Swedish cuisine

Swedish cuisine is in its traditional form rather heavy and rich in fat. Due to long winters, the ability to store food for a long time was important, which explains the lack of fresh vegetables in many traditional recepies. Various turnips were common in older cooking, but was largely supplanted by the potato when introduced in the 18th century.

Fish and meat are prominent parts of any traditional Swedish dish, vegetarianism being historically non-existent.

Examples of dishes (and swedish names):

• Smörgåsbord -- Smorgasbord
• Köttbullar -- Swedish meatballs
• Julskinka -- Christmas ham
• Inlagd sill -- Pickled herring
• Surströmming -- Fermented Baltic herring
• Kåldolmar -- Cabbage rolls
• Pannkakor -- Pancakes
• Ärtsoppa -- Peasoup
• Fläsk och potatis -- Pork rinds and potatoes
• Kräftor -- Kräftor
• Julbord -- Christmas smorgasbord
• Blodpudding -- Black pudding
• Pölsa -- Hash
• Palt -- Blood bread
• Knäck -- toffee

In the new Swedish kitchen, dishes are lighter, smaller and generally contains several different vegetables. This mode of cooking is highly influenced by French and American cuisine.