Preliminary information for Finland's autumn–winter 2025/2026

Taste of Winter: Smoked Reindeer Soup Warms the Arctic Chill
LAPLAND, FINLAND – As the arctic winter paints the landscape white and the frost bites at your cheeks, Finland’s nature offers comfort and warmth straight to the heart. One of the finest ways to experience an authentic winter delicacy is to enjoy a steaming bowl of smoked reindeer soup, an essential part of northern Finland's culinary culture.
Perfect Winter's Day Lunch
Imagine yourself in a cozy cottage after a long day outdoors—perhaps snowshoeing or hunting for the Northern Lights. Through the window, you see a snow-covered landscape, and a fire crackles in the hearth. In such a moment, a bowl of smoked reindeer soup is more than just a meal; it's an experience.

The soup often includes potatoes, root vegetables, and cream, which soften the intensity of the smoky flavor and make it irresistibly creamy. Local restaurants and cafés frequently offer their own secret recipes, embodying traditions cherished for generations and a deep love for nature.

Next time you travel to Finland in the winter, remember to treat yourself to this authentic and delicious wild food experience. Smoked reindeer soup not only warms your body but also tells a story of the power of the northern wilderness and humanity's enduring connection to it.

Smoked Reindeer Soup (this is one version of Smoked Reindeer Soup) / Wild Food from
Finland

Wild Food from Finland
Wild food – berries, mushrooms, wild herbs and vegetables as well as
fish, game and reindeer – is derived straight from Arctic Finnish
nature.

Smoked Reindeer Soup
Ingredients:
1 onion
400 g carrots
200 g parsnips
100 g celeriac
2 tbsp rapeseed oil
1 l water
1 meat bouillon cube
1 bay leaf
250 g melting cheese
100 g smoked reindeer mince
¼ tsp black pepper
For serving:
50 g smoked reindeer mince
4 sprigs fresh thyme
Instructions:
Peel and finely chop the onion. Peel and chop 400 grams of carrots, 200 grams of parsnips, and 100 grams of celeriac.
Sauté the onion in oil in a pot. Add the carrots, parsnips, and celeriac. Sauté for another couple of minutes. Add a liter of water, the meat bouillon cube, and the bay leaf. Bring to a boil and simmer for 15 minutes, until the vegetables are tender. Remove the bay leaf.
Add 250 grams of chopped melting cheese and blend the soup. Season with 1/4 teaspoon of black pepper. Heat through. Finally, add 100 grams of smoked reindeer mince.
Divide the soup into bowls and garnish with smoked reindeer mince and fresh thyme.

Tip!

Serve the smoked reindeer soup with fresh bread.