Cuisine in Sweden

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Explore the delights of Sweden cuisine

Swedish cuisine is generally rich in fat and doesn't include a huge variety of vegetables, due to the fact that they have long winters and that they had to store their food for prolonged periods of time. The Swedish people often added some jam made of lingonberries to the food for additional vitamins and flavour. Vegetarianism is virtually unseen in Sweden.

Sweden has a long tradition of hunting and fishing, which explains why meat and fish plays a predominant role in any traditional Swedish dish.

A traditional Swedish breakfast will generally include either a sandwich or cereals, such as muesli or corn flakes with milk, or knackebrod (A very flat and dry bread made of mostly rye flour). Their lunches will often also include a variety of sandwiches. Some traditional Swedish dishes that will be consumed for dinner are: Kottbullar (Swedish meatballs - made of either pork or beef and herbs and spices), Surstromming (a Swedish delicacy consisting of fermented Baltic herring, with a very foul smell), Kraftor (crayfish), Pyttipanna (a Swedish dish including potatoes, onions, and sausage or ham, that is finely chopped and then fried in a pan. It is regularly served with either fried eggs and beetroot, or sour pickled gherkins).

Second to Finland, Sweden is one of the heaviest coffee drinking countries in the world and the heaviest milk drinking country in the world. They also enjoy drinks such as, Julmust (a traditional stout-like, very sweet seasonal soft drink), Fruktsoda (a traditional lemon-lime soft drink simmilar to sprite and seven-up). A well-known Swedish alcoholic drink is Akvavit, which is a very strong liquor distilled from potato or grain. It is usually drunk as snaps during meals, especially during the appetizer course along with a sort of fish.