Kasakeitto

Kasakeitto Recipe - A Delicious Finnish Soup with Cauliflower, Shrimp, and More

Region / culture: Finland | Preparation time: 20 minutes | Cooking time: 30 minutes | Servings: 6

Introduction

Kasakeitto is a traditional Finnish soup that is hearty, comforting, and full of fresh vegetables. This creamy soup is perfect for a cold winter day or any time you want a delicious and nutritious meal.

History

Kasakeitto has been a staple in Finnish cuisine for generations. It is a simple and wholesome soup that is made with fresh, seasonal vegetables and often includes seafood like shrimp. The name "kasakeitto" translates to "mixed vegetable soup" in English, highlighting the variety of vegetables used in this dish.

Ingredients

1 small cauliflower head
1 cup green peas
4 oz (113 g) spinach
3 tbsp butter
7 cups water
3 tbsp all-purpose flour
1 tbsp sugar
1 cup milk
salt
2 egg yolks
2 medium carrots, chopped fine
0.33 cup half and half
3 medium potatoes, peeled and chopped
white pepper
7 oz (198 g) shrimp, peeled and cooked
0.5 lb (227 g) green beans, cut in pieces
2 tbsp dill, chopped
5 radishes, halved

How to prepare

Divide the cauliflower into florets.
Wash and chop the spinach.
In a large pot, bring water to a boil.
Add sugar and 2 tsp of salt.
Add the cauliflower, carrots, potatoes, green beans, radishes, and peas.
Cover and simmer until the vegetables are nearly tender, about 5 to 8 minutes.
Add the spinach and cook for an additional 5 minutes.
Strain and reserve the cooking liquid, then set the vegetables aside.
Melt butter in a large saucepan and stir in the flour.
Stirring constantly, gradually add the strained cooking liquid and milk.
In a small bowl, beat the egg yolks with half and half, then stir in 0.25 cup of hot cooking liquid.
Stir the egg-yolk mixture into the saucepan and season with salt and white pepper.
Return the cooked vegetables to the soup.
Add the shrimp and heat through.
Pour into a tureen or serve in individual bowls.
Sprinkle with dill.

Variations

You can add other vegetables like leeks, celery, or bell peppers to the soup for added flavor and nutrition.
For a vegetarian version, omit the shrimp and use vegetable broth instead of water.

Cooking Tips & Tricks

Be sure to chop your vegetables into small, bite-sized pieces for even cooking.

- To make the soup extra creamy, you can blend a portion of the cooked vegetables before adding them back to the soup.

- Adjust the seasoning to your taste preferences by adding more salt, pepper, or herbs as needed.

Serving Suggestions

Serve kasakeitto with a side of crusty bread or a fresh salad for a complete meal. Garnish with fresh herbs like dill or parsley for added flavor.

Cooking Techniques

The key cooking techniques for kasakeitto include simmering the vegetables until tender, making a roux for the creamy base, and gently heating the soup through without boiling after adding the shrimp.

Ingredient Substitutions

If you don't have shrimp, you can use cooked chicken or tofu as a protein alternative. You can also use olive oil instead of butter for a dairy-free option.

Make Ahead Tips

Kasakeitto can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve kasakeitto in a large soup tureen or individual bowls. Garnish with a sprinkle of fresh dill or a dollop of sour cream for an elegant presentation.

Pairing Recommendations

Pair kasakeitto with a crisp white wine like Sauvignon Blanc or a light lager beer. A side of rye bread or crackers complements the soup well.

Storage and Reheating Instructions

Store any leftover kasakeitto in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of water or broth to thin out the soup if needed.

Nutrition Information

Calories per serving

Each serving of kasakeitto contains around 300 calories, making it a satisfying and filling meal option.

Carbohydrates

Kasakeitto is a carb-rich soup due to the vegetables like potatoes, peas, and carrots. Each serving contains approximately 30 grams of carbohydrates.

Fats

This soup is made creamy with the addition of butter, milk, and half and half. Each serving contains around 10 grams of fat.

Proteins

The shrimp in kasakeitto adds a good amount of protein to the dish. Each serving contains approximately 15 grams of protein.

Vitamins and minerals

Kasakeitto is packed with vitamins and minerals from the variety of vegetables used. It is a good source of vitamin C, vitamin A, potassium, and fiber.

Alergens

This recipe contains dairy (butter, milk, half and half) and shellfish (shrimp), so it may not be suitable for those with allergies to these ingredients.

Summary

Kasakeitto is a nutritious and balanced meal option that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

Kasakeitto is a delicious and nutritious Finnish vegetable soup that is perfect for a cozy meal. Packed with fresh vegetables, creamy broth, and succulent shrimp, this soup is sure to become a family favorite. Enjoy the flavors of Finland with this comforting kasakeitto recipe!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a crisp autumn day, the leaves turning vibrant shades of red and gold. I had decided to take a stroll through the park, enjoying the fresh air and the sound of rustling leaves underfoot.

As I walked, I couldn't help but notice the delicious aroma wafting through the air. It was a comforting, savory smell that reminded me of my childhood. Curious, I followed my nose until I came upon a small food stall tucked away in a corner of the park.

There, a kind elderly woman was ladling steaming bowls of soup into waiting hands. I couldn't resist the temptation and ordered a bowl for myself. When I took my first sip, I was transported back to my grandmother's kitchen - it was a taste of home.

I struck up a conversation with the woman, eager to learn the secret behind the delicious soup. She smiled warmly and explained that the soup was called Kasakeitto, a traditional Finnish soup made with potatoes, leeks, and cream. She had learned the recipe from her own grandmother and had been making it for years.

Intrigued, I asked if she would be willing to share the recipe with me. To my delight, she agreed and even offered to demonstrate how to make it. We spent the afternoon together, chopping vegetables, simmering broth, and stirring in cream until the soup was rich and velvety.

I thanked the woman profusely for her generosity and left the park with a warm bowl of Kasakeitto in hand. As I savored each spoonful, I knew that this recipe would become a treasured part of my own culinary repertoire.

Over the years, I perfected the recipe, making adjustments here and there to suit my taste. I added a pinch of dill for a touch of freshness, a squeeze of lemon for a hint of acidity, and a dollop of sour cream for extra richness.

Whenever I made Kasakeitto, it never failed to bring me comfort and joy. It was a dish that spoke to my soul, connecting me to my heritage and the generations of women who had passed down this recipe through the ages.

I shared the recipe with my own grandchildren, passing on not just the ingredients and instructions, but also the memories and stories that made Kasakeitto special to me. I told them about the kind woman in the park, the crisp autumn day, and the warmth of a bowl of soup shared with loved ones.

As I look back on that fateful day in the park, I am filled with gratitude for the serendipitous encounter that led me to discover the magic of Kasakeitto. It is a recipe that will forever hold a special place in my heart, a testament to the power of food to nourish not just our bodies, but our souls as well.