The national cuisine of Sweden, like many other northern countries, is simple to cook. Local cuisine by right can be called a peasant. It is not distinguished by elegance and the food is quite satisfying and caloric. The climate in Sweden is quite severe; food has been a source of energy for centuries. Until the 19th century, food was prepared on an open hearth, and therefore local people ate mostly boiled food. In the 19th century, iron plates appeared that needed to be heated by firewood, and the Swedes began to cook dishes on their heated surface. Since then, the number of recipes for national cuisine has increased significantly; they have become more variable. In addition to traditional dishes, Italian, French, and American cuisines are served in modern Sweden.
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One of the key products for cooking in Sweden is fish and seafood. The most popular fish is herring and local housewives can cook dozens of different dishes from it. The herring is served in marinade, with mustard, with lemon, white sauce, salted, smoked or fried. The most original dish from this fish is "surstromming", which is a fermented herring. The dish has a sharp, specific smell, but the taste of fish will be remembered for a long time by those who dared to try it. Other popular fishes are salmon, pike, mackerel, and sprats. Be sure to try the "gravel" - a dish of salmon in a special marinade, "zilbular med korintez" - beefsteak from herring, and a variety of fish cutlets.
Other seafood is equally popular like Crabs, squid, mussels and other bounties of the Baltic Sea. Meat dishes are equally popular. Due to the peculiarities of climate and relief, the most common types of meat are pork, venison, poultry, and game. One of the most classic dishes is Swedish meatballs ("svenska bullar ", “Swedish kottbullar”). They are prepared from minced meat with the addition of eggs, rusks, and cream and served with mashed potatoes and cowberry sauce. Another national dish is pea soup with pork; traditionally the dish is served on Thursdays. Among other popular local dishes - "kottbullar" (large Swedish dumplings), fried pork with beans, little bits of game, chopped venison. Copyright www.orangesmile.com
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Soups in the national Swedish cuisine are given special attention, they are prepared from legumes (beans, peas), and sometimes in the recipes, cereals are added. The original taste is possessed by the "bacon", which is prepared with the addition of beer. Often locals add dumplings in soups. Dumplings are balls of dough, this gives the dishes satiety. Among the side dishes, potatoes occupy a predominant position, usually mashed or baked. Also popular are mushrooms, they are an excellent side dish to meat and a source of many useful substances. Mushrooms can act as a main dish, in which case they are fried with onion and cream. The choice of desserts in the Swedish cuisine is also incredibly large, Swedes are fans of sweets. Be sure to try the souffle from rose hips, apple cake with cinnamon, cake with rhubarb, pancakes with jam or confitures.
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Swedes pay much attention to their preparations in their kitchen. They preserve everything that is susceptible to conservation for the winter, and make confitures and jams. Swedish cuisine involves the use of a large amount of sugar. It is added to almost all dishes and is widely used for cooking marinades. Another favorite product of the Swedes is butter. Because of these features, the cuisine of the Swedes turns out to be quite heavy and high-caloric. Housewives often bake bread themselves. Swedes appreciate everything that nature gives them - berries, mushrooms, spices; they use them extensively in cooking dishes and desserts.
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In Sweden, it is not customary to impose food on a plate on guests; guests do it themselves from a common plate. Such system of eating has taken root in many countries and especially in the tourist sphere under the concept of "smorgasbord". Even sweets, pies and cakes are usually cut off independently. Leaving food on a plate is also not accepted. Among the alcoholic beverages in Sweden, sweet punch from Araca (strawberry guava), herbal tinctures and vodka are popular. During the feast the first toast should be pronounced by the owner, and then the Swedes drink in random order. Local residents are very fond of coffee; an invitation to coffee is an important part of Swedish culture. The country is the second in the world for the consumption of this drink.
The national cuisine of Sweden, like many other northern countries, is simple to cook. Local cuisine by right can be called a peasant. It is not distinguished by elegance and the food is quite satisfying and caloric. The climate in Sweden is quite severe; food has been a source of energy for centuries. Until the 19th century, food was prepared on an open hearth, and therefore local people ate mostly boiled food. In the 19th century, iron plates appeared that needed to be heated by firewood, and the Swedes began to cook dishes on their heated surface. Since then, the number of recipes for national cuisine has increased significantly; they have become more variable. In addition to traditional dishes, Italian, French, and American cuisines are served in modern Sweden.
Swedes pay much attention to their preparations in their kitchen. They preserve everything that is susceptible to conservation for the winter, and make confitures and jams. Swedish cuisine involves the use of a large amount of sugar. It is added to almost all dishes and is widely used for cooking marinades. Another favorite product of the Swedes is butter. Because of these features, the cuisine of the Swedes turns out to be quite heavy and high-caloric. Housewives often bake bread themselves. Swedes appreciate everything that nature gives them - berries, mushrooms, spices; they use them extensively in cooking dishes and desserts.
