Like other Scandinavian countries, Sweden is famous for its fish-based dishes. Swedish recipes are simple and have been around for a long time. The ingredients consist of minced pork or beef, eggs, onions, milk, and breadcrumbs.
All the ingredients are usually mixed and then deep fried in a lot of butter and served with mashed potatoes, lingonberry jam, and chocolate cream sauce. Curious about Swedish food? Check out the following review.
Artsoppa is a Swedish specialty in the form of a traditional Swedish yellow bean soup made from fast-growing peas. This dish is very popular among the poor who generally cook all these ingredients in the same pot because they do not have another pot.
Similar to a stew, the soup is very thick in texture, yellow in color, and is generally enjoyed on Thursdays. This is one day before the Friday fast. Another ingredient used is thinly sliced pink salted pork with spices including ginger, onion, marjoram, and cloves.
If the soup does not add pork, it may be made as part of the second course and added with mustard and boiled potatoes. Yellow bean soup has the ideal accompaniment, namely punsch, a traditional alcoholic drink, and crispy bread. It’s also a popular school dish because it’s cheap, flavorful, and fairly easy to prepare.
Renskav is a deer dish that was once exclusive to the Sami people. Now, this Swedish specialty has become a favorite throughout Sweden in winter. The Sami make renskav from frozen venison that has been buried deep in the ground.
Then the meat is thinly sliced, as needed, then fried together with the mushrooms over an open fire. The modified Swedish version of Renskav still uses sliced venison but is cooked with cream, onions, potatoes, and, don’t forget lingonberries.
This Swedish specialty is similar to hash in that it consists of a combo of potatoes, onions, and meat (usually smoked sausage or bacon but occasionally leftover steak, lamb, or ham hock) fried until caramelized.
The Pyttipanna is then served with an egg, beef eye, pickled beets, and gherkins which are salty and tangy. You can also add some chopped scallions or parsley for a slightly herbaceous texture.
Surströmming or fermented herring ranks first as food that most Swedes don’t even dare to try. The herrings are preserved by fermentation, which produces a characteristic sour smell and hydrogen sulfide. Its smell also scares even the most daring traveler. This dish is most popular in the north of Sweden.
Despite its frightening smell, there are still people who love this food and it occupies a special place in their hearts. This fermented herring has enough fans to have its day, namely “surströmmingspremiären”. This day always takes place on the third Thursday in August.
The name palt refers to various variants of the popular Swedish dumpling made from grated raw potatoes and stuffed with various fillings. This dish is usually associated with the northern regions of Sweden and is generally referred to by the name pitepalt after the city of Piteå. Pitepalt is a traditional specialty of this city.
Often the dough is made from rye, barley, or wheat flour. The most common filling is a mixture of sautéed onions and fried bacon. It says the palt variants are as many as the number of villages in Sweden. One of the most interesting variants is blodpalt, to which animal blood is added.
Dumplings are usually served smothered in melted butter, lingonberry jam, sour or unsalted cream, milk, or béchamel sauce. In southern Sweden, the most common is a palt version made of boiled potatoes known as korppkakor.
During important holidays such as Christmas, Easter, and mid-summer in Sweden people used to eat sill (pickled herring). To make pickled herrings, the fish is dipped in salt, vinegar, and various spices. Some of the most popular pickled herring flavors include “löksill” (onion flavor), “matjessill”, and “senapssill” (mustard flavor).
Although it is usually served at Christmas, Easter, or midsummer dinner, this dish can still be found on other days. In supermarkets, in Sweden this food is widely sold so tourists can try it anytime.
Swedish meatballs or köttbullar is one of the typical Swedish food. The outside of these meatballs or meatballs is brown and crunchy, while the inside is light, hollow, and tender. The first recipe for this dish appeared in 1754 in the cookbook Cajsa Warg.
Usually, meatballs are made from beef mixed with veal or pork. The combination is generally seasoned with salt, onion, pepper, and allspice. The dough is then shaped into balls or small round meatballs and cooked in hot butter until browned.
Usually, this dish is served with lingonberry sauce, creamy mashed potatoes, and thick sauce on the side. Can also be given a light side dish such as red cabbage or cucumber salad. People in southern Sweden like meat with a little extra fat. That’s why in their meat mixture they use pork. But further north, the pork mix is getting less and less.
Kalops is a Swedish specialty in the form of a rich and comforting beef stew. This soup is made using ground beef and seasoned with onions and spices such as whole peppercorns, bay leaf, and slowly cooked allspice.
The most famous variety of stew is the skånsk kalops, which is typical of the Skåne region. Usually, this stew comes with additional carrots. It is believed that kalops date back to the 18th century and have been a winter classic ever since.
In many ways, kalops are similar to traditional English or French beef stews, but there is one key ingredient that sets them apart: allspice berries. Serve this dish with boiled potatoes and sliced pickled beets.
In Sweden seafood is very popular, especially on the west coast where fishing has a long tradition and history. Fish and seafood are an important part of the local diet. Today local fish and seafood are considered a delicacy.
Räkmacka is a type of open-faced sandwich that generally uses rye bread. The sandwich, which consists of one slice of bread, is topped with ingredients such as lettuce, mayonnaise, dill, egg, caviar, and large amounts of shrimp.
This sandwich can be eaten as an appetizer or as a main dish. The amount of prawns on the sandwich is generally pretty illustrative of restaurant standards.
Wallenbergare is a classic Swedish patty in which ground beef is mixed with cream and egg yolks, then the dough is rolled in breadcrumbs. Common companions for this dish include green beans, boiled or mashed potatoes, carrots, and lingonberry jam.
The origin of this dish has a different story, but it is named after Marcus Wallenberg, a member of the famous Swedish family. According to one story, Wallenberg went to his favorite restaurant Cecile in Stockholm after returning from a business trip and he asked chef Julius Carlsson to make a dish similar to the one he ate on his trip.
There is also a story that says that the dish was made by Wallenberg’s father-in-law, Charles Emile Hagdahl. He was a famous Swedish chef in the late 1800s. Despite their various origins, this classic Swedish food is certainly very popular throughout the country.
Those are 10 rows of Swedish specialties which are dominated by fish and seafood because this country is indeed famous for its fish. One of the country’s foods, surströmming, is a challenging dish, even to the point that there is a challenge on Youtube.
The rest of the Swedish food uses a lot of potatoes, meat, and lingonberry jam. Are you also interested in joining the challenge of eating surströmming?