mash.Bake the preparation for 45 minutes till the top starts toturn golden brown.