Finnish cuisine is distinguished mainly by its combination of traditional national dishes and high-class cuisine with modern continental-style cuisine.
In Finnish cuisine, fish and meat (usually pork, beef and reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while in other places dishes mainly include a variety of vegetables and mushrooms. Evacuees from Karelia contributed to the formation of dishes in other parts of Finland.
Finnish dishes often use whole grain flour products (rye, rye, oatmeal) and berries such as gooseberries, blackcurrants and sea buckthorn. Milk and milk products such as buttermilk are commonly used as food, drink or in various recipes.
Various types of turnips were common in traditional cooking, but after their introduction in the 18th century, they were replaced by potatoes.

14 November 2024, Thursday | 789