Embark on a culinary journey through southern Finland, a region where cherished recipes have stood the test of time. Despite Helsinki’s southern location, it shares latitudinal coordinates with far-flung places like Anchorage, Alaska, and the Shetland Islands.
In this southern Finnish recipe showcase, Chef Timo Lepistö unveils beloved classics like hernekeitto (pea soup) and vispipuuro (whipped lingonberry porridge), offering a taste of Finland’s gastronomic heritage enjoyed nationwide.
Vegan Pea Soup (Vegaaninen Hernekeitto): A Thursday Tradition
Indulge in the iconic Finnish pea soup, traditionally enjoyed on Thursdays, often accompanied by a hearty oven-baked pancake for dessert. Chef Timo Lepistö shares a vegan twist on this classic, making it accessible to all.
Ingredients:
500 g dried green split peas
2.5 liters of water
3 carrots
1 or 2 parsnips
130 g celeriac
1 onion
1 tbsp salt
Marjoram, black pepper
Baked Cinnamon Apples (Uuniomenat): Autumn’s Aromatic Delight
Celebrate the flavors of autumn with this simple yet delightful treat that fills your home with the warm aroma of cinnamon. Perfect for a cozy evening, these baked cinnamon apples pair wonderfully with high-quality vanilla ice cream.
Ingredients:
6 firm and tart apples
50 g butter
1 dl rolled oats
1/2 dl chopped almonds
1/2 dl light muscovado sugar
1 tsp salt
1 tsp cinnamon
Quark Pie with Rhubarb or Berries (Rahkapiirakka): A Finnish Staple
Explore the heart of Finnish tables with this quark pie, a versatile treat that adapts to the season’s bounty. Chef Timo Lepistö’s recipe features rhubarb, but feel free to experiment with blueberries or bilberries for a delightful variation.
Pie Crust:
250 g butter, room temperature
160 g caster sugar
2 eggs
260 g all-purpose flour
2 tsp baking powder
1/2 tsp salt
Filling:
400 g quark or sour cream
3 dl rhubarb, thinly sliced (or 3 dl berries)
2 eggs
1 dl caster sugar
1 tbsp cornstarch
Vanilla (optional)
Whipped Semolina and Lingonberry Porridge (Vispipuuro): A Sweet Childhood Favorite
Delight in a childhood favorite, vispipuuro, a dessert often served with milk and a sprinkle of sugar. Chef Timo Lepistö’s recipe showcases the traditional combination of lingonberries and fine semolina, creating a light and fluffy porridge.
Ingredients:
7 dl water
200 g lingonberries
1 dl caster sugar
1 dl fine semolina
A pinch of salt
Embark on a culinary adventure with these southern Finnish recipes, embracing the rich tapestry of flavors deeply rooted in Finnish culture.