Northern European Recipes

At low heat, cook until tapioca has thickened and become clear.
Stir almost constantly during the slow cooking.
When tapioca is clear, add 1/2 tsp. salt, 4 cups grape juice and cook a few minutes longer,
add 1/2 cup lemon juice.



Sweden

Swedish Pot Roast


4 Pounds Beef Round
2 Teaspoons Salt
1 Teaspoon Allspice
1/2 Teaspoon Pepper
3 Tablespoons Butter
3 Tablespoons Brandy....if you object to alcohol you may substitute unsweetened grape juice
1 Cup Beef Broth

A fine example of a northern European recipe 2 Large Onions -- Sliced
2 Medium Bay Leaves
2 Tablespoons White Vinegar
2 Tablespoons Molasses
a small amount of chopped parsley

Directions:
Rub meat with salt, allspice and pepper. Saute in butter until brown on all sides. Pour in brandy (or grape juice) and ignite. (you cannot ignite grape juice) Add broth, onions, bay leaves, vinegar and molasses. Stir well, and simmer covered for 2 hours. Slice, sprinkle with parsley and serve.This should serve about 4 people.


A fine example of these northern European recipes.

Finland


Finnish Trifle

Recipe serves 4
200 g of cookie crumbs.
1 dl apple juice
2 dl strawberry jam

Whip the cream until light. Moisten the cookie crumbs with the juice. Place the ingredients in layers. (crumbs,jam, and whipped cream) in dessert dishes. Cover the dishes and place in the refrigerator for two hours before serving. This is a great dessert.



Estonia

Marzipan


# 150 g almonds# 1 egg white# 150 g powdered sugar

A simple recipe

Blanch and dry the almonds, then crush them as fine as possible.
Combine the almonds with the egg white and mix into a uniform paste while gradually adding the sugar.
Knead the mix until it attains a consistent elasticity.
Form the dough into decorations for cakes or cookies
Enjoy!


Lithuania


Potato casserole

10 lg. potatoes, grated
1/2 lb. bacon, diced
1 stick butter (1/4 pound)
2 lg. onions
4 eggs
1 c. hot milk
1 tsp salt
1/2 tsp. pepper

Preparation
Brown bacon; brown onions in butter. Add to grated potatoes. Stir in salt, pepper and milk. Add beaten eggs in last, stir well. Set oven at 350 degrees. Grease one large pan (10 x 13 inches) or two small (8 x 8 inches) pans. Bake for 1 1/4 to 1 1/2 hour. Cannot be frozen; reheat in microwave, or in a skillet.



Latvia

Latvian Beet Soup

3-4 large, fresh beets
1 handful of rice
3-4 medium-sized potatoes
2 beef bouillon cubes

chopped hard-boiled eggs (1 per serving)
sour cream (1 oz. per serving)

Wash beets well, and cut off the roots. Dice into large chunks. Put beets into a large Dutch oven or stock pot, and cover with water. Bring to a boil, and cook until beets are soft (about 10 - 20 minutes, depending on the size of the beets).
Drain off the water, and let the beets cool. Then, peel the potatoes and dice them into cubes about 1/2 to 1 inch in diameter. Put about 1-1/4 quarts of water into large pot. Add boullion cubes, rice, and potatoes. Bring to a boil, then simmer until potatoes are soft.
Meanwhile, put the cooled beets into a blender and blend to desired size and texture. Add the beet mixture and stir all together, until beets are heated through.
Into every soup plate put a dollop of sour cream and one chopped, hard-boiled egg (peeled!). Pour over them a couple of ladles full of the beet soup, and get ready for raves!






Danish Meatballs

Ingredients for four servings:
one lb of pound of ground pork.
one lb of gound beef.
five oz of plain bread crumbs
one finely chopped large onion
one teaspoon salt
one teaspoon black pepper

Combine the ingredients in a bowl mixing well. Shape the meatballs to your liking.

Heat up a pan with margerine, shortening or oil. Turn the heat to medium, and place the meatballs in the pan. Turn them frequently. Test them with a fork to make sure they are well done inside.When the meatballs are done, place them on a paper towell to soak up the oil.
Traditionally this dish is served with potato....boiled or fried or baked.



Hungary


Hungarian Beef Goulash

2 tablespoons vegetable oil or bacon fat
1 1/2 pounds beef boneless chuck, or round cut into 3/4-inch cubes
2 cups water
1 (8 ounce) can tomatoes (with liquid)
3 medium onions, chopped
1 clove garlic, chopped
2 teaspoons paprika....please buy the authentic Hungarian paprika
2 teaspoons salt
1 teaspoon instant beef bouillon
1/2 teaspoon caraway seed
1/4 teaspoon pepper
2 medium potatoes, cut into1 1/2-inch pieces
2 medium green bell peppers, cut into 1-inch pieces
French bread or rolls

Heat oil in Dutch oven or skillet until hot. Cook and stir beef in hot oil until brown, about 15 minutes; drain. Add water, tomatoes, onions, garlic, paprika, salt, bouillon, caraway seed and pepper. break up tomatoes with fork. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Add potatoes; cover and simmer until beef and potatoes are tender, about 30 minutes. Add green peppers; cover and simmer until tender, 8 to 10 minutes. Serve in soup bowls with French bread for dipping into hot broth.

6 servings.

Poland


Polish Dill Pickle Soup


10-12 servings

6 cups beef broth
2 tablespoons instant flour
1 cup milk
1 egg yolk
2 tablespoons soft butter
4 large dill pickles, shredded
2/3 cup brine, from the pickle jar
2 1/2 cups boiled sliced potatoes
pinch of chopped fresh dill

Heat broth in a large pot.

Combine flour and milk, add to broth, bring to a boil and remove from heat.

Combine egg yolk and butter and stir into broth.

Add pickles, pickle liquid and potatoes.

Return pot to the stove and heat through.
Enjoy!