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    RecipesManiac.com   >   National + Regional Cookbooks   >   Scandinavian   >   Swedish


    How to Cook dishes from Sweden

    Sweden Due to its northerly location, Sweden experiences long Winters. As a result, traditional Swedish recipes often contain relatively few fresh vegetables other than those that would have been available in the Winter months such as turnips (including rutabaga which is native to Sweden, and known in British English as "swede"), potato, cabbage preserved as sauerkraut, or a jam made from lingonberry (a small flowering plant with edible red berries). On the other hand, due to the country's long coastline and seafaring traditions, fish forms an important part of the Swedish diet.

    On the whole, Swedish food is relatively plain, although some local herbs and spices are used. Traditional Swedish food is also relatively high in saturated fat and sugar, but as most other Western countries, supermarkets are increasingly offering healthier alternatives, such as low fat milk.

    The traditional Swedish practise is to eat three meals each day - breakfast (Swedish: frukost), lunch (Swedish: lunch), and (Swedish: middag) - with the evening meal being the main meal of the day. However, nowadays it is increasingly common to have the main meal at lunch time and a lighter dinner. Additionally, snacks (Swedish: mellanmål), particularly sandwiches and fruit are popular between meals.

    Some popular Swedish dishes include:
    • Ärtsoppa - Pea soup.

    • Blodpudding - Black pudding - A sausage prepared by cooking blood with filling.

    • Gravad lax - Cured salmon with salt, sugar, vinegar and dill. It is popular as an appetizer, and eaten with a dill and mustard sauce, on bread or with potato.

    • Inlagd sill - Pickled herring.

    • Janssons frestelse - A baked dish containing potato, onion and cream, with pickled sprats (Swedish: ansjovis).

    • Kåldolmar - Rolls made from cabbage filled with pork and rice. They are usually eaten with boiled potato, gravy and lingonberry jam.

    • Knäckebröd - A crisp cracker-like bread, made mostly from rye. It is often eaten for breakfast (Swedish: frukost) in the form of open sandwiches which are buttered and then topped with caviar, cold cuts, hard cheese or messmör (cheese spread).


    • Köttbullar - Meatballs made either from ground (minced) beef, or a mixture of ground (minced) beef and pork. Before cooking, the meat is mixed with breadcrumbs and finally chopped onions, and seasoned with salt, and white pepper or allspice. Köttbullar are traditionally served with boiled potato, gravy, pickled cucumber and lingonberry jam.

    • Köttsoppa - A meat and root vegetable soup. Beef is normally used, but sometimes elk or reindeer is used instead. The soup is sometimes eaten with klimp, which are small simple dumplings made from wheat flour, egg and milk.

    • Kroppkaka - Potato dumplings, filled with pork and onions. Served with butter or cream, and lingonberry jam.

    • Lutfisk - An unusual dish made from stockfish (air-dried white fish) prepared using a long process involving soda lye (a caustic soda solution).

      Lutfisk (on the left) with various accompaniments

    • Pyttipanna - Potato, onions, and sausage or ham, chopped and then fried together in a pan.

    • Raggmunk - Potato pancakes.

    • Smörgåsbord - A buffet-style meal, with many small dishes to which guests can help themselves. Popular at holidays and Christmas, the latter being known as "Julbord".

    • Smörgåstårta - Literally translated, smörgåstårta means "sandwich cake". It is prepared from layers of buttered bread, with fillings in between the layers and a topping. The fillings and topping may vary, but egg and mayonnaise fillings are popular, and they are usually accompanied by one or more of caviar, liver paté, olives, prawns and smoked salmon. Smörgåstårta is served cold, and cut into slices like a dessert cake.

    • Surströmming - Fermented Baltic herring in brine.
    Some popular Swedish desserts include:
    • Kanelbulle - A cinnamon-flavored pastry roll.


    • Knäck - A toffee eaten at Christmas.

    • Ostkaka - A baked cake made using curded milk (or nowadays cottage cheese as a substitute). Eaten with jam and whipped cream, or ice cream and fruit.


    • Saltlakrits - Salty liquorice.

    • Spettekaka - A hollow cake prepared by cooking on a skewer over an open fire. Served with vanilla ice cream, dark roast coffee and port wine.

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    The Nordic Cookbook

    By Magnus Nilsson

    Magnus Nilsson
    Hardcover (768 pages)

    The Nordic Cookbook
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    • The Nordic Cookbook
    Product Description:

    The Nordic Cookbook offers an unprecedented look at the rich culinary offerings of the Nordic region with 700 recipes collected by the acclaimed Swedish chef Magnus Nilsson featured in the Emmy-Award winning US PBS series The Mind of a Chef and the Netflix docuseries Chef's Table.

    The Nordic Cookbook, richly illustrated with the personal photography of internationally acclaimed chef Magnus Nilsson, unravels the mysteries of Nordic ingredients and introduces the region's culinary history and cooking techniques.

    Included in this beautiful book are more than 700 authentic recipes Magnus collected while travelling extensively throughout the Nordic countries – Denmark, the Faroe Islands, Finland, Greenland, Iceland, Norway and Sweden – enhanced by atmospheric photographs of its landscapes and people. His beautiful photographs feature in the book alongside images of the finished dishes by Erik Olsson, the photographer behind Fäviken.

    With Magnus as a guide, everyone can prepare classic Nordic dishes and also explore new ones.The Nordic Cookbook introduces readers to the familiar (gravlax, meatballs and lingonberry jam) and the lesser-known aspects of Nordic cuisine (rose-hip soup, pork roasted with prunes, and juniper beer).

    Organized by food type, The Nordic Cookbook covers every type of Nordic dish including meat, fish, vegetables, breads, pastries and desserts. These recipes are achievable for home cooks of all abilities and are accompanied by narrative texts on Nordic culinary history, ingredients and techniques including smoking and home preserving. Additional essays explore classic dishes made for special occasions and key seasonal events, such as the Midsummer feast.

    The Nordic Cookbook joins Phaidon's national cuisine series, which includes Mexico, India, Thailand, Peru and others, and is the most comprehensive source on home cooking from the Nordic countries.

    Traditional Swedish Cooking

    By Caroline Hofberg

    Released: 2014-10-14
    Paperback (192 pages)

    Traditional Swedish Cooking
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    Product Description:
    Featuring the flavors and foods native to Sweden, such as fresh dill, venison, lingonberries, caviar, and aged cheeses, Caroline Hofberg presents a mouthwatering collection of modern and classic Swedish dishes. From apple pancakes to baby potato salad with asparagus, from cod with horseradish aioli to lingonberry chutney, every recipe offers a fresh interpretation of Swedish favorites.

    Traditional Swedish Cooking includes recipes for:
    Dill and chive bread
    Barley risotto with crispy bacon
    Creamy salmon potato salad
    Strawberry elderflower parfait
    Root vegetables au gratin
    Gingerbread muffins with lingonberries
    And so much more
    Pulling inspiration from the sea, woods, lakes, and farms, Hofberg shows her true passion for Sweden and Swedish cooking through the simple and entertaining way she prepares new and old classics. Beautiful, full-color photographs will inspire any cook.

    Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

    Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats [A Baking Book]

    By Anna Brones

    Released: 2015-04-07
    Hardcover (168 pages)

    Fika: The Art of The Swedish Coffee Break, with Recipes for Pastries, Breads, and Other Treats [A Baking Book]
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    • Ten Speed Press
    Product Description:
    An illustrated lifestyle cookbook on the Swedish tradition of fika--a twice-daily coffee break--including recipes for traditional baked goods, information and anecdotes about Swedish coffee culture, and the roots and modern incarnations of this cherished custom.

    Sweden is one of the world’s top coffee consuming nations, and the twice-daily social coffee break known as fika is a cherished custom. Fika can be had alone or in groups, indoors or outdoors, while traveling or at home. A time to take a rest from work and chat with friends or colleagues over a cup and a sweet treat, fika reflects the Swedish ideal of slowing down to appreciate life’s small joys. In this adorable illustrated cookbook, Anna Brones and Johanna Kindvall share nearly fifty classic recipes from their motherland—from cinnamon buns and ginger snaps to rhubarb cordial and rye bread—allowing all of us to enjoy this charming tradition regardless of where we live.

    Fire and Ice: Classic Nordic Cooking [A Cookbook]

    By Darra Goldstein

    Ten Speed Press
    Released: 2015-10-13
    Hardcover (304 pages)

    Fire and Ice: Classic Nordic Cooking [A Cookbook]
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    • Ten Speed Press
    Product Description:
    2016 James Beard Award nominee, 2016 International Association of Culinary Professionals (IACP) nominee for Best International Cookbook, and 2016 Art of Eating Prize longlist finalist

    Bringing the best of Scandinavian home-cooking into your kitchen, Fire and Ice: Classic Nordic Cooking offers over 100 delicious recipes that showcase this region’s most beloved sweet and savory dishes.
    Scandinavia is a region of extremes—where effortlessly chic design meets rugged wilderness, and perpetual winter nights are followed by endless days of summer—and Fire and Ice proves that Scandinavian cuisine is no exception. Founding editor of Gastronomica and the West’s leading culinary authority on the cuisines of the European North, Darra Goldstein explores the rich cultural history and culinary traditions of Denmark, Finland, Norway, and Sweden. From the bold aroma of smoked arctic char to the delicate flavor of saffron buns, and from the earthy taste of chanterelle soup to the fragrant aroma of raspberry-rose petal jam, this beautifully curated cookbook features over 100 inspiring and achievable recipes that introduce home cooks to the glorious and diverse flavors of Nordic cooking.

    Smorgasbord: The Art of Swedish Breads and Savory Treats [A Cookbook]

    By Johanna Kindvall

    Ten Speed Press
    Released: 2017-09-26
    Hardcover (176 pages)

    Smorgasbord: The Art of Swedish Breads and Savory Treats [A Cookbook]
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    Product Description:
    A savory spin on Swedish baking, pantry, and party cuisine from the coauthor of Fika.

    An illustrated cookbook on the classic breads and savory foods of a Swedish smörgåsbord that can be enjoyed for parties and holidays as well as for snacking and small meals. Includes traditional and contemporary Swedish recipes for dishes such as Rye Bread, Chicken Liver Pate, Elderflower Cured Trout, Fresh Cheese, Swedish Deviled Eggs, Buttery Red Cabbage, and infused aquavit liqueurs.

    Swedish Cakes and Cookies

    Released: 2008-06-17
    Hardcover (192 pages)

    Swedish Cakes and Cookies
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    Product Description:
    Swedish Cakes and Cookies has become a modern classic since it was first published in 1945. Modernized and improved over the years, today's full-color edition, with beautiful photographs of each recipe, contains nearly 300 recipes. Some, such as Berry Muffins, Coconut Macaroons, Linzer Torte, and Jelly Doughnuts, may be familiar, while others, such as German Lemon Cake, Almond Meringues, Truffle Tarts, and Toffee Crunch Torte, are deliciously unique. Gluten-free, egg-free, and sugar-free recipes ensure that this book is accessible to all dessert lovers. Beginners and experts will be reminded that baking is both easy and enjoyable when they read the practical advice and step-by-step instructions in each section. Swedish Cakes and Cookies is an essential resource for any home baker, and for anyone who loves to meet with friends for coffee and cake.

    Swedish Cooking

    By Sylvia Winnewisser

    Hardcover (159 pages)

    Swedish Cooking
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    Product Description:
    Endless coasts, impressive mountains, extensive forests - Sweden is a dream destination for many people, with a strikingly varied landscape that entrances every nature lover. And just as rich, clean and unspoiled as the countryside is Swedish cuisine.

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