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Swedish cuisine (Swedish: svenska köket) is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden .
[41] [42] Traditional Danish main course dishes includes: Stegt flæsk med persillesovs, fried, uncured bacon with parsley sauce Ham with stewed kale and caramelized potatoes Boller i karry made with apples and celery and served with rice and cucumber pickle Brunkål med flæsk, browned cabbage with sliced roasted pork meat and boiled potatoes
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Smörgåsbord (Swedish: [ˈsmœ̂rɡɔsˌbuːɖ] ⓘ, lit. ' sandwich-table ') is a buffet-style meal of Swedish origin. It is served with various hot and mainly cold dishes. Smörgåsbord became known in the US at the 1939 New York World's Fair when it was offered at the Swedish Pavilion's Three Crowns Restaurant. [1]
The dish is more like a five-course dinner, with various parts served in order with hot broth straight from the pot. Bierggojubttsa – A soup containing meat, potatoes, carrots or other root vegetables. Guorppa – A kind of sausage made of minced meat wrapped in omentum. Gåjkkebierggo – Dried meat, eaten as it is or in soup with potato and ...
Surkål – a traditional side dish where the main ingredient is cabbage. The cabbage is finely sliced and slowly cooked with caraway and cumin seeds, apple, vinegar, sugar, salt and butter. Surkål is usually served together with pork. [180] Tyttebærsyltetøy – Lingonberry jam prepared with berries, sugar and a small amount of water.
العربية; Asturianu; Azərbaycanca; Беларуская; Беларуская (тарашкевіца) Български; Boarisch; Català; Чӑвашла
Surströmming has been part of northern Swedish cuisine since at least the 16th century.. Fermented fish is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden.