Finnish Beef And Dumpling Soup Klimppisoppa From Finland Recipes

FINNISH STYLE MOJAKKA

Steps:

• In a large pot over medium high heat, brown the meat on all sides in the butter. Add 4 cups of the water and bring to a boil. Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
• Add the carrots, celery and potatoes and simmer for another 1 1/2 hours. Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well; simmer for 15 more minutes.

SAILOR'S BEEF CASSEROLE (MERIMIESPIHVI) - FINNISH

Steps:

• Preheat oven to 350.
• Cut the meat into slices across the grain. In a hot skillet, brown them quickly on both sides using only half the butter or oil. Remove to a plate.
• Lower the heat and cook the onions slowly in the rest of the butter until they are soft and golden. If they become browned, they'll be a completely different taste than when they're golden.
• Peel and slice the potatoes as thinly as possible.
• In a 1 quart casserole dish, layer the potatoes with the browned meat and onions, sprinkling each meat layer with a litle of the salt, pepper and allspice. I started with a layer of potatoes, meat, onions, spice. Repeated two more times for a total of three layers, but make the last layer one of potatoes.
• Rinse the skillet with the beer and the broth. Pour into the casserole. Add the bay leaf.
• Cover tightly, but no need for foil under the lid. Bake for 2 hours, or until the meat is tender and potatoes are soft.
• Sprinkle with parsley and serve. Traditionally served with pickled beets.

FINNISH BROWNED RUTABAGAS - (PAISTETUT LANTUT - FINLAND)

Steps:

• Peel the rutabaga and cut it into small cubes, about 1/2-inch.
• In a heavy skillet, melt the butter and saute the cubes over medium heat until brown on all sides, stirring often.
• Add the sugar or syrup, cover and let cook over low heat, stirring occasionally for 20-30 minutes or until soft. Add salt and pepper to taste. Serve.

FINNISH BEEF AND DUMPLING SOUP (KLIMPPISOPPA FROM FINLAND)

Steps:

• Place meat in pot with cold water. Bring to a boil. Skim off froth as it rises to the surface. Add salt, onion, carrot, allspice, marjoram, bay leaf and rutabaga. Cover and simmer 1.5 hours.
• Add the whole peeled potatoes. Simmer until they can be easily pierced with a fork. Remove them from the broth with a slotted spon to a small bowl. Let them cool.
• Mash the potatoes with a fork. Add 1/4 of the cooking broth, egg, flour and salt. Mix well.
• When the meat is tender, remove it from the broth and let it cool.
• With a soup spoon dipped in the broth, take a rounded tablespoon of the dough and release it into the broth. If it breaks up, add some more flour to the dough. When the dumpling remains in one piece, drop them all into the broth, dipping the spoon in the broth between dropping each dumpling. Simmer for 5 - 10 minutes.
• Remove the fat and bones from the meat. Cut it into bite-sized pieces. Add to the soup. Salt to taste.
• Add some chopped parsley for color. Serve hot in deep soup bowls with bread.