You should have checked the shelf where they have brown sauce mixes, spaghetti sauce mix and so on.. Because you would have found Jalostaja's Juustoinen savuporokeitto. For some reason it doesn't need refrigeration. Kokkikartano also has their own version (Kermainen savuporokeitto) of the soup and that one doesn't use cheese from what I recall.
I always put white toast bread crumbles in savuporokeitto (I mean that ready-made Saarioinen soup) and let them soak, it makes that soup sooo much better! Savuporokeitto and kanttarellikeitto are my favourites! Haven't ever made either of those myself but maybe I give it a try after seeing how it turned out for you!
Thank you so much 😊 Your videos are so enjoyable 🥰 "Savuporokeitto" you prepared looked delicious. You made me want to try the same, I've never tried it myself. Maybe I would try to find reindeer meat intended for "poronkäristys", which is our country's most famous reindeer dish. I would leave out the bacon and use regular whipped cream and smoked reindeer smelted cheese. I suppose you could at least find it frozen, but it's certainly expensive.
Swap that Ruokakerma (Food cream) for Kuohukerma or Vispikerma (Heavy cream/Whipping cream) for more rich creamy flavor, or if you would prefet more rich creamy with bit more sour to it then French cream or Smetana. Food cream is just very diluted cream and don't really capture the rich soft flavor. I stopped using it long ago after just constantly being disappointed on it's lack of flavor.
I really like videos where you cook, whether it's Japanese or Finnish cuisine! I think both countries have a similar, simplistic philosophy when it comes to food, so the ingredients are allowed to shine without overworking them. Also traditional recipes are heavily seasonal and based on availability. I also enjoy your engineerial approach to cooking, like "deconstruct and reconstruct"! :D
Hello, perhaps you could ask the diner's staff the original recipe for the soup. Just my two cents😊 nice that the soup you made was tasty. I like reindeer aswell.
..you do realize it makes no sense for diners and restaurants etc to give out their recipes? Because if you can make it at home exactly like they do, why you would bother going back there to eat? It's just bad business.
@@touma-san91 When you go to a restaurant, it's not just about the food-it's about the entire experience. The atmosphere, the ambience, the way the space makes you feel, all play a significant role in creating a memorable dining experience.
The better ones are prepared using reindeer fat and reindeer stock, which are rather hard ingredients to get in Southern Finland. I suppose this is pretty close to what is possible in a home kitchen using supermarket ingredients. I still would leave out the chicken stock cube or replace it with something better like riistafondi. The Bong Touch of Taste riistafondi with the green label is made with reindeer. A few dried mushrooms are a great addition in my opinion if you have avid mushroom pickers among your friends (no point buying them from grocery stores since they cost a lot). And yeah, leave out the bacon, since it overpowers everything with the artificial smoke flavor especially in soups that contain cream.
Hi! Highly recomended to use Koskenlaskija Savuporo cheese making this soup. Taste more reindeer and come more creamy. You can find many receipies with words "Koskenlaskija savuporokeitto". Example Juustoseura receipt is quite good but others also.
Cooking isn't rocket science. If something doesn't work out do it again, simple 🙂 👍 There is nothing to be afraid of cooking. Hint: take notes and adjust to your taste 👌Your videos are always very enjoyable to watch, thank you.
If you want proper reindeer meat you need to order it online from a butcher, or visit a butcher shop in your city. Local supermarket reindeer meat is not the same.
You ate the overrated overprized tourist soup in Helsinki. Broccoli does not even grow in Lapland. Reindeer is game, wild meat, no broth, let it cook for hours. Cheese is not bad with it, I recommend black label Koskenlaskija. Or traditionally, with the coffee afterwards, try some fresh Lapland leipäjuusto...❤
No need to bee too accurate on recipes. Use your own creativity and use incridients that fits your own taste. Improvicing as making food is a grate skill and many times you´ll might find much better opions to make it tastier.
You should have checked the shelf where they have brown sauce mixes, spaghetti sauce mix and so on.. Because you would have found Jalostaja's Juustoinen savuporokeitto. For some reason it doesn't need refrigeration. Kokkikartano also has their own version (Kermainen savuporokeitto) of the soup and that one doesn't use cheese from what I recall.
yeah, you could do reviews of the canned Jalostaja stuff like stroganoff, pea soup, meat balls or even tilliliha!
Good to know, thanks for the info!
It looks delicious! You are an excellent chef 👏
Haha thank you!
素晴らしい週末にぴったりのおいしい魚のスープ。
Good effort. How about you start a mini-series on Finnish soups? I just had ground beef soup (jauhelihakeitto) 👍
I love ground beef soup, had it every week when I lived in Finland.
Kiitos❤❤Daikille Atsugista
Looks so good 😋
I always put white toast bread crumbles in savuporokeitto (I mean that ready-made Saarioinen soup) and let them soak, it makes that soup sooo much better! Savuporokeitto and kanttarellikeitto are my favourites! Haven't ever made either of those myself but maybe I give it a try after seeing how it turned out for you!
That sounds like an interesting idea :)
You had my mouthnwater, Chef!😃
Thank you so much 😊 Your videos are so enjoyable 🥰
"Savuporokeitto" you prepared looked delicious. You made me want to try the same, I've never tried it myself.
Maybe I would try to find reindeer meat intended for "poronkäristys", which is our country's most famous reindeer dish. I would leave out the bacon and use regular whipped cream and smoked reindeer smelted cheese. I suppose you could at least find it frozen, but it's certainly expensive.
Thanks for watching and the tips! 😁
Swap that Ruokakerma (Food cream) for Kuohukerma or Vispikerma (Heavy cream/Whipping cream) for more rich creamy flavor, or if you would prefet more rich creamy with bit more sour to it then French cream or Smetana.
Food cream is just very diluted cream and don't really capture the rich soft flavor.
I stopped using it long ago after just constantly being disappointed on it's lack of flavor.
the kind you usually get in restaurants is usually blended smooth before adding the reindeer crumble
I really like videos where you cook, whether it's Japanese or Finnish cuisine! I think both countries have a similar, simplistic philosophy when it comes to food, so the ingredients are allowed to shine without overworking them. Also traditional recipes are heavily seasonal and based on availability. I also enjoy your engineerial approach to cooking, like "deconstruct and reconstruct"! :D
I'm glad to hear that!
I will try this recipe if I can found that savupororouhe in my home town. Thank you😊I like your videos.
Kiitos katsomisesta!
Valio Koskenlaskija kylmäsavuporo sulatejuusto might suit well in soup adds more creaminess
Hello, perhaps you could ask the diner's staff the original recipe for the soup. Just my two cents😊 nice that the soup you made was tasty. I like reindeer aswell.
..you do realize it makes no sense for diners and restaurants etc to give out their recipes? Because if you can make it at home exactly like they do, why you would bother going back there to eat? It's just bad business.
@touma-san91 no juu en ajatellut asiaa kovin pitkälle🤔😅
@@touma-san91 When you go to a restaurant, it's not just about the food-it's about the entire experience. The atmosphere, the ambience, the way the space makes you feel, all play a significant role in creating a memorable dining experience.
I like your travel vlogs ! Please let us know your future travel plans :)
or places you would like to visit in the future😀
Thanks! I'm planning some trips in winter but I haven't decided yet.
The better ones are prepared using reindeer fat and reindeer stock, which are rather hard ingredients to get in Southern Finland. I suppose this is pretty close to what is possible in a home kitchen using supermarket ingredients. I still would leave out the chicken stock cube or replace it with something better like riistafondi. The Bong Touch of Taste riistafondi with the green label is made with reindeer. A few dried mushrooms are a great addition in my opinion if you have avid mushroom pickers among your friends (no point buying them from grocery stores since they cost a lot). And yeah, leave out the bacon, since it overpowers everything with the artificial smoke flavor especially in soups that contain cream.
Would be amazing to try that.
You should try to make some Poronkäristys with potatoe mash, it is really good!
I was afraid that you're gonna put the soup in the blender and make it smooth. I'm gonna try this recipe. Thanks!
Hi! Highly recomended to use Koskenlaskija Savuporo cheese making this soup. Taste more reindeer and come more creamy. You can find many receipies with words "Koskenlaskija savuporokeitto". Example Juustoseura receipt is quite good but others also.
Koskenkorva is better 😂
Looks like a really good soup. Makes me hungry so mission accomplished for me :D
Cooking isn't rocket science. If something doesn't work out do it again, simple 🙂 👍 There is nothing to be afraid of cooking. Hint: take notes and adjust to your taste 👌Your videos are always very enjoyable to watch, thank you.
Thank you!
If you want proper reindeer meat you need to order it online from a butcher, or visit a butcher shop in your city.
Local supermarket reindeer meat is not the same.
What you like "Finnish dill and beef sauce" ? Finnish name is Tilliliha
Good Finnish on the title! It indeed was Kermainen savuporokeitto.
Kiitti 🙏
Mielestäni pekoni ei sovi tähän keittoon.
Etsi ChatGPTilla😅😅
You ate the overrated overprized tourist soup in Helsinki. Broccoli does not even grow in Lapland. Reindeer is game, wild meat, no broth, let it cook for hours. Cheese is not bad with it, I recommend black label Koskenlaskija. Or traditionally, with the coffee afterwards, try some fresh Lapland leipäjuusto...❤
No, that place is not even for the tourist, and I prefer having more ingredients. That's it :D
No need to bee too accurate on recipes. Use your own creativity and use incridients that fits your own taste. Improvicing as making food is a grate skill and many times you´ll might find much better opions to make it tastier.