Despite the fact that the "Swedish tables" usually break from a large number of different dishes, the national cuisine of Sweden is not so diverse. Because of the almost complete absence of seasonings, it can be called more restrained. But in the Swedish cuisine great importance is given to natural tastes, which makes it unique and memorable.
Features of Swedish cuisine
The formation of the cuisine of this European country was greatly influenced by the Scandinavian culinary traditions, as well as the climate and geographical location. It is because of the proximity to the sea and the severe cold climate that Sweden's national dishes are simple to prepare, do not differ in sophistication, but they are full and tasty.
Most Swedish dishes are prepared from products that can be stored for a long time at low temperatures. In the kitchen of Sweden is unlikely to meet delicious desserts or complex dishes. When preparing food, local residents mainly use the following technologies:
- salting;
- smoking;
- canning;
- quenching;
- drying;
- pickling.
In contrast to the Danish and Norwegian culinary traditions , the national cuisine of Sweden uses more fatty fish and meat. That is why most people in this country are alien to such a thing as vegetarianism. Traditional Swedish dishes contain a large amount of fats and sugar, so they are characterized by satiety. Also, in the process of roasting ingredients, a pig is used, which also increases the calorie content of the dish.
The main components of Swedish cuisine
Due to the fact that this kitchen can be called home or country, its basis is the most ordinary and simple components - cheese, sausage, bread, meat and fish, minced meat and game. To national food of Sweden it is possible to carry dishes from mushrooms, dairy products and berry desserts. To enrich the taste of food, some Swedes add cranberry jam to food.
The main components of traditional Swedish dishes are fish (especially herring and seafood). Local restaurants serve salted herring, herring with mustard or onions, with white sauce or in wine, with lemon, baked or cooked on the grill.
From seafood in Swedish dishes are used mainly crabs, squid, crayfish, mussels and other inhabitants of coastal waters.
As soon as the Swedes learned to hunt, the traditional fish dishes of Sweden were supplemented with elk, venison, pork and poultry.
National dishes of Swedish cuisine
The first delicacy with which every foreign tourist gets acquainted in this country is surstromming - fermented sauerkraut. For its preparation, the Baltic herring is harvested in the spring, for a few months it is sour in barrels, and after canned in cans. Approximately for the 6th-12th month of canning, fermentation products are distinguished, because of which the cans take a round shape.
The ready national dish of Sweden is a sour salted fish, characterized by a sharp smell. To mask this unpleasant odor, the herring is served with potatoes, chopped onions, dill, sour cream, aged hard cheese, boiled eggs and large slices of bread. Surreal is one of the main components of the festive table, which is covered for Easter, New Year, Christmas and Mid-Summer (Midsummer).
Other traditional dishes of the cuisine of Sweden include:
- meatballs (Kottbullar);
- Swedish crayfish (Kraftor);
- a sandwich cake (Smorgastarta);
- soup of peas with pancakes (artsoppa och pannkakor).
Lovers of sweet will also find in this kitchen a lot of interesting things. The main component of Swedish desserts are berries (gooseberries, blueberries, red bilberries). Of these, soufflé, pies, cakes, jams and jams are prepared. To enrich the taste of desserts Swedes use almonds, cinnamon, rhubarb, saffron and other spices.
The favorite non-alcoholic beverage of Swedes is coffee, after it - lemonade, fruit and berry juices, mineral water and light beer. Sweden is one of the three countries that are ardent fans of coffee.
From alcoholic beverages, liqueurs, whiskey, vodka, grog, punch and tinctures, cooked on the basis of herbs and berries, are popular here.
About the buffet
The average traveler hardly knows what "smorgasbord" is. But the concept of "buffet" is familiar even to those tourists who have never been to Sweden or even did not travel outside their country. The Swedish buffet has long gone beyond the national cuisine of Sweden. He became the property of the world restaurant business.
This way of serving dishes has a long history. The Swedes began to serve the tables in those days when guests from the most distant places came to their feasts. To feed all those present and not leave anyone hungry, the locals began to serve the self-service tables.
Every year from 1 to 23 December in each family is covered with a Christmas buffet, which can consist of 50 dishes. Most often these are national dishes of Sweden - salted or smoked fish, hot dishes from fish and meat, all kinds of sausages, pastes, pastries and sweet desserts.
Culture of nutrition in Sweden
The simplicity and uncomplicatedness of the dishes does not prevent the local residents from dictating the rules for the reception of food. Engaging in the absorption of traditional dishes and drinks in Sweden, you can not:
- to leave food on a plate;
- savor the drinks before the first official toast;
- Cut pies and cakes into portions;
- eat from a common plate.
Residents of this country are very respectful of products, so they prefer to bake bread themselves, to salt fish or to prepare confitures. Despite this, foreign fast food is very popular here. Among other world cuisines Swedes prefer the cuisine of France, Italy, Asia and America.