Today comes the first recipe with reindeer, probably the most famous animal in Finland, for those who don't know much about this animal, here comes few facts:
- It is mostly grown in Lapland, in a sort of semi-wild fatten
- It is quite expensive, fresh is around 60-80€ kilo, frozen starting from 40€ kilo but you can find reindeer frozen minced meat for 10-20€ kilo (don't bother to buy it, it is disappointing)
Although today reindeer is not the main part of the dish, it gives a nice touch. So for this soup you can use fresh mushrooms as we did, or dried, if you use the dried normally takes 30-60 min to rehydrate the mushrooms with slightly hot water.
As a nice side dish for this soup we cooked a potato flat bread, a really useful way to not waste that little bit of boiled or mashed potatoes that always are left behind.
This serving is for 6-8 people.
- 500gr of mushrooms, we used suppis
- 2tbsp butter
- 3tbsp regular flour
- 3dl vegetables broth
- 2dl cooking cream
- 75g finely chopped cold-smoked reindeer
- 1kg potatoes
- 2 eggs
- 2,5 dl regular flour
Chop the onion in small pieces and saute it with butter for 5-10 min, add the chopped mushroom and let boil the excess water. sprinkle the flour with the help of a strainer and add the vegetable broth.
Let it boil for 10 min and then add the cream, let it cook 5 min and season at your desire.
Here you have a choise, if you don't like to find the little mushroom pieces, a blender and a stainer will make it a smooth soup.
Chop the cold-smoked reindeer and add it before serving.
For the potato bread, if you have already mashed potatoes skip till point 2
- Peel, cut and boil the potatoes as for making mashed potatoes. Once soft, smash the potatoes and add a bit of milk to have an homogeneous mixture.
- Add eggs and regular flour and mix it together, work the dough and make balls and flat them, use the barley flour to prevent the dough to stick.
- Place the flat dough on a baking sheet and cook at 230ºC for 10-15 min until it gets a nice brown colour.