~274 cal · 7g protein · 33g carbs · 13g fat (estimated, per serving)
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Dark rye bread with cheese, cucumber, and tomato
🇫🇮 North Karelia
Ruisleipä — dark, dense, sour Finnish rye bread — is the cornerstone of a Finnish breakfast, so beloved that expats have it shipped abroad. Cut thin and topped simply with butter, a slice of cheese, and cucumber or tomato, it is wholesome, chewy, and deeply satisfying against a cold Karelian morning.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 2 —
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4 slices ruisleipä (dark rye bread)
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2 tbsp + 4 slices butter and cheese
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1/2 cucumber
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1 tomato
Instructions
1
Butter the rye bread (or use plant butter).
2
Lay a slice of cheese on each.
3
Top with thin cucumber and tomato slices.
4
Season with a little salt if you like.
5
Serve with a cup of strong coffee.
Karelia tradition.
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🌏 While it simmers — know your destination
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North Karelia. Birthplace of the rye-crusted pies Finns eat everywhere.
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Finland. Rye, butter, and pies shaped like little boats.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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