A hearty, traditional soup with soft wheat flour dumplings, potatoes, carrots, and beef or pork broth. It’s a warm and filling dish, especially popular in winter. ¹⁾

A rich, dark stew made with potatoes, blood pudding (rössy), and pork fat. It has a strong, earthy taste and is a true traditional dish of the region. ²⁾

A famous South Ostrobothnian cheese made from cow, goat, or reindeer milk, baked until golden and often served warm with cloudberry jam. ³⁾

A soft, chewy flatbread made from mashed potatoes, flour, and buttermilk. It’s usually served warm with butter and cheese. ⁴⁾

A slow-cooked dish featuring beef or pork, root vegetables, onions, and allspice, cooked for several hours until tender and flavorful. ⁵⁾

A baked blood dish made with rye flour, blood, and pork fat, giving it a dense and rich texture. It’s often eaten with lingonberry sauce. ⁶⁾

A sweet and savory turnip casserole, slow-cooked with butter, cream, and syrup, making it a soft and slightly caramelized dish. ⁷⁾

A tangy soup made with sauerkraut, pork bones, and barley, popular for its fermented flavors and warming properties. ⁸⁾

A richer version of Finland’s famous liver casserole, with added onions, spices, and more butter, making it creamier and more flavorful. ⁹⁾

A rustic, unleavened flatbread made from barley flour, often served with butter and smoked fish. ¹⁰⁾

A unique South Ostrobothnian dessert where barley groats are boiled and topped with a sweet berry sauce, often using bilberries or raspberries. ¹¹⁾

A simple but classic farmhouse meal, consisting of boiled potatoes and a creamy, tangy sauce made with pickled herring, onions, and sour cream. ¹²⁾

A baked cabbage dish with ground meat, rice, and syrup, making it slightly sweet yet savory. ¹³⁾

A refreshing dessert porridge made by whipping lingonberries with semolina, creating a fluffy, tart-sweet dish. ¹⁴⁾

A rare specialty cheese, aged with local sahti beer, giving it a malty and slightly yeasty flavor. ¹⁵⁾