The national cuisine of Karelia reflects the peculiarities of this northern land. Thousands of rivers and lakes are rich in many kinds of fish. That is why the locals prefer fish dishes to any other – fish soup, fish pies, salted fish, fish jerky and caviar. The harsh climate does not allow for growing fruits and vegetables in abundance. At the same time the forest berries are always on the table.
The Karelians preserve cranberries, lingonberries, cloudberries and blueberries for the winter and use them for pies. They make fragrant teas from the local herbs and make scrumptious and filling traditional hand pies, kalitkas, from the rye flour filled with mashed potatoes or millet. It is impossible to visit Karelia and never try kalitkas! Please have some!