Cookbook:Cuisine of Sweden
Cookbook | Ingredients | Cuisines | European cuisines
Traditional Swedish Food
[edit | edit source]Traditional Swedish food includes:
- Biff à la Lindström (Beef made of ground/minced meat with chopped red beets
and caper)
- Blodpudding (Black pudding)
- Dillkött (Cooked meat with Dill)
- Falukorv (Sausage from Falun (Korv means Sausage))
- Fläsklägg med rotmos (Pork with mashed turnips)
- Gravad lax (Cured and salted salmon)
- Isterband (Sausage made of pork and potatoes)
- Janssons frestelse (Potato Gratin with onions, sprats and cream.)
- Julbord (Christmas Smorgasbord)
- Julskinka (Christmas ham (Grilled with a coating of egg and breadcrumbs))
- Köttbullar (Swedish Meatballs)
- Kroppkakor (Boiled potato dumplings filled with pork.)
- Kåldolmar (Cabbage rolls)
- Kålsoppa (Cabbage soup)
- Köttsoppa (Beef soup)
- Lutfisk (Stockfish)
- Inlagd sill (Herring pickled in salt, vinegar and spices.)
- Pannkakor (Swedish pancakes)
- Pölsa (Hash)
- Raggmunk (Potato pancakes)
- Stekt fläsk och bruna bönor (Fried pork and brown beans)
- Pyttipanna (Mixture of fried potato, onion and meat)
- Sill (Herring)
- Smörgåsbord (Smorgasbord)
- Smörgåstårta (Sandwich cake)
- Strömming (Baltic herring)
- Surströmming (Fermented Baltic Herring)
- Våfflor (Waffles) (Often served with jam and ice cream or whipped cream.)
- Wallenbergare (ground veal steak mixed with cream and egg yolk, served with potato puré, butter and lingonberry.)
- Ärtsoppa (Pea soup)