Blåbärssoppa—blueberry soup for skiers and non-skiers alike
Blueberry soup has a luscious purple-red color, making the stains easily mistaken for something else… Nordic skiing champion Per Erik Hedlund learnt that when he participated in the ski race Vasaloppet in 1922. Hedlund was favored to win, but a recent bout of...
Swedish curd cake from Småland
As far as I know, Swedish curd cake comes in two versions. This one, from Småland in the south of Sweden, is the most widely known. The history of Swedish curd cake, or ostkaka Food historian Jan-Öjvind Swahn doesn’t have much to say on the topic of ostkaka,...
Ris à la Malta—rice pudding with orange
Ris à la Malta turns out to be another dish with an “either this, either that”-origin. But before we get into that, the fact is that this dish conveniently solves a potential dilemma. If you’re making copious amounts of rice porridge for Christmas,...
Saffron pancake from Gotland
Saffranspannkaka, or saffron pancake, is a delicacy most strongly associated with the Swedish island Gotland. The history of saffron pancake I’ll have to find more sources on Gotland’s saffron pancake, but let’s start with what we’ve got so...
Rosehip soup—an underestimated delight
Rosehip soup with almond macaroons—nyponsoppa med mandelbiskvier Not all dishes get the attention they deserve. Because what happened to real, homemade rosehip soup? Maybe Swedes can blame the ready-made packs of soup for injuring the memory of our sensitive...
Hej och välkommen!
My name is Isabelle. Here at Swedish Spoon, you’ll find Swedish food history, tried-and-tested recipes, and a lot of obsessing over great butter. You can also expect some travel tips.