Swedish Cuisine is simple to the extent of comfort. Self’s basic ingredients are transformed into meals that warm up both the body and the soul. The traditional recipes are the epitome of Scandinavian cooking with their honest and warming spices and the coziness of “lagom”.
1. Swedish Meatballs (Köttbullar)
Swedish meatballs and gravy (Köttbullar) are the crowning jewel of Swedish cuisine.
Ingredients
For the meatballs:
- 1lb ground beef
- ½ lb ground pork
- ½ cup breadcrumbs
- ¼ cup whole milk
- 1 small onion, finely minced
- 1 large egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground allspice
- ¼ tsp ground nutmeg
- 2 tbsp butter for frying
For the gravy:
- 3 tbsp butter
- 3 tbsp flour
- 2 cups beef broth
- ½ cup heavy cream
- 1 tbsp soy sauce
- Salt and pepper to taste
Instructions
Step 1
Soak breadcrumbs in milk for 5 mins.
The breadcrumbs should completely absorb the milk and become mushy.
In a large mixing bowl, add the ground beef and ground pork. Gently break them up with your hands.
Mix the soaked breadcrumbs with any leftover milk, the minced onion, egg, salt, black pepper, allspice, and nutmeg, and add to the meat.
With your hands, combine the ingredients to form a mixture, but remember, the goal is to combine them just enough and not to overmix the meat, as it will become tough and dense.
The mixture should feel pleasantly soft and a little sticky, as described.
Wet your hands again with cold water.
Take about 1 tablespoon of the mixture and roll it into a meatball that is about 1 inch in diameter.
Place it on a plate and continue with the remaining mixture until all of it is used. You should end up with 30-35 meatballs.
Put 2 tablespoons of butter in a large skillet over medium heat, and then wait until the butter stops foaming.
Put the meatballs in the skillet and then wait a few minutes before putting in the rest.
You probably have to cook the meatballs in 2-3 batches.
You’ll need to turn them every couple of minutes to get all the sides a chance to brown, but they will continue to cook in the gravy.
Set the browned meatballs on a plate.
Step 2
When all the meatballs are fully browned, keep the pan on the heat.
To the same skillet with all those delicious brown bits, add 3 tablespoons of butter.
Once the butter has melted, add the flour. Be sure to whisk continuously for 1 minute.
The mixture will become thick and paste-like and will take on a golden hue.
Add the beef broth in slowly, whisking continuously.
Start with a splash, whisk until smooth, then add the rest.
This will keep the broth from clumping. Continue to whisk as all the broth is added.
Allow the gravy to simmer and then cook for 3 to 4 minutes.
The gravy will be thick and is ready when it coats the back of the spoon.
Add the heavy cream and soy sauce. The soy sauce will add a deeper umami flavor and will not make the gravy taste Asian.
Place all the meatballs back in the gravy and pan. Simmer for 10 minutes.
The meatballs will finish cooking and soak in the gravy.
Check the gravy for seasoning.
Serve the meatballs hot with lingonberry jam, boiled potatoes, and pickled cucumbers.
2. Jansson’s Temptation (Janssons Frestelse)
I would classify this as comfort food. The toss of creamy potato and anchovies certainly does the trick. The dish gains flavor as the anchovies dissolve into the creamy potato mixture, infusing it with umami.
Ingredients
- 6 large potatoes, peeled
- 2 large onions
- 1 can (4 ounces) Swedish anchovies or anchovy fillets
- 2 tablespoons butter, plus more for greasing the dish
- 1½ cups heavy cream
- ½ cup whole milk
- Salt and white pepper to taste
- 3 tablespoons breadcrumbs
Instructions
Step 1
Prior to starting your dish, take the time to set your oven’s temperature to 400°F.
Get a 9×13-inch baking dish, and with your fingers, ease the greasing of the entire dish by rubbing your butter all over the bottom and sides generously.
Now your focus will be on the potatoes.
You should aim for thin matchstick pieces, which should be about ⅛ inch thick and 2 inches long.
The more efficient method would be to slice the potato into thin rounds, create stacks, and cut those into thin strips.
To reduce the browning, place the cut potatoes into a bowl filled with cold water.
In a skillet, melt 2 tablespoons of butter over medium heat.
Once melted, add in the sliced onions and cook, stirring occasionally, for 8-10 minutes.
If you want them soft and golden, but not browned. Remove from heat.
The potato matchsticks need to be drained and dried. This helps them crisp up nicely.
Start making the layers in a baking dish now.
First, place half the potato matchsticks as an even layer at the bottom. Lightly season with a sprinkle of salt and a pinch of white pepper.
Then, layer all of the cooked onions over the potatoes evenly.
Next, evenly distribute the chopped anchovies over the onions.
Finish with the rest of the potato matchsticks as your final layer and gently press down to create an even surface.
Step 2
In a measuring cup, combine the heavy cream and milk.
Pour about two-thirds of this mixture slowly over the potatoes.
You should have half the mixture, and it should be on the side of the dish. Don’t add it all yet.
Then, add a sprinkle of breadcrumbs evenly over the top layer of potatoes.
Take 1 tablespoon of butter and cut it into small pieces. Spread these pieces over the breadcrumbs.
Put the dish in the oven and set the timer for 45 minutes.
When the timer goes off, gently slide out the oven rack, and pour the remaining cream mixture on top.
At this point, the potatoes should have cooked down a bit.
Put it back in the oven for 15-20 minutes.
The casserole is finished when you can easily pierce a potato with a knife, and the top is golden brown, and the cream is bubbling around the edges.
Let the casserole rest for 5-10 minutes.
This allows the cream to thicken slightly and makes it easier to serve.
3. Swedish Salmon with Dill Sauce (Lax med Dillsås)
Simple, elegant salmon with a creamy dill sauce that comes together in under 30 minutes. This restaurant-quality dish comes together in under 30 minutes.
Ingredient
For the salmon:
- 4 salmon fillets, skin on (6 oz each)
- 2 tablespoons butter
- Salt, white pepper to taste
- 1 lemon, sliced
For the dill sauce:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1½ cups fish stock or vegetable broth
- ½ cup heavy cream
- 3 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt, white pepper
Instructions
Step 1
To start, take the salmon from the refrigerator 15 minutes before cooking to bring it to room temperature. This allows the fish to cook more evenly.
To help the salmon skin crisp, dry each fillet thoroughly, looking for any moisture.
Season the fillets very generously on each side with salt and white pepper.
Place your skillet on the stove over medium-high heat. Once the skillet is hot, add the butter. It is ready when it is melted and sizzling.
When ready, skin side down, add the salmon to the skillet.
Use a spatula to gently press the salmon down for the first 10 seconds to help the skin sear.
Cook salmon without moving for 4to 5 minutes.
The skin should be crispy and golden, and salmon should cook up the sides. It should be about halfway done during this stage.
Now, using a thin spatula, carefully flip each salmon filet and cook for another 3-4 minutes.
The salmon should be cooked through, but still a touch pink and moist in the center.
Now, transfer to a plate, and cover the salmon loosely with foil to keep warm while preparing the sauce.
For the sauce, melt the butter in a medium saucepan over medium heat.
When the butter is melted and frothy, add the flour all at once, and whisk it quickly to incorporate for about 1 minute.
This cooks the flour and removes any raw taste. The mixture will look like a thick paste.
Slowly add the fish stock, whisking as you add a few tablespoons at first.
When smooth, add more stock until all the stock is incorporated and the mixture is smooth with no lumps.
Allow the sauce to simmer gently so the flavors begin to meld. After three to four minutes, whisking occasionally, it should be the thickness of heavy cream and should coat the back of a spoon.
Pour in the heavy cream and stir. Allow it to simmer for another minute.
Remove the heat. Stir in the chopped dill, lemon juice, and Dijon mustard. Check the flavor and add salt and white pepper to taste.
Arrange each salmon fillet on a plate and drizzle the warm dill sauce on top.
Serve with the boiled new potatoes and steamed green beans.
4. Pork Chops with Onion Gravy (Fläskkarré med Löksås)
Juicy pork chops nestled in sweet, caramelized onion gravy. This is Swedish home cooking at its absolute finest.
Ingredients
- 4 bone-in pork chops (about 1 inch thick)
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 3 large onions
- 2 tablespoons all-purpose flour
- 2 cups beef or chicken broth
- 2 tablespoons heavy cream
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- Salt and black pepper to taste
Instructions
Step 1
Take the pork chops out of the refrigerator and let them sit on the counter for 15 minutes. Pat them completely dry with paper towels.
Season both sides of each pork chop generously with salt and black pepper. Really coat them well.
While the pork is coming to temperature, peel the onions and slice them into thin half-moon slices, about ⅛ inch thick.
Heat 1 tablespoon of butter and all the oil in a large, heavy skillet over medium-high heat.
When the butter stops bubbling and the oil shimmers, it’s ready.
Carefully place the pork chops in the skillet.
Don’t move them once they’re in. Let them cook undisturbed for 4-5 minutes until the bottom is deeply golden brown.
Once browned, flip the pork chops over and let them cook for an additional 4-5 minutes.
The meat does not have to be fully cooked at this point. Place the pork chops onto a serving plate.
Next, lower the heat to medium, and add the rest of the butter to the still-hot skillet, which is filled with flavor from the pork chops.
Add all the sliced onions along with a large pinch of salt. The onions will release moisture and help to speed up caramelization.
Step 2
Stir the onions for 15 to 20 minutes. There will be a lot of onions to start with, but they will cook down.
The goal is to have the onions soft, sweet, and deeply golden.
This is the most important step for the whole dish, so be patient.
Once the onions are perfectly caramelized, add a sprinkle of flour over them.
Mix so all the onion slices are coated with flour, and then cook for 1 to 2 minutes, stirring all the time.
Add the first half of the broth and stir so that it is incorporated with the flour and onions. It will be thick to start with.
Add the rest of the broth along with the sugar and stir to combine and heat until it simmers. The sauce will begin to thicken at this point.
After returning the pork chops to the skillet, place them within the onion gravy and ladle some gravy over their tops.
Lower the temperature and let it simmer on the lid for about 10 to 15 minutes. This will make the pork chops nice and tender.
Root around for the pork to double-check that it is the right temperature to serve to guests.
It should be a white color throughout with a hint of light pink. The temperature should be 145°F.
For the gravy, add the cream and red wine vinegar and let it simmer for one minute.
Rich, sweet, and savory is the taste of the gravy. This is what you should be looking for.
Serve the pork chops with gravy and a side of lingonberries, potatoes, and onion gravy.
5. Beef Rydberg (Biff Rydberg)
Pan-fried beef Rydberg consists of crispy potatoes and onions topped with a runny egg yolk. This is Swedish comfort food with an elegant twist.
Ingredients
- 1½ pounds beef tenderloin or sirloin
- 4 large potatoes, peeled
- 2 large onions
- 4 tablespoons butter, divided
- 2 tablespoons vegetable oil, divided
- 4 egg yolks
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
Step 1
Cut the beef into ½-inch cubes, making them as uniform as possible, so they cook evenly.
Make sure to pat the beef cubes completely dry with paper towels.
Cut the potatoes into ½-inch cubes and then peel and dice the onions into ½-inch pieces.
Heat 2 tablespoons of butter and 1 tablespoon of oil in a large skillet over medium-high heat.
When the butter is foaming, add all the cubes of potato in a single layer.
Season them with salt and pepper and try not to move them too much at first.
Cook the potatoes for 15-20 minutes, turning them every 4-5 minutes so all sides get golden brown and crispy.
The inside should be tender when pierced with a fork. Transfer the cooked potatoes to a large plate and keep them warm.
Add 1 tablespoon of butter to the same skillet, then add the diced onions and a pinch of salt.
Cook the onions for 8-10 minutes. It’s best to do this on medium heat.
Stir them every so often. You’ve achieved the right results when the onions soften and turn gold.
Once complete, place them onto the plate with the potatoes.
Put the heat on high. To the skillet, add the last tablespoon of butter and the oil.
Beef cubes need to have salt and pepper added to all of their sides.
Once the skillet is piping hot and the butter is starting to bubble, add the first batch of optimized beef cubes.
Not to pack the pan is very important. If this is not respected, the meat steaks will simmer instead of being perfectly fried.
It should not exceed 2-3 minutes laissez passer to achieve the best results, for the beef should be turned frequently to ensure an even golden coloration all around.
It is very important to put it directly on the plate as the central beef should be kept medium-rare and pink.
Step 2
Repeat the same steps but for the other dog.
Put it all together for one last minute.
During this time, it should be tossed to ensure all the components have combined and for the potatoes to be complete.
To portion, divide the beef so that it can be spread to four plates.
It should have an open portion with an area that has been retracted at the heart of each distribution.
Take your time separating the egg yolks from the whites (you need just the yolks for this dish).
Take one raw egg yolk and gently drop it into the well on each plate.
Chop some parsley and sprinkle it all over.
Enjoy while hot. Ask each guest to use a fork to pop their egg yolk and mix it with the beef and potatoes.
This dish forms a sauce that is incredibly rich and creamy.
6. Swedish Cabbage Rolls (Kåldolmar)
Apologies, this is beginner level. I will keep offering it to you, though, well, it will only be this beginner-level offering. I got you.
Ingredients
- 1 large head of green cabbage
- 1 pound ground beef
- ½ pound ground pork
- ½ cup cooked white rice (cooled)
- 1 small onion, finely minced
- 1 egg
- ½ cup whole milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground allspice
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 2½ cups beef broth
- 2 tablespoons heavy cream
- 2 tablespoons lingonberry jam (optional)
Instructions
Step 1
Bring a large pot of salted water to a rolling boil.
Using a sharp knife, carefully cut around the core of the cabbage and remove it.
Place the whole head of cabbage in the boiling water, core-side down. Cover and boil for 3-4 minutes straight.
While using tongs, soften the outer leaves until they are pliable.
These leaves can be placed on a plate. If the inner leaves are still stiff, return the cabbage to the water for another minute or two.
Keep taking off leaves until you gather 12-14 large, intact leaves. Put these to the side to cool.
The remaining cabbage can be saved for another recipe.
In a large mixing bowl, combine the ground beef, ground pork, cooked rice, minced onion, egg, milk, salt, pepper, and allspice.
Gently mix with your hands until the ingredients are uniformly distributed.
Examine the cabbage leaf and find the center rib.
Use a knife to trim the rib that you have identified, but do not cut all the way through. This will allow the leaf to roll more easily.
Step 2
Take a cabbage leaf and lay it flat on your work surface, with the stem end facing you.
Put 3 tablespoons of the meat mixture in the middle of the leaf, and shape it to form a log.
Fold the bottom of the leaf over the filling, tuck both sides in, and roll it up snug like a burrito.
If it feels loose, a toothpick will help. Do this with the remaining leaves and filling.
In large, deep skillets or Dutch ovens, butter will need to be melted over medium heat.
Put the cabbage rolls seam-side down in the pan, cooking in batches if necessary.
For about 5 minutes, let them cook, gently turning them so they get a light brown crust on each side.
Once they are all rolled and brown, pour 1 ½ cups of beef broth all over them. The broth should be halfway up the sides to fully cook the rolls.
Put a lid on tightly and let the rolls simmer on low heat, covered, for 45-50 minutes. The cabbage will be tender, and the meat will be fully cooked.
Using a slotted spoon, transfer the cabbage rolls to a serving platter and keep them warm.
Melt the remaining butter in a medium saucepan over medium heat for the gravy.
Whisk in flour and cook for 1 minute, stirring constantly until the mixture is a light golden color.
Slowly add the last cup of beef broth and the liquid from the cabbage rolls, whisking continuously to avoid lumps.
Allow the gravy to simmer for 5 minutes to achieve the desired thickness.
If you’re using it, add the heavy cream and lingonberry jam. The jam incorporates a pleasant traditional sweetness.
Serve the cabbage rolls with boiled potatoes and pour the gravy on top.
7. Swedish Hash (Pytt i Panna)
Pytt i Panna is a Swedish dish that turns bland food into something worthy of admiration. It is made from leftover meats and potatoes. It is served with a fried egg on top.
Ingredients
- 4 large potatoes, peeled
- 1 pound cooked meat (beef, pork, or ham)
- 1 large onion
- 4 tablespoons butter, divided
- 2 tablespoons vegetable oil
- Salt and black pepper to taste
- 4 eggs
- Pickled beets for serving
- Fresh parsley, chopped
Instructions
Step 1
Cut the potatoes into small cubes, about ½ inch on each side. Try to make them uniform so they cook evenly.
Cut the cooked meat into similar-sized cubes to the potatoes.
Peel and dice the onion into small pieces.
Heat 2 tablespoons of butter and all the oil in a large cast-iron skillet or heavy pan over medium-high heat.
When the butter stops foaming, add all the potato cubes in a single layer if possible. Season with salt and pepper. Don’t stir them yet.
Let the potatoes cook undisturbed for 5-6 minutes until the bottoms are golden brown and crispy.
Stir the potatoes and keep cooking for another 10 to 15 minutes until crisp, golden brown, and tender inside, stirring occasionally.
This takes patience, and the crispy texture is worth it.
Push the potatoes to the edge of the skillet, creating a space of empty room in the center.
Add 1 tablespoon of butter to the center of the pan. When it melts, add the diced onion.
Cook for 5 to 6 minutes in the center, stirring occasionally until softened, then brown.
Add the cubed meat to the skillet, and then combine everything—potatoes, onions, and meat.
Cook for 5 to 7 minutes, stirring occasionally until the meat is heated through and everything is golden brown and crispy in spots.
Step 2
Taste, then add in more salt and pepper to your liking. Transfer to a serving platter, or divide among four plates.
Grab a paper towel and quickly wipe out the skillet. Add the other tablespoon of butter and put it on medium heat.
Crack the eggs in the skillet, leaving space in between. Cook sunny-side up until the whites are set, but the yolks are still runny, about 3-4 minutes.
Top each serving of hash with a fried egg on each portion. The egg yolk should be runny so it acts as a sauce when broken.
Serve immediately with pickled beets on the side and a sprinkle of fresh parsley. Many people also add ketchup or hot sauce.
8. Swedish Sailor’s Beef (Sjömansbiff)
Layers of tender beef, potatoes, and onions baked together until meltingly soft. This one-pot comfort dish fills your kitchen with incredible aromas.
Ingredients
- 1½ pounds beef chuck or stew meat
- 6 large potatoes, peeled
- 3 large onions
- 3 tablespoons butter
- 2 cups beef broth
- 1 bottle (12 ounces) dark beer (or use additional broth)
- 2 bay leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Step 1
Preheat your oven to 350°F.
Slice the beef as thin as you can, about ¼ inch thick. If the beef is partially frozen, it’s easier to slice thinly.
Slice the potatoes into thin rounds, about ⅛ inch thick.
Peel and slice the onions into thin half-moon slices.
Heat the butter in a large Dutch oven or oven-safe pot with a lid over medium-high heat.
Pat the beef slices dry and season them with salt and pepper.
Don’t overcrowd the pan, and pan-fry the beef slices until they are golden brown for approximately 2-3 minutes on each side.
Avoid being anxious about fully cooking them. Once each batch is done, set the beef slices on a plate.
You are ready for layering in the same pot.
Start with a layer of ⅓ of the sliced potatoes. Add a sprinkle of salt and pepper.
Then add half of the sliced onions on top of the potatoes.
Next, add half of the beef that has been browned over the onions.
For the second portion of the stacking, take the sliced potatoes, sprinkle with salt and pepper, and for the last remaining third, add the remaining onions and beef.
Complete the layering with the last portion of the sliced potatoes.
Pour in the beef broth and beer.
The broth should reach about three-quarters of the way up the sides. If you need to, top off with broth.
Slip in the bay leaves so they are submerged in the sauce.
Set the pot on the stove to medium-high. Heat is applied until it reaches a simmer, and it should start to bubble.
Tightly cover the pot with the lid and, if it is a loose-fitting lid, cover with foil first and place the lid.
The covered pot is ready to go in the preheated oven.
Step 2
Check back after 90 minutes; it should bake for 2 ½ hours in total. When it cooks for this long, the oven should be covered.
When tender, it should fall apart easily with just a few prods of a fork, so don’t hesitate to check.
In case of a dry look, give it a splash of broth to moisten it.
Bay leaves add a subtle taste, so remember to pick these out.
The dish is best presented and served in the same pot.
Sprinkle with fresh parsley.
Enjoy with pickled cucumbers, crusty bread, and a little company.
9. Swedish Fried Herring (Stekt Strömming)
This is a taste of the Swedish coast. Craving a dish with tender, flaky, light, and freshly golden herring? You just found it.
Ingredients
- 8 herring fillets (or small mackerel), cleaned and deveined
- ½ cup all-purpose flour
- ½ cup fine breadcrumbs or rye breadcrumbs
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 4 tablespoons butter
- 2 tablespoons vegetable oil
- Lemon wedges for serving
- Fresh dill for garnish
Instructions
Rinse fillets in cold water. Pull out pin bones using tweezers, if required.
Note that this is not required in all cases, but for fillets with skin, a little work is needed.
To prepare your breading station, mix the flour, salt, and white pepper in a shallow dish.
In a separate, shallow dish, add the breadcrumbs.
Dredge a herring fillet in the seasoned flour, covering both sides, and shake off the excess flour.
Next, press the flour-coated fillet into the breadcrumbs, coating both sides and pressing down so the breadcrumbs stick.
Place the fillet on a plate and continue with the remaining fillets.
To fry the herring, heat the butter and oil in a large skillet over medium-high heat. The butter should be foaming but not brown.
When ready, place the herring fillets skin-side down in the pan, leaving space.
Do not overcrowd the pan; it is better to work in batches.
Leave the fillets without moving them for 3-4 minutes.
Step 2
The coating should be fully set, brown, and crispy. If not, it will stick to the pan when you flip the fillet.
To flip, use a thin spatula. The fillets are done when the second side is golden brown, the fish flakes easily, and it passes the fork test.
Place the cooked fillets onto a paper towel-lined plate just for a moment.
If you’re cooking in multiple batches, when the rest of the fish are done, wipe down the pan if there are dark bits, and add a bit more butter and oil for the next batch.
For the best experience, the herring should be served right away when it is hot and crispy.
Fresh dill sprigs and lemon wedges for squeezing make great garnishes.
Traditional sides are boiled potatoes and a simple green salad, along with lingonberries, or a creamy cucumber salad.
10. Swedish Pea Soup (Ärtsoppa)
This Swedish specialty consists of a thick concoction of split pea soup along with pork that is served every Thursday.
It is a warming and deeply comforting soup.
Ingredients
- 1 pound dried yellow split peas
- 2 quarts (8 cups) cold water
- 1½ pounds pork shoulder or ham hock, cut into chunks
- 2 large onions, diced
- 2 carrots, peeled and diced
- 2 bay leaves
- 1 teaspoon dried marjoram or thyme
- 1 teaspoon salt
- ½ teaspoon white pepper
- Whole-grain mustard for serving
Instructions
Step 1
Pour split peas into a colander and rinse them with cold running water, giving them a good swish with your hands.
Put the peas in a large pot with 8 cups of water.
Let them soak for 4 hours or even better, overnight.
This makes the peas soften and cuts the cooking time. Don’t drain, you will cook them in that water.
Add the pork directly into the pot with the peas and water.
Set on the burner to high heat and bring to a boil; this will take about 10-15 minutes.
When the soup begins to boil, foam and scum will rise to the top.
With a large spoon, remove and discard the foam. Continue to do this until only a small amount of foam appears.
Lower the heat to medium-low, allowing the soup to gently simmer, with small bubbles breaking the surface.
Pour the soup and lower the heat to medium, allowing the soup to simmer gently.
Talk a little about what ingredients should be added and what should be done with the lid.
For 1 and a half to 2 hours, the soup can be gently simmered.
Every 1 and a half hours or 1 hour and a half, the soup can be gently simmered and then cream.
Step 2
For 1 and a half to 2 hours again, the soup can be gently simmered.
Every 1 and a half hours or 2 and a half the pork will be tender and the soup thick, so what can be done with the spoon?
Tell the reader what should be done with the bay leaves at this point.
Take the pieces of pork out of the soup.
When the pieces are cool, shred or chop the meat into bite-sized pieces. Discard bones or large fat pieces.
Add the pork back into the soup, and mix thoroughly.
Make sure the soup is creamy and well seasoned, piping hot, and adjust with more salt and pepper.
Serve the soup with a deep-bottom bowl and a hearty spoonful of whole grain mustard, which is stirred into the soup as eaten.
That fresh, mustardy flavor is a lovely, tangy kick.
On the side, one may also enjoy some crispbread with butter and a small glass of Swedish punch or beer.
11. Swedish Potato Dumplings (Kroppkakor)
Packed with filling, pork, and onion, these large, Swedish dumplings are a wonderful treat.
They are tender and very filling, which is a great bonus.
Ingredients
For the dumplings:
- 3 pounds of potatoes (about 6 large)
- 1½ cups all-purpose flour
- 2 eggs
- 2 teaspoons salt
For the filling:
- ½ pound bacon or salt pork, diced very small
- 1 small onion, finely diced
- ½ teaspoon ground allspice
- salt and black pepper to taste
For serving:
- Melted butter
- Lingonberry jam
Instructions
Step 1
Peel all the potatoes. Cut half of them (about 3 potatoes) into chunks.
Put the potato chunks in a pot and cover with cold water and a pinch of salt.
Bring to a boil and cook for about 20 minutes until tender and fork easily.
While the potatoes are boiling, take the other half of the potatoes and grate them with a box grater using the finest holes. This will give a wet, pulpy mixture.
Put the grated raw potatoes in a clean kitchen towel.
Gather the edges and twist the towel to get as much liquid as possible. This is crucial. You will get several tablespoons of liquid.
Set the grated potatoes aside.
When the boiled potatoes are done, drain them and put them back in the hot pot. They should steam for a minute to dry out.
Mash the boiled potatoes in the pot while still hot until the mixture is completely smooth with no lumps.
In a large bowl, combine the hot mashed potatoes, raw grated potatoes, flour, eggs, and salt.
Mix everything with your hands until you form a sticky, cohesive dough. It should be smooth and non-sticky. Let it rest for 15 minutes.
Step 2
To prepare the filling while the dough rests, you’ll start with the bacon.
Place the chopped bacon in a cold skillet, then turn the heat to medium.
After 6-8 minutes, the bacon should be crispy and cooked through. Stir occasionally.
Add the diced onion to the bacon and its fat. Cook for 5 more minutes until the onion is soft and translucent.
Allspice, a pinch of salt, and black pepper are the last ingredients to be added to the mixture.
After mixing, it should be transferred to another bowl to cool. This is important since the filling needs to be cold to use it.
Once you do that, bring a large pot of salted water to a boil and then reduce it to a gentle simmer.
Fill a small bowl with cold water. This will be for your hands while you are working.
Wet your hands and take a handful of the potato dough—about the size of a small orange or tennis ball.
Flatten the dough in your palm to create a disc about ½ inch thick. Make a well in the center.
About 1 tablespoon of the pork filling should be placed in the center of the disc.
Carefully lift the sides of the dough towards the center and wrap it around the filling, pinching and smoothing it to ensure it’s sealed completely.
Roll the dough with your palms to form a smooth ball. The size of the ball should be around a baseball.
Repeat this until all filling and dough have been used. This should give you an estimate of 8 to 10 large dumplings.
Make a gentle dip of the dumplings in the water as it’s rising to a simmer. It’s normal if the dumplings sink to the bottom.
Step 3
Let the dumplings firmly simmer.
This means you should avoid a rolling boil as it may break the dumplings.
It should take about 5 to 6 minutes for the dumplings to rise to the surface.
After they rise, you should continue to cook them for about 3 to 4 minutes.
The total time for properly cooking the dumplings should be about 8 to 10 minutes.
Drain the dumplings with a slotted spoon and let them rest.
Make sure to serve the dumplings immediately.
Add a generous drizzle of melted butter, and serve with a spoonful of lingonberry jam.
12. Swedish Meatloaf (Köttfärslimpa)
This isn’t your average meatloaf. Swedish meatloaf is lighter, more delicate, and infused with warm spices that make it truly special.
Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1 small onion, finely minced
- 1 cup heavy cream
- 1/2 cup breadcrumbs
- 2 eggs
- 2 tablespoons tomato paste
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground ginger
- 2 tablespoons butter
- 1/2 cup beef broth
Instructions
Step 1
Preheat your oven to 350°F.
Generously butter a 9×5-inch loaf pan, making sure to get all the corners and sides.
Melt 1 tablespoon of butter in a small skillet over medium heat.
Add the minced onion and cook for 5 to 6 minutes, stirring occasionally, until the onion is soft and translucent but not browned. Remove from heat and let cool for a few minutes.
In a large mixing bowl, pour the heavy cream over the breadcrumbs.
Stir and let sit for 5 minutes until the breadcrumbs have absorbed all the cream and are soft and soggy.
Add the ground beef and ground pork to the bowl with the soaked breadcrumbs. Break up the meat with your hands.
Add the cooled onions, eggs, tomato paste, salt, pepper, allspice, and ginger.
Using your hands, lightly combine all the ingredients until incorporated.
Only mix for about 30-45 seconds.
As the meatloaf bakes, it might toughen and dry out if overmixed. The blend should feel slightly soft and moist.
Place the meat mixture into the prepared loaf pan.
Press down to slightly compact the meat and then level the top with a spoon or your damp palm.
Take the last tablespoon of butter and cut it into tiny squares. Evenly space these around the top and center of the meatloaf.
Pour the beef broth around the edges of the loaf pan.
Do not pour the broth over the meat to seal it, as the beef broth serves as steam to the meat for moisture.
The loaf pan should be placed on a lined sheet in the preheated oven to catch drippings.
Step 2
The meatloaf takes about 60-70 minutes to bake.
The surface should be golden brown, and a meat thermometer should read 160°F when inserted into the center.
It should also be slightly pulled away from the pan.
After removing from the oven, allow the meatloaf to rest in the pan for 10 minutes.
This helps the meat to retain moisture, making it easier to cut.
Loosen it by running a knife around the edges. Then carefully turn the meatloaf onto a serving platter, or slice it right in the pan.
Serve with sides of boiled potatoes, warm slices, brown gravy, pickled cucumbers, and lingonberries.
13. Swedish Oven Pancake (Ugnspannkaka)
As it bakes, this custard-like oven pancake puffs up and becomes incredibly fluffy.
Traditionally, this pancake is served for dessert after pea soup but it is also a perfect, uncomplicated dinner.
Ingredients
- 3 cups whole milk
- 4 large eggs
- 1 cup all-purpose flour
- 2 tablespoons sugar
- ½ teaspoon salt
- 3 tablespoons butter, melted and slightly cooled
- An additional 2 tablespoons of butter for the pan
- Lingonberry jam and whipped cream for serving.
Instructions
Step 1
To begin, preheat the oven to 425°F. This is the optimal temperature to achieve the desired pancake puffiness.
For this recipe, the pancake batter requires a 9×13-inch baking dish.
While the batter is being prepared, place a dish with 2 tablespoons of butter to melt, and heat in the oven for 5 minutes or until the butter and pan are hot.
In a large mixing bowl, crack the 4 eggs and pour in 1 ½ cups of milk (this is half of the total milk).
For about 30 seconds, the eggs and milk must be whisked together vigorously, and they should become smooth and well incorporated.
Add the rest of the milk and the melted butter.
Combine them and whisk until the mixture turns into a thin batter. It should be the consistency of heavy cream.
Step 2
Using oven mitts, carefully take out the hot baking dish from the oven.
The butter should be melted and hot, sizzling in the pan.
Immediately pour all the batter into the hot pan. It should sizzle, and this is what makes the edges crispy.
Quickly and carefully place the pan back in the oven.
For the next step, you must bake the mixture for 25–30 minutes without opening the oven door.
The pancake will dramatically puff up, and the edges will turn a golden brown.
You will notice the pancake will deflate. This is perfectly fine. You can serve the dish.
The main pancake should be accompanied by still warm with lingonberry jam, and a generous portion of whipped cream on each cut piece.
Instead of a dish, some people prefer to combine the jam and cream in a bowl.