Meat was and still is one of the main elements of any Swedish meal. The country’s climate allows for short periods of time when vegetables can develop, so meat was always a more consistent source of food. Fish represent a large percentage of the meat found in Swedish dishes. Both saltwater fish like the herring and inland water fish like trout are prepared in hundreds of ways and recipes. The tasty and original Inlagd sill – which is a dish of pickled herrings – is accompanied by different fish soup types. Surströmming is a dish of Baltic herring and salmons also find their special place in the Swedish cuisine in dishes such as the Gravad lax. Moose and deer meat are also used sometimes to prepare traditional dishes, but pork and poultry are still predominant. Fishes like Smorgasbord and Köttbullar, the tasty Swedish meatballs, should be on your list if you ever eat out in a Swedish restaurant or if you visit Sweden. Fläsk och bruna bönor is a dish of pork rinds served with beans and on Christmas, the Swedes serve the traditional ham – Julskinka.

All items (13)

Community content is available under CC-BY-SA unless otherwise noted.