Sweden Recipes Only

 

Sweden: The Winner Takes It All




Inlagd Sill (Pickled Herring)



Serves: 4
Prep Time: 15 minutes (plus 2-24 hours soaking for fresh, 6-12 hours pickling)
Total Time: ~30 minutes (excluding soaking/pickling)

Ingredients:

Fresh Herring:

  • 4 fresh herring fillets (~½ lb total, skin-on)

  • ½ cup white vinegar (5% acidity)

  • ¼ cup granulated sugar

  • 1 medium yellow or red onion, thinly sliced

  • 1 tsp whole allspice berries

  • 5-6 black peppercorns (optional)

  • 1 bay leaf (optional)

  • Crisp bread, for serving

Smoked Herring (Alternative):

  • 4 smoked herring fillets (~½ lb total, kippered)

  • ½ cup white vinegar (5% acidity)

  • ¼ cup granulated sugar

  • 1 medium red onion, thinly sliced

  • 1 tsp whole allspice berries

  • 5-6 black peppercorns (optional)

  • 1 bay leaf (optional)

  • Crisp bread, for serving

Instructions:

  1. Prep Fresh Herring (If Using): Soak fresh fillets in cold water 2-24 hours (fridge, change water once if overnight) to remove blood, firm flesh. Drain, pat dry, slice into 1-inch pieces.

  2. Prep Smoked Herring (If Using): Flake smoked fillets into 1-inch pieces, removing large bones (small ones soften in marinade). No soaking needed.

  3. Layer: In a pint-sized glass jar with a tight lid, layer herring (fresh or smoked) and onion slices.

  4. Make Pickling Liquid: In a small saucepan, combine vinegar, sugar, allspice, and optional peppercorns/bay leaf. Bring to a boil over medium heat, stirring until sugar dissolves (~2 minutes). Cool completely (~20 minutes).

  5. Pickle: Pour cooled liquid over herring and onions, ensuring fish is submerged (add more vinegar if needed). Seal jar, refrigerate 24 hours for fresh herring, 6-12 hours for smoked (24 hours max to avoid soft texture).

  6. Serve: Spoon cold herring onto crisp bread, docker-style—eat from the jar. Keeps refrigerated 1-2 weeks.

Note for Smoked Herring: The texture of the smoked herring will remain more firm than fresh pickled herring. The goal here is to infuse it with the classic Inlagd Sill flavors. You can adjust the sugar and vinegar in the pickling liquid to your preference, considering the inherent saltiness of the smoked herring.

Köttbullar (Swedish Meatballs)



Serves: 4 (makes ~20-24 meatballs)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: ~45 minutes

Ingredients:

Meatballs:

  • ½ lb ground beef (80/20)

  • ½ lb ground pork

  • ½ cup breadcrumbs (panko or regular)

  • ¼ cup whole milk

  • 1 large egg

  • 1 small yellow onion, finely grated (~¼ cup)

  • ¾ tsp kosher salt

  • ½ tsp ground allspice

  • ¼ tsp black pepper (freshly cracked)

  • 2 tbsp unsalted butter (for frying)

  • 1 tbsp vegetable oil

Creamy Brown Sauce (Gräddsås):

  • 2 tbsp unsalted butter

  • 2 tbsp all-purpose flour

  • 1½ cups beef broth (or beef-chicken mix, low-sodium)

  • ½ cup heavy cream (or milk for lighter)

  • 1 tsp Dijon mustard (optional, for tang)

  • 1 tsp Worcestershire sauce (optional, for depth)

  • ½ tsp kosher salt (to taste)

  • ¼ tsp black pepper

  • Pinch of dried thyme or parsley (optional)

Serving:

  • ¼ cup lingonberry jam (or cranberry sauce)

  • Mashed or boiled potatoes (optional)

  • Parsley, chopped (optional, ~1 tbsp)

Instructions:

  1. Soak Breadcrumbs: In a bowl, soak breadcrumbs in milk for 5-10 minutes until softened.

  2. Mix Meatballs: In a large bowl, combine soaked breadcrumbs, beef, pork, egg, onion, salt, allspice, and pepper. Mix gently—hands or spoon—until just combined (overmixing toughens). Shape into 1-inch balls (~20-24).

  3. Fry Meatballs: Heat butter and oil in a large skillet over medium. Fry meatballs in batches, turning, until golden (~10-12 minutes, 160°F internal). Add butter as needed. Transfer to a plate.

  4. Make Roux: In same skillet, melt butter. Whisk in flour, cook 1-2 minutes until golden.

  5. Make Sauce: Gradually whisk in broth, avoiding lumps. Simmer 5-7 minutes until thickened. Stir in cream, mustard, Worcestershire (if using), salt, pepper, and optional herbs. Heat gently, don’t boil.

  6. Combine: Return meatballs to skillet, coat in sauce, and warm through (~2-3 minutes).

  7. Serve: Plate with sauce, lingonberry jam on the side, and potatoes if using. Sprinkle parsley. Fika-style—spoon jam over bites, pass skillet like 1920s union talks.

Rotmos (Rootmash): Gimme, Gimme, Gimme!



Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: ~40 minutes

Ingredients:

  • 2 medium turnips (~¾ lb), peeled, chopped

  • 2 medium potatoes (~¾ lb), peeled, chopped

  • 1 medium carrot (~¼ lb), peeled, chopped

  • 1 tsp kosher salt (for boiling)

  • 2-4 tbsp unsalted butter

  • 2-3 tbsp milk or cream (optional, for smoothness)

  • Bacon bits (optional, ~2 tbsp, for serving)

  • Salt and black pepper, to taste

Instructions:

  1. Boil Vegetables: In a large pot, combine turnips, potatoes, and carrot. Cover with cold water, add 1 tsp salt. Bring to a boil, cook until tender (~20-25 minutes, easily pierced with a fork).

  2. Drain: Drain vegetables well, return to pot.

  3. Mash: Mash with a potato masher or fork until smooth.

  4. Season: Stir in butter and optional milk/cream until melted. Season with salt and pepper to taste.

  5. Serve: Serve hot, topped with bacon bits if using, miner-style—straight from the pot.

Ärtsoppa (Yellow Pea Soup)



Serves: 6
Prep Time: 15 minutes (plus overnight soaking)
Cook Time: 2 hours
Total Time: ~2 hours 15 minutes (excluding soaking)

Ingredients:

  • 1 cup dried yellow split peas

  • 1 smoked pork hock (~1-1½ lbs)

  • 1 medium yellow onion, roughly chopped

  • 6 cups water or broth (chicken or vegetable)

  • 1 tsp kosher salt (to taste)

  • ½ tsp dried marjoram or thyme (optional)

  • Mustard, for serving (optional)

Instructions:

  1. Soak Peas: Rinse split peas, soak in cold water overnight (8-12 hours). Drain.

  2. Simmer Soup: In a large pot, combine soaked peas, pork hock, onion, and water/broth. Bring to a boil, skim foam, then reduce to low. Cover, simmer ~2 hours, stirring occasionally, until peas break down and soup thickens.

  3. Shred Pork: Remove pork hock, cool slightly. Shred meat, discard skin and bone.

  4. Combine: Return shredded pork to soup, stir.

  5. Season: Add salt and optional marjoram/thyme to taste.

Serve: Serve hot in cups or bowls, with mustard on the side if using

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