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Swedish cuisine can easily be defined as filling and rustic. Since the introduction of the potato it has been a very important staple food, it is many times contributed with having built the foundation of modern Sweden. The climate, fauna and flora makes for quite big regional differences in this stretched out country. There are many lakes, rivers and long coasts that have made fish and seafood important. Large forests have always provided lots of game like moose and deer. First a little bit of history.
The potato is very common in Swedish cuisine
History Of Sweden
Tribes from Sweden were recognized by the Roman writer Tacitus who mentioned Suiones and their long ships. It is generally considered that Gothic tribes migrated from the region to the southeast about this time, they settles in Central and Eastern Europe. Aggressions from Gothic tribes would later be a strong reason for the end of the Western Roman Empire. It is as warriors the tribes from Sweden enter history again, this time as Vikings between the 8th and the 11th century. The Swedish Vikings went eastward along the rivers in Russia and down to the Black Sea, although warfare was common the main reason for these journeys was to trade goods. These traders were most likely the founders of the Kievan Rus, a precursor to modern Russia. During the Middle Ages a Swedish kingdom took form. When the king Gustav Vasa converted the country to Protestantism it was the start of some centuries of power. By the early 17th century Sweden had expanded into an empire, at one period and was highly involved in the power struggles of Europe, at one pont it controlled the whole Baltic Sea and the territories surrounding it. By the early 18th century, due to some military defeats, the empire came to and end. In 1809 Sweden lost what is modern day Finland to Russia. During the 19th century up until the First World War Sweden slowly developed into an industrialized nation, starvation and bad government made about half of the Swedish population emigrate to USA. Sweden had up until the WWI never been a wealthy nation, the war would change that. Sweden remained neutral and had good steel, arms, vehicles and metal was sold to the best bidder. The Second Word War saw the same pattern and Sweden emerged a very rich nation after the war. With this foundation a comprehensive social security system was created. Since 1995 Sweden are members of the EU. In history cultural influences have affected the Swedish cuisine, these have most often been introduced by the nobility to later reach other parts of the population. Thus there are many similarities French, Russian and German cuisines. During the later decades of the 20th century the fast food culture from USA established itself, the last two decades have seen a growing interest for environment and alternative eating habits. The influx of immigrants from around the world have also had influence on the Swedish cuisine.
Typical Ingredients
Along with the potato Sweden has many other similarities with other northern European countries - dairy products and many types of bread are common. Pork used to be the most common meat but lately beef has taken over. Fish used to be very important but lower catches and higher prices have changed that. Cabbage played a bigger part then it does today.
Some Typical Dishes
Many of these are also specific to other Nordic countries.
Smorgasbord The most internationally spread Swedish dish is actually a number of dishes that is served on ceremonial occasions. It includes gratins, gravlax, meatballs, pickled herring and various sausages.
Pickled herring come in many varieties. Mustard, dill and onion can be taste givers.
Meatballs is a food that is found all over the world. The Swedish variety is many times served with gravy, boiled potatoes and lingonberry jam.
Gravlax a Scandinavian specialty with traditions back to the Vikings where salmon was dug down in sand close to the sea. In modern versions filet of salmon is cured with sugar and salt and spiced with white peppercorns and dill. Is served cold, many times with a mustard sauce.
Aquavit (or brännvin) is spiced liquor made from seeds or potatoes. Drunk as a shot, many times with pickled herring.