Swedish Cuisine

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Swedish Cuisine Swedish cuisine is practical and sustaining. In the far north there are variations such as reindeer, and other game dishes which have their roots in the Sami people. Fresh vegetables are more common in the south. The Swedes have been open to foreign influence, ranging from French cuisine during the 17th and 18th centuries, to the sushi and café latte of today. Since the 1960s pizza has been an integral part of the Swedish culture and twenty years later the same could be said about kebab and falafel, since many small restaurants specialize in these dishes. Traditional Swedish Dishes Swedish husmanskost – traditional Swedish dishes with local ingredients. The word husmanskost stems from husman, which means house owner (without…show more content…
Usually it’s served as an appetizer, thinly sliced and served with a dill and mustard sauce, either on bread or with boiled potatoes. Isterband (Swedish “lard-ribbon”) is a coarsely ground, lightly smoked sausage made of pork, barley groats and potato. There are many different varieties. It is often served with creamed dill potatoes and pickled beetroot. This is one of the dishes of the Swedish smorgasbord. Janssons frestelse (“Jansson’s temptation”) a traditional Swedish casserole made of potatoes, onions, pickled sprats, bread crumbs and cream. Potatoes and sprats are layered alternating the sprats with onions. Salt and pepper over each layer and cream is added so that it almost fills the tin and then it is baked. Kaldolmar are Swedish cabbage rolls which are filled with ground beef or pork and sometimes rice. Usually eaten with boiled potatoes, gravy and lingonberry jam. Kottsoppa (meat soup) a clear meat and root vegetable soup. The beef and bones supplying the broth. Sometimes pork, reindeer or elk are used. Common root vegetables are carrot, potato, celeriac, parsnip turnip, swede, and leek. Peppercorns and bay leaves are added for seasoning. It is sometimes eaten with klimp which are simple dumplings made of wheat, milk and

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