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Swedish Specialties: Culinary Delicacies From The North

Swedish specialties: First the Kanelbullar

Kanelbullar is cinnamon rolls and is extremely popular in Sweden. So popular, in fact, that a special day has been dedicated to them since 1999, the Kanelbullens dag on October 4th. The snails became famous after the First World War, because during that time the ingredients used, such as flour, sugar, butter, and cinnamon, were scarce. After the end of the war, coffee houses and bakeries sold the yeast dough for a lot of money, but gradually it became affordable for everyone and therefore enjoyable.

Köttbullar is not an invention of Ikea

Köttbullar is small meatballs served with potatoes, cream sauce, and cranberries. They have their origin in the Ottoman Empire, which King Karl Gustav XII. traveled in the 18th century and from there brought a variant of Turkish meatballs to Sweden.

Blåbärssoppa as a dessert, main meal, or snack

The blueberry soup can be served hot or cold and is considered to be particularly high in energy. That is why it is also served at the annual Wasalauf, a skiing event. Other ingredients are water, sugar, and cinnamon. Sometimes it is thickened with red wine and starch.

Surstromming: Canned fermented fish

To obtain surströmming, fish is placed in brine for several weeks, where it begins to ferment. The next step is canning, where it continues to ferment. At that time, this form of fish storage was intended for longer sea voyages, because it kept the fish for a while. Surströmming is often eaten in flatbread with potatoes, butter, and raw onions. This dish is then called tunnbrödsklämma.

Falukorv: The sausage from Sweden

Falukorv is a round sausage made from Falun. It was invented in the 16th century because of the mine in Falun. For this, you needed a lot of ropes, which were made of ox leather at that time and thus resulted in the death of a large number of oxen. The surplus of meat tempted the miners, most of whom came, to produce a sausage.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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