![]() ĭishes akin to Swedish husmanskost and food traditions are found also in other Scandinavian countries details may vary. Many of the dishes would be considered comfort food for the nostalgic value. Examples of Swedish husmanskost are pea soup ( ärtsoppa), boiled and mashed carrots, potato and rutabaga served with pork ( rotmos med fläsk), many varieties of salmon (such as gravlax, inkokt lax, fried, pickled), varieties of herring (most commonly pickled, but also fried, au gratin, etc.), fishballs ( fiskbullar), meatballs ( köttbullar), potato dumplings with meat or other ingredients ( palt), potato pancake ( raggmunk), varieties of porridge ( gröt), a fried mix of pieces of potato, different kind of meats, sausages, bacon and onion ( pytt i panna), meat stew with onion ( kalops), and potato dumplings with a filling of onions and pork ( kroppkakor). Time-consuming cooking methods such as redningar ( roux) and långkok (literally 'long boil') are commonly employed and spices are sparingly used. Beside berries, apples are the most used traditional fruit, eaten fresh or served as apple pie, apple sauce, or apple cake. Genuine Swedish husmanskost used predominantly local ingredients such as pork in all forms, fish, cereals, milk, potato, root vegetables, cabbage, onions, apples, berries etc. The word husmanskost stems from husman, meaning 'house owner', and the term was originally used for most kinds of simple countryside food outside of towns. ![]() Swedish husmanskost denotes traditional Swedish dishes with local ingredients, the classical everyday Swedish cuisine. An early version of kåldolmar was first published in 1765 in the fourth edition of Hjelpreda i Hushållningen för Unga Fruentimber by Cajsa Warg, though it was closer to the Turkish dolma than later dishes. Swedish traders and aristocrats naturally also picked up some food traditions in foreign countries cabbage rolls ( kåldolmar) being one example. īoth before and after this period, some new Germanic dishes were also brought in by immigrants, such as people related to the Hanseatic League, settling in Stockholm, Visby, and Kalmar. This tradition is still present in today's Swedish dishes, which are still rather sparingly spiced. A lack of distinct spices made everyday food rather bland by today's standards, although a number of local herbs and plants have been used since ancient times. In older times, plants that would sustain the population through the winters were cornerstones various turnips such as the kålrot ( rutabaga) (aptly named "swede" in British English) were gradually supplanted or complemented by the potato in the 18th century. Sweden's long winters explain the lack of fresh vegetables in many traditional recipes. ![]() Lingonberry jam, still a favourite, may be the most traditional and typical Swedish way to add freshness to sometimes rather heavy food, such as steaks and stews. Cabbage preserved as sauerkraut and various kinds of preserved berries, apples, and other fruit were used once as a source of vitamin C during the winter (today sauerkraut is very seldom used in Swedish cuisine). Salt became a major trade item at the dawn of the Scandinavian middle ages, which began c. ![]() For preservation, fish were salted and cured. The importance of fish has governed Swedish population and trade patterns far back in history. Sweden's pastry tradition features a variety of yeast buns, cookies, biscuits and cakes many of them are in a very sugary style and often eaten with coffee ( fika). Butter and margarine are the primary fat sources, although olive oil is becoming more popular. Fruit soups with high viscosity, like rose hip soup and blueberry soup ( blåbärssoppa) served hot or cold, are typical of Swedish cuisine. Many meat dishes, especially meatballs, are served with lingonberry jam. There are many sweetened bread types and some use spices. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark, sourdough, and whole grain, and including flatbreads and crispbreads. Potatoes are often served as a side dish, often boiled. Swedish cuisine could be described as centered around cultured dairy products, crisp and soft (often sugared) breads, berries and stone fruits, beef, chicken, lamb, pork, eggs, and seafood. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam (slightly similar in taste to cranberry sauce). Historically, in the far north, meats such as reindeer, and other (semi-) game dishes were eaten, some of which have their roots in the Sami culture, while fresh vegetables have played a larger role in the South. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden. Swedish cuisine ( Swedish: det svenska köket) is the traditional food of Sweden.
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