Finnish sauna soup

To cook the sauna soup, start by peeling and dicing the carrots and potatoes. Chopping the vegetables while the meat is cooking saves time and makes the process more efficient.

Finely chop the onion and garlic. I recommend using a kitchen knife instead of a blender to preserve the texture and flavor.

Fry the pork chop in a hot pan until it is well browned. The fried meat gives the soup its golden color and distinct flavor, so be sure not to skip this step.

Add the chopped onion and garlic to the pork chop and fry with the meat for a few minutes.

Add the beef stock and simmer for about 10 minutes over a medium heat. The beef stock can also be replaced with vegetable stock. Cooking for longer softens the meat and the flavors blend better.

Add the diced carrots and potatoes, cover the pan and cook the soup for 30-40 minutes. Make sure you don't use too high a temperature here so that the vegetables don't burn and the soup doesn't dry out.

Finally, add the cream and chopped spring onions to the Finnish sauna soup and season with salt and pepper to taste. A little tip: the cream gives the soup a mild sweetness and a creamy texture that is temptingly good.