Swedish cuisine

Swedish cuisine is in its traditional form rather heavy and rich in fat. Due to long winters, the ability to store food for a long time was important, which explains the lack of fresh vegetables in many traditional recepies. Various turnips were common in older cooking, but was largely supplanted by the potato when introduced in the 18th century.

Fish and meat are prominent parts of any traditional swedish dish, vegetarianism being a historical non-existent.

Examples of dishes (and swedish names):

• Meatballs[?] -- Köttbullar
• Christmas ham[?] -- Julskinka
• Pickled herring[?] -- Inlagd sill
• Sour herring[?] -- Surströmming
• Cabbage rolls[?] -- Kåldolmar
• Pancakes -- Pannkakor
• Peasoup[?] -- Ärtsoppa
• Pork rinds and potatoes[?] -- Fläsk och potatis

In the new Swedish kitchen, dishes are lighter, smaller and generally contains several different vegetables. This mode of cooking is highly influenced by French and American cuisine.

Common misspelling and questions (FAQ)

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