Pohjaliemen

Pohjaliemen is a Finnish term that translates to "base broth" or "foundational stock." It refers to a simple, unseasoned, or lightly seasoned broth made from simmering bones, aromatic vegetables, and sometimes mirepoix (a combination of onions, carrots, and celery) for an extended period. The primary purpose of pohjaliemen is to serve as a versatile base for a wide variety of other dishes, rather than being consumed on its own.

The preparation of pohjaliemen typically involves combining ingredients like beef, chicken, or fish bones, along with vegetables such as leeks, parsnips, and bay leaves. Water is added, and the mixture is brought to a simmer, skimmed of impurities, and then cooked for several hours. This slow cooking process extracts flavor and collagen from the bones and vegetables, resulting in a rich and gelatinous liquid.

Once strained and cooled, pohjaliemen can be stored in the refrigerator or freezer for later use. It is a fundamental component in many Finnish recipes, used to add depth and complexity to soups, stews, sauces, gravies, and risottos. Its neutral flavor profile allows it to complement a wide range of other ingredients without overpowering them. The concept of pohjaliemen is similar to the French "fond" or "base stock," emphasizing its role as a building block in cooking.