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Finnish cuisine is notable for generally combining traditional country fare and высокая кухня with contemporary continental-style cooking. Рыба і мяса (usually pork, beef or reindeer) play a prominent role in traditional фінскі мова dishes in some parts of the country, while the dishes elsewhere have traditionally included various гародніна і грыбы. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.^[1]

Finnish foods often use цельнозерновые прадукты (жыта, ячмень, авёс) and berries (such as чарніцы, брусніцы, морошка, і абляпіху). Малако and its derivatives like пахта are commonly used as food, drink or in various recipes. Various рэпа were common in traditional cooking, but were replaced with the бульба after its introduction in the 18th century.

характарыстыка

The way of life and culture of фіны was mainly based on agriculture already at prehistoric times. However, in the harsh and cold environment, agriculture was neither a very effective nor secure way of life, so getting food from nature has often been an important secondary livelihood. When crops failed, it might have been the only way to survive. Also, while farms mainly produced crops like turnips, and often families had only some farm animals to get milk products and meat, hunting and especially fishing were important ways to get more protein. Large-scale meat production and therefore meat as a daily food started to emerge only at the beginning of 20th century, after periods of malnutrition in the 19th century caused by failed crops.^{[Правіць]}

In former times, the country’s harsh climate meant that fresh fruit and vegetables were largely unavailable for at least nine months of the year, leading to a heavy reliance on staple tubers (initially рэпа, пазней бульба), dark аржаны хлеб and fermented dairy products, occasionally enlivened with preserved fish and meat. Traditionally, very few spices other than salt were available, and fresh herbs like кропі зялёны лук were limited to the summer months. Many Finnish traditional dishes are prepared by stewing them for a long time in an oven, which produces hearty but bland fare. Forests and lakes were historically a major source of food, and produce from forests currently accounts for the distinctive traits in Finnish cuisine. The simplicity of traditional Finnish food has been turned into an advantage by shifting the emphasis to freshness. Modern Finnish restaurateurs now blend high-quality Finnish products with continental cooking techniques. This approach helped Helsinki’s Chez Dominique to receive two зоркі Мішлен У 2003.^[2] The restaurant closed in 2013.

Internationalization brought imported goods. As pasta, pizza, kebab, and hamburgers were integrated into Finnish menus, they displaced some traditional everyday dishes like kaalilaatikko (cabbage casserole), or herring fillets, which some consider inferior. As of the 20th century, when the majority of Finnish women entered the workforce, many traditional dishes that require long preparation time are reserved for holidays.

Even with modern agriculture and transportation, food remains expensive in Finland relative to other European countries. This is notwithstanding the effect of accession to the European Union in 1995. The consequent elimination of trade barriers led prices of products like grains, meat, and milk to drop as much as 50%.^[3] Before that, heavy taxes and outright bans on imports that competed with local produce severely limited the availability of foreign or unseasonal food. Nowadays Finnish supermarkets and restaurants provide a variety of food from all over the world.

Finnish cuisine is very similar to Шведская кухня. Swedish dishes like Janssons frestelse (janssoninkiusaus), pyttipannu, і гравлакс (graavilohi) are common in Finland. The overarching difference is the Finns’ preference for unsweetened foods. For example, while traditional Swedish rye bread includes plenty of syrup and spices, Finnish rye bread is unsweetened, even bitter. Finnish cuisine also bears some resemblance to нямецкі і Рускія кухні.^[4] Sausages and buttered bread (like Батлейка), А таксама кіселі (кісель) І ліхапііракка (Ср пірожкі) are similar to their respective German and Russian counterparts. Finnish recipes, however, tend to favour fresh ingredients over canned or pickled foods, as fresh vegetables, fish, and meat are available throughout the year.^[5]

Finnish food

Meats from Finland

The most popular meats in Finland are свініна (33.5 kg/year/person in 2005), ялавічына(18.6 kg), and курыца (13.3 kg).^[6] Approximately one third of this is eaten as каўбаса(makkara), which is mostly made from pork but often mixes in other meats as well.^[7]Конскае мяса, lamb and аленяў make up a small portion of the total meat consumption, but they are widely available.^[8]

In addition to domesticated animals, there are long traditions of паляванне і рыбалка in Finland. The hunters focus on алень, амерыканскі лось і несці, but small game such as hare, качкаі рабчык are popular. Approximately 70,000–80,000 moose are culled yearly, producing significant amounts of meat. Due to very strict food hygiene regulations, moose meat is mainly consumed within households and is rarely obtainable in restaurants.

Ягады

Arctic wild berries are distinctively featured in Finnish cuisine with their strong flavor and high nutrient content. Traditionally, they were eaten fresh in summer and dried at other times of year. It is still quite common to go picking berries straight from the forests – in fact, wild berries are free to pick in any forest, state or private, except in close proximity to dwellings (see свабода перамяшчэння). Wild маліна (vadelma), чарніцы (mustikka) І брусніцы (puolukka) are found in almost every part of Finland, while морошка(лакка), журавіны (karpalo), arctic brambles (mesimarja) І sea buckthorns (тырні) grow in more limited areas. The intensely flavored wild strawberry (metsämansikka) is a seasonal delicacy decorating cakes, served alone, with cream, or with ice cream. Farmed клубніцы (mansikka) is also very common.

Today, berries are no longer dried for winter consumption but usually frozen. They may be used as ingredients, or eaten on their own, for example, with porridge and sugar. Kiisseli (a sweet soup of berry juice and berries thickened with potato starch) is a common dessert. Homemade berry juices and jams are common, especially among older people. While berries are most often used for desserts, they are also served with meat, especially the sour lingonberry relish.

Чарніца kissel|kiisseli (mustikkakiisseli) І пірог (mustikkapiirakka), made from wild bilberries (Чарніца чарніца), are traditional Finnish desserts. Bilberries are frequently used in Finnish cuisine, both as an ingredient, such as bilberry pie, and also served with cream or ice cream. They are often used on top of viili and other yogurt-type dishes.

Рыба

Lakes and rivers in Finland and the Baltic Sea provide many opportunities for fishing and fish has always been an important protein source. Numerous methods of preparing fish are used, including frying, boiling, drying, salting, fermenting, халоднае вэнджанне or simply slicing sea fish and eating it raw. Salmon is a popular choice, both as kylmäsavustettu lohi: cold smoked salmon, lox, or served raw with lemon juice as graavilohi (гравлакс in Swedish). The soup called lohikeitto is also one of the most popular salmon dishes in Finland.^[9] It is common to паліць any type of fish, like ласось, судак, шчупак, акунь and Baltic селядзец. A popular dish among the Swedish-speaking population is вэнджанага селядца (фінскі мова: savusilakka, шведскі: бёклінг). There are many styles of марынаванай селядца which is a common appetizer and also served around Midsummer accompanied by small potatoes called uusiperuna (nypotatis in Swedish) which means ‘new potato’, usually the first harvests of potato. сіг і vendace казуляare Finnish delicacies served on top of a toast or with blinis. Ракі can be found in many lakes and streams in Finland and, in August especially, the Swedish-speaking population often arranges parties centered around eating crayfish і піць.

Грыбы

Various species of mushrooms grow in abundance in Finnish forests and false morelsstart the season in spring and are used in creamy dishes. Лісічкі і ceps pop up after Купалле and are popular in the whole country, while in eastern Finland almost all edible fungi are consumed, including milkcapsі russulas. Most of the mushroom recipes originate from Russia, since Finns used mushrooms in coloring fabrics rather than as food. Mushrooms are used in soups, sauces, stews, pie fillings, or simply fried in a pan with onions as a side dish. They are preserved for the winter by pickling or drying. Chanterelles are frequently featured in Finnish haute cuisine with their relatives winter chanterelles which often end the season. Just like berry picking, mushroom hunting is also a popular outdoor activity among Finns.^[10]

Хлеб

Асноўны артыкул: Finnish bread

Dark and fiber-rich руіслейпя, rye bread, is a staple of the Finnish diet. Breads are made from grains like ячмень, аўсянай, жыта і пшаніца, or by mixing different grits and flours. For example, sihtileipä is made of a combination of rye and wheat. There is also a variety of flat breads called Рыеска, Як maitorieska (milk плоскі хлеб), ryynirieska with barley grits from Савонія, läskirieska (lard flatbread) a somewhat flat barley bread with pieces of lard from Western coast, and perunarieska (potato flatbread). In Кайнуу, North Finland, the flatbreads are very flat and baked on naked flame. Näkkileipä, crisp rye bread, is also common. Famines caused by crop failures in the 19th century caused Finns to improvise pettuleipä or bark bread,^[11] bread made from rye flour and the soft phloem пласт хваёвыbark, which was nutritious, but rock-hard and anything but tasty. It was eaten also during the Second World War, and the tradition of making this bread has had a minor come-back with claims of health benefits.^{[Правіць]}

Porridges

The Finnish breakfast traditionally includes a substantial portion of каша. Rolled oats, rye or multi-grain porridge are most common. However, there are other options such as the milk-based mannapuuro (манныя крупы-milk porridge) and helmipuuro (starch grain-milk porridge). Porridges are often eaten with milk, sugar, butter or berry кіселі. The Christmas season introduces milk-based рысавая каша (riisipuuro), sprinkled with cinnamon and sugar and often topped with prune кіселі (luumukiisseli). There is also a semolina-based porridge flavored with fresh or frozen lingonberries called vispipuuro (“beaten porridge”).

Напоі

вада і кава are the most common drinks in Finland, but during meals малако і кіслае малако (піімяДа ражанка) are popular too, even among adults. Coffee is often drunk several times a day and Finland has the highest per capita consumption of coffee in the world.^[12] чай is also available in most homes. There are several types of home-brewed alcoholic beverages, such as Сіма (mead) and сахці (традыц піва). Spirits brands include Коскенкорва (гарэлка-like clear spirit) and a сальмякі flavored shot Salmiakkikossu, Ялавііна (cut brandy), Finlandia vodka, і Marskin ryyppy (Marshal Mannerheim‘s shot). Around Christmas time a type of глінтвейн званы глогі is served, also often as a non-alcoholic version. Many berries are used to season liqueurs, e.g. cloudberry liqueur і ёсць пладовыя віны produced from red and black currants. A national specialty would be multiple brands of flavored hard ciders (as in Sweden) and long drink mixes with the pet name лонкера, which was originally a gin and grapefruit soda long drink.

,en Finnish beer scene is dominated by pale lagers. Local brands with the highest market share include Коф, Золата Лапландыі, Карэлія, Ольві і Карху and their taste is rather similar to the Danish counterparts like Carlsberg і Tuborg.^{[Правіць]} Non-alcoholic beer has also become a popular alternative during recent years. Kotikalja (similar to Slavic квас) is the traditional small beer. Kotikalja is a malty, sugar-containing sweet beer fermented only for carbonation, thus its alcohol content is low enough (<1.2%) to be served as a soft drink. Hops are often absent. Fresh kotikalja is unfiltered, cloudy and cannot be stored. A Finnish beer specialty is сахці, a traditional ale flavoured with juniper berries.

Дэсерты

Глядзіце таксама: List of Finnish desserts

• Pulla, sweet, cardamom-flavored bread eaten with coffee or as dessert
  • Cinnamon rolls (korvapuustit) - пула made into a roll with cinnamon and sugar
• Kiisseli – water, sugar, berry juice and berries (nowadays often canned or frozen) thickened with бульбяная крухмальная мука, served with milk/cream and sugar. These may be less liquid than drink-like. mustikkakeitto (шведскі: blåbärssoppa), depending on preparation, but not gelatinous.
• Лейпяюуста, a soft cheese often served with cloudberry jam (Лакахіла) and coffee.
• Runeberg torte, named after a national poet Johan Ludvig Runeberg and served on his memorial day on 5 February.
• Rönttönen pastry with lingonberry filling
• Uunijuusto, baked milk dish eaten with berries
• Vispipuuro (whipped porridge) a sweet pink dessert porridge with lingonberries or other berries, served with milk and sugar

• Руйсрэйкалейп (rye hole-bread)
• Runeberg tortes
• некалькі тыпаў пуласалодкі хлеб
• Чарнічны пірог(mustikkapiirakka) is a very popular dessert 
• Joulutorttu (Christmas pastry)
• Funnel cake (tippaleipä)
• Лейпяюуста (bread cheese) served with cloudberry jam 
• Mämmi(dessert during Easter time)

цукеркі

• Salmiakki – salty black liquorice candy
• Licorice pipe – sweet black liquorice candy
• Sisu pastil - Гумка арабская manufactured candy
• Fazer Blue (Fazer Sininen) – milk chocolate
• Лёс – (waffle chocolate bar)
• Tupla – (chocolate bar)
• Pihlaja – marmalade candy
• Kiss-Kiss – hard pink peppermint-flavoured shell and a sticky toffee filling candy
• Марыяна – hard peppermint-flavoured shell and a chocolate filling candy
• амар – Caramel candy
• Wood tar - (терва) flavoured candy, such as Terva Leijona
• Jenkki – Finnish chewing gum
• Mynthon - Throat lozenge, пасціла

Examples of Finnish dishes

Тэрмін perinneruoka (“traditional dish”) is often applied to specialties that are rarely eaten on a daily basis. These are often regional, associated with the older generations or specific holidays—for example, mämmi on Easter—and most people eat these dishes rarely, or not at all. In contrast, with perinneruoka, тэрмін kotiruoka (“home-made food”) is applied to daily staple dishes. Meatballs, pea soup and rye bread are examples of such staples.

The following list is a sample of typical dishes traditionally consumed in Finland.

Typical Finnish dishes

• Kaalikääryleet – cabbage rolls
• Гульня food. – Moose, deer, grouse, duck, hare, etc. dishes. Rarely attainable in restaurants, except the finest ones. Common amongst those whose hobby is паляванне.
• Hernekeitto – pea soup, usually served on Thursdays, along with pancakes for dessert.
• Лейпяюуста, alternate names hiilikko і juustoleipä – a halloumi-like soft cheese
• Віілі - ёгурт-Як кісламалочны прадукт
• Perunamuusi – mashed potato, a common side dish
• Lihapullat – Finnish meatballs, often in gravy and with lingonberry sauce on the side
• Palvikinkku і palviliha – smoked вяндліна or ялавічына

Holiday specialties

Масленіца

• Hernekeitto – pea soup made with ham
• Laskiaispulla – (‘Масленіца пула‘) filled with whipped cream and almond paste or jam

велікодны

• Mämmi – Easter dessert pudding: sweetened, oven-baked rye malt porridge, served with sugar and milk or cream, available frozen around the year. In the Catholic era it was Lent food and also served on Good Friday.
• паша – a dessert made of quark, butter, eggs and spices, originates from Russia

Vappu (May Day)

• гладкі – mead, home-made or purchased
• Munkki (deep-fried пула coated in sugar, similar to пончыкі)
• Tippaleipä ('першамайская fritters’), a kind of варонка торт

Каляды

• Ёулупёйта (‘Christmas table’), consists of many dishes, some of which are almost entirely exclusive to Christmas, e.g. ліпеякала.
• Глёгі, mulled wine, is served during the holiday season.

Рэгіянальная кухня

Лапландыя

• Sautéed reindeer (паранкярысты)
• Лохікейта salmon soup with cream

Кайнуу

• Rönttönen, pastry with lingonberry filling (PGI protection under EU law)
• Smoked meat soup
• Kainuun Juustoleipä, Bread Cheese
• Vendace fish soup
• Pettuleipä ('Pettu-bread’), a bark bread made from rye flour and pine phloem during famine years

Карэлія

• Karelian pasties are popular throughout the whole of Finland
• Карэльскае рагу is often eaten on Finland’s Дзень незалежнасці and on Christmas
• Sultsina sold at the market square in Йоэнсуу and other places in the area

Савонія

• Kalakukko fish pasty loaf
• Mykyrokka blood dumpling soup
• Lörtsy pastry filled with sour or sweet fillings (meat, vegetable or jam)

Ostrobothnia and Åland

Due to the location on the West coast, the cuisine has some local specialities.

• Klimpsoppa flour dumpling soup
• Åland’s pancake typically made of leftover porridge and served with plum jam
• шведскі швартброд (‘black bread’) is eaten in Swedish-speaking Аландскія; similar dark bread, known as skärgårdslimpa (‘islander’s bread’, referring to Åland), is made on southern coast, and in Малакс on the Ostrobothnian coast (malaxlimpa). This bread, coloured dark brown, is made from жыта and contains a substantial quantity of dark syrup.

Іншыя спецыяльнасці

• Kesäkeitto – a traditional vegetable soup with butter and milk
• Mustamakkara - крывяная каўбаса ад Тампэрэ
• Rössypottu ад Оулу (mixed blood pudding and pork stew)
• Hapanvelli (rye and pea porridge) from Віролахці
• Kakko, a type of white bread baked mostly in the Сатакунта рэгіён^[13]

Харчаванне

Common meals are breakfast (aamupala), Абед (lounas), dinner (päivällinen) and supper (iltapala). Sometimes there is also an afternoon snack (välipala) or a coffee break where a light snack is served. In all primary and secondary schools, including сярэдняя школа, a hot free lunch is served as part of Finland’s сацыяльная дзяржава system. Lunch, eaten around noon, is usually a warm meal, although some people may select a lighter meal such as a бутэрброд or a salad. Taking a закуска is not as common as elsewhere in Europe.^[14] Universities also provide lunch for students, but contrary to primary and secondary schools, lunch in universities is not free of charge but subsidized.^[15]

Lunch typically consists of a single course with optional side salad, bread and dessert. Many workplaces have a lunch restaurant, and if not, employers often give lunch vouchers. Restaurants often have a separate lunch menu for this purpose. In the evening, the dinner is usually a hot meal, again with sides. Meals are usually single-course, commonly consisting of meat of some sort (pork, lamb, chicken, beef) and potatoes, rice or pasta with the meat. Soups, such as pea soup or fish soup, are not considered appetizers only, but may be served as lunch or dinner, and they are correspondingly heavier and come in larger portions.

Dinner is typically the most substantial meal of the day. However, it is served rather early at 5 pm,^[16]so that there is often a separate supper at 8-9 pm. This supper (iltapala) is a light snack.

сняданак

Breakfast is seen as a substantial meal and usually consists of open sandwiches. The sandwich is often buttered, with savoury toppings such as hard cheese or халаднік. Sour milk products such as ёгурт or viili are also common breakfast foods, usually served in a bowl with трава такі як кукурузныя шматкі, мюслі, and sometimes with sugar, fruit or jam. A third food that is commonly eaten at breakfast is каша(пууро), often made of rolled oats, and eaten with a pat of butter (voisilmä, lit. ‘butter eye’) or with milk, or fruit or jam, especially the sort made of raspberries or strawberries (sometimes lingonberries). Drinks are milk, juice, tea, or coffee.

Coffee breaks

Finland has the highest coffee consumption per capita in the world, averaging 12 kilograms (26 lb) of coffee per person annually.^[17] It is typical for a Finn to drink coffee continuously throughout the day, often accompanied by a sweet bun or a sandwich.^{[Правіць]} Most workplaces allocate time for coffee breaks and serving coffee is very likely to happen to a visitor to a private home. Finns consider it as a small courtesy.

Крытыка

In 2005, Finnish cuisine came under heavy fire from two leaders of countries renowned for their cuisine. The італьянскі прэм'ер-міністр Сільвіо Берлусконі claimed that “I’ve been to Finland and I had to endure the Finnish diet so I am in a position to make a comparison.” Berlusconi started his anti-Finnish food campaign in 2001. He went on: “The Finns don’t even know what прошутто is.” This followed the initial decision by the Еўрапейская камісія усталяваць Еўрапейскае агенцтва па бяспецы прадуктаў харчавання in Хельсінкі. On 4 July 2005 французскі Прэзідэнт Жак Шырак claimed that “After Finland, [Britain is] the country with the worst food.”^[18][19]

After Jacques Chirac’s and Silvio Berlusconi’s critiques, some international food reporters answered:

“Chirac and Berlusconi are wrong! Finnish cuisine is much more international than I expected. I have eaten very good food in wonderful restaurants, visited market places and enjoyed in good cafeterias. Cheese is very good in Finland. I also love Finnish марошка and smoked fish.” (Ute Junker, Australian Financial Review Magazine, Сіднэй, Аўстралія)

“Food in Finnish restaurants is extremely good. Especially I love Finnish salmon, mushroom soup and desserts. I have also got very good Finnish wines. The worldwide reputation of Finnish cuisine isn’t very good – but it should be!” (Liliane Delwasse, Le Figaro, Paris, France)

“I have eaten only good food in Finland. Food in Finland is very fresh. Bread, berries, mushrooms and desserts are very delicious. Finnish berries (especially марошка), salmon, cheeses and reindeer should be available in London, too.” (April Hutchinson, Abta Magazine, Лондан, Англія).

Finnish pizza chain Хатняя піца won the 2008 America’s Plate International pizza contest in New York, while Italian-American pizza came in second. They named their award-winning smoked reindeer pizza Берлусконі as symbolic payback for the critique Finnish cuisine had received from the Прэм'ер-міністр Італіі раней.^[20]