Swedish specialities: First the Kanelbullar
Kanelbullar are cinnamon buns and are extremely popular in Sweden. So popular, in fact, that a special day has been dedicated to them since 1999, Kanelbullens Day on October 4. Snails became famous after the First World War, because at that time the ingredients used, such as flour, sugar, butter and cinnamon, were scarce. After the war ended, cafes and bakeries sold yeast dough for a lot of money, but gradually it became affordable for everyone and therefore enjoyable.
Köttbullar is not an Ikea invention
Köttbullar are small meatballs served with potatoes, cream sauce and cranberries. They have their origin in the Ottoman Empire, such as King Carl Gustav XII. he traveled to the 18th century and from there brought a variation of the Turkish dumplings to Sweden.
Blåbärssoppa as a dessert, main meal or snack
Blueberry soup can be served hot or cold and is considered to be particularly high in energy. That’s why it’s also served during the annual Wasalauf, a ski event. The other ingredients are water, sugar and cinnamon. It is sometimes thickened with red wine and starch.
Surstromming: Canned Fermented Fish
To achieve surströmming, the fish is brined for several weeks, where it begins to ferment. The next step is canning, where it continues to ferment. At the time, this form of fish storage was intended for longer sea voyages as it preserved fish for a period of time. Surströmming is often eaten in a flatbread with potatoes, butter, and raw onions. This dish is then called tunnbrödsklämma.
Falukorv: The sausage of Sweden
Falukorv is a round sausage made from Falun. It was invented in the 16th century due to the Falun mine. For this, many ropes were needed, which at that time were made of ox skin and therefore caused the death of a large number of oxen. The surplus of meat encourages the miners, most of whom have come, to make a sausage.