On Finland’s long fields, untouched snowdrifts lie undisturbed, and the uneven line of fir trees in the distance is veiled in a lavender mist. Above a wooden house, a faint blue haze rises: the sauna is being heated inside. In Finland, a home without a sauna is unthinkable — whether on the archipelago’s islands or in the heart of Helsinki. As the old joke goes, a Finn builds the sauna first and only then constructs the house around it. This deep-rooted connection explains why Finns have a unique relationship with wood as a material — no one understands it better.
Helsinki is a cozy haven, especially on late winter evenings when the city drifts into peaceful slumber, or at dawn when the world outside looks deep blue: blue streets, blue shadows, blue silence. Inside a Finnish home, everything radiates serenity and comfort — whether it’s a handwoven rug, an Alvar Aalto Savoy vase, a simple wine bottle, or books stacked haphazardly to the ceiling.
While the cuisines of Finland, Norway, Sweden, Denmark, and Iceland share a common foundation of available ingredients, they each maintain their distinct identities. Finnish markets are known for their exceptional cheese, fresh herbs, and golden cloudberries. In colder months, Finns bake pies and cookies, and their main dishes include hearty casseroles, root vegetable stews, fish, and countless soups — literally dozens.
Among the classics are:
- Lohikeitto: a creamy salmon soup with leeks, dill, and potatoes;
- Hernekeitto: a split green pea soup with pork;
- Kiisseli: a sweet, starchy soup made with red and black berries;
- Karjalanpaisti: a Karelian stew featuring three types of meat;
- Porkkanasosekeitto: a simple carrot soup.
Each recipe varies by region and household. Below is a version of porkkanasosekeitto, adapted to be as close as possible to what you might taste in Finland. Its preparation is wonderfully simple.
- 400 g carrots
- 2 potatoes
- 1 onion
- 1 tbsp. vegetable oil or butter
- 4-5 sprigs of fresh tarragon or 1 tbsp. dried one
- freshly ground black pepper and salt
- ½ cup cream
Chop the onion, carrots, and potatoes. In a heavy-bottomed pot, melt the butter or heat the oil. Add the onion and sauté, stirring, until it becomes soft and opaque. Add the carrots and potatoes, stirring for 1–2 minutes.
Pour in the water, season with salt, and bring to a boil. Cover and simmer over medium heat for 20–25 minutes, until the vegetables are tender.
Pour in the water, season with salt, and bring to a boil. Cover and simmer over medium heat for 20–25 minutes, until the vegetables are tender. Transfer the cooked vegetables and broth to a blender, add the cream, and blend until smooth. If using fresh tarragon, add it before blending. If using dried tarragon, it’s best to add it during the simmering stage.
Serve hot, garnished with flax seeds, pumpkin seeds, or crispy bacon. Like many soups, this one becomes even more flavorful the next day — if it lasts that long! Theoretically, we could not resist)
Chop the onion, carrots, and potatoes. In a heavy-bottomed pot, melt the butter or heat the oil. Add the onion and sauté, stirring, until it becomes soft and opaque. Add the carrots and potatoes, stirring for 1–2 minutes.
Pour in the water, season with salt, and bring to a boil. Cover and simmer over medium heat for 20–25 minutes, until the vegetables are tender.
Pour in the water, season with salt, and bring to a boil. Cover and simmer over medium heat for 20–25 minutes, until the vegetables are tender. Transfer the cooked vegetables and broth to a blender, add the cream, and blend until smooth. If using fresh tarragon, add it before blending. If using dried tarragon, it’s best to add it during the simmering stage.
Serve hot, garnished with flax seeds, pumpkin seeds, or crispy bacon. Like many soups, this one becomes even more flavorful the next day — if it lasts that long! Theoretically, we could not resist)
