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 recipes. Various turnips were common in older cooking, but these were largely supplanted by the potato when it was introduced in the 18th century.
Fish and meat play a prominent role in any traditional Swedish dish, vegetarianism being historically non-existent.
Dishes
- 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
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.
Drinks
- Julmust -- Traditional stout-like, very sweet seasonal soft drink
- Enbärsdricka -- Traditional juniper berry soft drink
- Sockerdricka -- Traditional sweet-sour soft drink
- Fruktsoda -- Traditional lemon-lime soft drink
- Champis -- Soft drink alternative to sparkling wine
- Pommac -- Soft drink alternative to sparkling wine
- Glögg -- Mulled wine
Treats
- Knäck -- Christmas toffee
- Semla -- Cream-filled wheat bun
See also: Soft drink, Culture of Sweden, List of Christmas dishes
