Plain View Heritage Farm, Rural Bryant, SD, Presents:

Scandinavian Recipes

Finnish Summer Soup


Chunks of tender baby vegetables are featured in this light, creamy soup fromn Finland.

2 cups water

4 to 5 small (1 and 1 1/2-inch diameter) thin-skinned potatoes, peeled and halved

2 tbsps butter or margarine

6 small white boiling onions

12 baby carrots (about 1/2 lb. total) or 1 package (8 oz.) frozen whole baby carrots

1/2 pound young green beans (ends removed), cut into 1-inch lengths, or 1 package (9 oz.) frozen green beans

2 cups shelled green peas (about 2 lbs. unshelled) or 1 package (10 oz.) frozen tiny peas

2 cups half-and-half (light cream)

2 tbsps all-purpose flour

salt and pepper

In a 5-quart pan, bring water to a boil over high heat. Add potatoes, butter, onions, aned carrots; reduce heat, cover, and boil gently for 9 minutes. Add green beans; cover and boil gently for 8 more utes. Add peas, and cook until all vegetables a re tender when pierced (3 to 5 min utes).

Stir together half-and-half and flour; stir into vegetables. Cook over medium-high heat, stirring until soup is thickened (3 to 5 minutes). Season to taste with salt and pepper. Makes 4 to 6 servings.


Lingonberry-Blueberry Soup

In northern Europe, there grows a tart little red berry known as a lingonberry, which, when sweetened, makes delicious fruity creations. The Swedes combine lingonberries with blueberries to make a colorful breakfast soup. Look for canned lingonberries in the fancy food section of your market.

2 cups water

3 tbspoons quick-cooking tapioca

1/2 cup sugar

1/4 tsp. salt

2 cinnamon sticks (each 1 1/2 inch. long)

About 1 tasp. grated lemon peel

1/3 cup lemon juice

1 1/2 cups (about 8 oz.) frozen unsweetenede blueberries

1 jar (14 oz.) lingonberries, packed in sugar

Sour cream

Cinnamon sticks (optional)

In a 2 to 3-quart pan, combine water, tapioca, sugar, salt, the 2 cinnamon sticks, 1 tsp. of the lemon peel, lemon juice, and blueberries. Bring to a boil over medium-high heat, stirring; reduce heat and simmer, stirring constantly, for 5 minutes. Remove from heat and stir in lingonberries until blended.

Let cook; cover and refrigerate until well chilled. Remove cinnamon sticks and serve cold. Pass sour cream at the table to spoon over individual servings. If desired, garnish with additional lemon peel and cinnamon sticks. Makes about 6 servings.


Scandinavian-Style Dinner & Scandinavian Sweet Buttermilk Soup

Following a simple dinner of poached fish and vegetables, present a sweet, spectacular meringue-topped soup for dessert.

Poached Salmon with Dill Butter

Steamed New Potatoes

Cucumber Salad

Sweet Buttermilk Soup


Sweet Buttermilk Soup

This Scandinavian dessert soup is made of lightly sweetened, chilled buttermilk topped with fluffy meringue and berries. For variety, try making the almond and orange versions. The almond-flavored one is especially delicious with strawberries or raspberries; try the orange variation with blueberries, blackberries, or strawberries.

3 cups strawberries, raspberries, blueberries, or blackberries

Honey or sugar for berries (optional)

3 eggs, separated

1/2 to 3/4 cup sugar

2 tsp. vanilla

4 cups buttermilk

Mint sprigs (optional)

Set aside 1/2 cup of the berries for garnish. (if using strawberries, slice.) Place remaining berries in a serving bowl; stir in honey, if desired. Set aside.

Place egg whites in a smnall bowl, yolks in a large bowl. With an electric mixer, beat egg whites until fluffy. Gradually add 3 tbsps of the sugar and continue to beat until stiff peaks form. Set aside.

Using same beaters, beat egg yolks until light and lemon color ed. Gradually add up to about 6 tbsps of the sugar (to taste) and vanilla; beat until thick and smooth. Stir in buttermilk. Sweeten to taste with more sugar, if desired.

Pour buttermilk mixture into a serving bowl. Top with spoonfuls of meringue and reserved 1/2 cup berries; decorate with mint, if desired. To serve, ladle soup and some of the meringue into each bowl; pass remaining berries at the table to spoon over individual servings. Makes 6 servings.

Note: Excerpts for Finnish Summer Soup, Lingonberry-Blueberry Soup, and Scandinavian Style Dinner & Sweet Buttermilk Soup, From "Sunset Homemade Soups," Lane Publishing Co., Menlo Park, CA. 1985, By Editors of Sunset Books and Sunset Magazine; this is not for sale here or on any pages of ours, merely for information, and the book may be purchased by going to for old or used books. Our book came from a thrift store bookshelf for a nominal amount!--Ed.

Links to other sites on the Web

Plain View Heritage Farm Home Page: The Introductory (or Front Door)

Scandinavian Recipes from the Stadem Families:

Grandma's/Mama Bergit's and Stadem Families Cooking

Scandinavian Recipes

Butterfly Productions Home Page

Mama Stadem's Quotables

Mama Bergit Stadems Recipes

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