Ruisleipä (Finnish sourdough rye bread)
A Finnish rye sourdough shaped here as two flat ring loaves, made from rye flour, water, salt and an established rye leaven.
Finland
Recipes by the places recorded in their sources.
Finland
Pitkäpiimä
Pitkäpiimä is a Finnish cultured milk whose defining trait is a long, stretchy, ropy texture. It is closely related to viili and is made by lactic fermentation with a specific culture.
Elevated risk
Karjalanpiirakka
Karjalanpiirakka are open, pleated rye-and-wheat pastries filled with creamy rice porridge, baked hot and brushed with butter and milk.
Piimä with a countertop culture
A thin cultured-milk drink made with a commercial countertop starter. Finnish piimä is a mealtime sour milk with distinct regional traditions.
High risk
Suovas
Salted reindeer meat hung in the smoke of a lávvu fire over willow, birch or juniper, then cooled and in some Sámi communities dried outdoors into travelling provisions.
High risk
Salted Mushrooms
Salted mushrooms are a traditional wild-mushroom preserve, especially of Finnish and Russian milk caps, made by layering boiled mushrooms with coarse salt or keeping them under brine, and kept cold.
Lapland barley rieska
Two barley flatbreads made with cold dough and baked rapidly on a hot sheet, following Timo Lepistö's northern Finnish formula.
Viili
Viili is a Finnish cultured milk with a soft set and, in its western form, a stretchy texture. This small recurring batch uses a spoonful of previously cultured viili.
Elevated risk
Cold-smoked reindeer soup
Kylmäsavuporokeitto is a creamy cold-smoked reindeer soup with onion, stock and cheese, served with bread.
Elevated risk
Finnish pea soup
Finnish pea soup simmers dried peas with palvikinkku or a vegetable alternative, then is served with mustard and chopped onion.
Elevated risk
Finnish Vappu sima
A lightly fermented Finnish May Day drink of lemon, white and brown sugar and a little yeast, bottled with raisins that rise as the carbonation builds.