Swedish food
Here are posts with food history and recipes for all your favorite Swedish dishes (and there’s coming more).
Luxurious Wallenbergare veal patties
Wallenbergare are named after a member of the Wallenberg family, but which one? Either way, here’s how to succeed when making them.
Easy Swedish pickled herring — and its long history
What does pickled herring have to do with bonfires, Paris, or ABBA? Read to find out.
How to make flavorful cultured butter at home
Homemade butter isn’t difficult to make, but a few tricks will make it extra flavorful.
Blåbärssoppa—blueberry soup for skiers and non-skiers alike
You don’t have to ski Vasaloppet to enjoy some healthy, flavourful blueberry soup.
Swedish beetroot salad (perfect for smörgåsbord)
Beetroot salad is often served as a side dish, especially on smörgåsbord. A stunning ruby color and sweet yet slightly acidic taste make it irresistible.
Gravlax — Swedish cured salmon with dill
Swedes enjoy gravlax as an essential part of the festive Swedish smörgåsbord, such as Christmas, served with a sweet and strong mustard sauce.
Janssons frestelse—a really tempting sprats casserole
Swedish “ansjovis” isn’t anchovy, but sprats. Confusing? As long as you find the right fish, this dish will knock your socks off.
Köttbullar—reclaiming the Swedish meatballs
Are Swedish meatballs actually Turkish? Let’s really do get the facts straight.
Kåldolmar—Swedish cabbage rolls from the Ottoman empire
The humble cabbage roll serves as a reminder that the cultural exchange with the rest of the world is an important part of the Swedish tradition and culture.