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