FINNISH STYLE MOJAKKA
This soup recipe is a staple in any Finnish household. Serve with flatbread (leipa).
Provided by jocko_7
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 3h15m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 891.4 calories, Carbohydrate 33.6 g, Cholesterol 226.5 mg, Fat 61.5 g, Fiber 5.1 g, Protein 50.1 g, SaturatedFat 31.3 g, Sodium 1175.7 mg, Sugar 4.4 g
JAUHELIHAPIHVIT KEITTO (FINNISH HAMBURGER SOUP, ALSO MOIJAKKA)
This recipe is an American/Canadian adaptation of a Finnish tradition. Normally beef stew meat would be used but hamburger makes an easier meal to put together on short notice.
Provided by Member 610488
Categories Stew
Time 8h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a crockpot, add the vegetables, hamburger, spices and salt, to taste.
- Add enough cold water to cover everything by one inch over.
- Heat on low for 6-8 hours or overnight. Before serving, remove bay leaves and discard. Serve with a nice crusty bread.
Nutrition Facts : Calories 627.4, Fat 14.7, SaturatedFat 4.9, Cholesterol 50.7, Sodium 149.4, Carbohydrate 112.3, Fiber 26.8, Sugar 6.7, Protein 27.9
CONTEST-WINNING HEARTY HAMBURGER SOUP
At family get-togethers, our children always request this spirit-warming ground beef soup along with a fresh loaf of homemade bread and tall glasses of milk. This hamburger soup has robust flavor, plenty of fresh-tasting vegetables and is easy to make. -Barbara Brown, Janesville, Wisconsin
Provided by Taste of Home
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.
Nutrition Facts : Calories 178 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 984mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 3g fiber), Protein 13g protein.
KESAKEITTO -- FINNISH SUMMER SOUP
Make and share this Kesakeitto -- Finnish Summer Soup recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, bring water, sugar & salt to a boil, then add milk, peas, cauliflower, carrot & potatoes. Reduce heat & simmer 10-15 minutes, or until vegetables are tender.
- Stir 2-3 tablespoons of the hot soup into beaten egg yolk, then return it to the soup.
- Season to taste, then add margarine & parsley just before serving.
Nutrition Facts : Calories 207.8, Fat 6.4, SaturatedFat 2.5, Cholesterol 34.3, Sodium 208.1, Carbohydrate 31.3, Fiber 5, Sugar 5.5, Protein 7.6
FINNISH STYLE MOJAKKA
Make and share this Finnish Style Mojakka recipe from Food.com.
Provided by cookiedog
Categories Clear Soup
Time 3h10m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot over medium high heat, brown the meat on all sides in the butter or margarine.
- 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 and simmer for 15 more minutes.
Nutrition Facts : Calories 473.8, Fat 14.1, SaturatedFat 4.3, Cholesterol 136.1, Sodium 1022.9, Carbohydrate 33, Fiber 4.8, Sugar 4, Protein 52
MOJAKKA-FINNISH FISH SOUP
I have eaten this soup for many years. The recipe was given to me by my late mother-in-law who was of Scandinavian decent. Her son's used to fish for brooke trout and she would use that in her soup. I can well imagine the Finns used to use goat butter and milk to make this soup in the old country as I did here. This is...
Provided by Jo Zimny
Categories Soups
Time 1h5m
Number Of Ingredients 12
Steps:
- 1. Clean the potatoes and cut in half. Cook for 7-10 minutes in a large stew pot. Make sure you check them. Stick a fork in them at the 7 minute mark, if they are still a bit hard, that's fine, take them off the heat and remove from the water. Keep the cooking water!!!
- 2. Put the fish and bay leaves into the potato water and cook for 10-15 minutes. Then, remove the bay leaves when done and set the fish aside.
- 3. Pour the potato/fish water into another pot.
- 4. Using the pot you just emptied, add the butter and saute the scallions, celery, thyme and salt and pepper. Don't let it brown, just cook until the scallions are soft. Add the flour and stir gently.
- 5. Add the water back into the pot with the butter, scallions, celery and thyme and add the milk. Simmer this on medium for about 10-15 more minutes. This will thicken slightly.
- 6. While this is simmering flake the fish and add it with the potatoes back into the liquid.
- 7. Sprinkle with fresh parsley if you wish.
- 8. Enjoy!
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