pohjiksi

Pohjiksi is a traditional Finnish dish that has been a staple in Finnish cuisine for centuries. The term "pohjiksi" translates to "bottom of the pot" in English, referring to the way the dish is prepared. It is a hearty stew made from the toughest cuts of meat, such as beef shank, oxtail, or pork knuckle, which are slow-cooked until tender. The dish is typically simmered in a flavorful broth made from vegetables, herbs, and spices, which infuse the meat with rich, savory notes.

The cooking process involves layering the meat and vegetables in the pot, then covering them with water or broth. The pot is then placed on a low heat and left to simmer for several hours, allowing the flavors to meld together. The name "pohjiksi" comes from the fact that the meat is cooked at the bottom of the pot, where the heat is most concentrated.

Pohjiksi is often served with boiled potatoes, rye bread, and a side of pickled cucumbers or red cabbage. It is a comforting and satisfying dish that is perfect for cold winter days. The dish is also a great way to use up leftover meat and vegetables, making it an economical choice for many Finnish households. Despite its humble origins, pohjiksi has become a beloved dish in Finnish cuisine, known for its hearty flavors and comforting taste.