Swedish Food

These are our 20 most popular recipes during 2015, based on the choices of a quarter million readers.

1. KÖTTBULLAR

Köttbullar (meatballs), Sweden’s most famous dish has claimed the number 1 spot again. Despite not always enjoying the best of reputations, we think köttbullar with all the trimmings is hard to beat when carefully made with good quality ingredients. Of course, our recipe is the best and will ensure that yourköttbullar really are Swedelicious! More…

2. KANELBULLAR

Kanelbullar (Cinnamon buns) are probably Sweden’s most popular bun and available at every café and bakery in Sweden. We have two recipes: one with a classic filling and the other is Edd Kimber’s sweeter cinnamon-rich filling. More…

3. SEMLOR

Semlor (Lenten buns) are soft cardamon scented buns filled with almond paste and whipped cream. Originally they were only eaten on Tuesdays betweenfattisdagen(Shrove Tuesday/Mardi Gras or, literally, The Fat Tuesday) and Easter, but such is their popularity that these days in Sweden they are eaten every day from Christmas to Easter and beyond. More…

4. ÄPPELKAKA

Äppelkaka (apple cake) is extremely popular in Sweden and is eaten as a dessert or during fika (a relaxing Swedish coffee break) and is normally served withvaniljsås(vanilla sauce). There are countless recipes foräppelkaka and we have other good recipes too, but this version by Maia Brindley Nilsson is our most popular.More…

5. VÅFFLOR

Våfflor (Waffles) are extremely popular in Sweden. Indeed, Swedes have been eatingvåfflor since at least the early 1600s! Originally Swedish waffles were square, but now they are usually made into heart shapes and served with jam or fruit and whipped cream or ice cream. Unlike Belgium waffles, Swedish waffles are made without yeast and so they are thinner and have a texture which is more like pancakes. Våfflor are eaten all the year round, but they are particularly popular on March 25th, Våffeldagen(Waffle Day). More…

6. JULSKINKA

Julskinka (Christmas ham) is the star of a Swedish julbord (Christmas buffet). It is normally served with a breadcrumb and mustard glaze and eaten cold. More…

7. GRÄDDTÅRTA MED JORDGUBBAR

Gräddtårta med jordgubbar (Strawberry cream cake) is a midsummer classic. A glorious cream cake filled with fresh strawberries and served with more strawberries on the side. It is one of the highlights of summer in Sweden! More…

8. PYTTIPANNA

Pyttipanna (Swedish hash) is a dish of chopped meat, potatoes and spices that are mixed together and cooked with onions. Although these days it is usually written as one word, originally it was written as three separate words: pytt i panna (literally, teeny pieces in a pan). Of course, there are countless versions of it, but all except the vegetarian versions use smoked meat, diced potatoes and onion.

Such is the popularity of pyttipanna that nearly every supermarket in Sweden has bags of frozen pyttipannaof different types for quick lazy meals. Pyttipanna is usually served with inlagda rödbetor (pickled beetroot) and a fried egg or a raw egg yolk sitting in its shell in the middle of the dish. It is the addition of egg and pickled beetroot that really elevates this to something special! More…

9. KNÄCKEBRÖD

Knäckebröd (rye crispbread) is available with every meal in Sweden. Nowadaysknäcke is stored in airtight containers or simply wrapped in paper, but originally they were made with a hole in the centre so that they could be hung over the oven to keep dry. These delightful wobbly crispbreads are irresistible and perfect for breaking and sharing.More…

10. KORVSTROGANOFF

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Korvstroganoff (sausage stroganoff) is one of the most popular dishes in Sweden, especially with children and teenagers. It is usually made with falukorv (a sausage from Falu) which can be bought in specialist shops or online. In America, where it can be hard to buy falukorv, try baloney instead. More…

11. KÅLDOMAR

Kåldomar (stuffed cabbage rolls) are a great Swedish classic often served as a midweek meal, but they also appear on a julbord (Christmas buffet). They were first introduced into Sweden at the beginning of the 18th century after Karl XII invaded Turkey. His soldiers liked stuffed vine leaves so much that the decided to adapt the recipe by replacing the vine leaves with cabbage leaves. Traditionally kåldomar are served with a brown sauce/gravy, boiled new potatoes and rårörda lingon (lingonberry sauce).More…

12. VINBÄRSSAFT

Vinbärssaft (red currant cordial/syrup) is popular in Sweden partly because most gardens in the Swedish countryside have several redcurrant bushes. Originally it was also considered to be a good way of providing children with vitamin C during the long cold Swedish winters. More…

13. PRINSESSTÅRTA

Prinsesstårta (princess cake) is Sweden’s most famous cake. It normally consists of 6 or 7 layers topped with a layer of green marzipan and decorated with an edible rose.

The recipe was first published in 1948 in Prinsessornas Kokbok by Jenny Åkerström, an instructor to three Swedish princesses. The recipe was originally called grön tårta(green cake), but was changed to prinsesstårtain later editions. The cake rapidly became very popular in Sweden and nowadays around 500,000 are sold every year.More…

14. VÄSTERBOTTENSOSTPAJ

Västerbottensostpaj (Västerbotten’s cheese flan) made with the king of Swedish cheeses, popular throughout Sweden and often served at kräftskivor (crayfish parties).More…

15. CHOKLADBOLLAR

Chokladbollar (chocolate balls) are nice to make at home. They are one of the easiest treats around and they taste wonderful. Very moreish. More…

16. PEPPARKAKOR

Pepparkakor (gingersnaps) are a traditional Christmas treat in Sweden. The dough is usually cut into the shape of gingerbread men, bears, hearts and stars or made into apepparkakshus (gingerbread house).Pepparkakor are also often iced (frosted) and hung as decorations. More…

17. TOSCAKAKA

Toscakaka (tosca cake) is normally made with a light sponge topped with caramelised almonds. Our version by Edd Kimber uses a moister and denser ground almond based cake, which makes this feel a little more indulgent with a full on almond flavour.More…

18. GRAVAD LAX

Gravad lax (gravadlax, cured salmon) has become so popular now that it is stocked by just about every British supermarket. It is much more fun (and a lot cheaper!) to cure your own instead of opening a packet from the supermarket! Gravad lax is normally served with a mustard and dill sauce. More…

19. SKAGENRÖRA

Skagenröra (prawns on toast) is a really popular dish in Sweden. Essentially prawns are mixed with lemon juice, dill, mayonnaise, gräddfil (similar to soured cream) and garnished with löjrom (roe or caviar).Skagenröra is normally served on toast as a starter, on a jacket potato for a main course or on small pieces of dark rye bread as an aperitif. More…

20. KLADDKAKA

Kladdkaka (gooey chocolate cake) is an easy cake to make provided it is not over cooked. The idea is to end up with something gooey inside and with a lightly crisped top