Traditional Dishes & Baked Heritage

Norway

Traditional Lapskaus

Hearty meals from the old days – root vegetables and broth in harmony
In Norwegian homes, especially in colder months, grandmothers prepared lapskaus – a thick stew of meat and root vegetables. It was a frugal and nourishing way to reuse leftovers and feed the whole family.

Why It Works:
Lapskaus is rich in fiber and vitamins, with slow-releasing energy from potatoes and rutabaga. The long simmering brings out flavor and warmth.

How to Use It:
Servings: approx. 4 adults

Ingredients:
– 400 g beef or pork (or leftover cooked meat)
– 5 potatoes, diced
– 3 carrots, sliced
– 1 onion, chopped
– ½ rutabaga, diced
– Salt, pepper, fresh parsley
– 1 liter beef broth or water with bouillon

Instructions:

1. Brown meat in a large pot with oil.

2. Add onion and sauté until soft.

3. Add all vegetables and broth.

4. Simmer with lid on for 1.5–2 hours.

5. Season and serve with flatbread or rye bread.

Grandma Tip:
“Always make enough for the next day – it tastes even better reheated!”

Norway

Lefse with Butter and Sugar

Thin potato flatbread rolled with sweetened butter – a festive treat from rural Norway
Lefse was traditionally made during holidays or large gatherings, rolled out by hand and cooked on a hot griddle. Families passed down their own variations, some adding cinnamon, some spreading jam.

Why It Works:
Simple ingredients, long shelf life, and minimal waste. The flatbreads could be frozen, dried, or packed for long travels.

How to Use It:
Servings: 6–8 lefser

Ingredients:
– 500 g boiled potatoes, mashed
– 100 g butter
– 1 tsp salt
– 150–200 g flour (approx.)
– Soft butter, sugar, cinnamon (for spreading)

Instructions:

1. Mix mashed potatoes, butter, salt, and flour into a dough.

2. Roll thin and round on floured surface.

3. Cook on a hot dry griddle until golden spots appear.

4. Cool slightly, then spread with butter and sprinkle with sugar (and cinnamon if desired).

5. Roll up or fold to serve.

Grandma Tip:
“Store between towels to keep them soft – and never rush the rolling!”

Sweden

Kanelbullar (Cinnamon Buns)

The scent of Swedish afternoons and family kitchens
Kanelbullar are a staple of Swedish fika – a social coffee break. These fragrant buns are made with cardamom dough, filled with cinnamon-sugar, and twisted into knots.

Why It Works:
Made in large batches, freezable, and comforting. The smell alone brings people together.

How to Use It:
Servings: approx. 20 buns

Ingredients:
– 25 g fresh yeast
– 250 ml milk
– 75 g butter
– 60 g sugar
– ½ tsp salt
– 1 tsp ground cardamom
– 400–450 g flour

Filling:
– 50 g soft butter
– 50 g sugar
– 2 tsp cinnamon

Instructions:

1. Warm milk and dissolve yeast. Mix in sugar, salt, cardamom, butter, and flour. Knead until smooth.

2. Let rise for 1 hour.

3. Roll out, spread filling, roll up, and slice or twist.

4. Let rise again 30 min, then bake at 225°C (435°F) for 8–10 minutes.

Grandma Tip:
“Brush with sugar syrup after baking for shine – that’s how we did it at Christmas!”

Denmark

Æbleskiver (Mini Pancake Balls)

Golden puffed joy during Danish wintertime
Æbleskiver, meaning “apple slices”, are round, doughnut-like treats cooked in a special pan. Originally filled with fruit, today they are typically served with jam and powdered sugar.

Why It Works:
Easy to share, fun to eat, and perfect for cozy gatherings. A winter favorite across generations.

How to Use It:
Servings: approx. 25 balls

Ingredients:
– 250 g flour
– 2 eggs (separated)
– 2 tbsp sugar
– 1 tsp baking powder
– 300 ml milk
– Zest of 1 lemon
– Butter or oil for cooking
– Jam and powdered sugar for serving

Instructions:

1. Whisk egg yolks, sugar, milk, flour, zest and baking powder.

2. Beat egg whites stiff and fold in.

3. Heat æbleskive pan, grease wells, fill ¾ full.

4. Turn gently to create a ball shape.

5. Serve warm with jam and sugar.

Grandma Tip:
“If they’re heavy, you stirred too much – fold gently!”

Finland

Lohikeitto (Salmon Soup)

Warm, creamy comfort from the land of lakes and silence
This simple salmon soup is a Finnish staple – made with root vegetables, cream, and dill. It’s often served at lunch and brings families together on cold days.

Why It Works:
It’s quick, nutritious, and made from local staples like potatoes and fish. Rich in omega-3 and ideal in cold climates.

How to Use It:
Servings: approx. 4

Ingredients:
– 400 g fresh salmon, cubed
– 5 potatoes, diced
– 1 carrot, sliced
– 1 leek or onion, chopped
– 1 liter water or fish stock
– 200 ml cream
– 1 bay leaf
– Salt, pepper, fresh dill

Instructions:

1. Boil potatoes, carrots, and bay leaf in water until soft.

2. Add onion and salmon cubes, cook for 5 minutes.

3. Stir in cream and simmer gently.

4. Season and top with chopped dill.

Grandma Tip:
“Don’t overcook the salmon – let the broth do the work.”

Iceland

Kleinur (Twisted Doughnuts)

The Icelandic grandmother’s answer to doughnuts
Kleinur are deep-fried, cardamom-scented pastries shaped into knots or twists. They’re a staple during holidays and visits.

Why It Works:
Long-lasting, made in bulk, and always ready with coffee. Fried treats with a spiced warmth.

How to Use It:
Servings: approx. 20–25 pieces

Ingredients:
– 500 g flour
– 100 g sugar
– 2 tsp baking powder
– 1 tsp cardamom
– 2 eggs
– 200 ml milk
– 50 g melted butter
– Oil for frying

Instructions:

1. Mix dry ingredients, add eggs, milk, butter – knead into soft dough.

2. Roll out and cut into strips. Twist each into a knot.

3. Fry in oil until golden brown.

4. Cool and dust with powdered sugar if desired.

Grandma Tip:
“Store in a tin and they’ll last all week – if no one eats them first.”

Germany

Sauerbraten (Marinated Pot Roast)

A slow-cooked Sunday meal steeped in patience and vinegar
This German classic involves marinating beef in vinegar, spices, and vegetables for several days before slow cooking. Traditionally served with red cabbage and potato dumplings.

Why It Works:
The acidic marinade tenderizes tough meat cuts, while the long cook time draws out deep flavor. It also allowed early preservation without refrigeration.

How to Use It:
Servings: 4–6

Ingredients:
– 1 kg beef roast
– 500 ml vinegar (wine or cider)
– 500 ml water
– 1 onion, sliced
– 1 carrot, sliced
– 1 bay leaf, 5 peppercorns, 3 cloves
– 2 tbsp sugar
– Butter for browning

Instructions:

1. Marinate beef with all ingredients in a covered bowl for 2–3 days in fridge.

2. Remove meat, pat dry, brown in butter.

3. Strain marinade, pour into pot with beef.

4. Simmer for 2.5–3 hours until tender.

5. Thicken sauce with flour or gingerbread crumbs if desired.

Grandma Tip:
“Don’t skip the marinade days – that’s where the magic happens.”

Germany

Kartoffelsuppe (Potato Soup)

Every German grandmother’s go-to autumn recipe
A creamy soup of potatoes, leeks, and carrots – comforting, cheap, and loved by all ages.

Why It Works:
It uses pantry staples, is easy to scale up, and fills you up without meat. Served plain or with sausages on the side.

How to Use It:
Servings: 4

Ingredients:
– 6 potatoes, peeled and diced
– 2 carrots, sliced
– 1 leek, chopped
– 1 onion, diced
– 1 liter vegetable broth
– 2 tbsp oil or butter
– Salt, pepper, parsley

Instructions:

1. Sauté onion in oil.

2. Add vegetables and broth.

3. Boil until soft, about 25 min.

4. Mash or blend partly.

5. Season and serve hot.

Grandma Tip:
“Add a sliced sausage if you want the ‘Sunday version.’”

Poland

Pierogi with Potato and Cheese

Little dumplings of love and labor
Pierogi are hand-folded dumplings filled with savory or sweet ingredients. This version, with mashed potato and white cheese, is one of the most beloved.

Why It Works:
Simple ingredients, freezer-friendly, and perfect for gatherings. Pierogi are boiled, then optionally pan-fried for extra flavor.

How to Use It:
Servings: 4 (20–25 pierogi)

Ingredients (dough):
– 300 g flour
– 1 egg
– 120 ml warm water
– 1 tbsp oil

Filling:
– 300 g mashed potatoes
– 150 g farmer’s cheese
– Salt, pepper, onion (optional)

Instructions:

1. Mix dough, knead until soft. Rest 20 min.

2. Roll thin, cut circles.

3. Fill with mixture, fold and seal.

4. Boil in salted water until they float.

5. Optional: fry with butter and onions.

Grandma Tip:
“Make them with friends – pierogi taste better made by many hands.”

Poland

Barszcz (Beetroot Soup)

A ruby-red tradition with deep roots
Barszcz is a clear beet broth, often served with dumplings or as a holiday first course. Slightly sour and earthy, it’s rich in history and iron.

Why It Works:
Cleansing, light, and full of vitamins. Can be vegan or enriched with meat stock.

How to Use It:
Servings: 4

Ingredients:
– 3 large beets, peeled and grated
– 1 carrot
– 1 clove garlic
– 1 bay leaf
– 1 tbsp vinegar
– 1 liter water or broth
– Salt, pepper, sugar

Instructions:

1. Simmer all ingredients 45–60 min.

2. Strain to keep the soup clear.

3. Adjust seasoning.

4. Serve warm or cold.

Grandma Tip:
“Add a splash of pickle juice – that’s the secret to real depth.”

France

Pot-au-feu (French Beef Stew)

“Pot on the fire” – the heart of French family cooking
A rustic stew of beef and vegetables slowly simmered together in broth. Served with mustard, pickles, or fresh baguette.

Why It Works:
It’s economical and nourishing, turning tough meat into tender meals. Broth, meat, and vegetables are all served separately.

How to Use It:
Servings: 6

Ingredients:
– 1 kg beef shank or brisket
– 3 carrots, sliced
– 3 potatoes
– 1 leek
– 1 onion
– 2 celery stalks
– 2 liters water
– Bay leaf, thyme, parsley

Instructions:

1. Place beef in cold water and bring to a boil. Skim.

2. Add vegetables and herbs.

3. Simmer gently for 2–3 hours.

4. Serve meat, broth, and veg separately with mustard or horseradish.

Grandma Tip:
“Use the leftover broth the next day – it’s even better with noodles.”

England

Shepherd’s Pie

A humble and hearty oven-baked classic
Originally made to use up leftover lamb, this dish layers savory minced meat with vegetables and creamy mashed potatoes, all baked until golden. It's a symbol of comfort in many British homes.

Why It Works:
Simple, filling, and made from affordable ingredients. Great for batch cooking and reheating.

How to Use It:
Servings: 4

Ingredients:
– 500 g minced lamb (or beef for cottage pie)
– 1 onion, chopped
– 2 carrots, diced
– 1 tbsp tomato paste
– 1 tbsp flour
– 250 ml beef stock
– 600 g potatoes, boiled and mashed with butter and milk
– Salt, pepper, thyme

Instructions:

1. Sauté onion and carrots, add meat and brown.

2. Stir in tomato paste, flour, and stock. Simmer 15–20 min.

3. Transfer to baking dish, top with mashed potatoes.

4. Bake at 200°C (390°F) for 25–30 min until golden.

Grandma Tip:
“Rough up the top of the mash with a fork – it makes the best crispy crust!”

England

Scones with Clotted Cream and Jam

The centrepiece of every proper English afternoon tea
Light and slightly sweet, scones are served warm with thick clotted cream and jam. A timeless treat linked with hospitality and tradition.

Why It Works:
Quick to make, few ingredients, and deeply connected to social rituals like “cream tea”.

How to Use It:
Servings: 8 scones

Ingredients:
– 350 g self-raising flour
– 85 g butter, chilled and diced
– 3 tbsp sugar
– 175 ml milk
– 1 tsp baking powder
– 1 beaten egg for brushing

Instructions:

1. Rub butter into flour and baking powder.

2. Stir in sugar and milk to form soft dough.

3. Roll out, cut into rounds.

4. Brush with egg, bake at 220°C (430°F) for 12–15 min.

5. Serve with clotted cream and jam.

Grandma Tip:
“Don’t twist the cutter – press straight down for perfect rise.”

England

Steak and Ale Pie

A golden-crusted pub favourite steeped in flavor and patience
This hearty pie is filled with slow-cooked beef in ale-based gravy, sealed in buttery pastry. Found in pubs and home kitchens alike.

Why It Works:
Long cooking makes the meat tender and infuses deep flavor. The crust keeps it all juicy inside.

How to Use It:
Servings: 4–6

Ingredients:
– 700 g beef chuck, diced
– 1 onion, chopped
– 1 tbsp flour
– 330 ml dark ale
– 250 ml beef stock
– 1 tsp Worcestershire sauce
– Shortcrust or puff pastry
– 1 beaten egg for brushing

Instructions:

1. Brown beef and onion, sprinkle with flour.

2. Add ale, stock, and sauce. Simmer for 1.5–2 hours.

3. Cool filling slightly.

4. Line pie dish with pastry, fill, top with lid.

5. Brush with egg and bake at 200°C (390°F) for 25–30 min.

Grandma Tip:
“Always cool the filling before adding pastry – or it’ll go soggy!”

Italy

Ribollita (Tuscan Bread Soup)

A peasant dish that’s been reheated for centuries
Ribollita means "reboiled" – originally made from leftover minestrone thickened with old bread. This Tuscan classic is hearty, thrifty, and deeply flavorful.

Why It Works:
It uses stale bread and common vegetables, creating a rich meal with no waste. Gets better the next day.

How to Use It:
Servings: 4–6

Ingredients:
– 300 g stale bread, torn
– 200 g cannellini beans (cooked or canned)
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks
– 1 bunch of kale or cabbage
– 1 garlic clove
– Olive oil, salt, pepper

Instructions:

1. Sauté onion, carrot, celery, garlic.

2. Add chopped greens and beans. Cook 15 min.

3. Add water or broth and simmer 30 min.

4. Stir in bread, cook until thick.

5. Drizzle with olive oil before serving.

Grandma Tip:
“Make it today, but eat it tomorrow – that’s real ribollita.”

Italy

Panettone

The high-rising symbol of Italian Christmas
Panettone is a sweet, fluffy dome-shaped bread with dried fruits and citrus zest. Traditionally eaten at Christmas, it takes time, love, and patience to rise properly.

Why It Works:
A celebratory bake that lasts for days. It’s light, festive, and can be gifted or toasted.

How to Use It:
Servings: 1 large loaf (8–10 slices)

Ingredients:
– 500 g flour
– 100 g sugar
– 3 eggs + 2 yolks
– 200 g butter
– 150 g dried fruit and candied peel
– 1 tbsp lemon zest
– 25 g fresh yeast
– 100 ml milk
– Salt, vanilla

Instructions:

1. Dissolve yeast in warm milk. Mix with flour, sugar, eggs, and butter.

2. Knead well and rise 1–2 hours.

3. Add fruits and zest, rise again in panettone mold.

4. Bake at 180°C (350°F) for 45–50 min.

5. Cool upside down if possible.

Grandma Tip:
“Never rush panettone – the dough rises when your heart is calm.”

Spain

Tortilla Española (Spanish Omelette)

Eggs, potatoes, and love – the Spanish way
A thick omelette made with sliced potatoes and onions, cooked gently in olive oil. Served hot or cold in every home and tapas bar.

Why It Works:
Simple ingredients, portable, and perfect hot or cold. A working-class staple turned national treasure.

How to Use It:
Servings: 4–6

Ingredients:
– 500 g potatoes, peeled and sliced
– 1 onion, sliced
– 6 eggs
– Olive oil, salt

Instructions:

1. Gently fry potatoes and onions in oil until tender.

2. Beat eggs, season, and combine with drained vegetables.

3. Pour into hot pan and cook slowly.

4. Flip with plate or lid to cook both sides.

5. Slice into wedges.

Grandma Tip:
“Let it rest before cutting – the flavors deepen.”

Spain

Churros with Chocolate

Golden fried joy dipped in rich cocoa
Churros are long fried dough sticks coated in sugar and dipped in thick hot chocolate – a beloved breakfast or snack across Spain.

Why It Works:
Crispy outside, soft inside – fast to make and loved by all. Best eaten fresh and hot.

How to Use It:
Servings: 4

Ingredients:
– 250 ml water
– 2 tbsp sugar
– 2 tbsp oil
– 1 cup flour (125 g)
– Pinch of salt
– Oil for frying
– Sugar for coating

Instructions:

1. Boil water with oil and sugar.

2. Add flour and stir into thick dough.

3. Pipe into hot oil and fry until golden.

4. Roll in sugar and serve with hot chocolate.

Grandma Tip:
“Serve with extra napkins – the best ones are messy!”

Greece

Spanakopita (Spinach Pie)

A flaky parcel of greens and cheese from the Greek countryside
This savory pie of spinach, herbs, and feta wrapped in phyllo dough is found everywhere in Greece – from mountain villages to city bakeries.

Why It Works:
Light, nutritious, and perfect hot or cold. A great way to use wild greens and stretch ingredients.

How to Use It:
Servings: 6

Ingredients:
– 500 g spinach (fresh or frozen)
– 200 g feta cheese
– 1 onion, chopped
– 2 eggs
– Dill, nutmeg
– Olive oil
– 6–8 phyllo pastry sheets

Instructions:

1. Sauté onion, add spinach and herbs. Cool.

2. Mix with eggs and crumbled feta.

3. Layer phyllo sheets in pan, brushing with oil.

4. Add filling and top with more layers.

5. Bake at 180°C (350°F) for 35–40 min.

Grandma Tip:
“Don’t skimp on olive oil – that’s where the flavor lives.”

Poland

Makowiec (Poppy Seed Roll)

A sweet spiral of tradition baked into every Polish holiday
Makowiec is a yeast-based rolled cake filled with rich poppy seed paste, nuts, and sometimes dried fruit. It’s a centerpiece on Easter and Christmas tables across Poland.

Why It Works:
Made in advance, easily stored, and packed with symbolic meaning. Poppy seeds represent prosperity and abundance.

How to Use It:
Servings: 10–12 slices

Ingredients (dough):
– 300 g flour
– 50 g sugar
– 50 g butter
– 2 egg yolks
– 150 ml milk
– 15 g fresh yeast
– Pinch of salt

Filling:
– 200 g ground poppy seeds
– 50 g honey
– 50 g chopped nuts
– 50 g raisins
– 1 egg white
– Lemon zest, vanilla

Instructions:

1. Make dough with warm milk, yeast, flour, yolks, butter, and sugar. Let rise.

2. Cook filling gently until thickened. Cool and add egg white.

3. Roll out dough, spread filling, roll tightly.

4. Bake at 180°C (350°F) for 40–45 min.

5. Cool before slicing. Optional glaze on top.

Grandma Tip:
“Use a cloth to roll it tight – and let it rest before baking!”

Czech Republic

Svíčková (Beef in Creamy Root Sauce)

A creamy comfort at every Czech Sunday table
Svíčková is a slow-cooked beef sirloin in a creamy vegetable sauce, served with dumplings and often garnished with cranberry, lemon, and whipped cream.

Why It Works:
A perfect balance of savory, sweet, and sour. Root vegetables and cream create a rich, thick sauce that pairs perfectly with soft dumplings.

How to Use It:
Servings: 4

Ingredients:
– 800 g beef sirloin
– 1 carrot, 1 parsnip, 1 celery root
– 1 onion
– 200 ml cream
– 1 tbsp vinegar
– 1 tbsp sugar
– 2 bay leaves, allspice
– Oil, salt, pepper, flour

Instructions:

1. Brown meat and remove.

2. Sauté chopped veg in same pan, add spices, sugar, vinegar.

3. Return meat, cover with water, simmer 2 hours.

4. Remove meat, blend vegetables, stir in cream.

5. Slice beef, pour sauce over, serve with bread dumplings.

Grandma Tip:
“Don’t forget the cranberry and whipped cream – that’s tradition!”

Turkey

Mercimek Çorbası (Turkish Lentil Soup)

A golden bowl of comfort from Anatolian kitchens
Mercimek çorbası is a smooth red lentil soup, served across Turkey from humble homes to elegant restaurants. Flavored with onion, carrot, and spices, it's nourishing and deeply satisfying.

Why It Works:
Quick, cheap, and packed with protein and fiber. Often served with lemon and flatbread, it's both simple and rich in flavor.

How to Use It:
Servings: 4

Ingredients:
– 200 g red lentils
– 1 onion, chopped
– 1 carrot, diced
– 1 tbsp tomato paste
– 1 tsp ground cumin
– 1 tsp paprika or chili flakes
– 1.2 liters water or vegetable stock
– 2 tbsp olive oil
– Salt, pepper
– Lemon wedges and flatbread for serving

Instructions:

1. Sauté onion and carrot in oil.

2. Stir in tomato paste and spices.

3. Add lentils and water/stock. Simmer 20–25 min.

4. Blend until smooth, season to taste.

5. Serve hot with lemon and warm bread.

Grandma Tip:
“A squeeze of lemon and a pinch of mint make it magical.”

Italy

Pizza Margherita (The Queen’s Pizza)

A royal creation of color, simplicity, and Neapolitan pride
Legend has it that in 1889, pizza maker Raffaele Esposito created this pie to honor Queen Margherita of Savoy – using the colors of the Italian flag: red (tomato), white (mozzarella), and green (basil). It’s the blueprint of all modern pizzas.

Why It Works:
Minimal ingredients, maximum flavor. When made right, the balance of tangy tomato, creamy cheese, and fragrant basil is pure magic.

How to Use It:
Servings: 2–3 medium pizzas

Ingredients (dough):
– 500 g tipo "00" flour
– 325 ml lukewarm water
– 2 tsp salt
– 1 tsp sugar
– 1 tsp dry yeast
– 1 tbsp olive oil

Topping:
– 200 g canned San Marzano tomatoes (crushed)
– 250 g fresh mozzarella (fior di latte or buffalo)
– Fresh basil leaves
– Olive oil
– Salt

Instructions:

1. Mix and knead dough. Let rise 1.5–2 hours until doubled.

2. Preheat oven to highest heat (250–300°C / 475–570°F) with pizza stone if available.

3. Roll out dough thin. Spread crushed tomatoes.

4. Add torn mozzarella and basil. Drizzle with olive oil.

5. Bake for 7–10 minutes until crust is golden and cheese is bubbling.

Grandma Tip:
“Don’t overload it – pizza needs air, not weight!”

Brazil

Feijoada (Black Bean and Meat Stew)

The national dish simmered with soul and history
Feijoada is a rich black bean stew with various cuts of pork and beef, slow-cooked to perfection. Originally created by enslaved Africans in colonial Brazil, it became a dish of unity and identity – eaten by all, from street stalls to Sunday family tables.

Why It Works:
Feeds many, uses economical cuts, and tastes even better the next day. It’s high in protein and deeply rooted in cultural resilience.

How to Use It:
Servings: 6–8

Ingredients:
– 500 g dried black beans
– 300 g pork shoulder
– 200 g chorizo or linguiça sausage
– 200 g beef ribs or salted beef (optional)
– 1 onion, chopped
– 4 cloves garlic
– 2 bay leaves
– Salt, pepper, oil
– Orange slices, rice, and farofa (toasted manioc flour) for serving

Instructions:

1. Soak beans overnight. Drain.

2. Sear meats, remove. In same pot, sauté onion and garlic.

3. Add beans, meat, bay leaves, and cover with water.

4. Simmer for 2–3 hours until tender and thick.

5. Serve with rice, orange wedges, and farofa.

Grandma Tip:
“Don’t forget the orange – it cuts the heaviness and helps with digestion.”

Japan

Miso Soup (Miso Shiru)

A humble bowl of balance and daily wellness
Miso soup has been a staple of Japanese breakfasts and meals for centuries. Made from fermented soybean paste and dashi (broth), it's a light, umami-rich dish that nourishes the body and grounds the spirit.

Why It Works:
Full of probiotics, low in calories, and incredibly grounding. It’s fast, adaptable, and forms part of everyday longevity eating in Japan.

How to Use It:
Servings: 2–4

Ingredients:
– 2 tbsp miso paste (white or red)
– 500 ml dashi broth (or light vegetable broth)
– 100 g soft tofu, cubed
– 2 tbsp wakame seaweed (dried)
– 2 spring onions, sliced

Instructions:

1. Soak wakame in water for 5 min and drain.

2. Warm dashi in a pot – do not boil.

3. Stir in miso paste using a ladle and chopsticks to dissolve gently.

4. Add tofu and wakame, heat through.

5. Serve hot, garnished with spring onion.

Grandma Tip:
“Never boil the miso – it kills the soul of the soup.”

Thailand

Tom Kha Gai (Coconut Chicken Soup)

A fragrant, creamy soup balancing heat, sweet, sour, and soul
Tom Kha Gai is a Thai coconut milk soup with chicken, galangal, lemongrass, and lime. It’s known for its silky texture and bright aroma, and is often served to restore energy or comfort the sick.

Why It Works:
Combines medicinal herbs, healthy fats, and protein. Rich yet gentle, and easily adapted to local ingredients.

How to Use It:
Servings: 4

Ingredients:
– 400 ml coconut milk
– 300 g chicken breast, thinly sliced
– 2 cups chicken broth
– 1 stalk lemongrass, smashed
– 3 slices galangal (or ginger)
– 3 kaffir lime leaves
– 100 g mushrooms
– 2 tbsp fish sauce
– 1 tbsp lime juice
– 2–3 Thai chilies (optional)
– Fresh cilantro for garnish

Instructions:

1. Bring coconut milk and broth to simmer.

2. Add lemongrass, galangal, and lime leaves – infuse 5 min.

3. Add chicken and mushrooms, cook 10 min.

4. Season with fish sauce, lime juice, and chili.

5. Garnish with cilantro and serve warm.

Grandma Tip:
“If you’re tired or sick – let the galangal speak first, not the chili.”

Russia

Borscht (Beet Soup with Sour Cream)

A bowl of deep red tradition served with bread and warmth
Borscht is a beloved beet soup known across Eastern Europe but deeply rooted in Russian peasant cuisine. Served hot or cold, with sour cream and dark bread, it’s nourishing and symbolic.

Why It Works:
High in fiber, iron, and color – and deeply economical. It tastes better after a day and can be adapted with or without meat.

How to Use It:
Servings: 6

Ingredients:
– 3 medium beets, grated
– 1 onion
– 1 carrot
– 2 potatoes, diced
– ½ small cabbage, shredded
– 1 tbsp tomato paste
– 1 liter beef or vegetable broth
– Vinegar, salt, pepper
– Sour cream and dill to serve

Instructions:

1. Sauté onion, carrot, and tomato paste.

2. Add broth, potatoes, and cabbage. Simmer 10 min.

3. Add beets and cook until tender (20 min).

4. Adjust seasoning and acidity with vinegar.

5. Serve with sour cream and chopped dill.

Grandma Tip:
“Let it sit overnight – true borscht needs time to think.”

Norway

Rømmegrøt (Traditional Sour Cream Porridge from Setesdal)

Rich, hearty, and festive – a treasured meal from the heart of Setesdal
Rømmegrøt is a traditional dish from the Setesdal valley, often served at special occasions like weddings, baptisms, and midsummer celebrations. Made from sour cream, flour, and milk, this thick porridge brings people together at the table.

Why It Works:
Creamy, filling, and made from just a few ingredients. Rømmegrøt symbolizes hospitality and pride in culinary heritage.

How to Use It:

Servings: 4

Ingredients:
– 500 ml heavy sour cream (or regular cream)
– 200 ml wheat flour
– 500 ml milk
– ½ tsp salt
– Sugar, cinnamon, and melted butter for serving

Instructions:

1. Bring the cream to a boil and simmer for 5–10 minutes.

2. Gradually add the flour until fat begins to separate.

3. Skim off the butterfat and set aside.

4. Slowly add milk while stirring constantly.

5. Season with salt and serve with the reserved butter, sugar, and cinnamon.

Grandma Tip:

“If you give the porridge time, you show respect for both the food and those you share it with.”

"I truly enjoy discovering something new here every time!
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- Clarice Turner