The new Scandinavian cuisine, well known throughout the world, took place thanks to the unification of chefs from northern European countries into one team.

The best representatives of the profession, who honor the traditions of their ancestors and know how to appreciate and use what nature provides, laid the foundations of a new culinary ideology more than 10 years ago.

Revival of traditions

Although each country in the European north has its own national cuisine, the culinary traditions of these countries are largely similar.

Fish, rye bread, root vegetables, wild berries - this is what has always been at hand for many centuries.

The twentieth century brought significant changes to the northern menu, generously diluting it with fast food, pasta, sushi and other foreign dishes.

This, of course, expanded the culinary horizons of the Scandinavians, but at the same time gradually relegated national dishes to the background. And in addition, it led to an increase in diseases of the cardiovascular and endocrine systems. Many people have problems with excess weight.

Large volumes of food imports caused negative consequences and for the environment. After all, the delivery of each batch of rice, for example, from China to Scandinavia leads to the release of carbon dioxide into the atmosphere, that is, it has a “carbon footprint”, which conscious Scandinavians try to reduce in every possible way.

All this together, and most importantly - the desire to revive culinary traditions - led to the emergence of the New Scandinavian cuisine.

The idea originated in Denmark. The best chefs from Norway, Sweden, Denmark, Iceland and other regions of the European north met in Copenhagen in 2005 and, after many hours of negotiations, adopted a manifesto in which they proclaimed the main provisions and principles of the new cuisine of Scandinavia.

This event firmly established the position of northern cuisine on the gastronomic map of the world. Here are the main ideas that formed its basis ( full version manifesto can be found on the website of chef Klaus Mayer).

Benefit for health

According to the project’s ideologists, nutrition should be balanced and include everything necessary elements. This approach allows not only to reduce the risk of disease at the physiological level, but also to improve well-being, mental activity, and increase morale.

To prove this in practice, a number of studies were organized. Test participants were asked to eat New Nordic cuisine for a period of time (usually several months), and then return to their usual food.

During the “experiment,” the participants’ weight, blood pressure, and blood sugar levels were measured several times. The children's concentration, reading, and mathematical abilities were additionally assessed. Research has shown that in adults, dietary changes actually have a positive effect on many physiological indicators and overall well-being.

Gastronomic potential

This term means taste qualities dishes, their variety and attractiveness to consumers.

New Scandinavian cuisine includes wild berries and nuts, cabbage and root vegetables, legumes, potatoes, wild and domestic herbs, whole grains - barley, oats, rye.
Fish, shellfish, and seaweed are used. If it’s meat, then it’s of the highest quality, preferably certified “organic” and in smaller quantities than everything else.

At first glance, the range of products is very limited. But with the help of local herbs, vinegars, and various cooking methods, a variety of flavors is achieved. The ingredients are selected so that they can complement and highlight each other’s taste characteristics.

Seasonality plays an important role. Autumn, winter and spring dishes differ from each other, both in the composition of ingredients and in calorie content. In northern summer conditions - long daylight hours and low air temperatures, vegetables and fruits take a long time to ripen, and their taste becomes more intense. In addition to the traditional methods of preparation for the region - pickling, salting, drying - new ones are constantly being invented.

Regionality

Products, their manufacturers, methods of preparation - everything should be associated with the region, be a kind of brand.

This gave impetus to the revival of small local farms. Now they receive government support and increased demand for their products - they supply high-quality, fresh products to stores and restaurants - because they do not need to be transported over long distances, and in most cases organic products.

Even carrots grown in different regions have different flavors. This leaves an imprint on the dish in which it is used, becoming a kind of culinary brand.

Environmental friendliness

The cuisine would not be Scandinavian if so much attention was not paid to environmental issues. In addition to using locally sourced products, which reduces the region's carbon footprint, there are other considerations.

If possible, all products should be grown according to the rules of organic farming - without the use of pesticides and other chemical fertilizers. The gifts of nature are actively used: wild herbs, berries, seafood.

I would like to say something separately about meat. Although New Nordic cuisine allows its consumption, it recommends using predominantly game meat or free-range animals. And the less, the better. Ideally, generally give preference to seafood and plant foods.

Tradition and modernity

At first glance, it may seem that after the adoption of the manifesto, the Scandinavians simply returned to their roots, to what their ancestors ate. Indeed, in both cases the main emphasis is on using local products. But there are also significant differences.

New Scandinavian cuisine is the best of culinary traditions region, supported by the most modern knowledge in the field of medicine and proper nutrition.

For example, less salt and less animal fats are now used. In addition, there is virtually no dairy products: the authors believe that proteins should mostly come from plant foods - nuts and legumes.

This is healthier for both humans and the environment. New Nordic cuisine involves eating much more fruits and vegetables than traditional Nordic cuisine.

Today, in every Scandinavian country there are restaurants that operate under the auspices of the manifesto, offering their visitors national dishes made from local products.

Many of these establishments are awarded Michelin stars and occupy top positions in authoritative rankings of the best restaurants in the world.

As for Denmark, where, in fact, the revival of culinary traditions began, New Scandinavian cuisine has become the basis of gastronomic tourism developing in the country.

Her ideas are actively supported and promoted, including at the state level, so it is not surprising that interest in her is growing. Several dozen restaurants in Denmark offer residents of the country and numerous tourists dishes of this new culinary trend.

Despite the fact that the descendants of the ancient Vikings have successfully integrated into the system of modern culinary values ​​and young people happily swallow Big Macs and nuggets, traditional dishes in Scandinavia are still very popular. They are also appreciated in other countries.

Let's start with the fish. For anyone who considers himself a lover of it, acquaintance with Scandinavian cuisine will bring deep satisfaction. Common herring, for example, in Finland is fried, steamed, boiled and served with berries. In Norway, “Aunt Gerda’s Herring” is popular - marinated in tomato puree, olive oil, pepper, salt and sugar. In Denmark - honey herring in a mixture of sour cream, mustard, brandy and, of course, honey. In Sweden - “Glazier's Herring” in a transparent and glass-like sugar crust, as well as surströmming - strongly fermented pickled herring, the smell of which horrifies foreigners and delights the natives.

Another popular fish is salmon. The king of the table, who has power over everyone who understands anything about food. In Norway, it is used to prepare a dish called graavilohi - salmon marinated in salt, sugar and dill. In Denmark, this fish is placed in a pot full of honey and kept underground for several months. In Sweden they prepare a hearty, warming soup, the recipe of which seems to be dictated by the local climate - not hot and unkind.

We must not forget about another component of Scandinavian cuisine - meat: beef, veal, lamb, horse meat and, of course, pork. The Danes prefer to eat it with stewed red cabbage. In Finland, not a single holiday is complete without baked ham with rutabaga, carrots and potatoes. And in Norway, ribbe - fried pork belly - is highly respected. In addition, Scandinavians love sausages - they are even made here from venison, elk and bear meat. And, of course, every decent table will be served with juicy meatballs and meatballs - a source of legitimate pride for the hostess.

Of course, you shouldn’t forget about sandwiches - simple and complex ones like “Hans Christian Andersen’s Favorite Sandwich.” Fabulously delicious, multi-story. It is supposed to be eaten, removing layer by layer, starting from the “attic” and ending with the “foundation”. Well, for dessert you can offer pies with berries, Danish cookies sprinkled with sugar, Finnish Runeberg cake with sour cream and jam, Danish Rød Dreams mez fløse, thick blackcurrant jelly with whipped cream and delicious fledegrød wheat porridge, hot and tender.

In conclusion, it is worth saying that Scandinavian cuisine does not use too many spices: local chefs are convinced that the natural taste of fresh products should not be interrupted by extraneous aromas. Let's agree with this: while striving for the best, it is important not to spoil the good.

Salmon baked with asparagus

For 2 persons: salmon fillet - 500 g, olive oil - 4 tbsp. l. (3 for fish and 1 for asparagus), lemon juice - 2 tsp, green asparagus - 400 g, garlic - 1 clove, Provençal herbs, basil, dried dill, salt, pepper

Mix olive oil with lemon juice, Provençal herbs, basil and dill. Cut the fish into portions, rub with salt, pepper, 3 tbsp. l. prepared aromatic oil and set aside. Wash, peel and trim the asparagus to about 2 cm from the bottom. Finely chop the garlic. Grease foil with 1 tsp. oil, place asparagus and garlic on it. Season with salt and pepper and roll until the oil and garlic are evenly distributed. Bake salmon on the middle rack at a temperature of 180 ° C, asparagus on the lower level for 15 minutes.

253 kcal
Cooking time 30 minutes
4 points

Baked pork

For 10 persons: pork (carbonade) - 1.5 kg, garlic - 4 cloves, grated horseradish - 1 tbsp. l., mustard - 2 tbsp. l., rosemary - 4 sprigs, salt, pepper

Wash the meat, dry it, stuff it with garlic cloves cut into quarters, rub with salt, pepper and horseradish. Place two sprigs of rosemary torn into pieces on top and bottom, pack the meat in a bag and put in the refrigerator for 14-15 hours. Remove the meat and fry on all sides in a very hot frying pan. Place fresh rosemary on the meat, wrap in foil and place in the oven preheated to 200-220°C for two hours. 15 minutes before cooking, unwrap the foil and let the meat brown.

Calorie content of one serving per 100 g 268 kcal
Cooking time 3 hours
Difficulty level on a 10-point scale 4 points

Herring in Scandinavian style

For 4 persons: salted herring - 2 pcs., dry red wine - 400 ml, wine vinegar - 1/2 tbsp., sugar - 3 tsp., onion or red salad - 1 pc., cloves - 3 pcs., bay leaf - 2 pcs., mustard seeds - 1 tsp, coriander seeds - 1 tsp.

Prepare the wine marinade: mix dry red wine and wine vinegar in a small saucepan. Add the prepared spices - coriander beans, mustard seeds, bay leaf and sugar. Place the saucepan on the fire, bring the wine to a boil, and simmer the marinade for 5 minutes over medium heat. Cut the herring fillet into portions of a suitable size and place them in a deep dish or in a food container in layers along with onion rings and spices. Pour in the wine sauce, cover with cling film, and refrigerate for 1-2 days. Serve with slices of boiled potatoes, garnished to taste.

Calorie content of one serving per 100 g 222 kcal
Cooking time 20 minutes
Difficulty level on a 10-point scale 3 points

Swedish meatballs

For 6 persons: minced pork - 800 g, milk - 190 ml, eggs - 2 pcs., butter - 75 g, garlic - 2 cloves, flour - 50 g, meat or chicken broth - 600 ml, ground allspice - 1/4 tsp. l., fresh bread crumbs - 1 cup, salt, dried dill, ground black pepper

Place minced meat, finely chopped garlic, lightly beaten eggs, bread crumbs and spices in a bowl. Add 10 ml of milk, stir until smooth. Form the minced meat into meatballs the size of a small tangerine, place on a baking sheet lined with foil and place in an oven preheated to 220°C for 15-20 minutes. Prepare the sauce. Melt the butter in a saucepan, add flour and fry, stirring, for 2-3 minutes. Pour in the milk in a thin stream, stirring constantly, and then the heated broth. Add salt and cook, stirring, until thickened. Place the finished meatballs in a deep bowl and pour the sauce over them.

Calorie content of one serving per 100 g 190 kcal
Cooking time 1 hour
Difficulty level on a 10-point scale 5 points

Lingonberry pie

For 8 persons: oatmeal (rolled oats) - 1 cup, sugar - 200 g, butter - 50 g, eggs - 3 pcs., flour - 2 cups, baking powder - 1 tsp, lingonberries - 1.5-2 cups.

Place oatmeal in a frying pan with 100 g of sugar and butter, fry, stirring constantly, until golden brown.
Cool. Divide the eggs into whites and yolks. Grind the yolks with sugar, add 3/4 cup of water, then flour with baking powder, mix until smooth. Beat the whites until thick foam. Carefully add fried oatmeal, berries and whipped egg whites to the dough. Place the dough in a pre-greased mold. Bake at 200°C for approximately 30-40 minutes.

Calorie content of one serving per 100 g 350 kcal
Cooking time 1 hour
Difficulty level on a 10-point scale 5 points

Sandwich cake

For 4 persons: whole grain bread - 4 slices, smoked salmon fillet - 200 g, cucumber - 1 pc., curd cheese - 420 g, dry dill - 2 tbsp. l., olives, black olives, sun-dried tomatoes, herbs, salt

Divide the curd cheese into three parts. Remove the skin from the cucumber, remove the seeds, and cut into small cubes. Place one part of cheese in a blender, add cucumber, dill, and a little salt. Stir and set aside. Mix the second part of the cheese with slices of fish fillet and also mix in a blender. Assemble the cake by successively sandwiching slices of bread, first with salmon, then with cucumber and finally with regular cottage cheese. Press lightly on top, trim the edges and place in the refrigerator for a couple of hours. Before serving, cut into four pieces with a sharp knife, garnish with sun-dried tomatoes, black olives and black olives.

Calorie content of one serving per 100 g 290 kcal
Cooking time 30 minutes
Difficulty level on a 10-point scale 3 points

Creamy soup with salmon

For 8-10 persons: whole salmon - 2 kg, onions - 2 pcs., bay leaf - 1 pc., vegetable oil - 20 ml, wheat flour - 10 g, dill - 20 g, carrots - 200 g, allspice - 5 pcs., salt - 2 tsp, potatoes - 300 g, butter - 20 g, cream 20-22% fat - 300 ml

Cut the fish. Fill the head, tail, skin, ridge cold water and put on high heat. Bring to a boil, skim off the foam, add the whole onion, pepper and salt. Cook for half an hour at low boil. Strain the broth, add salt, discard the onion. Peel and cut carrots and onions, fry in vegetable oil until soft. Bring the broth to a boil, add peeled and cut into small cubes potatoes. Heat the butter in a frying pan, put a tablespoon of flour there and pour in a little broth. Fry, stirring quickly to avoid lumps. When the potatoes are boiled almost until ready, add the onion-carrot and flour mixture to the pan and immediately after that, wash the fish fillet and cut it into large cubes. Add cream to the soup. Bring to a boil, remove from heat and serve.

Calorie content of one serving per 100 g 134 kcal
Cooking time 2 hours
Difficulty level on a 10-point scale 4 points

Fledegröd porridge with raspberries

For 3 persons: wheat cereal - 1 cup, 20% fat cream - 3 cups, sugar - 1 tbsp. l., salt, fresh raspberries - 2 cups

Rinse the cereal, put it in a saucepan, pour in cream, add sugar, stir. Bring the mixture in a saucepan to a boil and cook over very low heat until tender, 45-50 minutes. Remove from heat, add salt to taste. Wash the raspberries thoroughly and let the water drain. Place half the berries in the pan with the porridge and mix gently. Place the finished porridge on plates, garnish with the remaining berries and serve.

Calorie content of one serving per 100 g 250 kcal
Cooking time 1 hour
Difficulty level on a 10-point scale 3 points

Scandinavian cuisine: preserving Viking traditions

Scandinavian cuisine is a more elevated and modernized version of Viking cuisine. The rules that existed many centuries ago have largely been preserved to this day. Products used by the legendary ancestors of the Danes, Swedes and Norwegians still appear on tables, but increasingly in modernized versions.

For many years, the cuisine of the peoples of northern Europe stayed away from European trends in culinary art and was wary of foreign influence. Now this situation is changing: the inhabitants of Scandinavia, despite their attachment to local natural products, draw ideas from the national cuisines of other countries of the world, resulting in an interesting fusion of ancient traditions and modern trends cooking. An example of modern cooking using traditional Scandinavian flavors is Denmark, which has produced many chefs open to culinary influences from around the world. The chef of one of the best restaurants in Copenhagen, Noma, invited the best chefs in the world to prepare new dishes from Scandinavian products and bring a “fresh touch” to Danish cuisine.

WITH Scandinavian cuisine is a unifying concept for the main cuisines of northern Europe - Swedish, Danish and Norwegian. The dishes characteristic of each of these cuisines are very similar. Often they differ only in names or methods of preparation. A common feature is the ability to use to create dishes natural products, available in these countries and characteristic only of their climate.

P First of all, these are various types of fish - herring, salmon, cod, trout, mackerel, which are prepared here in many ways. Adjusted for climate, they are also canned, dried or smoked here. Here, the menu includes seafood from the cold seas: shrimp and scallops. Scandinavians are also big fans of game and domestic animal meat - most often pork, less often beef. Indispensable during meals is whole grain bread or the especially popular rye pumpernickel bread here. Wild berries – blueberries and blackberries – are often added to desserts, baked goods, and sauces. This is an element that distinguishes the cuisines of northern countries from other nations. The basis of many Scandinavian dishes is potatoes, without which no one in the North can imagine life, and canned vegetables such as cabbage and cucumbers, often pickled in a sweet form.

N What is most important is the atmosphere that prevails during the meal. Scandinavians are true lovers of feasting. This is noticeable both at home and in catering establishments. During holidays or family dinners, people spend hours trying a variety of dishes, but it is not so much the taste that matters, but the joy of sharing food and meeting with loved ones.

Danish cuisine: fresh taste

Modern Danish cuisine features many fusion dishes, combining the flavors of traditional Scandinavian cuisine with the dishes and flavors of southern Europe, America and Asia. The Danes are not afraid of culinary discoveries and new tastes, partly because their native products have a high reputation. Here, the meal is accompanied by the idea of ​​hygge, which can be translated as “nice warm atmosphere.” What matters is who you have lunch or dinner with and a good mood.

T Traditional Danish dishes are not very complicated, and besides, the Danes, being thrifty people, use many ingredients to prepare them so that nothing goes bad. In the foreground are fish dishes, in particular mackerel and herring, which reign throughout Scandinavian cuisine.

X Leb in Danish cuisine is the basis of many dishes, and, of course, the basis for a variety of sandwiches - the so-called smorrebrod. Sandwiches with pickled pork, Danish bacon, sweet pickled cabbage, and liver pate are popular. These sandwich compositions are one of the most common cold appetizers in Denmark, others include the already mentioned herring - most often marinated in a sweet sauce, or served with sour cream and dill. Herring is also served on sandwiches with the addition of onions, eggs and tomatoes. In addition, it is offered as an appetizer before the main main course.

TO The most popular traditional Danish dishes include meatballs - frikadeller. However, these meat balls can be enjoyed throughout Scandinavia, with only slight variations in preparation. In Denmark, the predominant dish is pork or beef meatballs, cooked in a broth with lots of vegetables. As for the fish dishes that Scandinavia is so famous for, there are fewer of them in Denmark, although fresh fish or seafood is highly valued here. Just like in Sweden and Norway, in Denmark you can try salmon graavilohi or dried cod. Smoked fish, especially mackerel, is also popular. Vegetables in Scandinavian cuisine are not the highlight of the program, but there are several important ones that are most often served with fish and meat dishes. Potatoes take first place, before carrots, cabbage and cucumbers. The famous Danish potato dish (and not very labor intensive) is biksemad (potatoes fried with onions and meat). Potatoes are baked, made into potato pancakes, and also used in salads. Typical Danish dishes are little known around the world, but there are foods that are associated with Denmark, such as sugar-dusted Danish cookies.

IN Danish cuisine, like all Scandinavian cuisine, uses few spices. The most popular include salt, pepper, garlic, nutmeg, as well as herbs - parsley, dill, green onions. The Danes believe that the natural taste of fresh food should not be “interrupted” with too many spices.

Norwegian cuisine: seafood

The king of the Baltic and North Atlantic – salmon – is inextricably linked with the local cuisine. It is served raw, cooked, pickled, accompanied by mustard or dill. A traditional dish is graavilohi, or salmon marinated in salt, sugar and dill. This delicious fish is Norway's contribution to modern international cuisine.

Another popular Norwegian fish is trout, which is most often used to prepare a very controversial dish - rakfish (fermented trout). This dish repels with its smell, but attracts with its unique taste. You can't ignore dried cod. In general, famous Norwegian dishes are prepared from this fish: torsk - cod with potatoes, and lutefisk - a dish of dried cod. Seafood (shrimp, scallops, crabs) are also frequent guests of the Norwegian table. Norwegians most often buy them directly from fishermen. Most seafood, especially fish, is smoked, salted, pickled, dried or served raw.

N Despite the rich fish menu, in Norway, especially in the north of the country, they also eat meat, especially game. However, when applied to Norway, the word “game” is not the same as it is understood in other European countries. These are elk and deer, the meat of which, due to its rather spicy and characteristic taste, is served with sauces, including wild berries. In addition to game, mutton and lamb are also used, which serve as the basis for many types of sausages. The Norwegians also have their own meat balls, which are called kjottkaker and are served with dark sauce, potatoes, cabbage and carrots.

Swedish cuisine: sugar instead of salt

As already mentioned, herring is valued throughout Scandinavia, but Sweden is more in love with this fish than others. Just as the Norwegians love their fermented trout, the Swedes have a similar dish - surstr?mming (canned pickled herring tastes good, but the smell...). Similar to Norway, in the north of Sweden they eat venison, and in the south and on the coasts they eat fish.

P Compared to other Scandinavian cuisines, Swedish is sweeter, and in many dishes that taste salty elsewhere, you will taste sugar in Sweden. The Swedish menu features many regional dishes, made from ingredients found only in that region and made according to tradition at home. The Swedes, like their neighbors, also love salmon and meat cutlets, which are called kuttbullar here. Swedes also love potatoes, from which they bake pancakes and pies. The twice-mentioned salmon graavilohi is also an indispensable dish at any holiday table in Sweden.

Swedish cuisine is increasingly opening up to foreign influences, but is still distinguished by its attachment to traditions and recipes that have been used for hundreds of years.

Dmitry Volsky,
July 2015

More about world cuisine

It is almost impossible to single out Norwegian, Danish, Icelandic or Swedish cuisine, as they simply do not exist. But there is one common Scandinavian cuisine that unites everyone. It was shaped by the natural conditions in which the inhabitants of this region of Europe had to live. Distinctive feature Scandinavian cuisine is that it widely uses fish and seafood. But each cuisine of these countries also has its own characteristics.

Among all the world's cuisines, Denmark is distinguished by its craving for sandwiches, where there are approximately 700 types of them. Usually these are high towers with a variety of fillings: pate, ham, fish, bacon, shrimp, sausage, eggs, various vegetables, strawberries, cheese, herbs, etc. This is all located between pieces of bread, and such sandwiches are eaten layer by layer. Among the Danes, salted chicken with pineapple and fried pork with red hot cabbage are popular among meat dishes, and for dessert, apple pie with whipped cream and currant jelly and blackberry and strawberry soup. A delicacy in Denmark is salmon submerged in a clay pot full of honey. A tightly closed pot is placed underground for several months, where the temperature remains low. After extraction, salmon meat has a specific aroma and taste.

Dishes made from herring cooked different ways, flounder, halibut, cod. Dried, headless and flattened cod is known as klipfiks, a traditional fish dish. Since ancient times, people in Norway have taken this kind of fish with them when hunting and swimming, and even now it is no less popular. Norway's famous salmon is considered one of the best in the world and is prepared using all known methods. “Rakerret” is also an unusual dish. It is a trout that, under certain conditions, is kept underground for a year. Also interesting in Norway is goat cheese, dark cream color, sweet. Flötegröt, a famous Norwegian porridge, is a millet porridge cooked with cream and served with raspberries.

Norway has a rich culinary tradition associated with salmon. Norwegians, who consider salmon a delicacy, serve it in different ways: fried (stekt laks), smoked (røkt laks), boiled (kokt laks), grilled (grillet laks), marinated (gravet laks), like tartare (laks tartar). ), in soup (fisze suple) or with pasta. Norwegians also love other fish delicacies. The most popular are fiskeboller - minced fish meatballs served in white sauce. Small sardines - brislinger, which are caught in Stavanger, are very popular here. Since ancient times, sardines have been processed here, which then end up on tables throughout almost all of Europe.

The cuisine of Iceland is similar to the cuisine of its neighbors, but it also has its own characteristics. For example, you can try lamb and horse meat in many restaurants in Iceland. Lamb's head, cooked whole, is one of the traditional dishes. Icelandic cheese is yogurt mixed with cottage cheese. All these national Icelandic dishes are very similar to our Kazakh cuisine, aren’t they?

Homemade sausages are popular in Sweden, which are prepared from different types of meat, adding various spices and seasonings, especially onions, peppers and cumin. The Swedes cook liver very tasty. They boil it, cut it into pieces, fill it with meat broth and add various spices. Only here you can try the extraordinary juniper bread with caraway seeds and other spices added. Sweden is also rich in various types of pickled herring. Berry desserts are also very popular in this country.

Buffet is the name given to the Scandinavian tradition of serving food, in which many dishes are displayed side by side and then sorted into plates by the guests themselves. Its history goes back to the distant past. Centuries ago, the Scandinavians made preparations for future use from shelf-stable products - salted fish, root vegetables and vegetables, smoked meat. When guests arrived, all the food was served at once, in large bowls. Thus, the owners saved themselves from unnecessary ceremonies, freeing up time for communication. In the 20th century, this method of collective meals was adopted by the whole world.

In Finland they love fish pies "". In October, herring is the queen of the fish fair, while potato casseroles, rutabaga casseroles and baked ham are popular at Christmas. At Easter you can try “mammi” - a thick black porridge made from malt, water, rye flour, salt and seasoned with sugar and cream. Since Finland is a country of mushrooms and berries, they make excellent blueberry pies and a lot of delicious dishes with mushrooms.

Based on materials from art.gazeta.kz

Scandinavians are the happiest people on earth. Numerous studies confirm this year after year. The simple philosophy of Scandinavian life is now a real trend. More and more people are traveling to fairytale cities Norway, Sweden and Denmark.

Scandinavians not only know how to live in harmony with themselves and the world around them, honor nature and history, and create beautiful furniture and dishes. They are real culinary experts. Can Scandinavian cuisine surprise you? Recipes that have been tested by time and dozens of generations can impress any gourmet with their simplicity and versatility of taste.

History of Scandinavian cuisine

The history of Scandinavian cuisine really goes back a long way. For hundreds of years, many of the recipes have been passed down from generation to generation. Traditional cuisine reflects the seasons and geography, from lush berry-rich forests to remote, mighty rock fjords.

THIS IS INTERESTING. The Swedes have a real sweet tooth. They have certain days on which different sweets are celebrated. For example, March 4 is the day of cinnamon buns, the first day of Lent is the day of semla (bun with cream and almonds), March 25 is the day of waffles.

National Scandinavian cuisine consists of dishes prepared by the ancestors of modern Scandinavians - the Vikings. A rich and active fishing industry made fish one of the main products of the Scandinavian table, and berries were often added to it. Meat remains a strong basis for many dishes to this day. Apples, rhubarb and cinnamon are often used in baked goods, and seasonal berries are used in porridges.

The cuisines of various Scandinavian countries have subtle differences, but they are similar in one thing - in preserving the culinary traditions of their ancestors, respect for what nature provides and an endless love for sweets.

Kitchen features

• Icelandic cuisine is slightly different from continental Scandinavian cuisine. The most popular products are lamb and dairy. The most famous and original Icelandic dish is hakarl - dried shark meat.
• Norwegian cuisine is practicality and minimalism. The most popular products here are seafood. Active fishing and rich nature make it possible for the population to eat the freshest seafood all year round. The vast majority of dishes contain meat (veal, pork, fish).
• Denmark, being geographically close to Germany, overlaps with national German cuisine. The Danes love meat and eat much less vegetables than other Scandinavians. Although agriculture in this country is well developed, due to the rather difficult climate, fish and meat are the most popular ingredients in dishes that abound in Scandinavian cuisine. Recipes that include vegetables or fruits are rare, mostly seasonal delicacies, but not traditional dishes.
• In Sweden, light and simple food prevails. The long winters also affected the amount of vegetables and fruits in Swedish dishes. The most popular vegetables are turnips and potatoes. The densely populated regions of Sweden, Gothenburg on the west coast and Stockholm in the east, abound in herring, which was widely distributed and exported for trade hundreds of years ago. Herring is an important part of the modern buffet.

THIS IS INTERESTING. Lingonberry sauce is widely used in the cuisines of Sweden, Norway and Denmark. And not just for sweets. Meat and fish dishes are prepared with it. This sauce is to them what ketchup and mustard are to us. And it's very tasty! Be sure to try it - the recipe is below.

Popular dishes

Scandinavian cuisine is unusual and interesting. Those who have ever visited Norway or Sweden, or have seen the stunning unusual beauty of these countries in photos or videos, will now be able to see that these countries are truly beautiful in everything - even in cooking.

Norwegian creamy fish soup

There is an old saying in Norway that says that cod is the main dish in all months that have the letter "r" (except May, June, July and August). Indeed, cod, especially in the autumn-winter period, is a fresh, tasty meat that is excellent as a main dish or as an addition to other products.

Cod is an incredibly valuable fish for coastal areas, in addition to being the basis of many traditional dishes, it is still an important trade commodity. One of the most popular classic cod dishes is Norwegian creamy fish soup.

Preparation. Add 2 tbsp to a large, thick-bottomed saucepan. spoons of butter, when it melts, add finely chopped onion, bring to a translucent golden color, add garlic. Pour in the high fat cream, bring to a boil, add the carrots cut into strips into the cream, cook for another 5 minutes, add salt and pepper. Now it’s time for the cod – put it in the creamy broth, cook for about 5 minutes until the fish is ready. Decorate with dill and parsley.

Norwegian rhubarb pie

Rhubarb began to be cultivated in Norway in the 1700s for medicinal purposes. However, from the early 1800s it began to appear more often in the kitchen. A favorite delicacy of Norwegian children is to pick a stem of rhubarb straight from the garden, dip it in sugar and eat it. But beyond that, rhubarb has become the main ingredient in a simple and delicious traditional Norwegian pie. This is the perfect addition to coffee or tea.

Preparation. Preheat the oven to 180°C. Beat sugar (150 g) with butter (150 g), gradually add eggs (2 pcs), milk (2 tbsp), flour (200 g) and baking powder (1 tsp). Pour the resulting dough into a mold greased with butter. Place chopped rhubarb on top, sprinkle with powdered sugar and almond petals. Bake for about 40 minutes. Best served with whipped cream or a scoop of ice cream.

One of the most popular Swedish delicacies. These delicious buns became famous thanks to a story associated with the Swedish king Adolf Fredrik. On what is now called “Fat Tuesday” in 1771, he collapsed and died immediately after a meal that included lobster, caviar, smoked herring, sauerkraut, champagne and…. 14 semla buns, his favorite dessert. Of course, his death is not connected with this delicious delicacy, but this story clearly shows that it is extremely difficult to resist this delicious dessert.

Preparation. Butter(75 g) melt in a saucepan, pour in milk (300 ml), mix with dry yeast (10 g), then add sugar (¼ tbsp) salt (½ tsp) cardamom (1 tsp), flour (500 g) and egg. Mix thoroughly and leave to rise for 30 minutes. Then knead the dough again, adding flour if necessary.

We make balls from the dough and place them on a baking sheet covered with parchment and flour. Leave the buns again for 30 minutes. Then bake in the lower part of the oven for about 25 minutes. We take the already prepared buns out of the oven, cut off the tops and make small depressions in the middle, from which we place the dough in a separate bowl. Mix it with almond paste and milk (120 ml). Fill the indentations with the resulting mixture. Whip cream and decorate on top. Cover the bun with the previously cut off top. Dessert is ready.

Smørrebrød

Denmark's calling card and its contribution to world cuisine: an open sandwich with rye bread. What could this sandwich consist of? From anything! Grilled beef, fish, shrimp, boiled eggs, cheese, pickles, fresh vegetables, fried onion rings, mustard, horseradish and much more. Classic recipe definitely contains fish. A similar dish is smergostota - a real sandwich cake that looks like a masterpiece of confectionery art, although the taste is like a real huge delicious sandwich.

A sauce that no meat or fish dish can do without. Pour lingonberries (4 tbsp) into a saucepan and add water (1/2 tbsp), bring to a boil, add sugar (1 tbsp), cook for another 10 minutes, remove from heat. Place the pan in ice water and stir the sauce for 5 minutes. Serve cold with meat, and warm with pancakes and desserts.

Are you interested in Scandinavian cuisine? The recipes that we shared with you are only a small part of an exciting culinary journey to the distant fabulous Scandinavia. Try to get to know her better, and you will not remain indifferent. Especially with lingonberry sauce.