What's good in Sweden

Swedish meatballs

Swedish meatballs are most importantly made with love, which is why "mom's meatballs" are so popular in Sweden. There are many favorite ways to prepare this food. Some people feel that Swedish meatballs should be made with chopped onions, while others prefer the onions to be diced and fried separately. Some people think the meatballs should have a thick, dark gravy, while others prefer a thinner gravy. As a dish on a Swedish buffet, it's best to leave the gravy alone.

Potato pancake

A Swedish potato pancake. It is fried in butter and served with schnitzel and lingonberries. This dish cannot be prepared with fresh potatoes because the starch content of potatoes ripe in early summer is too low to make it thick enough. On the other hand, potato pancakes are a quintessential winter dish, so even if you don't use fresh potatoes, there's no harm in using them.

Game of Wallenberg

This "Game of Wallenberg" (or "Game of Wallenberg") can be considered a "tribute" to the vast Swedish forests for their generous offerings of rich game. The forests of Sweden are generous with their abundance of game: moose, roe deer, stags, hares, wildfowl, and more. If you're from a big city far away, you'll find plenty of game in the fridges of ordinary people here.

Mushroom soup

Mushroom soup is not as common in Swedish cuisine as mushroom sauce, mushroom omelettes, cream of mushroom, or mushroom stew, but Swedes do pick and eat wild mushrooms. After a wet summer with favorable temperatures, the Swedish forests are full of edible mushrooms. The beautiful "Carl Juhann" mushrooms are so abundant that they are even exported.

Herring in vinaigrette

Herring in vinaigrette, or "herring plate," can be seen as a microcosm of Sweden's more lavish herring meals. The North Sea's fat herring is a very important ingredient in Swedish recipes. People hunt for herring. Raw herring is often salted and stored to ensure that it lasts a long time.

Shrimp toast

Shrimp toast is a delicious mixture of shrimp and other ingredients spread on small slices of tender fried bread. It comes from the famous Swedish cook Tore Wretman. In the decades following World War II, Tore Wretman did more than anyone else to promote Swedish culinary traditions. At a time when home cooking was beginning to decline and was gradually being replaced by fast food from abroad, Tore Littman also introduced Swedish classics to the menus of fine restaurants, elevating them to new heights.

Creamy Potato_Fish Bake Plate

It's said to take its name from an early 20th-century gourmet and Swedish opera singer, Pelle Jensen. The recipe was first published in 1940 and quickly became a classic dish at Swedish Christmas meals. But "Jensen's Temptation" can be easily prepared and enjoyed at any time of the year. The dish is made with just potatoes, onions, fish and cream, but it's so delicious that it's hard to beat.

Yellowberry parfait

Yellowberry parfait is one of the many Swedish desserts that use wild or cultivated berries as the basic ingredient. Raspberries, blueberries, strawberries, blackcurrants and gooseberries are commonly used in jams, juices, preserves and jellies; and, of course, as flavoring for cake pies and cakes. It is common practice to freeze these berries to flavor winter desserts. Warm jam on ice cream has a very attractive flavor.