Kivisolu

Kivisolu is a traditional Finnish dish that originates from the Karelia region, particularly the area around Lake Ladoga. The name "kivisolu" translates roughly to "stone soup" in English, though it is not directly related to the European folktale of the same name. Instead, it refers to a hearty, rustic stew made primarily from fish, typically perch or pike, which are common in the region’s waters.

The dish is known for its simplicity and use of locally available ingredients. Kivisolu is typically prepared by simmering fish in a broth made from water, onions, and sometimes root vegetables like potatoes or carrots. The fish is often cooked whole, allowing the meat to fall off the bones easily. The resulting stew is rich in flavor, with a mild, savory taste that reflects the natural taste of the fish. It is commonly served with rye bread or other traditional Finnish side dishes.

Kivisolu holds cultural significance in Finnish cuisine, representing the resourcefulness of rural communities in utilizing what was available. It is often associated with winter meals, as it is easy to prepare and requires minimal ingredients. While variations exist, the core elements—fish, onions, and water—remain consistent across regional preparations. The dish remains popular in Finland, particularly among those who appreciate traditional, unpretentious food.