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 bruna bönor -- Pork rinds and brown beans
• Kräftor -- Crayfish
• Julbord -- Christmas smorgasbord
• Blodpudding -- Black pudding
• Pölsa -- Hash
• Palt -- Blood bread
• Knäck -- Christmas 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.

Soft drinks

• Julmust -- Traditional stout-like, very sweet seasonal soft drink
• Enbärsdricka -- Traditional juniper berry soft drink
• Sockerdricka -- Traditional sugar flavored soft drink
• Fruktsoda -- Traditional lemon-lime soft drink
• Champis -- Soft drink alternative to sparkling wine
• Pommac -- Soft drink alternative to sparkling wine

See also: Soft drink, Culture of Sweden