National dish of Sweden - review, recipe, features and reviews

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Sweden is a country with a cold climate, which cannot but affect the peculiarities of the national cuisine. It contains a lot of marinades, pickles and smoked meats, dried and dried meat, fish. Many national dishes of Sweden are gifts from forests, seas and rivers. As a rule, they are satisfying and high-calorie. Today we will make a brief introductory excursion and get acquainted with the peculiarities of Swedish cuisine.

Features

Italy is strongly associated with pasta, Japan with rolls and sushi. What national dish of Sweden do you remember? This cuisine is characterized by the use of fat and sugar, fermented milk products and sweet and sour sauces, which are served with meat and fish dishes. Moreover, there can be quite a lot of options, from the usual beef with tomato sauce to completely extravagant mackerel with peach jelly.

Remembering the national dishes of Sweden, usually the first name ismeatballs with lingonberry sauce. This dish is served with potatoes. And, of course, the whole world knows the rules of the buffet. Dishes are not usually divided in portions. They are put on a common table, where everyone will take for themselves as much as they want. Let's first look at the features of cooking meatballs, Carlson's favorite dish. And then we'll move on.

Cooking Swedish Meatballs

If you are used to making them big, palm-sized, you will have to reconsider your views. The national dish of Sweden involves the preparation of small meat balls, about three centimeters in diameter. Product set:

• Mixed minced meat - 0.5 kg.
• Crackers - 3/4 cups
• Egg - 1 pc

Minced meat should be beaten well, form meatballs, roll them in breadcrumbs and fry in vegetable oil. Transfer the finished meat balls to a dish.

Preparing the sauce

This is the most important part of the dish. Without it, meatballs lose their charm. For the sauce you will need:

• Bouillon - 300 ml.
• Soy sauce - 1 tsp
• Cream - 50 ml.
• Sauce from the pan where meatballs were fried - 2 tbsp. l.
• Flour - half a tablespoon.

First of all, you need to melt the butter and fry the flour in it. Pour in the broth and after two minutes add the rest of the ingredients. You can immediately transfer the meat balls to the sauce or pour over them before serving. This is already the choice of the hostess.

Traditional casserole

It is cooked herevery often, so one cannot help but recall such a casserole when listing the national dishes of Sweden. Her name is intriguing: "The Temptation of Janson." In Sweden, you can buy it at almost every step for a sample. To prepare this dish at home, you will need:

• Spicy s alted capelin - 400g
• Potato - 5 pcs
• Onion - 2 medium turnips.
• Milk with cream - about a glass.
• Breadcrumbs.
• Butter.
• Spices.

Cooking technology

You will need a heat resistant mold.

• Potatoes need to be grated on a special grater, as for potato pie. You can also just cut into thin slices. Put it in the form.
• Now fry the onion in vegetable oil. It must be placed on top, on top of the potatoes.
• Next comes the fish. Post them in random order.
• Cover again with potatoes. But don't put too much on it, otherwise it will kill all the taste of the fish.
• Pour in milk.

The national cuisine and dishes of Sweden are high in calories. It cannot be said that this is a minus. Moreover, you can correct this moment at your discretion. The casserole must be placed in the oven until a crust forms. At this time, you should fry the crackers. After taking out the casserole, you need to sprinkle it with them and put pieces of butter on top. Now you can remove the casserole to the oven to brown.

Smoked puddingfish

Today we will not consider the sweet national dishes of Swedish cuisine, there is not enough time for this. Hot fish and meat dishes - this is the topic of our article. Puddings are a big deal here. They are served in restaurants and cooked by housewives. And one of the most interesting recipes is smoked fish pudding. You will need the following set of products:

• Rice - 200g
• Milk - 2 cups.
• Hot smoked pink salmon - 300 g. You can replace it with other smoked fish.
• Eggs - 2 pcs
• Crushed crackers - 2 tbsp. l.

The fish must be cut into pieces and freed from the bones. Boil milk in a saucepan and add rice to it. After 15 minutes, add 60 g of butter and leave the rice to cool. Eggs should be divided into yolks and whites. The cooled rice should be mixed with yolks and fish, s alt and pepper. Now enter the whites whipped into a strong foam. Lubricate the baking dish with oil and put the mass into it. Bake the pudding for 40 minutes, until golden brown. Serve drizzled with melted butter. Very good when hot, but the next day does not lose its charm.

Herring in tomato sauce

This is a very interesting dish that vaguely resembles canned food. Excellent hot and cold. This is Sweden's national herring dish, popular with tourists. For cooking you will need:

• Herring - 1 kg.
• Tomato juice - two glasses.
• S alt and dill seeds - two teaspoons each.

For this dish you will need a clean filet. Therefore, the fish must be separated from the bones and cut into long strips. Grease the mold with oil and sprinkle with s alt. Now roll each piece of fish into a tight roll and lay one next to the other. Pour in tomato juice and sprinkle with the rest of the s alt, put the dill. Cover with foil and bake for 20 minutes. An excellent dish that will be delicious the next day. Moreover, it does not even require warming up.

Swedish delicacy: surströmming herring

This is Sweden's most famous national dish. Rotten fish, as it is sometimes called. This is a herring with a rather pungent smell and a delicate taste. In fact, it is not rotten, but pickled. It is traditionally served on a specific day in August.

For cooking, they usually take small fish. They cut off the head and remove the insides, except for the caviar and appendix. After that, the fish is placed in a saline solution. After two or three days, it is replaced by another, with a lower s alt content. So the fish is rolled into jars and cleaned in the cold. They continue to ferment. The lids will puff up, this is normal. Banks must be opened on the street, immersed in water. I must say, this activity is not the most pleasant, because the smell is far from the best.

How to use

When the jar is opened, the smell is very sharp. But after a little exposure to the air, the fish becomes quite acceptable. If everything was done correctly, then the fillet acquires a delicate and very pleasant taste. You can eat it straight from the cantomatoes and potatoes. Pickled herring is perfect for making sandwiches. To do this, take thin barley cakes and wrap the fish in them. These rolls are eaten with onions and cheese, and usually washed down with beer. But there are people who take milk for these purposes. Judging by the reviews - a dish for an amateur.

Especially frightening is its smell. But if you dare to try, you can appreciate the originality of taste. I must say that this dish is more a tribute to tradition than everyday food. Pickled herring used to save you from hunger, but today it has become almost a ritual dish.

Instead of a conclusion

Swedish cuisine offers us quite a lot of original and interesting recipes. How would you like sausage with beer? To prepare this snack, you just need to cut the boiled sausage and put it on a baking sheet. Fill it with beer and add horseradish with black pepper. Bake in the oven for twenty minutes. It turns out an original snack that is perfect for beer.