pehmittiminä

Pehmittiminä is a traditional Finnish dish originating from the country's eastern regions. The name "pehmittiminä" roughly translates to "dried meat course" or "meat stew," which accurately describes its composition. Pehmittiminä consists of thinly sliced or pounded meat, typically beef or hen, dried and then boiled in a broth made from beef or hen stock, vegetables, and spices.

The dish's history dates back to the early 19th century when Finns living in the eastern regions would dry and preserve meat during the winter months. Pehmittiminä allowed them to eat meat year-round, as the dried meat could be stored for extended periods. The dish was often served on special occasions, like weddings and name days.

The ingredients used in pehmittiminä are simple yet flavorful. In addition to the dried meat, a traditional pehmittiminä recipe includes vegetables like carrots, turnips, and onions, as well as various spices. The broth used to boil the meat is typically made from beef or hen stock, water, and vegetables. Some recipes may call for additional ingredients, such as potatoes or barley.

Preparing pehmittiminä requires several steps. First, the meat is sliced or pounded into thin sheets, then dried in the sun or using a specialized drying rack. Once dried, the meat is boiled in the broth until it is tender. The dish is often served with boiled potatoes or rye bread. Regional variations of pehmittiminä may include additional ingredients or different boiling times. Despite variations in preparation, pehmittiminä remains a hearty and flavorful traditional Finnish dish.