Best Mojakka Finnish Fish Soup Recipes

FINNISH STYLE MOJAKKA

Finnish Style Mojakka image

Make and share this Finnish Style Mojakka recipe from Food.com.

Provided by cookiedog

Categories Clear Soup

Time 3h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

3 lbs boneless beef roast
2 tablespoons margarine
4 1/2 cups water
1 onion, thinly sliced
2 teaspoons salt
1/2 teaspoon ground black pepper
4 carrots, chopped
2 stalks celery, chopped
4 potatoes, cubed
2 tablespoons all-purpose flour

Steps:

In a large pot over medium high heat, brown the meat on all sides in the butter or margarine.
Add 4 cups of the water and bring to a boil.
Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
Add the carrots, celery and potatoes and simmer for another 1 1/2 hours.
Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well and simmer for 15 more minutes.

Nutrition Facts : Calories 473.8, Fat 14.1, SaturatedFat 4.3, Cholesterol 136.1, Sodium 1022.9, Carbohydrate 33, Fiber 4.8, Sugar 4, Protein 52

FINNISH STYLE MOJAKKA

Finnish Style Mojakka image

This soup recipe is a staple in any Finnish household. Serve with flatbread (leipa).

Provided by jocko_7

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Time 3h15m

Yield 6

Number Of Ingredients 11

Ingredients

3 pounds boneless beef roast
2 sticks butter
4 cups water
1 onion, thinly sliced
2 teaspoons salt
½ teaspoon ground black pepper
4 carrots, chopped
2 stalks celery, chopped
4 potatoes, cubed
2 tablespoons all-purpose flour
½ cup water

Steps:

In a large pot over medium high heat, brown the meat on all sides in the butter. Add 4 cups of the water and bring to a boil. Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
Add the carrots, celery and potatoes and simmer for another 1 1/2 hours. Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well; simmer for 15 more minutes.

Nutrition Facts : Calories 891.4 calories, Carbohydrate 33.6 g, Cholesterol 226.5 mg, Fat 61.5 g, Fiber 5.1 g, Protein 50.1 g, SaturatedFat 31.3 g, Sodium 1175.7 mg, Sugar 4.4 g

MOJAKKA-FINNISH FISH SOUP

Mojakka-Finnish Fish Soup image

I have eaten this soup for many years. The recipe was given to me by my late mother-in-law who was of Scandinavian decent. Her son's used to fish for brooke trout and she would use that in her soup. I can well imagine the Finns used to use goat butter and milk to make this soup in the old country as I did here. This is...

Provided by Jo Zimny

Categories Soups

Time 1h5m

Number Of Ingredients 12

Ingredients

2 medium trout fillets, boned and skin on
4 medium yukon gold potatoes cut in half
1/2 c celery, cut in small cubes
4 medium scallions, chopped
4 c potato water (saved from boiling the potatoes)
4 c goat milk
4 Tbsp flour
1/4 c goat butter
3 medium bay leaves
1/4 tsp dried thyme (its strong to don't use anymore)
salt and pepper to taste
1/2 tsp fresh parsley

Steps:

1. Clean the potatoes and cut in half. Cook for 7-10 minutes in a large stew pot. Make sure you check them. Stick a fork in them at the 7 minute mark, if they are still a bit hard, that's fine, take them off the heat and remove from the water. Keep the cooking water!!!
2. Put the fish and bay leaves into the potato water and cook for 10-15 minutes. Then, remove the bay leaves when done and set the fish aside.
3. Pour the potato/fish water into another pot.
4. Using the pot you just emptied, add the butter and saute the scallions, celery, thyme and salt and pepper. Don't let it brown, just cook until the scallions are soft. Add the flour and stir gently.
5. Add the water back into the pot with the butter, scallions, celery and thyme and add the milk. Simmer this on medium for about 10-15 more minutes. This will thicken slightly.
6. While this is simmering flake the fish and add it with the potatoes back into the liquid.
7. Sprinkle with fresh parsley if you wish.
8. Enjoy!