Sweden is a country with a cold climate, which cannot but affect the features of national cuisine. It contains a lot of marinades, pickles and smoked meats, dried and dried meat, fish. Many of Sweden’s national dishes are gifts from forests, seas and rivers. As a rule, they are satisfying and high-calorie. Today we will make a brief orientation tour and get acquainted with the peculiarities of Swedish cuisine.
Characteristics
Italy is strongly associated with pasta, Japan with rolls and sushi. And what national dish of Sweden do you recall? This cuisine is characterized by the use of fat and sugar, dairy products and sweet and sour sauces, which are served with meat and fish dishes. Moreover, there can be quite a few options, from the usual beef with tomato sauce to completely extravagant mackerel with peach jelly.
Remembering the national dishes of Sweden, usually called the first meatballs with lingonberry sauce. This dish is served with potatoes. And, of course, the whole world knows the rules of the buffet. Dishes are not accepted to be divided portionwise. They are put up on a common table, where everyone will take for themselves as much as they want. Let’s first consider the features of cooking meatballs, Carlson’s favorite dish. And then let's move on.
Cooking Meatballs in Swedish
If you are used to making them large, palm-sized, you will have to reconsider your views. The national dish of Sweden involves the preparation of small meat balls, approximately three centimeters in diameter. Product Set:
- Minced meat - 0.5 kg.
- Rusks - 3/4 Art.
- Egg - 1 pc.
Stuffing is necessary to beat off well, form meatballs, bread them in breadcrumbs and fry in vegetable oil. Transfer the prepared meat balls to the dish.
Sauce making
This is the most important part of the dish. Without it, meatballs lose their charm. For the sauce you will need:
- Broth - 300 ml.
- Soy sauce - 1 tsp.
- Cream - 50 ml.
- Sauce from the pan where meatballs were fried - 2 tbsp. l
- Flour - half a tablespoon.
The first step is to melt the butter and fry the flour in it. Pour in the broth and enter the remaining ingredients after two minutes. You can immediately transfer the meat balls to the sauce or pour them before serving. This is the choice of the hostess.
Traditional casserole
It is cooked here very often, so you can’t help but recall such a casserole listing the national dishes of Sweden. Her name is intriguing: "The Temptation of Janson." In Sweden, you can buy it at almost every step on the test. To prepare such a dish at home, you will need:
- Capelin spicy salting - 400 g.
- Potato - 5 pcs.
- Onions - 2 medium turnips.
- Milk with cream - about a glass.
- Breadcrumbs.
- Butter.
- Spice.
Cooking technology
You will need a heat resistant mold.
- Potatoes need to be grated on a special grater, as for potato share. You can simply cut into thin slices. Put it in the form.
- Now fry the onion in vegetable oil. It must be placed on top of the potatoes.
- Next comes the fish. Lay it out in random order.
- Cover again with potatoes. But putting it a lot is not worth it, otherwise it will hammer the whole taste of the fish.
- Pour in milk.
The national cuisine and dishes of Sweden are high in calories. This is not to say that this is a minus. Moreover, you can adjust this moment at your discretion. Casserole should be placed in the oven until a crust forms. Fry crackers at this time. After taking out the casserole, you need to sprinkle them and lay on top slices of butter. Now you can remove the casserole in the oven to brown.
Smoked Fish Pudding
Today we will not consider sweet national dishes of Swedish cuisine, there will not be enough time for this. Hot dishes of fish and meat - this is the topic of our article. Puddings here are at a premium. They are served in restaurants and cooked by the housewives. And one of the most interesting recipes is smoked fish pudding. You will need the following set of products:
- Rice - 200 g.
- Milk - 2 cups.
- Hot smoked pink salmon - 300 g. You can replace it with another smoked fish.
- Eggs - 2 pcs.
- Crushed crackers - 2 tbsp. l
The fish must be disassembled into pieces and freed from bones. Boil milk in a saucepan and pour rice into it. After 15 minutes, add 60 g of oil and let the rice cool. Eggs need to be divided into yolks and squirrels. The cooled rice should be mixed with yolks and fish, salt and pepper. Now inject the whipped whites into a strong foam. The baking dish must be greased with oil and put into it a lot. Bake the pudding for 40 minutes, until golden brown. Serve by pouring melted butter. Very good in hot view, but the next day does not lose its charm.
Herring in tomato sauce
This is a very interesting dish that remotely resembles canned food. Perfectly hot and cold. This is a popular herring's national dish of Sweden from herring. To prepare you will need:
- Herring - 1 kg.
- Tomato juice - two glasses.
- Salt and dill seeds - two teaspoons each.
For this dish you will need a clean fillet. Therefore, the fish must be separated from the bones and cut into long strips. Grease the mold and sprinkle with salt. Now fold each piece of fish into a tight roll and lay one next to the other. Pour in tomato juice and sprinkle with the remaining salt, put dill. Cover with foil and bake for 20 minutes. A great dish that will be delicious the next day. Moreover, it does not even require heating.
Swedish Delicacy: Herring Surprising
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 delicate taste. In fact, it is not rotten, but pickled. Traditionally, it is served on a specific day in August.
For cooking, they usually take small fish. Cut off the head and clean the insides, except for caviar and appendix. After that, the fish is placed in saline. After two to three days, it is replaced with another, with a lower salt content. So the fish is rolled up in jars and cleaned in the cold. In them, fermentation continues. Covers swell, this is normal. Banks must open on the street, immersing them 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, having lied a little in 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 directly from a jar, with tomatoes and potatoes. Sauce herring is perfect for making sandwiches. To do this, take thin barley cakes and wrap fish in them. Such 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.
Its smell is especially frightening. 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. Sauer herring used to save from hunger, and today it has become almost a ritual dish.
Instead of a conclusion
Swedish cuisine offers us quite a few original and interesting recipes. How do you like sausage with beer? To cook this appetizer, you just need to chop the cooked sausage and put it on a baking sheet. Pour it with beer and add horseradish with black pepper. Bake in the oven for twenty minutes. It turns out the original appetizer, which is perfect for beer.