Need wartime soup recipes

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Tuco
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Post by Tuco » 09 Jun 2007 18:44

I will do Tero. I hope the event goes well and then next month I have the display and presentation at FinnFest. Busy busy busy :)

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Juha Tompuri
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Re: Need wartime soup recipes

Post by Juha Tompuri » 28 Jul 2007 19:28

Tero T wrote:I recently installed correct wheels for my M1929 field kitchen.
I just returned from anagricultural fair from Kuopio https://portal.mtt.fi/portal/page/porta ... %20english
and when visiting there the Teuva company exhibition (cooking equipments)
http://www.teuvan.com/english/index.htmland
mentioning that I "know" a Canadian who owns one of their old field kitchens, the manager of the company straight away asked: "do you mean Tero T"

Regards, Juha :)

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Re: Need wartime soup recipes

Post by Mangrove » 28 Dec 2009 23:26

http://www.mtv3.fi/koti/ajankohtaista.shtml?1004184

Nokkoskeitto/"Stinging nettle soup"
1 l of fresh nettles
2 l of water (leftovers from root-boiling water is recommended)
Chives or some onion
Pepper and salt
2 tbs of wheat flour


Fresh nettles are carefully cleaned, boiled in a small amount of water and left to dry on colander. The mass is then shreded and squashed through the colander into a kettle with water on it. Flours, spices and the onion are mixed with water. The soup is mixed during heating and finally salt is added.

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Tero T
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Re: Need wartime soup recipes

Post by Tero T » 29 Dec 2009 15:33

Looks interesting! Will have to fire up the unit to try this out. Thanks Tero T

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Fliegende Untertasse
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Re: Need wartime soup recipes

Post by Fliegende Untertasse » 29 Dec 2009 16:54

Martti Kujansuu wrote:
Fresh nettles are carefully cleaned,

For benefit the uninitiated, it should be pointed out that the green leaves are the edible part.
I would not eat nettle stalks or flowers.

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Re: Need wartime soup recipes

Post by Mangrove » 29 Dec 2009 18:25

Fliegende Untertasse wrote: I would not eat nettle stalks or flowers.
Exactly. Stalks are only used for making textiles, ropes etc.

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Hanski
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Re: Need wartime soup recipes

Post by Hanski » 14 Feb 2010 19:28

This idyllic post card was sent dated on 16 August 1939.
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Tero T
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Re: Need wartime soup recipes

Post by Tero T » 15 Feb 2010 03:38

Hi Hanski!
Hope you are doing well. Good picture. Yes I can smell the pea soup . Here are some othe front line soup cannon pictures. Regards Tero T in Toronto
fieldkitch1.jpg
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Hanski
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Re: Need wartime soup recipes

Post by Hanski » 15 Feb 2010 14:28

Hi Tero,

I'm fine, thank you! What are your practical experiences of that magnificent field kitchen of yours? How many portions have you served from it thus far?

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Tero T
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Re: Need wartime soup recipes

Post by Tero T » 15 Feb 2010 14:45

Hi Hannu!
I have done a number of events for friends and community. Never really put a tally on the number served. With the hot summers we get here the field kitchen operates best in spring or fall when you can make hot soups, chilli or even boil corn on the cob. The re-enactors I served liked the potato meat stew so much they wanted me to come back this spring for three days. However some WWI German re-enactors in the U.S are looking to procure this unit from me so it is in storage now. Regards Tero T

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Re: Need wartime soup recipes

Post by Mangrove » 18 Feb 2010 13:10

Tero,

I wonder have you read these cookbooks? The first is a civilian cookbook for wartime and the rest are Finnish military cookbooks.

Helaakoski-Tuominen, M. 1941. Pula-ajan keittokirja. WSOY, Porvoo.
Anon. 1919. Sotilaskeittokirja. Sotilasministeriö, Helsinki.
Anon. 1922. Sotilaskeittokirja. Sotilasministeriö, Helsinki.

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Re: Need wartime soup recipes

Post by Mangrove » 13 Oct 2011 09:01

Recipes for m/41 christmas ham, rice porridge, juice suice and fruit soup can be found behind the link. Originally from Int.os/Kotijoukkojen Esikunta (SPK 17450).
http://digi.narc.fi/digi/view.ka?kuid=2918343

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Tero T
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Re: Need wartime soup recipes

Post by Tero T » 13 Oct 2011 12:28

Thank-you Martti!
Excellent information.
Regards Tero T

Mangrove
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Re: Need wartime soup recipes

Post by Mangrove » 17 Oct 2011 19:31

I hope you like fish. 8O This contains recipes for boiled & salted cod with vegetables, fried & salted cod with vegetables, salted cod soup and salted codballs. Is there anything for your taste? :wink:

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antwony
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Re: Re:

Post by antwony » 24 Nov 2018 11:30

Apologies (or not really) for the thread necromancy, But, someone's jsut asked a rather obscure question about WW2 era Finnish army food and this thread has some good sources. Unfortunately, the major source is in Finnish. But well... voi sääli
Tero T wrote:
31 May 2007 18:37
I have some manuals that detail the care and operation of the soup kitchen but no recipes. The one recipe I have is below . Does anyone have others.?
Herne Soppa recipe
For a full kettle fill with water to about 20 centimeter below rim.

Whole peas (soak over night) 27kg (60lbs)

Ham diced to 2 x 2 cm or less 27kg (60lbs)

Onions chopped (in food blender) 1.3kg (3lbs)

Garlic chopped ³ 250gr

Salt to taste

Spices: marjoram, mustard...

If decided you could add carrots (chopped) for flavor.
If Tero's still around, he could perhaps clarify if he ever ever made that. Pea soup being ~50% ham is debatably not pea soup anymore. I'm 99% certain that even if Mannerheim was coming to visit, no Finnish army cook ever made pea soup using so much ham.
JTV wrote:
31 May 2007 19:34
Unfortunately I don't have wartime soup recipies, but what about pre-war recipy for delicious porridge from Lotta Svärd. This is probably intended for field kitchen in the first place. Its loaned from book "Suomen Lotat" (Lottas' of Finland) page 30.

"Delicious porridge (for 100 men):

Materials:
- 45 litres of water
- 7 kg of oat groats
- 7 kg of smashed lingonberry
- 1.5 kg of dried apples
- piece of cinnamon
- 4 kg of sugar
- some salt
This, as well, doesn't really met anykind of "common sense threshold". From what i understand, uptil the 60's (50's???) sugar was enormously expensive in Finland. Even for modern tastes, 4kgs of sugar, to 7kgs of oats, is really, really sweet. Also, while 7 kgs of oats makes lots of porridge 7kg of lingonberry is an enormous amount.

Juha Tompuri wrote:
31 May 2007 21:34
Hi Tero,

The best looking field kitchen I ever have seen, I would say. Congratulations.
Here is a (mainly) in Finnish language study Feeding the Finnish Army 1939 - 1945 (with a short English summary in the end part) http://ethesis.helsinki.fi/julkaisut/ma ... ntamam.pdf
At the appendix 2, chart 13, there are mentioned ingredients of some dishes.

Regards, Juha
Here's some actual wartime Finnish Army recipes taken from Juha's link.

Kaurapuuro (kuutio) Porridge (amounts)

Kaurahiutaleita 81,5 Oats
Maitojauhetta 10 Milk powder
Rasvaa 10 Fat: I'm going to go with butter, although that's not what it says
Mausteita Spices: doesn't reveal amounts, but I'd go with purely just a handful of salt. Definitely not 20% sugar, 40% berries

Hernekeitto Pea Soup

Herneitä 50 Peas: probably means dried, whole (unpeeled i.e not split) green peas
Kaurahiutaleita 26 Oats: I want to say this is a mistake, but maybe back then they puts oats in pea soup
Maitojauhetta 10 Milk powder
Silavaa 18 Suet: possibly lard
Lihauutetta 8 Meat "extract": I'm guessing beef stock/ bouillon
Sipulia, kuivattua 1,5 Dried onion

Hernekeitto Pea Soup I have no information to suggest it was, but I'd suggest this was the "fancy pea soup" for special occasions

Vihreitä herneitä 110 Fresh(?) Peas: Vihreä is green, as are all modern Finnish peas. This may not mean fresh peas, but may be
implying that the pea soup recipe above can/ is made from yellow peas, which is more of a Swedish thing nowadays
Sianlihaa, luutonta 28 Boneless pork
Mausteita Spices: as with Tero's initial post, mustard, probably salt, maybe some marjoram

DragunovSVD wrote:
07 Jun 2007 03:15
i know that goulashkanone was the German slang, did the Finns have a similar name?
Soppatykki

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