Classic Swedish dishes

Pickled herring

You might swap meatballs (köttbullar) for mini sausages (prinskorvar) or pick cured salmon (gravlax) rather than smoked, but your smorgasbord wouldn’t be complete without pickled herring (sill). This fishy favourite remains the basis of every typical Swedish buffet.

Swedes have been pickling since the Middle Ages, mainly as a way of preserving the fish for storage and transportation. Pickled herring comes in a variety of flavours – mustard, onion, garlic and dill, to name a few. People often eat it with boiled potatoes, sour cream, chopped chives, sharp hard cheese, sometimes boiled eggs and, of course, crispbread.

Meatballs with mashed potatoes and lingonberry sauce

Anyone who has been to IKEA knows that this is a Swedish classic. This dish has a special place in all Swedes’ hearts because all mothers have their own way of making these little balls of joy. It is undoubtedly one of the most popular dishes in the country, especially with children. Traditionally, the meatballs are served with boiled or mashed potatoes, a cream sauce and lingonberry sauce. If this doesn’t make you hungry, we don’t know what will!

Kroppkakor

Kroppkakor are essentially big, hearty potato dumplings, and there are a great many versions of these all over the country. They may also have different names, depending on where in Sweden they are being served! In the south they are called kroppkakor, but in the north they call them palt. To make these delicious dumplings, mix potatoes and flour and then wrap the dough around a some fried pork. You can use both either boiled or raw potatoes. If you use boiled potatoes, the kroppkakor will be white and if you use raw potatoes they’ll be grey. They are most commonly served with melted butter, double cream, milk, lingonberry sauce and béchamel sauce. NB! Prepare for a food coma, so make sure to schedule a nap right after you eat them.

Prinsesstårta – a royal indulgence

Colouring the window displays of bakeries throughout Sweden is the all-time favourite green princess cake (prinsesstårta), topped with a bright pink sugar rose. This cake comprises layers of yellow sponge cake lined with jam and vanilla custard, and is finished off with a heavy topping of whipped cream. It is then carefully sealed with a thin layer of sugary sweet green marzipan.

Blood pudding

Blood pudding can rightly be called a room divider: either you love it or you will be deterred by just the very name. Despite its ingredients (pork blood, milk, rye flour, lard, beer, sugar syrup, onions, pimento (or allspice) and marjoram), this is a regular recipe at both restaurants and schools. Slice the pudding, fry it in butter and serve with lingonberry and crispy bacon. And yes, milk goes excellently with this dish!