Subtleties and nordic recipes from chefs
The popularity of Scandinavian cuisine is gaining momentum. This is explained by the unprecedented interest in the countries of the north (Denmark, Sweden, Norway and Finland), and at the same time our closeness in spirit, and perhaps the fact that we are simply tired of restaurants of Italian and French cuisine and want to try something new. Elle decided to understand the specialties of the northern cuisine and asked the chefs of the Nordic restaurants about all the intricacies. Recipes are attached.
Bjorn chef Stanislav Pesotsky:
Like the Scandinavians, we try to treat products with care. When I buy a deer carcass, I use different parts of it in the preparation of relevant dishes: bake the fillets or fry them a little on the grill, excellent meatballs are obtained from the ham. In the next version of the menu I am going to use the pit in the feed. You probably noticed that by buying a particular product, we throw out a certain percentage of it, cut it off, and so on. We try to use everything. We cook mashed cauliflower stalks, inflorescences are used as a separate garnish for calf cheeks. Peeling vegetables are burnt with fire to the condition of coals and used as a decor imitating a fire for the dessert “Burnt Apple”. Salmon skin makes delicious air chips!
Scandinavian cuisine is largely due to climatic features. Most of the year in the Scandinavian countries is quite cold, and therefore the choice of local products is limited. The main technology of cooking New Nordic is a minimum of spices and minimal heat treatment, thanks to which we try to preserve the tastes of foods as much as possible. Each dish brings to the fore the natural taste of the main, key component.
And among the features of the Scandinavian cuisine, I would note moderation. When developing my menu for the Bjorn restaurant, I tried to make every dish not only balanced in taste, but also optimal in terms of serving size. You should eat exactly as much as your body needs in order to feel well and properly expend energy. This, too, expresses a manifestation of concern for nature and man, in this case for our guests. ”
- Ingredients for 1 serving:
- Marinated barrel herring - 1 pc.
- Water - 1 l
- Table vinegar - 150 ml
- Sugar sand - 250 g
- Farm sour cream - 50 g
- Farm cottage cheese - 50 g
- Rye bread or Borodino - 1 piece
- Garlic - 1 clove
- Parsley - 1 bunch
- Dill - 1 bunch
- Thyme - 2 sprigs
- Radish - 1 pc.
- Salt, pepper - to taste
- We split the barrel herring: separate the fillets from the bones, cut into triangles of arbitrary shape. For the marinade, mix 1 liter of water with 150 g of vinegar and 250 g of sugar.
- The proportions of sugar and vinegar can be changed depending on your own preferences. At this stage, you can turn on the fantasy and add various spices and ingredients to the marinade, for example, fir branches, wild berries and so on. Put the chopped herring in the marinade and leave overnight.
- After the herring is marinated, we make cream homemade cheese. We mix farm cottage cheese and sour cream, add chopped garlic and chopped herbs to taste: dill, parsley, thyme.
- Salt and pepper to taste. As in the case with marinade, the proportions of sour cream and cottage cheese can be changed to your own taste.
- Prepare a crumb of rye bread: rub a piece of bread on a grated or grind in a blender and fry in a pan over high heat without oil a couple of minutes until crisp, salt it to taste.
- Roll off the pieces of pickled herring in chopped parsley.
- Next, we collect our dish: smear the homemade cream cheese on a plate, sprinkle with bread crumbs, put slices of herring on top in parsley, sprinkle with chopped herbs and decorate with thinly sliced radishes.
Chef MØS Andrei Korobyak:
“The menu of our new project reflected the gastronomic traditions of Estonia, Sweden, Norway and beloved Denmark, where the idea of opening a Scandinavian restaurant in Moscow was born. Our restaurant is a Nordic for every day - a rethought, adapted to the Russian mentality, the author's view on the cuisine of Northern Europe. In addition to the kitchen itself, Würtz’s unique handmade dishes, created by the father and son Oge and Casper Würtz ceramics studio team, are a matter of pride. In the small provincial Danish town of Horsens, the Würtz studio is well-known to restaurateurs, gourmets and fans of Scandinavian cuisine around the world — from Noma, Geranium and Aamanns in Danish Copenhagen to Törst and Luksus in American Brooklyn. Ware, which is completely handcrafted and meets the most modern technological requirements, bears in itself a part of the national Danish culture and craft traditions of the XVII-XX centuries. A guarantee of the quality and authenticity of ceramic and porcelain products under the K.H.Würtz brand is the personal signatures of the masters on each and every subject. ”
Chef "Orange3" Sauli Kemppainen:
“Nordic and new Nordic cuisine is products from forests and rivers: venison, fish, berries. The presented kitchen is as simple as possible, which gives me the opportunity to work with the minimum number of ingredients, making them full meals. If you have a product with a clean and rich taste in your hands, then you need to be crazy to add chili pepper there. Three of the most important things for me - taste, taste and taste! I have respect for the products. I like the food, which preserves its own taste of ingredients. By the way, similar techniques are used in traditional Scandinavian cuisine. For example, how do you cook carrots? Probably boil in water? But boiling water completely deprives carrots of taste, so I boil carrots in carrot juice. And asparagus cooked in asparagus juice. And the most used unit in my kitchen is the juicer. ”
- Difficulty Difficult
- Type of main course
- Time 1 hour
- Person 1
Features of Swedish cuisine
In Sweden, a lot of dishes that are characteristic only for this country. The real legend of Swedish cuisine is meat balls (in Russia, about the same dish is known as meatballs or meatballs and is not at all perceived as Swedish.). They are minced meat with different spices, rolled up in the form of balls and fried in a pan. Traditional meat balls served with boiled potatoes and lingonberry jam.
Lingonberry grows in abundance in Swedish forests, and to show the culinary class is to serve meat balls with homemade jam. Funny fact: another “national” Swedish dish, strange as it sounds, is pizza. Swedes literally go crazy over them. There is at least one pizzeria in every small town. Sometimes it starts to seem to me that pizza crowds out meat balls from the position of the number one dish in Sweden. What will happen to my work? After all, it is to prepare the stuffing for meat balls, which are exported or sold in Swedish supermarkets.
The food that the Swedes eat is becoming more and more international, with a particularly pronounced influence of Italy, France, Mexico and the Middle East. But traditional Swedish cuisine, contrary to popular belief, is still alive and based on products that give the farm and forest. First of all, potatoes: boiled, fried, mashed potatoes, with meat or sausages.
The most popular meat is pork, although chicken and beef are also common. In addition, in Sweden, hunting for deer, elk and hares is popular - respectively, their meat can also often be found on the Swedish table (in this case, literally) the table. In the south-west of the country, salmon is as traditional as everyone's favorite product. A well-deserved salmon dish is gravad lax, which is thin slices of raw salmon marinated for several days in salt, pepper, sugar and dill. Served with steam potatoes and mustard sauce, vegetable oil and dill.
Norwegian cuisine features
Norway is most widely known for being called a koldtbord. This is about the same as a buffet - a huge buffet with a variety of typically Norwegian sausages, smoked meat, salads, fish dishes (both cold and hot), various types of bread and sauces. Today koldtbord is offered by all self-respecting hotels and cruise liners in Norway, so this will surprise no one. But there are dishes in our kitchen that impress not only visitors, but also the Norwegians themselves. One of them is smalahove (from the Norwegian “hove” - “head” and “smale” - “sheep”), a traditional Christmas dish made from sheep's head. Description of cooking will pull on a thriller: the hair and scalp are burned, brains are removed, salt is salted, sometimes smoked or dried. After that, the head is boiled for three hours and served with mashed swede and potatoes. Initially, the dish was the food of the poor, but today it is considered a delicacy, although still many people consider it unattractive.
And yet enthusiasts are, especially from among the brave tourists. If such extremes as the well-known buffet and extreme sheep head are not for you and you want to try something really tasty and really Swedish, then in Drammen we can recommend you the restaurants Skutebrygga (Nedre Strandgate 2, 3015 Drammen) and Cafe Picasso (Erik) Borresens Alle 5A, 3015 Drammen). In both you can choose something international or purely Norwegian.
Foreigners in Norway in terms of food have to oh so tight. Continuous boiled vegetables, as well as meat and fish, cooked without any frills. However, of course, there are some exceptions. One of the most curious is lutefisk, which literally means “fish in alkali”. One American culinary critic once called lutefisk “a weapon of mass destruction”: the fact is that not every gourmet, even the most inquisitive, can smell the dish. It is enough to think logically, so that, knowing the approximate technology of lutefiska preparation, one can imagine its smell. In a nutshell, the technology is as follows: first, the fish is dried, then kept in an alkaline solution for three days, then soaked for several days in water, and only then cooked, so that, as if nothing had happened, serve lutefisk with potatoes or pea puree in as a side dish and mustard or goat cheese as a seasoning. Alcoholic accompaniment lutefiska - the local vodka "Aquavit". We anticipate the question: if the dish has such a strong smell, why is it generally cooked and eaten? Probably, in order to understand the answer, you need to try the lutefisk yourself, because it is impossible to imagine what to compare the delicate jelly-like consistency of this fish. To experience this taste, go to Tromsø to the restaurant Skarven (Strandtorget 1, 9008 Tromso), where the performance of lutefics is always on top.
Features of Finnish cuisine
It is unpleasant to admit it, but modern Finns, especially young people and residents of cities, eat mostly what cannot be called Finnish cuisine. Someone once joked about it, saying that pizza and kebab are our national dishes, since they can be ordered everywhere in Finland. And, of course, hamburgers: Finland even has its own fast-food restaurant chain Hesburger, which was founded in 1966 and today has more than 200 restaurants in 60 cities in Finland. Need I say that the network has long supplanted McDonald’s?
However, in Finland there are also traditional Finnish dishes, which cannot be called popular today - but, in any case, they are not completely forgotten. Example? Excellent karjalan piirakat - Karelian pies made of rye flour stuffed with rice or potatoes. Or the traditional Easter dish mammi - a special dessert, which is also prepared from rye flour and syrup. If you happen to order it in one of the Finnish restaurants, do not be embarrassed by the unattractive appearance of the dish: the taste is worth it to close your eyes. East Finland is famous for its kalakukko cakes. This is a fish baked in rye dough - something like a closed Italian pizza "Calzone", although it looks more like a loaf of black bread, from the look of which it is difficult to guess that there is something inside. Finally, Finland is famous for salted salmon. However, like all Scandinavian countries: for example, in Sweden this dish is known under the name gravad lax. Why, even the Japanese have something like salted salmon in their land.
Finnish cuisine became “famous” after Berlusconi called it an example of undeveloped and uninteresting gastronomic culture. Although in a sense he is right - traditional Finnish cuisine is rustic and is now actively involved in the globalization process - we still have something to be proud of in the gastronomic sense. The strength of the Finnish cuisine is in the availability of such rare resources in other countries, such as wild berries, which grow in our vast expanses of forest and are available for collection both for private purposes and for sale. These are berries such as lingonberries, blueberries, cloudberries, and from garden berries - strawberries, raspberries, black and red currants, gooseberries. From berries in Finland make sauces, jams, juices, liqueurs. Most Finns in the freezer have a supply of berries, which is replenished every summer. Surprisingly, modern Finns are so lazy that they rarely pick berries on their own and, instead of taking them from nature completely free, they buy berries from berry pickers who come to Thailand in the summer to earn money from Vietnam, Ukraine. No less than berries, we are proud of our mushrooms, of which chanterelles and white mushrooms are especially valued.
It is curious that the Matsutake mushroom is not very popular in Japan. The country of the rising sun is now imported from Finland. The cost of this delicacy in Japan reaches $ 1000 per kilogram. As for drinks, it is not clear why Finnish vodka is so popular - the finals do not like the alcohol produced in their country. But they have an excellent analogue of Russian kvass - kotikalja, which is definitely worth a try.
Features of the cuisine of Denmark
Denmark is surrounded by water, and its history and culture are constantly experiencing the influence of this fact. Therefore, it is quite natural that fish and seafood constitute the majority of our hectuarial heritage. Flounder, sole, halibut have always been popular. They were preparing an old dish, which is now almost forgotten - baksskuld, salted dried flounder, which was then soaked and roasted. A more tasty and much more popular dish today is whole flounder or halibut with parsley sauce and new potatoes. Considering the fact that Denmark is a maritime country, the price of this dish in restaurants looks like a monstrous injustice - and it is incredibly high.
From meat dishes in Denmark it is advisable to try flskesteg - pork, fried along with the skin. The purpose of the cook in this case - to make the skin crisp and appetizing. Originally, this dish was Christmas, and even now in many families in Denmark it is served at Christmas along with other meat dishes. Pork is served with boiled or sweet brown potatoes (first boiled, and then fried with sugar and butter) and hot sauteed red cabbage. No less popular Christmas dish - duck, baked whole. Finally, Christmas, like the life of a Dane in general, is impossible without smorrebrod - slices of rye bread with anything from above. Bread, butter, salted meat, aspic, onions. Bread, pickled herring, curry salad, eggs, mayonnaise and pickles. Bread, slices of fried pork with skin, pickled red cabbage. There are many such combinations in Denmark. The hostesses are racking their brains to come up with a new one in this area, to put it on the table for 2 days after Christmas, when all the relatives and friends come to visit, even those who were not present at the Christmas dinner (in the evening of December 24).
Scandinavia is Scandinavia, and our Russian people also need something to eat. Meat Gatchina Company offers a wide range of meat products that can be ordered in bulk directly on the website. Wholesale meat prices will pleasantly surprise any customer. Excellent quality, good delivery terms - this is only a small part of what awaits the new partners of the company.
Ways of Scandinavian Style Interior Design
For the inhabitants of the harsh climate of the northern regions of Europe, it is important to feel warm and comfortable at any time of the year, so the Scandinavian interior is adapted to such needs.
When making a kitchen in the Scandinavian style, you need to follow certain rules:
- The design should be dominated by white color,
- The walls should be light pastel colors. Since the sun very rarely shines through the windows in northern latitudes, the room should be decorated in bright colors. White is a favorite, but quite successfully it can be replaced with a light beige, ivory, melted milk, light gray or pale blue. Such tones will reflect light and visually increase the space. Even if the kitchen has a non-standard layout, a large number of corners, white color can hide these flaws. Стены можно покрыть обоями, но правильнее будет их просто оштукатурить и покрасить в подходящий цвет. Такие стены легко поддерживать в хорошем состоянии, можно только слегка обновлять цвет. Штукатурка может быть фактурной, а какую-то часть стены можно выполнить в виде грубой кирпичной или каменной кладки, что сделает интерьер не таким строгим.On the walls of the kitchen you can arrange all sorts of pictures of a suitable subject that will look very original and unusual. The main thing is not to overdo it so that the kitchen does not become an art gallery. How to arrange the kitchen paintings can be found in a special article on this topic.
Wooden panels look good in the Scandinavian interior, but they are more suitable for a bedroom or living room.
Scandinavian style kitchen floor
For the kitchen, made in the Scandinavian style, best suited wooden floor warm colors. This style is characterized by the use of various tree species - oak, ash, birch, beech or pine - any option is suitable. The best choice is parquet or laminate, but if the material is limited, you can use linoleum under the tree. Modern manufacturers of Lenolium produce coatings that repeat the color and structure of the tree, not visually distinguishable from this material.
A small rug around the table will highlight the dining space in the kitchen, adding comfort to the overall interior.
Scandinavian style kitchen ceiling
The ceiling must be bright or white. This contributes to the reflection of light in the room. Kant at the junction of walls and ceiling should be invisible, without any special patterns. Restraint and conciseness, inherent in minimalism, is the basis of the Scandinavian style.
Accessories create the face of the Scandinavian style, which does not confuse him with minimalism. Accessory should not be too much, they should be simple and functional.
Here are some key features that you need to rely on when choosing accessories:
- Bright colours. In all the small details in the interior, you can add any bright color, a maximum of two. Color accents should not be too much, otherwise it will look extremely tasteless. Bright accents can be towels, curtains, cushions for chairs, vases, dishes, flowerpots, etc. The color of the accessories must be in harmony with the color of the walls and the floor. Classic variants of the most successful combinations can be chosen from the photo illustrations of the kitchens in the Scandinavian style. For example: yellow-ocher-white, bright turquoise-gray-white, lime-ocher-white.
- Natural materials. Curtains on the windows and tablecloth are preferable to choose from natural materials. It can be rough unpainted linen or colored cotton. For the seats of the chairs you can throw pieces of fur for softness.
Appropriate for the kitchen in the Scandinavian style items made of glass, ceramics, wood, metal, as well as natural stones and leather, which form the basis of the style. Well fit into the interior wicker basket, ceramic jars for spices and cereals.
Scandinavian style kitchen decor
Bright and juicy greens in pots are very appropriate in the interior of the kitchen. It creates a feeling of living and comfortable space. Pots can be monochrome colors or in several basic colors.
The ware can be both homogeneous, and collected from several sets. The main condition is simplicity and naturalness.
The curtains on the windows should be made of a thin transparent material, such as thin flax, muslin or muslin. Their main task is to let in as much light as possible into the room, so the curtains should always be open, or be completely absent. Good looking on the windows of horizontal fabric blinds.
The color scheme of the kitchen in the Scandinavian style
Choosing colors for the interior of the kitchen in the Scandinavian style, it is important to adhere to these rules:
- Primary colors should be no more than three. They can be complemented by similar shades, but without going beyond the three primary colors.
- Depending on the location of the windows (north or south), a color palette is selected. For example, a warm pastel range of shades with rich orange or green accents is suitable for a northern orientation kitchen. For the kitchen of a southern orientation, white color is suitable in combination with blue, blue, violet and other cold shades.
It is important to know that some colors look different during the day and evening, in the shade and in the sun. Therefore, you need to see how the same option looks at different times of day.
If the walls and the ceiling are painted white, the room will visually look more spacious. If the area allows, one of the walls can be plastered with photo wallpapers of a suitable theme, or painted with a different color - it will be very beautiful and original. On the other walls you can hang any decor of the same color as a single wall. This technique is used by many designers. If you have a favorite color, it does not mean that it will be appropriate in the interior of the kitchen. For example, red is very aggressive, and green can be too boring.
The color of the kitchen should be adapted to the time of day when you spend a significant amount of time there. If it is morning, orange, yellow and crimson are best for the interior, which will give you a whole day of energy. If you spend most of your time in the kitchen in the evening, the blue color will help create a warm, cozy atmosphere.
It is important not to overdo it with the amount of detail in the interior. Nothing should clutter up space unnecessarily.
Creating the interior of the kitchen-living room in the Scandinavian style
The kitchen combined with the living room has many advantages. For example, in typical apartments, where the kitchens are quite small, such an association will create space and a sense of freedom. You do not have to puzzle over the question of what to do with all the necessary appliances.
The kitchen-living room is an excellent option for young mothers who can combine work in the kitchen and look after a small child. It is also a convenient option for receiving guests - the hostess will not feel detached from the company while working in the kitchen. Due to the second window, more light penetrates the room. Smells from cooking do not spread through the apartment, thanks to a strong hood for air purification, located above the stove. Thanks to the design in the Scandinavian style, the kitchen will be both comfortable and spacious.
Furniture for kitchen
For the Scandinavian style most often used furniture company IKEA, characterized by simplicity and quality, which is crucial. The color of kitchen sets in the Scandinavian style is most often either pure white or with wooden countertops.
The dining table can be made of wood, painted or sanded. Sometimes there are combinations of metal forged legs with a wooden table top. More rarely there are tables with a glass surface, when you want to make a touch of grace and airiness in the kitchen interior.
Chairs, as a rule, should be made of wood, but sometimes in modern Scandinavian-style interiors, designers use bright plastic chairs. If you like comfort, then wicker chairs are ideal for this, for which special removable pillows are placed for convenience.
If you want to put a sofa in the kitchen-living room, it is matched to the tone of the main pastel color of the interior, and already details, such as pillows, bedspreads can be bright colors. The main furniture is most often ivory, light beige or light gray.
For the decoration of the windows in the kitchen are well suited curtains. How to choose the cotton curtains, you can learn from a special article on this topic.
The main feature of the Scandinavian style is its convenience, thanks to which it attracts particular attention. The style is most adapted for life. Cabinets have a large number of hidden shelves and drawers for storing kitchen utensils and other utensils needed in the kitchen. Scandinavian style is ideal for people leading an active lifestyle. In such a room it is comfortable to rest in the evening and tune in the morning for a working mood.
For the design of the kitchen in the Scandinavian style, it is not necessary to involve expensive designers - you will cope with the task yourself if you follow the basic rules reflected in this article.
The kitchen can be designed not only in the Scandinavian style, but also in a rustic, which is also very simple and convenient.
With a great desire, you can easily update the interior, replacing bright new accessories, while leaving the same furniture and walls with ceiling and floor. A large amount of light and spaciousness will make your stay in the kitchen pleasant and comfortable.
History of Scandinavian cuisine
The history of Scandinavian cuisine is really rooted in the distant past. For hundreds of years, many of the recipes have been handed down from generation to generation. Traditional cuisine reflects the seasonal change of seasons and geography: from lush berries rich forests to distant powerful stone fjords.
IT IS INTERESTING. Swedes are a real sweet tooth. They have certain days on which various sweets are honored. For example, March 4 is the day of cinnamon buns, the first day of Great Lent is the day of Semla (buns with cream and almonds), March 25 is the day of waffles.
National Scandinavian cuisine consists of dishes that were prepared by the ancestors of modern Scandinavians - the Vikings. Rich and active fishing has made fish one of the main products of the Scandinavian table, and berries are often added to it. Meat to this day remains a strong foundation for many dishes. Baking often uses apples, rhubarb and cinnamon, and porridge - seasonal berries.
The cuisines of different Scandinavian countries have subtle differences, but they are similar in one thing - in preserving the culinary traditions of their ancestors, in respect for what nature gives and in endless love for sweets.
For those who want to lose weight on healthy foods, I suggest the article "The Scandinavian diet as the basis of healthy nutrition."
Scandinavian dishes are unusual and interesting. Those who have ever visited Norway or Sweden, or have seen the amazing unusual beauty of these countries in a photo or video, will now be able to make sure that these countries are truly beautiful in everything - even in cooking.
Norwegian Creamy Fish Soup
In Norway, there is an old saying that cod is the main course in all months with the letter “r” (except for May, June, July, and August). Indeed, cod, especially in the autumn-winter period, is fresh, tasty meat, which is excellent in serving as a main course as well as an addition to other products.
Cod is an incredibly valuable fish for coastal areas, besides the basis of many traditional dishes, it still remains an important commodity for trade. One of the most popular classic codfish dishes is Norwegian creamy fish soup.
Cooking In a large thick-bottomed pot add 2 tbsp. tablespoons butter, when it melts, add chopped onion, bring to a translucent golden brown, add garlic. Pour in high-fat cream, bring to a boil, send the carrots cut into strips into cream, cook for another 5 minutes, salt and pepper. Now the time of cod - drop it in creamy broth, cook for about 5 minutes until fish is ready. Decorate with dill and parsley.
Norwegian rhubarb pie
Rhubarb began to be cultivated in Norway in the 1700s for medical purposes. However, since the early 1800s, he increasingly began to appear in the kitchen. Favorite delicacy of Norwegian children is to pick the stalk of rhubarb straight from the garden, dip it in sugar and eat it. But besides that, rhubarb became the main ingredient in a simple and tasty traditional Norwegian pie. This is the perfect complement to coffee or tea.
Cooking Preheat oven to 180 ° C. Beat sugar (150 g) with butter (150 g), gradually add eggs (2 pieces), milk (2 tablespoons), flour (200 g) and baking powder (1 tsp). Pour the resulting dough into a mold, greased with butter. Top with sliced rhubarb, sprinkle with powdered sugar and almond petals. We bake about 40 minutes. Serve better with whipped cream or a scoop of ice cream.
One of the most popular Swedish sweets. These delicious buns have become famous thanks to the story associated with the Swedish king Adolf Fredrik. On the day that is now called “fat Tuesday,” in 1771, he fell and died immediately after the meal, which included lobsters, caviar, smoked herring, sauerkraut, champagne and ... 14 buns of seed, his favorite dessert. Of course, his death is not associated with this delicious delicacy, but this story clearly shows that it is extremely difficult to resist this delicious dessert.
Cooking We melt butter (75 g) in a saucepan, pour in milk (300 ml), mix with dry yeast (10 g), then sugar (¼ st) salt (½ tsp) cardamom (1 tsp) goes into the pan. ), flour (500 g) and egg. Thoroughly knead and leave to separate for 30 minutes. Then again knead the dough, add flour if necessary.
Make dough balls, spreads on a baking sheet covered with parchment and flour. Again, leave the buns for 30 minutes. Then bake at the bottom of the oven for about 25 minutes. Already cooked buns get out of the oven, cut off the tops and make small indentations in the middle, from which we spread the dough into a separate bowl. Mix it with almond paste and milk (120 ml). Fill the resulting mixture deepening. Whip the cream and decorate the top. Cover the bun with the previously cut off top. Dessert is ready.
Business card of Denmark and its contribution to world cuisine: open sandwich with rye bread. What can this sandwich consist of? From anything! Grilled beef, fish, shrimp, boiled eggs, cheese, pickled cucumbers, fresh vegetables, fried onion rings, mustard, horseradish and much more. The classic recipe certainly contains fish. A similar dish - smyorgost - a real cake of sandwiches, which looks like a masterpiece of confectionery art, although to taste - this is a huge huge sandwich.
The sauce, without which no meat or fish dish. Lingonberries (4 tbsp.) Pour in a saucepan and pour water (1/2 tbsp.), Bring to a boil, add sugar (1 tbsp.), Cook for another 10 minutes, remove from heat. Put the saucepan in ice water and stir the sauce for 5 minutes. Serve meat cold, pancakes and desserts - warm.
Are you interested in Scandinavian cuisine? The recipes that we shared with you are just a small part of an exciting culinary journey to the fabulous Scandinavia. Try to get to know her better, and you will not remain indifferent. Especially for cranberry sauce.
Characteristics of the national cuisine of Sweden
Tables in Sweden are often crammed with dainties, but national cuisine cannot be called diverse. Largely due to the fact that no spices are used for cooking. The uniqueness of Swedish cuisine is given exactly natural flavors. Due to this, many national treats are remembered and seem special.
For many centuries, the Swedish national cuisine was formed under the influence of Scandinavian culinary traditions. Of course, the climate and location of the country on the world map had a special impact on local cuisine. Given the proximity of the Scandinavian country to the sea, and the prevalence of low temperatures, most of the dishes are distinguished by simple cooking technology and an accessible set of ingredients, but nourishing and equally tasty.
Interesting fact! The basis of Swedish dishes are foods that can be stored for a long time in a cold climate. In the traditional menu there are no exquisite desserts, treats with a complex composition.
The main technologies of food processing in Scandinavian cuisine:
- salting and canning,
- drying and pickling,
Traditional for the Swedish menu are fatty fish and meat. By the way, there are practically no vegetarians in the country - with such culinary principles it is very difficult to survive in a country where a cold climate prevails.
Good to know! To increase the calorie content of the food products are fried in pork lard.
Swedish cuisine is traditionally called homemade and rustic, it is dominated by the most simple foods - meat, fish, cheese, game, bread. Mushrooms, berries, dairy products are also used. Locals add instead of a bouquet of spices lingonberry jam, season them with a variety of dishes.
Many Swedish dishes, traditional in the national cuisine, are made from ordinary herring, served with a special sauce, light wine, mustard, seasoned with lemon. Be sure to try the seafood dishes, most often served mussels, squid, oysters, crabs. Swedes are great hunters, so they can skillfully cook any game - venison, poultry, pork, and moose meat.
Surely people who are far from traveling, are familiar with the concept of "buffet", it has long gone beyond the borders of the country. This method of serving dishes appeared in Sweden long ago. When guests came to the Swedish castle, and it was necessary to feed a lot of people, the hospitable hosts laid tables with the possibility of self-selection of dishes.
Interesting fact! Every year in December, many Swedish families lay a traditional festive table, the menu often exceeds 50 dishes. These are sausages, meat delicacies, salty, sweet pastries, pies.
Locals strictly adhere to a certain etiquette at the table. If you are invited to a holiday, you can not:
- leave food on the plate
- начинать пить, пока не произнесен тост,
- резать торт – его всегда подают целым,
- кушать из общего блюда.
Шведы с большим почтением и вниманием относятся к еде, продукты предпочитают самостоятельно засаливать, выпекать.
Шведская кухня – традиционные шведские блюда
Кулинарные туры в скандинавскую страну сегодня становятся очень востребованными. The explanation for this is simple - traditional Swedish dishes are made from environmentally friendly products and do not have synthetic flavorings. Local chefs rarely use spices in their work, the main task of the chef is to emphasize the natural, pure taste of each ingredient.
The traditional buffet consists of salads, cuts, a wide variety of sandwiches. Be sure to try the canapes with salmon smoked on juniper twigs.
Fish and seafood
Most traditional fish dishes suggest the use of herring. The national Swedish dish surströmming because of the smell, which literally knocks down, can try only the most courageous gourmets. Swedish dish of rotten herring, of course, included in the top 10 Swedish dishes. The fish is caught in the first half of spring, pickled in wooden containers for several months, then preserved.
Good to know! Due to the fermentation process, the jars become round.
Swedish dish is traditionally prepared for the holidays. To hide the specific smell, it is served with potatoes, bread, greens, sour cream and cheese. In Sweden, eating rotten fish only on the street, because the house smell is not easy to withstand.
In Swedish cities, traditional cancer parties are common; they are usually held in August. Freshwater crayfish are caught, boiled in large containers with dill and, comfortably seated right on the balcony or terrace, they are eaten with beer and schnapps. In the 16th century, only representatives of the aristocracy could afford this dish, gradually crayfish became a national dish accessible to all segments of the population.
So the locals call a special shrimp cocktail, laid out on a crispy toast. The national dish is traditionally prepared for the holidays, decorated with red caviar on top. In addition to shrimp, it includes pickled onions, lemon, dill, Dijon mustard and mayonnaise. White bread is dried in a pan or in a toaster and spread shrimp salad on top.
Interesting fact! On Sundays, many Swedish families prepare sea pike, casseroles with potatoes and sprats, and bake mackerel with cream.
What to try in Sweden from food lovers of meat delicacies? A special place in the national cuisine is reserved for game. The most popular dishes:
- venison - fried, meatballs, also cooked meatballs for soup,
- Elk - fried, prepare a delicious pate.
Meat is often served along with home-made dairy products - yogurt, soft cheese. Traditional Swedish dishes are high in calories. Game, as a rule, is fried in Smalcea.
Good to know! As a side dish for meat dishes use beets, potatoes. Be sure to serve a lot of bread. It is noteworthy that in each region bakery products are baked according to their own recipe. For example, in Norrland use barley flour, and in the central regions prefer crispbread.
An ancient national dish, preserved from the time of the Vikings. There are many recipes for a dish, but one fact unites everything - boiled meat (beef, lamb, pork) and vegetables (beans, cabbage, peas) are included.
There is a version that the recipes of the grutt were preserved in the modern national cuisine only because there was no gas and electric stoves in areas remote from the capital for a long time, respectively, the products were cooked in the old manner - over the hearth in a large saucepan.
It is difficult to imagine a traditional buffet without spicy pork sausages - insterband. They have a bitter aftertaste, which not every tourist from Europe will like.
Pyutippana - a national dish that resembles a traditional hodgepodge. In Sweden, it is a stew of various meat delicacies and potatoes. To make it, they use all that is left in the house - kupaty, boiled chicken, cutlets, add bacon and stew with potatoes.
Swedish meatballs are well known all over the world. This is the usual meatballs with spices, fried in a skillet. Served meat treat with mashed potatoes, cranberry jam, hearty gravy.
Interesting fact! The cost of meatballs is low, so students buy them and eat them all year round.
This is a beer based soup. Quite simple to prepare and rich national dish. Instead of the traditional broth, one of the most popular drinks in the world is used - beer. The dish is common in Scandinavian countries and Germany, but it is best cooked in Sweden. It is believed that the Swedish recipe is classic. In addition to beer, eggs, flour, salt, sugar, and milk are necessary.
Cooking technology is as follows:
- boil beer,
- mix flour in milk, pour it into beer,
- add salt, sugar,
- to separate the whites from the yolks,
- whip proteins with flour, combine with the base,
- Beat yolks, pour into soup before serving.
Served with crackers. Initially, the dish was prepared for sailors, because the soup warms well in cold weather.
Pea soup with pancakes will make you feel like a real Swede. In addition, the treat is associated with a specific day of the week, because the national dish is prepared only on Thursday. A tradition was born in the past - with the help of hearty soup, people prepared themselves for Friday fasting. Many restaurants on Thursdays serve traditional pea soup and pancakes with lingonberry jam.
Interesting fact! There is another version of the emergence of an interesting culinary tradition - pea soup with pancakes was prepared for the servants, who worked in the morning on Thursday.
Want to treat yourself to a delicate, dietary dish? Order oyster cream soup nasselsuppa-led-egg. Liquor and oatmeal are added to it, and traditionally served with sweet punch.
Sweet tooths will certainly find interesting treats in the national cuisine of Sweden.
Try traditional wafer - sult, they are served with confiture, chocolate, cream. March 25 in Sweden is celebrating a waffle day when the whole country enjoys the taste of dessert with pleasure.
Included in the list of the most delicious national desserts in Sweden. Prepare a feast of whipped whites, jam, chocolate, various berries.
In Sweden, it is difficult to resist the temptation, because before the eyes of tourists flashes a considerable amount of food. To give the dessert a rich taste, local chefs add almonds and rhubarb.
Interesting fact! As a souvenir, bring natural marmalade and handmade chocolate candies to friends from Sweden.
The status of the most popular non-alcoholic drink among Swedes has been holding coffee for a long time. Local coffee varieties - Zoegas (rich, dark roast), and Gevalia (with hazelnut flavor) at first glance seem not strong enough, however, the Swedes only drink it with almonds and marzipan. Sweetness is always served to a cup of flavored drink. Locals love to sit and chat with friends over a cup of coffee punch with cognac.
In the summer, the locals drink a lot of lemonade and natural fruit juices. As for alcoholic beverages, liquor, vodka, punch, herbal tinctures are very popular.
Interesting fact! According to statistics, Sweden is the third largest coffee drinker in the world.
Alcoholic beverages are an indispensable attribute of local cuisine and festive table. Traditionally punch is prepared, and in winter evenings they are warmed with glöggg - this is mulled wine with vodka and a set of spices. For a gift to a man, experienced tourists offer to buy Branvin or Aquavit brand tincture.
In the Scone region, grapes are grown and quite good wine is prepared. Barley is grown in the north of the country - beer and whiskey are produced here. The most famous alcohol brand is Absolut Vodka, which has been produced since 1879. The shape of the bottle is used by analogy with the usual pharmacy capacity, and the absence of a label allows you to see the contents. Today the concern produces vodka with the taste of black currant, black pepper, citrus flavors, raspberry flavor.
Swedish cuisine conquers with its simplicity, natural flavors and, of course, common features with Slavic culinary traditions. The best way to learn about the gastronomic habits and traditions of the Swedes is to go on a gastronomic tour.