Food of Finland

A thin rye pastry filled with rice porridge, served with egg butter.

Creamy salmon soup with potatoes, leeks and dill.

Karelian stew of pork and beef slow-cooked with onions and allspice.

A baked macaroni and ground meat casserole in egg custard.

Finnish meatballs in cream gravy with potatoes and lingonberry jam.

A rye-crust loaf filled with fish and pork, baked until tender.

Sauteed reindeer with mashed potatoes and lingonberries from Lapland.

A creamy baked rutabaga casserole.

Smoked herring or whitefish eaten with potatoes.

Hot oat porridge with berries or jam.

Dense rye bread topped with butter, cheese and cucumber.

A soft flatbread of barley or potato.

A deep-fried meat pie with mustard and ketchup, served at market stalls.

Tiny crispy fried fish eaten at lakeside markets.

A grilled sausage, ideal for outings and summer cottages.

A summer vegetable soup of new potatoes, carrots and peas in milk.

A thick yellow pea soup, traditionally served on Thursdays.

A ruby-red salad of beets, potatoes, carrots and pickles.

Sliced cucumber in vinegar, a typical side.

The signature Finnish sour rye bread.

Cardamom-scented braided sweet bread.

A pie full of fresh forest blueberries.

A small cylindrical cake with almond, raspberry jam and sugar icing.

The Finnish cinnamon roll, a favorite with coffee.

A squeaky baked fresh cheese served warm with cloudberry jam.

A sponge cake with cream and fresh strawberries.

Finns drink more coffee per person than almost anyone; it is lightly roasted and served all day.

Warm blueberry drink for winter.

A mildly sweet traditional malt drink with no alcohol.

A tangy cultured buttermilk.

Golden berries from northern bogs.

Tart red berries served with meat.

Wild blueberries.

Tart orange berries rich in vitamin C.

Bitter-sweet red berries used in jellies.