Blood pancakes are enjoyed throughout Sweden, Finland, and Norway. They are prepared with a regular pancake batter that is elevated with the addition of animal blood. Whether they are formed as thinner, crêpe-like pancakes or as smaller, chewier types, the pancakes will always develop a typical dark-brown hue.
They are often enriched with onions and spices, and come topped with fresh lingonberries or lingonberry jam. Blood pancakes are sold as a ready-made product across Finland and Sweden.
Mandelkubb is a traditional pastry characterized by its bittersweet flavor. It is best described as an almond bun. Its name and its distinct flavor are both derived from the main ingredient – bitter almonds. These are crushed and mixed with flour, sugar, eggs, and leavening agents.
Some versions of mandelkubb replace the almonds with almond oil and include sour cream or milk. The buns are always sprinkled with pearl sugar before baking. They are very easy to make and almost every bakery and coffeehouse in Sweden sells them. Mandelkubbar are usually eaten fresh with a glass of cold milk or a cup of hot coffee on the side.
This Swedish sausage was invented in 1805 by a Viennese butcher, Georg Lahner. Prinskorv is made with spiced pork and veal and it is mainly enjoyed as a snack, fried and served with mustard on the side. It is also a popular element of julbord, the traditional Swedish Christmas buffet-style table.
In southern Sweden, during the midsummer party, it is enjoyed alongside Janssons frestelse, a Swedish casserole consisting of potatoes, onions, pickled sprats, and cream. Prinskorv, literally translated as prince sausage, got its name after specific cuts at each end, which resemble small crowns.
Knäckebröd is the original name of this famous Swedish crispbread. Even though it is regarded as a bread variety, its crunchy texture and thin form have more similarities to crackers. The key ingredient is rye flour, which was the main element in the original version.
Today, a variety of seeds such as sesame, sunflower, pumpkin, or flax seeds are used to create different versions of this crispy bread. The tradition of preparing knäckebröd in Sweden appeared in a time of hardship, approximately 500 years ago, when bread was considered a rare and luxurious food item.
MOST ICONIC Knäckebröd
MAIN INGREDIENTS
Vispipuuro, russedessert, klappgröt, debesmanna, or mannavaht are different names for a creamy Baltic semolina porridge that is prepared with fresh fruit such as tart lingonberries, cranberries, or red currants. When cooked, the thick porridge is whipped until it transforms into a unique treat with a frothy and light consistency.
It is traditionally topped with cream or milk and garnished with fresh fruit. Found across Finland, Estonia, Sweden, Norway and Latvia, this dish is usually enjoyed as a sweet breakfast, a light midday snack, or a refreshing dessert.
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