2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
It is almost impossible to separate Norwegian, Danish, Swedish or Finnish cuisine. They exist in a union, but in essence they are extremely similar. Therefore, collectively Scandinavian cuisine summarizes the characteristic charm and taste of dishes from Northern Europe and it is with them we will introduce you in this article.
Scandinavian cuisine was formed according to the climatic conditions for this region. The Scandinavians have amassed a large amount of supplies during the warm seasons to reach the long and severe winter. So they learned to preserve and store food. Increasingly northward, culinary traditions are becoming poorer due to harsher climatic conditions.
Bad weather in Scandinavia for most of the year is the reason why vegetables are not present on the table of the Scandinavian countries as often as in countries with warm climates. In these areas there is a tradition of marinating. The most characteristic is the marinated red beets, which are cut into cubes and covered with vinegar, sugar and cloves. Other vegetables such as carrots, peppers, cabbage, cucumbers, eggplants and zucchini are prepared in the same way.
Colds and frequent rains suggest consuming hot soups and baked goods that stay warm for a long time. Many dairy foods are also preferred - cheese, cottage cheese, yogurt and a variety of dishes prepared from them. Both children and adults consume a lot of fresh milk in the Scandinavian countries. They drink it several times a day and this probably explains their better health status compared to that of their European neighbors.
Fish is especially revered in the Scandinavian countries. Lack of vegetation and animal husbandry conditions is the reason behind Scandinavian cuisine to find the fish.
And although there are many similarities in the cuisines of the Scandinavian countries, each has its own national characteristics.
There is hardly a person who has not heard of the "buffet table" (in Swedish Smörgåsbord: smörgås is the name for a sandwich, and bord - for a table). It is not known how long this concept dates back, but according to legends, the story is as follows:
Some time ago, when the Swedes had cinnamon guests, they had to feed everyone. In order not to wait for those who have already arrived, the hosts served dishes with a longer shelf life - salted fish, salads, boiled vegetables and potatoes, sandwiches, hard-boiled eggs and more.
Today, the importance of the buffet is associated with a reception that serves a large number of guests. In Swedish cuisine, products that last all winter are preferred. Their dishes are rich in fat and sugar and are very nutritious. Traditionally, fish dishes enjoy special attention. On holidays, salted herring must be served, followed by another fish.
Swedes are also fond of homemade sausages made from different types of meat, with many spices - cumin, pepper and onion. Among the favorite Swedish dishes are small meatballs called meatballs. Another interesting Swedish specialty is the liver in Swedish. Only in this kitchen you can try sewn bread.
For dessert, Swedes like to make cakes from various berries. They prefer coffee to hot drinks. Beer is very common, but is mainly used for cooking. The famous Swedish soup Elebrod is brewed from beer. On cold days, warm with vodka and whiskey.
In addition to fish, hawthorn and mulled wine, a characteristic feature of Danish cuisine are sandwiches, which are over 700 species. Starting with a simple slice of bread spread with butter and ending with a multi-tiered sandwich called "Hans Christian Andersen's Favorite Sandwich". Its ingredients include bacon, tomatoes, pate, jelly, white radish, etc., separated by thin slices of bread. You may be wondering how to eat this sandwich? Each layer is removed separately.
The basis of Danish cuisine is fish. Both soups and main dishes are prepared from it. The most famous of the grill are roast pork with hot cabbage, pork with apples and prunes, pork liver pate and pork liver with fried onions. They are usually garnished with french fries or stewed cabbage. More famous than desserts are apple pie with blackcurrant jelly and whipped cream, as well as strawberry and blackberry soup. Beer and vodka remain the favorite drinks.
Norwegian cuisine is a mixture of hunting dishes with fish and game, as well as continental traditional dishes.
Especially in Norway there is a rich traditional culture associated with salmon. It is considered a delicacy and is served in various ways - baked (stekt laks), smoked (røkt laks), boiled (kokt laks), grilled (grillet laks), marinated (gravet laks), as a Tatar (laks tartar), in soup (fisze suple) or with pasta.
Norwegians are also fans of other fish specialties, the most popular being fiskeboller, ie. minced fish meatballs, garnished with white sauce. Norwegians even go further in their ingenuity by making even fish pudding - fiskepudding, which is usually served as a main course or as an addition to bread. Quite common on the table are small sardines - brislinger. Caught in Stavanger, they have been processed in these latitudes for centuries and subsequently reached the European masses.
Mutton is the most common of the meats. It is used to cook stewed meat with cabbage and boiled potatoes and smoked leg (penalor). Venison is served only on holidays and in restaurants, because its preparation requires special skills.
Rice has long been popular in Norway, but due to its high price in the past, it was considered a delicacy. Traditional cuisine keeps the recipe of a very tasty dessert - rice cream, which is served on special occasions. Another popular dessert is "Girl with a veil", whose recipe we will share with you:
Beat baked and peeled apples with a mixer. Sprinkle crushed butter biscuits on a row of apple puree. Add whipped cream on top. Then again mashed apples, biscuits and so on until you run out of ingredients. You can consume it this way, or you can put it in the freezer for a few hours and get an ice cream cake.
Norwegian beer has a rich history and is highly respected in these places, and hard alcohol has long been used as a medicine.
Finnish cuisine is famous for its dark bread and various small crispy breads. Russia and Sweden bring the passion for pastries, and Lapland - with venison, cottage cheese, salmon and berries.
Potatoes and rye flour are widespread in these places. Fish and rye flour are used to make a fish pie called "kalakuko", which must be baked for six hours. Sausages and sausages are popular.
Caviar is also common on Finnish plates. Eat it with cream and finely chopped onions. The most preferred fish is salmon, which is most often smoked.
The so-called "Willy." This is a sweet and sour milk product that can be consumed both raw and in desserts.
Finns like to drink gin and vodka, and they prefer coffee to hot drinks.
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