Finnish Maksa Kukuja Recipes

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!

Steps:

• Grind the first 3 ingredients with fine chopper blade. (grind onion first, and save the onion juice, in case moisture is needed.
• DO NOT add water or milk, work dough until all the flours are worked in).
• Add the rest of the ingredients and mix and knead with hands to make a fairly hard dough.
• Roll out dough to 1/8" thick. Cut into squares appox 3"X 3" Put finger hole in center (like a doughnut).
• Allow squares to dry for about 1 hour.
• Now, bring water to a boil in large pot.
• Add 1 Tbl salt.
• When boiling, drop squares into water. Cook in boiling water for 1 hour,keep covered.
• Serve with Lots of real butter.
• NOTE: you can remove the patties and then boil down the water to make a gravy or just serve with butter.

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.

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.