Tag Archives: Russian

Fish soup Selyanka

Hot warming soup is what you need on a cold day and now we’ve finally seen proper winter temperatures. -7 C and very light snow this morning.

This soup is variation to the traditional salmon soup and now with a Russian twist. For a large bowl for 8 you need:

600 g salmon fillet, 6 potatoes, one large onion, 4 carrots, 1 l water,one pickled cucumber, 2 tsp capers, 400 g crushed tomato (or passata pomodori), 4 bay leaves, all spice, salt and pepper. For the topping you need: 2 dl sour cream (smetana) and a tablespoon of grated horseradish.

Clean the fish and cut it into small pieces. Peel and dice the vegetables. 

Start with the smetana and mix it with the grated horseradish. Put it in the fridge.

Boil the water and put in the vegetables. If you cleaned the fish yourself and have the head, fens, skin etc., save them and add them in the water. You dish these out before adding the fish. Cook for 10 minutes. Add the tomato, spices, pickle and capers and let the soup come to boil. Remove the head etc. Turn to medium heat and add the fish. Cook for 15 minutes. 

Enjoy with smetana. The taste intensifies to the next day so why not cook this the day before! I made this on Saturday morning and had it for a late lunch after taking a stroll with my sisters. 


Comments Off on Fish soup Selyanka

Filed under Lunch, Recipes

#27 Tallin on the Plate and for Business

I will tell you about my trip to Tallinn, the capital of Estonia, in this post. As always, eating well was one of the main attractions of the trip.

The beautiful Hanseatic town of Tallinn, the capital of Estonia, is only 85 km from Helsinki. I had an opportunity to spend a long weekend there as I participated in a conference. It was different to visit the town on business as it has always been a leisure destination during the summer holidays and just before Christmas. When living in Helsinki it was ever so easy to take the ferry over, even for a day trip.

The town is growing and developing. Estonia is no longer the somewhat poor and old-fashioned neighboring Soviet state many of us remember from the early 90’s when the boarders opened as the country gained their independence. The city is full of life, growing and flourishing – and the Estonian are quite hip – great fashions and great places to visit.

It was stormy as we set off and the catamaran we’d booked was cancelled. Luckily there are several, three to be precise, shipping companies that traffic the route Helsinki-Tallinn, and we could easily purchase ticket to another ferry. The trip takes 1,5 – 3,5 h depending on the type of ferry you take.

The first lunch we had in town was at The Farm which serves traditional Estonian game-based dishes with French twist. The decor is French country-style. The late Thursday lunch was not too busy and the servants had plenty of time for everyone. The cold starters and desserts are prepared in a kitchen with an open view to the restaurant – the cooks and other personnel are behind a glass so that you can see them. They can naturally also see the customers. The food was delicious, I had smoked breast of duck and my companion wild boar. The duck was served in a steaming colander – and looked quite odd but had a wonderful perfume of smoke. The tastes were very delicate.



















Tallinn was busy that weekend and all of the restaurants we had listed were fully booked. Next time we will make bookings in advance. Our hotel receptionist recommended a close by restaurant, Magus Auk, also with French tones. This proved to be a good recommendation and had a menu degustation (tasting) with a mix of small dishes. Very tasty and new combinations. In the end we thought the four courses were too much.

The conference took place at the Sokos hotel Viru conference center which is very centrally located yet not in the old towns. The facilities were good and again the catering excellent. The coffees and snacks as well as the lunch were delicious and served smoothly and professionally. There was absolutely no queuing. The change from Thursday evening through Friday and the to Saturday transformed the town. There were of course tourists in the old town during the week but the amount doubled if not tripled. Also, the quests changed at the hotel as most business people had rushed home.

One always makes new acquaintances in conferences and I had the pleasure of meeting many Estonian  as well as other European professionals in language education and teacher training. The Estonians recommended several places for dinner or lunch and the last day, before boarding the ferry, we had a late meal at Kohvik Moon, a hipster restaurant in the trendy Kalasadama area. They serve a mix of Estonia and Russian food and flavours and have an interesting if not hilarious decor.

20160611_134039 20160611_134700 20160611_135147




























There was also a lovely small cafe with exquisite cakes, Le Bonaparte on the street called Pikk.











I can truly recommend Tallinn for gourmands and history interested tourists. It is also an excellent destination for well-being tourism too as they have excellent spas. The prices are very reasonable compared with those of Finland. I tried the services of Elemis Spa at the luxury hotel Telegraph. The spa is located in their new wing and it offers different treatments, saunas and small pools.

Shopping is one of the major attractions, wide selection and good prices. Much handicraft too. There was absolutely no time for the shops for me this time. My husband happily discovered the town on his own and was gladly surprised to bump into a group of old school mates. What a small world!



Comments Off on #27 Tallin on the Plate and for Business

Filed under Miscellaneous on travelling, Restaurants, Travel diary

#12 Blini Feast for Everyone


February with carnivals is time to enjoy blinis. Yesterday it was my husband’s turn to try the cooking part, and I was in charge if the toppings.

You can find the blini recipe in another blog post that I’ll reblogging in a while. We had vegetarian and non-vegetarian toppings, even a vegan one. In theory I detest all products made for vegans or vegetarians in attempt to imitate carnivore meals such as soy Bolognese or frankfurters. Despite of this I have found and quite like the vegetarian seaweed roe (caviar). The taste is salty and good. However, I compare it with the taste of roe. The other vegetarian alternative was a sauce with chanterelle and onion, which was actually the best ones.

The traditional toppings are caviar and other fish roe, chopped onion, sour cream, Russian pickled cucumber and honey. Many recommend champagne and quite many have a vodka schnapps. We did not have either yesterday.


Comments Off on #12 Blini Feast for Everyone

Filed under Dinner, Recipes

Winter’s Delights: Blinis and Fish Roe


February is the best time with fish roe and perfect for blinis, the Russian pancakes with buckwheat. I learnt to make them long ago at grandma’s. Today I use her pan and not the one we got as a wedding gift.

This is how I make the batter:
2.5 dl whole milk
2 tsp yeast (fresh will give a better lift to the batter)
1 dl sour cream
1.5 dl buckwheat
1 dl flour (wheat)
1 tsp salt
1 egg yolk, 1 egg white

Dissolve the yeast into lukewarm milk. Add the salt, flour, sour cream and egg yolk. Let stay for 30 min. Beat the egg white and turn it in carefully. You can replace some of the liquid with mineral water if you think the blinis are too rich.
Fry in butter making smallish pancakes of 15 cm in diameter and 2 cm thick.
I fry the blinis and place them in oven before serving to keep them warm.

Serve with thick sour cream (smetana), fish roe, finely chopped onion and chives, pickled cucumber and honey.


I usually serve blinis with two types of roe: salmon roe and vendace or lavaret roe which both come from freshwater fish, corogonus albula and coregonus lavaretus.

Blinis aren’t necessary an expensive meal. Enjoy the delicacies. Prepare a blini feast for your friends and enjoy the food and company. Only once have I had blinis with caviar, a long time ago in Moscow in a very posh restaurant. Served with champagne, how else!

Comments Off on Winter’s Delights: Blinis and Fish Roe

Filed under Dinner, Recipes