Swedish food traditions are nearly the same as in the most of the Scandinavian countries. Between the Swedish, Danish and Norwegian cuisine differences are negligible. One feature: simple style of cooking. Swedish cuisine is characterized by efficiency and practicality.
Key Ingredients Of the Swedish Cuisine
Almost all sides of Sweden are surrounded by water, so it is not surprising that the Swedes like fish (especially salmon) and seafood. Salmon is usually baked or smoked, dill and salt. No country can boast such a variety of recipes for cooking fish. Herring and other fish are often eaten with cheese, bread and eggs for breakfast. Popular are eels and crabs. In addition to seafood in the diet Swedes have pork, beef, bread, dairy products, stone fruits and berries.
Main source of fat in Sweden is butter and margarine. Becoming more popular is olive oil. Often, as a side dish potatoes are served.
Swedish cuisine is present in a huge selection of bread in various sizes and shapes. Bread is baked from wheat, oats, rye, whole grains, dark and white flour. In the course here are crisps and soft tortillas, breads and breads sweetened with spices.
Most meats (especially the meatballs) served with lingonberry jam. Also popular in Sweden are very viscous, fruit and berry soups, served hot or cold.
Swedish Cultural History of Storing Food
One the Swedish culinary traditions and the part of the culture is food storage. Summer harvest period is rather short, so people tried to preserve the harvest for winter use. Fresh berries were a fleeting luxury. Most berries cooked to jam and stocked up for the winter. Common were various canned fruits and berries, as well as sauerkraut. All these cans were the main source of vitamin C in the winter. Vegetables stored in cellars for consumption in winter. Potatoes in Sweden are eaten all the year. This main source of carbohydrates is the basis of many traditional dishes of the country. Years later joined with the potatoes rice and pasta, which are now commonplace on the dinner buffet.
Among the first who developed methods for food storage were the Vikings. Preparing for the long voyage, the Vikings dried, salted, pickled foods, thus preserving their long shelf life. Modern technologies, such as a refrigerator and freezer, eliminated the need to use these methods of preservation. However, until now there is a tradition in Sweden for dry salting many foods, especially fish. Sauerkraut in Sweden today is very rarely used. The most traditional dessert here is lingonberry jam.