Traditional Finnish cuisine is a combination of European, Fennoscandian and Western Russian elements; table manners are European. The food is generally simple, fresh and healthy. Fish, meat, berries and ground vegetables are typical ingredients whereas spices are not common due to their historical unavailability. In years past, Finnish food often varied from region to region, most notably between the west and east. In coastal and lakeside villages, fish was a main feature of cooking, whereas in the eastern and also northern regions, vegetables and game were more common. In Finnish Lapland, reindeer was also important. The prototypical breakfast is oatmeal or other continental-style foods such as bread. Lunch is usually a full warm meal, served by a canteen at workplaces. Dinner is eaten at around 17.00 to 18.00 at home, and it is also common to have a supper later in the evening.
Modern Finnish cuisine combines country fare and haute cuisine with contemporary continental cooking style. Today, spices are a prominent ingredient in many modern Finnish recipes, having been adopted from the east and west in recent decades.
Rosolli Salad Recipe Today’s beet salad recipe: The traditional Christmas salad in Finland called Rosolli Salad, of into cubes beet, carrot and potato, served here in layers almost like a rainbow Scandinavian Seven-Layer Salad. Rosolli […]