Finnish Summer Soup

Finnish Summer Soup

Maryanne 0

"This soup should be made with fresh vegetables. Serve with a bread and cheese platter as they do in Finland. If you can't get fresh shelled green peas, use frozen tiny green peas."

Ingredients {{adjustedServings}} servings 563 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 563 kcal
  • 28%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 82.9g
  • 27%
  • Protein:
  • 18.5 g
  • 37%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

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  1. Heat water to boiling in a medium pot; add potatoes. Reduce heat and simmer until potatoes are tender, approximately 15 to 20 minutes.
  2. Add salt, pepper, butter, onions, carrots and green beans; simmer until tender then add peas.
  3. In a small bowl, stir together half-and-half and flour until smooth; stir into the simmering vegetables. Cook, stirring constantly until the soup is slightly thickened. Serve immediately.
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Reviews 13

  1. 24 Ratings


I love this recipe! My stepmom made this soup for my family all the time as a kid. I did make some (significant) changes to the recipe: First off, the recipe calls for 6 cups of green onions, but I think it means 6 green onions - that's what I used. Second, I added baby spinach and 1/2 a cauliflower. I also used about twice as much water as called for (in general, use enough to cover your vegetables), and the texture/flavor were still perfect. For seasoning, I used 1/4 tsp of black pepper and a 1/4 tsp of white pepper, as well as some garlic powder. I also highly recommend using fresh baby dill (I was out so I used dried dill) in the soup and garnishing each bowl with it. Delicious!

Terry Inskip

I live in Finland but am not Finnish. For those who think this soup weak, bland, or with non-mixing veggies... this is a traditional Finnish soup made with what is on hand. It is served as a started for a long summer meal that usually includes -after- steamed potatoes with marinated herrings of various styles, smoked fishes, salads, and the like. It is a bland soup, no chicken stock or anything, but using, as KEY factor, all FRESH vegetables. True baby carrots, not shaved ones, fresh peas that we shell, cauliflower or broccoli, and young potatoes wit barely any skin on them. What is delicious about it is the sheer wonder of the flavors of every vegetable. If you do not use fresh, do not make this. It just won't work.


Maryanne, thank you for submitting this recipe. This soup was my Swedish father's favorite "taste of home" and it is wonderful to have the recipe. My family added (with the potatoes) a handful of beet stems, cut into 1" - 2" lengths. We also used more pepper and added a tiny bit of garlic. People who do not tolerate milk will find that this particular combination of vegetables makes a tasty side dish.