This is a real treasure trove for seafood lovers, because they are the distinctive feature of this cuisine. Salmon, herring, grouse, whitefish, trout have become the main components of delicious dishes, many of which are specific, not found in any other peoples. Meat dishes are not dominant. For the most part, this is the influence of Swedish cuisine. But the use of moose, bear meat and venison is typical for Finland. By the way, the presence of both fish and meat in one recipe at the same time is a characteristic combination.
The Five most commonly used ingredients in Recipes:
Wild berries (cranberries, lingonberries, blueberries, cloudberries, blueberries) are used in desserts with cream, jelly, jam, jelly, and even added to sauces and side dishes. Many mushrooms are used in stews and other dishes. As for bread and pastries, rye flour prevails here. Pies, pies, tortillas, loaves are made with the addition of barley, oatmeal or wheat flour. The recipes of Finnish and Karelian cuisine have changed over time, but basically remain almost unchanged. Cooking treats, despite their fancy names, is not that difficult. The main thing is – find the right ingredients and, as they say, put your soul into it.