What do Swedes usually eat for dinner?

Eating in Sweden - Swedish recipes - Cooking recipes - Sweden - Country and people in Sweden

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Eating in Sweden - Swedish recipes - Cooking recipes

Graved (marinated) salmon - original Swedish - and in a class of its own ...
The salmon is prepared according to an old Nordic recipe - where the salmon is first filleted and then drawn side by side in a brine made from pepper, dill and salt. After a few days the salmon is marinated and served in thin slices with gravlax dressing.
Let it steep in the refrigerator for 2 - 3 hours
Unfortunately, fast food is also increasingly popular in Swedish cuisine, but Swedes are generally very health conscious and pay attention to their food. A typical Swedish breakfast includes coffee, fruct juice (fruit juice), Knäckebröd (crisp bread) or smörgåsar (bread rolls) with Skinka (ham) or Ost (cheese), Egg (eggs) and Filmjölk (buttermilk). Although the Swedes did not invent coffee, they of course drink it like all other Europeans. - And of that on average 1,200 cups a year! The main meal in the country is lunch and usually consists of one course. At the weekend or on special occasions, the meal is often more extensive. Popular dishes are Sill (herring), Köttbullar (meat balls), Gravad Lax (raw marinated salmon), Janssons Frestelse (potato casserole), Potatis (potatoes) and Lingonsylt (cranberries). In August, strength skivors (lobster festivals) are a popular tradition. There is a Smörgåsbord (Swedish buffet) for very special occasions. It is customary to eat yellow arsoppa (pea soup) on Thursdays. In the cold season, a glögg should not be missing. In addition to their own traditional cuisine, Swedes also appreciate the variety of dishes from Chinese, French, Italian, Mexican and Thai cuisine.

There are generally three meals a day. At 7 a.m. a light breakfast and afterwards many take a tea or coffee break. The main meal is traditionally taken at noon. In rural areas this is still the case today, but city dwellers only have a light, warm snack at lunchtime and dinner (middag) around 6 p.m. in the evening. Before drinking, you usually wait until the host has pronounced a skål. It is customary to help yourself from the dishes on the table. That is why it is considered impolite to leave leftovers on your plate.
Swedish food is quite down-to-earth, simple ingredients are used, which are usually also readily available in Germany. It is therefore not difficult to cook the following recipes. They are also good for dining with friends. So it is a good idea to organize a celebration with the motto "Sweden": with some blue and yellow table decorations and Swedish music The appropriate atmosphere is quickly created in the background. Anyone who has already been to Sweden will finally have the opportunity to show their vacation pictures.

Janssons Frestelse - potato casserole

Jansson's temptation should not be missing on any party buffet in Sweden. This dish is very popular in Sweden not only as a refreshment for the way home after a long party, but also as a family meal on cold days.
1 kg of waxy potatoes
3 medium onions
80 g butter and butter for the baking dish
white pepper from the mill
1 pinch of ground allspice
1 bay leaf
250 g pickled herring herring in the Nordic style
1 bunch of fresh dill
1/4 l sweet cream
1/8 l milk
6 tbsp breadcrumbs

Preparation time: 30 to 40 minutes in the middle of the oven
Peel and slice the potatoes. Fry with the onions cut into strips in a pan with butter on medium heat for under 10 minutes. Preheat the oven to 200 ° C and brush the baking dish with butter. Season the potatoes and onions vigorously with pepper and allspice and pour half of them into the baking dish. Break the bay leaf into 4 pieces and distribute on top. Drain the herring, cut across into 2 cm wide strips and spread over the potatoes. Roughly chop the dill (put a few twigs aside for garnish) and spread on the fish. Cover everything with the remaining potatoes. Whisk the cream and milk together and pour over it. Sprinkle with breadcrumbs and top with the remaining butter in flakes. Garnish the portions with dill.
Köttbullar - meat balls

Boiled potatoes in their skins and cranberries go well with Köttbullar.

Mormors Köttbullar(Grandmother's meatball)
500 g of minced beef
1 dl rusk crumbs
0.5 tsp ground white pepper
Butter or margarine for frying
Season the chopped beef with salt and white pepper, add a little spiced pepper (but not too much), knead, mix with the egg and the finely chopped onion and knead well again.
Mix approx. 1 dl of rusk crumbs with 4 dl of milk / cream (in a ratio of 3: 1) and allow to swell (20-30 min.) Until it becomes thick, then mix with the minced meat and knead well. The consistency of the "meatball dough" should be a bit firmer so that it can be rolled into balls. For this reason, it is important to wait until the milk / cream / crumb porridge has swollen properly. Then roll a meatball, fry it in butter and try whether it tastes good, if necessary season it again and try again.
The Köttbullar balls have to be turned more often so that they turn out crispy, brown and tasty, something that not only the Swedes like. And since Köttbullar is one of the standard dishes in the Swedish kitchen, a pan with a long service life should also be included in the standard of kitchen equipment.
Inlagd Sill - Pickled Herring
1 can of watered herring fillets (4 fillets)
1 teaspoon whole clove peppercorns
1tsp whole white peppercorns
1 bunch of fresh or
Squeeze the lemons. Make a brew from lemon juice, water, sugar and spices. Simmer the stock, but do not let it boil. Let cool down. Drain the herring fillets well, cut into pieces (approx. 1.5 cm wide), cut the leek and chop the onion. Layer the onion, leek, herring and dill alternately in a glass. Strain the brew well and pour over the herring. Let stand one night before serving.
Pytt i panne - Swedish potato dish
60 g butter or margarine
250 ml gravy or ready-made product
freshly ground pepper
Wash the potatoes and bring to a boil covered with water.
Cook for 20-25 minutes, drain, peel while hot and allow to cool. Then cut the potatoes into slices.
Peel the onions and cut into cubes. Dice the pickles and ham as well.
Melt the butter or margarine and fry the potato slices with the onions, ham and cucumber.
Fold in the gravy or the finished product and the crème fraiche, heat briefly and sprinkle with salt, pepper and the parsley.
This dish tastes particularly good with tomato salad or green salad.
(Preparation time approx. 30 minutes)
Ärter med Fläsk pea soup with pork
500 g dried whole yellow peas
2 medium-sized onions, finely chopped
1 whole onion, peeled and peppered with 2 cloves
500 g of lean cured pork in one piece
Wash the dried peas under cold running water and place in a saucepan. Cover with the 5 cups of water and bring to a boil over high heat. Skim off pea pods that rise to the surface. Switch off after 2 - 3 minutes and let stand in the water for 1 hour. Add the finely chopped onions, the whole onion, the cured pork, marjoram and thyme and bring to the boil again. Turn the temperature down and let the soup stand in the half-covered saucepan for 80 minutes, until the peas are soft but not disintegrated. Remove the whole onion and the salted meat from the soup and cut the meat into 0.5 cm thick pieces. Spicy brown mustard is served with "Ärter med Fläsk", a big blob of which is "pasted" onto the edge of the plate and a "stab" of mustard is taken each time the spoon is dipped into the soup.
Julskinka - Christmas ham

1 whole salted (cured) ham (approx. 6kg)
Place the ham (fat side up) in a large saucepan and pour in cold water until the meat is covered. Slowly bring to the boil over a mild heat, skim, add spices and cook at approx. 150-180 ° until soft. Carefully peel off the rind immediately after cooking and let the ham cool in the stock, then garnish and decorate the ham.
For the glaze, stir 1 egg white with 1 tbsp mustard, 1-2 tbsp breadcrumbs and a little brown sugar and spread it over the fat side. Put the ham in the oven over medium heat and let the glaze brown. For the garnish, whip 125 g butter until foamy, fill it into the piping nozzle and sprinkle a Christmas greeting or decorations on the ham. Place the half-sliced ​​ham on a large platter with orange slices, grapes and parsley
Mustard crust for the Christmas ham
For a salted, boiled, oven-baked ham
Preheat the oven to 300 ° C. Cut the rind off the ham and place it in a dripping pan. Mix all ingredients except the butter and spread on the ham. Then put flakes of butter on top. Bake the ham in the oven for 5-10 minutes until the crust turns a nice golden brown color.
Tip: It tastes best if you let the mustard mixture soak for a few hours at room temperature beforehand.
Lussekatter - Lucia cats

200 g butter
1 beaten egg
50 g chopped almonds
Crush the saffron with sugar (or buy ground saffron). Mix the yeast with a little cold milk and add the beaten egg. Melt the butter in a saucepan, add the rest of the milk and heat. Then pour over the yeast, add salt, sugar and saffron and gradually add the flour and almonds. Beat the dough until smooth and supple and let it rise to twice its size. Then knead the dough again, divide into 30 pieces and shape. Let these rise again on the baking sheet, brush with egg and garnish with raisins.
Bake at 250 ° C - 275 ° C for about 8 minutes
Pepparkakor - gingerbread

Ingredients for 150-200 pieces
0.15 liters of dark syrup
300 g of sugar
200 g butter
0.15 liters of cream
1 tbsp ginger powder
1 tbsp ground cinnamon
0.5 tbsp ground cardamom
Mix the syrup, sugar and butter and melt in the pan. Mix the cream and spices. Mix the bicarbonate with a little flour, add the remaining flour and work into a dough. Let the dough stand overnight. Roll out the dough very thinly and cut out with shapes (hearts, stars). Place on a baking sheet with baking paper and place in the oven preheated to 200 ° and bake for 4 to 5 minutes and let cool on the sheet.
Pepparkakor can be kept for 3 - 4 weeks in tin cans.
Prinsesstårta - Swedish cake
120g sugar
1 pinch of salt
½ vanilla stalk, cut lengthways,
Seeds scraped out
60g flour
60g corn cakes
0.5 tsp baking powder

Stir eggs, sugar, salt and vanilla seeds until the mixture is light. Sift the flour Maizena and baking powder, mix carefully. Pour into the prepared rosette baking pan and smooth out.

to bake
About 30 minutes in the lower half of the oven preheated to 180 ° C. Take out, cool slightly, remove the rim of the tin, slide onto a rack, allow to cool.
20g corn cakes
2 egg yolks
30 g vanilla sugar
30g sugar
2 sheets of gelatine, briefly in cold water
Pickled, drained
2 dl whipped cream
Mix the cream and Maizena in a wide chrome steel pan with a whisk. Add the egg yolk, 15 g vanilla sugar and sugar, stir well, bring the cream to a boil over a medium heat while stirring constantly with the whisk. Immediately remove the pan from the fire, pour the cream through a sieve into a bowl. Pour gelatine into the hot cream, stir until it has completely dissolved, cool until the mixture is slightly firm on the edge, stir through. Whip the whipped cream with 15 g vanilla sugar until stiff, fold it carefully into the cream, chill.
1 tbsp powdered sugar
1 teaspoon vanilla sugar
Mix all ingredients.
4 rolls of green marzipan (80g each)
3 tbsp powdered sugar

to shape
For the lid, knead 2 rolls of marzipan together, roll out 2mm thick on powdered sugar the size of the bottom of the rosette baking pan, put the bottom of the pan underneath and cut out along the edge with a sharp knife. For the edge of the cake, roll out 2 rolls of marzipan into a ribbon 8cm wide, cut this into 4 strips of 22cm each with a sharp knife. For the decoration, knead the leftover marzipan together, color it with 2-3 drops of green food coloring, if you like, dark green. Roll out the powdered sugar, cut out the leaves, score with a sharp knife.
Mix approx. 100g apricot jam with 1 tablespoon of water, heat, strain through a sieve, set aside.

Shape the cake
Cut through the cooled sponge cake twice, place the base on a cake plate, brush with warm apricot jam, put a second layer of sponge cake on top, spread the baking cream on top, smooth it out, put the lid on. Spread the lid and edge thinly with buttercream. Cover the edge with marzipan so that the strips protrude at the top, cut with scissors and fold over. The marzipan has to be full. Carefully place the marzipan lid on top and press down lightly.

Garnish with marzipan rose or something similar.

Prepare the sponge cake the day before or use a previously purchased sponge cake base.
Kanelbullar - cinnamon rolls
Hail sugar for sprinkling
Melt the butter. Add milk and warm to approx. 37 ° C. Dissolve the yeast in it and add sugar, salt, cardamom and flour. Knead the dough until it becomes supple. (If necessary: ​​add more flour)
Cover the dough with a towel and let rise for about 30-40 minutes.
Knead the dough on a floury work surface and divide it into three pieces. Roll out a thin, rectangular area at a time and brush with liquid margarine (room temperature). Mix the sugar and cinnamon and sprinkle it thickly over the dough. Roll into a sausage and cut into approx. 4 cm thick slices.
Place the pieces on the baking sheet with the cut side down. Let the dough rise again (it will be about twice as big in 30 minutes).
Brush the Kanelbullar (cinnamon buns) with beaten egg and sprinkle with granulated sugar.
Bake on the middle setting in the preheated oven at 250-275 ° for about 5 - 8 minutes.
Let cool under a towel.

1 liter of red wine
0.25 liters of brandy
100 g raisins
100 g blanched almonds
0.5 tsp ground cardamom
10 pieces of brown sugar cubes
Put all ingredients except brandy and sugar in a saucepan and heat on the lowest heat for 10 minutes, but do not boil. Put the sugar in a small saucepan and pour the brandy over it. Then light a match and let the sugar melt completely. Add this mass to the red wine. Cover and let steep for a night. Heat again shortly before serving. Serve the glögg very hot in glasses.
Glögg can be bought at Ikea in the run-up to Christmas
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