Finnish Beef and Dumpling Soup Klimppisoppa from Finland
Warm up with the hearty comfort of Finnish Beef and Dumpling Soup, or "Klimppisoppa," a classic dish straight from Finland's culinary tradition. This rich, brothy soup features tender beef simmered with wholesome root vegetables like carrots, parsnips, and potatoes, infusing the stock with natural sweetness and depth. The real star of this recipe, however, is the soft and pillowy dumplings, made from a simple batter of flour, egg, milk, and butter, effortlessly cooked right in the soup. Finished with a sprinkle of fresh parsley for a burst of color and flavor, this soup is perfect for chilly evenings or satisfying family meals. Easy to make and brimming with Nordic charm, Klimppisoppa is best served piping hot with crusty bread to soak up every last drop. Whether you're exploring Finnish recipes or seeking new ways to elevate classic beef soup, this dish delivers cozy satisfaction in every bowl.
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Recipe Information
Ingredients
- 500 grams beef chuck or stew meat
- 1.5 liters water
- 3 medium carrots
- 2 medium parsnips
- 4 medium potatoes
- 1 large onion
- 2 pieces bay leaves
- 10 pieces whole black peppercorns
- 2 teaspoons salt
- 100 grams all-purpose flour
- 1 large egg
- 100 milliliters milk
- 1 tablespoon butter
- 2 tablespoons chopped parsley
Instructions
Cut the beef into bite-sized cubes and set aside.
In a large soup pot, bring 1.5 liters of water to a boil. Add the beef cubes, bay leaves, and whole black peppercorns. Reduce the heat to low and simmer for 40 minutes, skimming off any foam that rises to the surface.
While the beef is cooking, peel and chop the carrots, parsnips, and potatoes into small pieces. Finely dice the onion.
After the beef has simmered for 40 minutes, add the chopped vegetables and salt to the pot. Continue to simmer for another 20 minutes, or until the vegetables are tender.
To make the dumplings, combine the flour, egg, milk, and melted butter in a bowl. Mix until a thick, smooth batter forms.
Using a teaspoon and wetting it slightly to prevent sticking, drop small spoonfuls of the dumpling batter into the simmering soup. Allow the dumplings to cook for 10–12 minutes until they float to the surface and are fully cooked.
Remove the bay leaves and adjust the seasoning with additional salt if needed.
Sprinkle the soup with chopped parsley before serving.
Serve hot with crusty bread for a complete, cozy meal.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 848 mg | 37% | |
| Total Carbohydrate | 49.3 g | 18% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.8 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 116 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1126 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
