National Meat Soup Day has been celebrated this week.
It takes several hours to prepare meat soup, but the end result is rewarding. Adobe Stock / AOP
Long-simmered meat soup is a real classic dish. It has an unshakable place in Finnish food tradition. Meat soup has been – and still is – the staple food of Finns, both in everyday life and at parties.
This year, the National Fish Soup Day will be accompanied by a National Meat Soup Day, as the Pihvikaljaliitto, which advocates for Finnish beef and cattle breeding, launched a new tradition.
According to the association, the goal of the day is to remind that food made from domestic beef is delicious, sustainable and part of Finnish security of supply.
The release states that compared internationally, Finnish beef is moderate in terms of climate effects, cattle feeding in Finland is based on grass, which can be cultivated throughout the country.
– We want to increase understanding of the importance of Finnish beef and cattle breeding and bring a tolerant, meat-appreciating point of view to the food discussion, says the chairman of the Pihvikarjaliito Tero Hosike.
The goal of the Steakhouse Association is that from the meat soup day on 12.11. an annual all-Finnish tradition is formed.
Meat soup
1. Step:
400-600 g of boneless beef loin or shoulder
about 1½ l of water
1 onion
1-1½ teaspoons of salt
6 allspice
6 white peppercorns
1 bay leaf
2. Step:
2 carrots
piece of land
a piece of celery
a piece of parsnip
a piece of leek
4-6 potatoes
chopped parsley
1. Phase. Rinse the meat quickly with cold water. Put it whole in lukewarm water and heat to boiling point. Skim off the foam. Add chopped onion and spices. Allow the meat to slowly simmer under the lid for 1½-2 hours. Remove the meat from the pot and cut into cubes. Strain the broth.
2. Phase. Clean and peel the vegetables. Cut the carrot, fennel, celery and parsnip into small cubes. Add the vegetables to the boiling broth and cook until half-cooked, about 15 minutes. Add the peeled, halved potatoes and the sliced leek. Cook until the potatoes are tender, about 20 minutes. Add the meat cubes and, if necessary, liquid. Check the taste. Sprinkle plenty of chopped parsley on top.
Tips!
You should cook the meat in advance, because the preparation time is long.
Sliced meat cooks faster.
Bony meats add flavor to the broth. Reserve 500-700 g of meat from the bones for the soup.
Recipe: Martas