Contents
This traditional Finnish Dumpling Soup, known as Klimppisoppa, is a hearty and comforting dish made with tender beef, root vegetables, and soft flour-based dumplings. Simmered for hours in a homemade broth, it's the perfect cold-weather meal that brings the warmth of Nordic home cooking to your table. Great for meal prep and deeply satisfying, this soup is both rustic and nourishing.
Equipment
- Large soup pot (x2 or one pot + one large bowl)
- Cutting board and sharp knife
- Mesh strainer or colander
- Mixing bowl
- Two spoons
- Ladle
Ingredients
For the Soup:
- 3 lb beef roast (chuck recommended)
- 1 soup bone (optional but recommended)
- 1 yellow onion, peeled
- 2 bay leaves
- 1 tsp black peppercorns
- 3-4 carrots, peeled and chopped
- 1-2 parsnips, peeled and chopped
- 3-4 potatoes, peeled and diced
- 1 leek, sliced
- Kosher salt, to taste
For the Dumplings:
- 2 large eggs
- ½ cup milk
- 1 tsp sugar
- 1 cup all-purpose flour
- Pinch of ground nutmeg (optional)
- Kosher salt and black pepper, to taste
Instructions
- Cut beef into large chunks and place in a large pot with the soup bone (if using). Cover with cold water and bring to a boil.
- Discard the first batch of boiling water to reduce impurities. Refill with fresh water to cover the meat.
- Add the whole onion, bay leaves, and peppercorns. Simmer for 3–4 hours until beef is tender, skimming fat as needed.
- Meanwhile, prep all vegetables.
- Once the meat is cooked, remove from pot and set aside. Strain the broth into a clean pot to remove solids.
- Return broth to a simmer. Add chopped vegetables and season with salt. Simmer until vegetables begin to soften.
- Shred the beef and return to the pot. Taste and adjust seasoning as needed.
- In a bowl, mix eggs, milk, flour, sugar, nutmeg (if using), salt, and pepper to make a thick batter.
- Bring soup to a light boil and use two spoons to drop small dumplings into the broth.
- Cook dumplings until they float and are firm—about 5 minutes.
- Remove from heat and serve hot.
Notes
When the cold winds blow and the days grow short, few dishes bring as much comfort as Klimppisoppa, or Finnish Dumpling Soup. This traditional Nordic meal is a heartwarming combination of tender beef, hearty root vegetables, and soft, pillowy dumplings—perfect for chilly evenings or snowy weekends. Steeped in rustic Finnish culinary tradition, this soup is more than just food—it's a nostalgic hug in a bowl.🌍 A Taste of Finnish Tradition
In Finland, simple and nourishing ingredients have always been the cornerstone of the national cuisine. Long winters and limited access to fresh produce historically led to creative ways of making the most of what was available—root vegetables, affordable cuts of meat, and flour-based dumplings. Klimppisoppa is a shining example of this resourceful, homestyle cooking. Served in rural homes and city kitchens alike, it’s a beloved dish that carries the comforting spirit of Finnish hospitality.🛒 Ingredients You’ll Need
For the soup base:- 2–3 lb beef roast (chuck works great)
- 1 soup bone (optional, but recommended)
- 1 yellow onion, peeled
- 2 bay leaves
- 1 tsp whole black peppercorns
- 3–4 carrots
- 1–2 parsnips
- 3–4 potatoes
- 1 leek
- Kosher salt (to taste)
- 2 large eggs
- ½ cup milk
- 1 tsp sugar
- ~1 cup all-purpose flour (adjust for texture)
- A pinch of ground nutmeg (optional)
- Kosher salt and ground black pepper to taste
🧑🍳 Step-by-Step Instructions
1. Start with the Stock
Cut the beef into large chunks and place them in a large soup pot along with the soup bone (if using). Cover with cold water and bring to a boil. Once boiling, discard the first batch of water—this step helps remove impurities and excess fat, resulting in a cleaner broth. Refill the pot with fresh water, just enough to cover the meat. Add the whole peeled onion, bay leaves, and peppercorns. Bring to a gentle simmer and let it cook for 3–4 hours, or until the beef is fork-tender. Skim off any foam or fat that rises to the surface periodically.🕰️ Pro tip: This soup takes time—but your kitchen will smell amazing all afternoon!
2. Prepare the Vegetables
While the broth is simmering, peel and chop the carrots, parsnip, potatoes, and leek. Set aside. You can also prep optional root veggies like rutabaga or celery root for added depth of flavor. For a sweeter twist, sweet potato can be used—but add it near the end of cooking so it doesn’t disintegrate.3. Strain and Assemble the Soup
Once the meat is tender, remove it from the pot and set it aside to cool slightly. Strain the broth through a mesh strainer into a second pot to remove solids like the onion, bay leaves, and peppercorns. Return the broth to medium heat and stir in the chopped vegetables. Add salt to taste. While the vegetables are simmering (but not yet fully cooked), shred or chop the cooled beef into bite-sized pieces, discarding any excess fat or bones. Add the beef back into the soup.4. Make the Dumplings (Klimppi)
In a medium bowl, mix together the eggs, milk, flour, sugar, nutmeg (if using), salt, and pepper. The batter should be thick and sticky—stiff enough to hold shape, but soft enough to drop. Bring the soup to a gentle boil and, using two spoons, scoop and drop small spoonfuls of the dumpling batter directly into the hot broth. Allow them to cook for about 5 minutes. You’ll know they’re done when they float to the top and feel firm when poked.5. Final Touch & Serve
Once the dumplings are cooked through, remove the pot from heat. Taste the broth one final time and adjust seasoning if needed. Then ladle the soup into bowls and serve hot. ❄️🔥❓ Frequently Asked Questions
Can I skip the soup bone?
Yes, but using a soup bone will greatly enrich the flavor and nutritional value of your broth. It adds collagen, depth, and that home-cooked essence that store-bought broth just can't match.Can I use different vegetables?
Absolutely! Klimppisoppa is a flexible dish. Add rutabaga, celery root, or even mushrooms for extra earthiness. Just be mindful of cooking times—softer vegetables like sweet potatoes should be added later in the process.How do I store leftovers?
Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3–4 days. The flavors will deepen over time, making it even more delicious the next day!🍽️ Tools & Equipment Checklist
- Two large soup pots (or one pot and one large bowl for broth transfer)
- Cutting board and sharp knife
- Mesh strainer or colander
- Mixing bowl for dumpling batter
- Two spoons for shaping dumplings
- Ladle for serving and skimming fat
Ooh, Klimppisoppa! That sounds incredibly cozy and perfect for a chilly evening. The homemade broth alone makes me want to try this. I love the idea of meal prepping a big batch – nothing beats a comforting soup ready to go throughout the week.