Best 2 Sturho Day Mar16 A Finnish State Holiday Recipes

Sturho Day, also known as Laskiainen, is a Finnish state holiday celebrated on the Tuesday before Ash Wednesday. The holiday is a celebration of the end of winter and the beginning of spring, and is traditionally marked with bonfires, sledding, and the consumption of laskiaispulla, a sweet bun filled with whipped cream or almond paste. If you're looking for a traditional Finnish recipe to enjoy on Sturho Day, here are a few options to consider:

Let's cook with our recipes!

LIHAMOJAKKA, BEEF STEW - A FINNISH-AMERICAN RECIPE FOR ST. URHO'

Lihamojakka, Beef Stew - a Finnish-American Recipe for St. Urho' image

Lihamojakka, Finnish Stew with Beef, is a favorite meal at Finnish-American St. Urho Day celebrations. St. Urho - Patron Saint of Grasshoppers - Believe it or not...... there really is a Saint for grasshopper management, and his name is Saint Urho (pronounced ärrrr-hoe, stressing the rolling r). He is currently recognized as the Official Patron Saint of Finnish vineyard workers. As legend has it, he was responsible for saving the Finnish vineyards from a swarming outbreak of locusts. His method of control - a pitchfork and some strong words. "Heinäsirkka, heinäsirkka, meine täättä hiiteen" or roughly translated to English "Grasshopper, grasshopper, get the hell out of here," was enough to eradicate the hoards of locusts from the vineyard. These Finnish grape farmers were pretty protective of their crop, considering the short growing season. As the legend goes, these farmers injected vodka into the individual grapes to ensure a high alcohol content. And because of this heroic act of pest management, Urho was erected into sainthood by the local vintners. March 16th is St. Urho day, and properly celebrated by dressing in royal purple and nile green. NOTE: While this is a stove-top recipe, I don't see why it couldn't be done in the crockpot. Posted for ZWT 6 - Scandanavia.

Provided by kitty.rock

Categories < 4 Hours

Time 3h30m

Yield 6 servings stew, 5-6 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2-2 lbs meaty beef short ribs
6 cups water
1 medium onion, chopped
3 garlic cloves, chopped
2 bay leaves
2 teaspoons whole allspice
1/2 teaspoon peppercorn
4 medium potatoes, peeled and chopped
2 carrots, peeled and thinly sliced
1 stalk celery, chopped
1 rutabaga, peeled and chopped
1 teaspoon salt
2 tablespoons potato flour or 2 tablespoons all-purpose flour
2 tablespoons water

Steps:

Place meat and 6 cups water in large soup pot and bring to a fast simmer over medium-high heat. Maintain the simmer for about twenty minutes, skimming off all of the grey scum that rises to the surface (this will ensure that the broth of the completed stew is clear, a characteristic of good lihamojakka).
When the scum has stopped forming, reduce heat to low. Stir in chopped onion and garlic, bay leaves, whole allspice, and peppercorns. Cover pot and allow to cook for 2 hours (Hint: You can tie the bay leaves, allspice, and peppercorns together in a cheesecloth packet for easy removal if you don't wish to serve them as part of the completed stew).
After two hours, stir in the potatoes, carrots, celery, rutabaga, and salt.
Replace lid and simmer on medium-low until vegetables are tender (about 30 minutes).
Whisk together the flour and water and stir into the stew. Simmer for an additional 5 to 10 minutes, until the broth has thickened.
Serve with rye or artisan bread.
And NO Grasshoppers please!

Nutrition Facts : Calories 706.7, Fat 49.7, SaturatedFat 21.6, Cholesterol 103.4, Sodium 576.2, Carbohydrate 41.1, Fiber 6.2, Sugar 3.7, Protein 24.3

ST. URHO'S DAY FISH STEW

St. Urho's Day Fish Stew image

This is my lightened up version of a Finnish fish soup. St. Urho's Day was celebrated on March 16th to honor St. Urho for saving crops from grasshoppers, driving them from the country by shouting "Grasshopper, grasshopper, go away from here!" Anyway, this is a simple and easy soup, much like a chowder.

Provided by EdsGirlAngie

Categories Stew

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 potatoes, peeled and cut into chunks
1 onion, diced (a larger size onion)
2 teaspoons salt
5 whole allspice berries
6 cups water
3 lbs fish (whitefish, walleye, etc.)
1 cup cream
1 cup milk
1 tablespoon unsalted butter
2 teaspoons minced fresh dill

Steps:

In a large kettle, place potatoes, onion, salt, allspice and water. Cover and bring to a boil then reduce heat and simmer for 15 minutes or until potatoes are tender.
Cut fish into bite-size chunks and add to potato mixture. Simmer covered for another 15 to 20 minutes or just until fish flakes easily.
Do not boil the soup.
Stir in cream, milk, butter and dill; heat through and serve.

Nutrition Facts : Calories 331.1, Fat 15.9, SaturatedFat 9.9, Cholesterol 55, Sodium 827, Carbohydrate 42.1, Fiber 4.9, Sugar 2.5, Protein 6.7

Tips:

Mise en place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and avoid any scrambling or delays.
Use fresh, high-quality ingredients: The better the ingredients, the better your sturho will be. Look for fresh, seasonal fruits and vegetables, and use high-quality spices and flavorings.
Don't overcook the sturho: Sturho should be cooked until it is just set, but not overcooked. Overcooked sturho will be dry and crumbly.
Serve sturho warm or at room temperature: Sturho is best served warm or at room temperature. It can be eaten on its own or with a dollop of whipped cream or ice cream.

Conclusion:

Sturho is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover rice, and it is also a healthy and affordable meal. With a little planning and effort, you can easily make sturho at home. So next time you are looking for a new and exciting dish to try, give sturho a try!