HAPANKAALIKEITTO (FINNISH SAUERKRAUT SOUP)
You won't like this soup if you don't like sauerkraut. But it's really good if you do. Serve with Karjalan piirakka (Karelian Pie) on the side. Or rye bread, cheese, and a selection of cold cuts. Oh, and don't forget a big bowl of sour cream. Posted for Zaar World Tour 05
Provided by Amis227
Categories Vegetable
Time 2h40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the beef cubes and ham bone in a large sauce pan with the sauerkraut, stock, and allspice.
- Bring to a boil, then reduce heat and simmer, partially covered, for about 2 and 1/2 hours over medium-low heat.
- Season with salt and pepper to taste.
- Remove allspice berries and bay leaves.
- When ready to serve, ladle into big bowls, top with a spoonful of thick sour cream, and take to the table with chunks of rye bread and a bowl of sour cream to pass around the table.
Nutrition Facts : Calories 810.5, Fat 81.4, SaturatedFat 33.9, Cholesterol 112.4, Sodium 2072.7, Carbohydrate 4.7, Fiber 3.1, Sugar 1.9, Protein 14.4
FINNISH SAUERKRAUT SOUP
I don't know where I got this recipe. It is a delicious main course served with rye bread, cheese, cold cuts. Then off to the sauna and a roll in the snow.
Provided by Elaine Douglas @BreadandSoupLady
Categories Other Soups
Number Of Ingredients 8
Steps:
- Place all ingredients into a large saucepan. Bring to a boil, reduce heat and simmer. partially covered, for about 2 1/2 hours over medium-low heat.
- Season with salt and pepper to taste. Remove allspice and bay leaves.
- When ready to serve, ladle into bowls and top with a spoonful of thick sour cream.
KARJALAN PIIRAKKA (KARELIAN PIE) WITH EGG BUTTER
This is very good served with Hapankaalikeitto (Finnish Sauerkraut Soup). This recipe calls for a rice filling, but other traditional fillings include mashed potatoes, meat, fish, and cheese. Posted for Zaar World Tour 05
Provided by Amis227
Categories Rice
Time 1h45m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- For the Filling:.
- In 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 the rice is soft and creamy.
- Preheat oven to 450°F
- Line a baking sheet with parchment paper.
- For the Pastry:
- In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.
- Shape the dough into a log and cut into 16 portions and shape each into a round.
- On a lightly floured board, roll out each round into a 6-inch circle.
- Spread about 3 tablespoons of filling evenly on each round.
- Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.
- Place on the prepared 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 are golden on the edges.
- Remove from the oven and brush again.
- For the Egg Butter:.
- In a small bowl, cream the butter. Stir in the eggs.
- Season with the white pepper and ground ginger, if desired.
- Yield: 1 cup.
- Cool the pastries and serve with the egg butter at room temperature.
Nutrition Facts : Calories 204.2, Fat 13.5, SaturatedFat 8.2, Cholesterol 58.1, Sodium 270.7, Carbohydrate 17.5, Fiber 1, Sugar 0.1, Protein 3.6
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