The Thursday Ärtsoppa och Pannkaka is actually a tradition that comes from the Catholic monestaries in the 1200s. They are this hearty meal on Thursdays before Friday fasting because it was filling and would tide you over the fasting day. This was adopted by the military, and later also the worker's cafés and schools, because it is simple, hearty, nutritious food, easily made in big quantities for really cheap.

The only thing not really accurate is to devalue Wallenbergare into a "big meatball". Wallenbergare is made from minced veal with huge amounts of egg yolks and cream. It is gently fried at a pretty low temperature to keep the super "fluffy" texture and is really something special, not at all to compare with a meatball. The ingredients needs to be cold when the dish is prepared for the mix to hold together before you fry it. You would, or hopefully will, love it.

Reindeer is the best meat I've ever tasted. Unfortunately, it's expensive, so it's not something most of us can eat often. Västerbotten cheese is the world's best cheese.

I don't know why Flygande Jakob (Flying Jacob) never makes onto lists like these. It's one of the few meals we have that's actually invented in Sweden. A great one at that!

"Why Pancake Tuesday?... Make it Pancake Wednesday. Have it whenever you want!" - Karl Pilkington

I love home cooking. Really think that a country's dishes tell so much about that country's culture. I always try to eat traditional local food when I'm abroad. The kind the locals eat. What I missed in this movie is: 1. Stekt saltsill med löksås. 2. Ugnsstekt falukorv. 3. Kroppkakor eller Pitepalt. 4. Lapskojs. 5. Isterband med potatis och stuvade makaroner. 6. Fläsklägg med rotmos 7. Kåldolmar. 8. Plommonspäckd fläskkarré 9. Kalops

Reindeer is delicious. In every way and form. Traditionally we eat deer tenderloin on Christmas eve. Super dlicious.

Västerbottenost is fantastic!. Famed chef Tore Wretman made it viral way before the digital age when he incorporated in his dishes very much as a Swedish type parmesan. It's annoyingly crumbly if you eat it as is, but in things like a pie it's divine.

there's a ton of "typical" swedish food to explore. what you got from this video is a just a few grains of what swedish comfort/husman really is, it's somewhat of an introduction, maby not the best... but getting to know the swedish husman is about as easy as getting to know how swedish ppl socialize, it seems to be a problem to allot of ppl, we keep to ourselves, give each other space etc. many visitors take this as a negative, but it's mostly just a different approach, we're just as open as everyone else, we just shaved of the smalltalk xD -get over here, stay out of the whole tourist thing, drink and eat where swedish ppl do and you'll have a good time;)

I've had most of these dishes, except the cheese pie. I had a Swedish foster grandma who was a professional cook and would visit us once a while and we also went there for holidays. Murmur and Murfar where my favourite grandparents, very warm and loving people. But a pub open only on Wednesday till 9 PM, is really something I can't get used to. Socialising can be a bit of an effort in Sweden as well, certainly near Jönköping. Don't mince words though, something I can appreciate.

I am Swedish guy, and I love this instructive video, but "Red Beats" made my day! :) And no reaction from the English speaking guy. Fun!

Try some saffranspannkaka ( panncake with saffron )with some jam ,it’s a dish from the island Gotland in Sweden.

The meatballs: 4 servings: 400 grams of minced meat either pork, pork and beef, just beef, chicken.... whatever you like 3 tablespoons of breadcrumbs,100 ml off fat milk, 1 egg, 1 teaspoon off salt, 1 ml off grounded white pepper, 1-2 tablespoons off very finly chopped onion or 1-2 teaspoons off onionpowder. Mix it all together and form balls that you fry in some butter, when all the balls are done make the sauce in the skillet you used for the meatballs, add 1 tablespoon of flour to the skillet and whisk it in the fat, then add some black currant jelly just a teaspoon, and 2 teaspoons off ketchup, then add 1 cube off beefstock or vegetable, add cream or milk about 300-400 ml and a splash off soysauce for color. Serve with boiled potatoes or mashed. You can leave out the jelly and ketchup from the sauce but I use it as a balance between sweet, sour and salty. If you use minced veal for the meatballs they usually are boiled and served in a cale soup here in Sweden. And the peasoup haha we eat that when we want, yes yes thursday was in the old days. Fish was on tuesday back in the day. Pyttipanna (hash) was on mondays. And if you like this recpe for meatballs just double it and you have lunches, freeze the meatballs in the sauce and reheat gently while boiling potatoes, that´s how I do it IF I get any leftovers!

She forgot the King of the forest: Moose meat! Moose hunting is a massive cultural thing in Sweden and many many freezers are filled with moose meat every year during hunting season.

As I heard it, pancakes and pea soup on thursday is tradition because the cooks maid had their days off on thursday and prepared this meal in advance on wednesday. Pancakes and peas also works metabolically as they complement the digestion of each other.

3:34 - Yes, nötkött = beef ( _funny that she said " _*_cow_*_ meat and pork meat" instead of "cow meat and pig meat"_ ) We normally use a blend (beef/pork which is called blandfärs in Swedish. Here in Australia they call the blend "Bolognese", not sure about the UK) because only using beef makes the meatball dry and falling apart when you fry them. Up in northern Sweden people also make the meatballs from venison (reindeer or moose). 6:31 - For all of you in the English speaking part of the world... beetroot 🤪 9:43 - Both reindeer and moose are considered a delicacy in Sweden. Within the Sami population reindeer meat is basically staple food (traditionally the Sami reindeer herders take care of every part of the animal). At restaurants you pay a fair bit for both reindeer and moose dishes. The closest thing to compare it with would be beef, especially the moose meat. Reindeer meat usually contain more fat and the moose meat is leaner. Both has kind of a gamey taste, but beef is usually substituted with moose meat, predominantly up north. 12:30 - Just want to mention, especially for any Americans watching, this is a savory pie. Really nice. 13:20 - This is not a very traditional Swedish husmanskost. Very popular in Sweden though, especially the sauce as she mentioned... but as you can see/guess it's a rump steak with fries/chips and sauce... here in Australia we would call it, amicably, "pub grub", i.e. pub food.

Västerbottenpaj, the cheese pie, is delicious. 😍 I used to make that myself at home. And you can also buy it at the grocery store. You will probably also find it at the restaurants that serve ”smörgåsbord”. 😊

Blodpudding, kalops and köttfärslimpa are also super traditional and popular dishes, among quite a few other. A good idea is to google husmanskost, as she mentioned in the video.

My personal favorite dish is root mash with pork leg, root mash contains 1/4 turnip 1/4 carrots 2/4 potatoes.

All suggestions here are valid and good choices, but risgrynsgrot needs to be there, And talk a little about crispy bread too. And Kalle's Caviar. The small things you miss while doing a vid.

She's only slightly dipping into the depths of husmanskost. But much appreciated to see your reaction. Speaking of reindeer meat. It is more common up north and in the Swedish Sápmi region. I highly recommend it. It is a clean and lean protein. 100% organic. Low carbon footprint. Unique meaty flavour. There are venues at the local Stockholm food markets where you can sample traditional reindeer jerky. (suovas) I would highly recommend that as well. Another popular thing she forgot to mention.. Is that traditional Swedish meatballs can also be made out of Elk meat, venison, boar and bear meat in some regions. In the old days even spent horse meat..

as a person born and raised in Vasterbotten- I truly recommend the pie!

This young lady´s presentation of Swedish "husmanskost" is, in my opinion not "strorny" - to quote Tigger - accurate. In fact it leaves a lot to be desired. Biff Rydberg has four ingredients: Potatoes, onion, high-quality meat (roastbeef will do) an egg-yolk (and worchester sauce. Potatoes and meat are diced, and fried, as is the onion. It is not mixed, as pyttipanna is, but presented in three separate "heaps". A raw yolk is poured over the lot and the worchester sauce is added. It is veery tasty, but to make it even more elegant and pleasing to the eye -and palate - get rid of the excess fat from the frying. Dillstuvad potatis is basically diced, boiled potatoes, a bechamel sauce with chopped dill added. It is served with "rimmad lax", I .E. raw salmon cured with salt and sugar. (I think Jamie Oliver has described it, though he also used beet-root, but forget that part, please. Welcome to the world of Swedish food! Hans Strömberg (76) Stockholm

Reindeer is super nice!

The most low effort husmanskost you can eat is makaroner och köttbullar. Which is macaroni and meatballs. The macaroni can be switched with stewed macaroni and the meatballs can be switched with falukorv- falu sausage. And you usually eat it with ketchup or HP sauce. Perfect when you don’t have much money or time.

Different kinds of pickled herring is extremely typical for Sweden. You will get it on any occasion and especially on a smörgåsbord (literally sandwich table) which is always served for Christmas. Pickled herring is also served during midsummer and Easter, for some reason.

One theory is that the military was served pea soup on Thursdays in the olden days, and still do.

Västerbottensost paj is a hit, love it so much. I do it myself but you can buy it any shop/ store too. I really recommend it for you to try. Love and peace from Sweden

Raggmunk usually is served on Tuesdays, not on Thursdays.

I must say that i have never even seen stekt strömming with lingon before and i probably wouldnt eat the lingonberryjam if it were served to me with strömming, its just wrong to me and im a person that dont at all mind lingonberry jam together with much foods. I wouldnt really call meat, pommes and bea husmanskost, although nice and common in Sweden its not anything perticularly Swedish about it. I think she should have replaced meat and bea with Falukorv which is a Swedish traditional sausage which i love although it is also a very cheap everyday food. Of the ones she mentioned i especially love Raggmunk, Renskav, Västerbottenpaj and toast skagen so i can really recommend them, but all are good in my opinion.

If you don't have Toast Skagen when you visit Sweden I will personally make sure you're never allowed back here again 😂😂 It's a must and you won't regret it. Västerbotten cheese is also fantastic!

I would say everything except "surströmming" is very tasty. Personally I even like Pölsa, blodpudding m stekt fläsk, kåldolmar etc too. But nothing beats fresh catched fish, done with love by a good chef....

i can recomend smoked reaindeerhart with coffe but its mostly found in nordic part of sweeden. and yes Västerbotten paj is to die for

an easy dish to make at home is boiled potatos, fried salmon with a kaviar sauce, the sauce is just cream cheese, red onion, orange kaviar and some salt and pepper. you can also use warm smoked salmon. super tasty and something that probably most swedes have had/made at home or at a restaurant

The Biff Rydberg is basically just pytt i panna if you were a boy standing next to a bodybuilder.. bigger chopped potatoes, union and instead of the leftover meat from the fridge you take filet mignon.. often you wisk together a mustard creme and add a raw egg yolk. I would also like to add to the list of people liking Flygande Jakob -but to add something a Brit might be familiar with there is something called Äggpannkaka and it basically one large Yorkshire pudding but down in the south of Sweden we mix the pork meat inside of the batter. Yorkshire pudding is more flaky and crispy but the äggpannkaka is more spungy and panncake-like but thick... aaaaand it's served with lingonberrys (because Sweden) :P Västerbottenpaj is also great with kaviar -best tip would be roe from kalix.. really pricy though. Never had reindeer but I have about 20kg of deer in my freezer that a friend to the family shot and that we chopped up together. Most tender and delicios meat I've ever had.

Ärtsoppa in common armyfood, and you get poopy from it, so it has the funny nickname "kulsprutevälling" = machinegun gruel.

Most eaten meal on new year day is kebabpizza.

Västerbotten-paj and reindeer are both fantastic!! Well, all shown are great! Damn, now I got hungry too..... 😲

If going up north I would suggest; Palt - there is different varietes; pitepalt, made with mostly potatoes (what else) and barley flour filled with fried side pork. Or maybe when in Sapmi; maeliklubbe, dumplings made of reindeer blood, barley flour, syrup and som stock and then boiled in reindeer stock, served with a lump of butter, lingonberry jam and maybe some slices of fried side pork it is DELICIOUS! My grandma and mother made this often but then with beef blood and beef stock, love it! A variant of "palt" is kroppkaka, a sort of palt mostly made in the southern parts of Sweden made with only flour from wheat, otherwise made like the pitepalt. Sami souvas - reindeer stew - is delicious but reindeer meat is to expensive for me to buy. Suovas is salted and lightly smoked meat and when slices i very thin slices, fried and served with a sauce made of cream and "messmör" I´m in heaven! Of course you eat it with potatoes and lingonberry jam...or a mix of lingonberry and cloudberry jam. Messmör is a sort of sweet tasting cheese with a light taste of caramel. It´s sounds weird, I know, but it´s delicious. Messmör is made from whey that is cooked down after making butter and hard cheese, a work going a long way back in history. Made in summer when the milk maids were herding the cows far away in forests and hills. Västerbottensost is made a short distance from where I live and the pie served with creme fraiche and caviar is outstanding. Real homemade meatballs is event more great than thoose served at IKEA and fried herring was staple food when I was a child. Leftovers was pickled and taste great on a piece of knäckebröd, hard bread. Unluckily the population of herring in the gulf of Bothnia is in danger so we can´t have it for a while. I guess you have heard about sour herring, a dish for the poor man that became a luxury treat. Either you hate it or you love it, I love it of course! Salty, fishy and yummy eaten with boiled potatoes (!), chopped onions and thin bread with a lot of butter on top. In our house we often eat dishes made from elk/moose meat, many swedes up here in he north are hunters. We make meatballs/"biffar" (big flatened meatballs), pastasauce, steaks, stews, köttsoppa - soup made of meat, suede, carrots, celery and a clear stock - with it. Mostly served with potatoes and lingonberry jam or gel made from red or black currants. It goes well i a boef bourguignon or as a porter steak, a sauce made with cream and gorgonzola is a hit to a roast...but that´s crossover cooking! Other food; biff made from liver, liver stew, black pudding (with lingonberry jam...😆), oven made pancake o thin made on the stove, served with blueberry- o cloudberry jam. Fish from rivers and lakes; pike, perch, burbot, whitefish, grayling, char and trout. Berries was an important dish to serve in old times, especially in poorer homes. Up north where climeate wasn´t suitable for growing a lot of vegetables berries was a source of vitamins. Especially lingonberry and cloudberry is common berries and contains a lot of vitamin C and natural benzoic acid wich is a preserving substance and that is preventing the jam from moulding. In old days sugar was luxury so they made "rårörda lingon" or "vattlingon"- raw stirred lingonberries or lingon preserved in plain water. Sorry...this became a loooong story...I love cooking!

First comment: you pronounciation of the word "Husmanskost" was actually quite good! Comment 2: so was your pronounciation of "pyttipanna". Comment 3: reindeer meat is so good! I really like it! Comment 4 (im writing a lot more of these than I thought I would...): västerbottenpaj is pretty good if you don't eat a lot of it (or maybe that's just me but I tend to get a little overwelmed with the taste after a while). You will probably get some if you're ever at a Kräftfest (Crayfish party).

well, by far the most delicious options in this video are Skagentoast and Renskavsgryta. One that didn't make the list, and granted isn't that common anymore but you HAVE to try it you come across it is Biff à la Lindström, it is a lot like pannbiff but it typically larger in size and is made with onion, pickles, red beats and capers baked into it, SO tasty!

Ärtsoppa och Pannkaka on Thursdays, that's memories from school and the army, where I had them every Thursday. Reindeer meat is really good, you must try it some day.

I've eaten Ikea meatballs in Los Angeles, and it was very bad. It is not at all like home in Sweden (except at Ikea which has factory-made meatballs) It is much tastier if you make them yourself or go to a real restaurant.

Pyttipanna can be very delicious if you get it in a good restaurant. But of all these food she mentioned raggmunk with fläsk and lingon is my absolute favorite.

She forgot to metion that Ärtsoppa / peasoap is one of the oldest dish still eaten in sweden

What's called a pie in Sweden is what's commonly known as a quiche in the rest of the world. Not much relation to a British pie.

As a swedish vegetarian , almost all of these dishes and more are available in vegetarian options 😍 using soya or quorn

protonation is great! HUSMANSKOST! exllent

You should try moose to :)

Husmanskost is so yum. X3 You said husmanskost great! 5:35 She made a mistake here, it's written Wallenberg-familjen or Wallenbergfamiljen. Compound words never have a space in them in Swedish. I would love it if I saw videos of you going to Sweden. So your answer to her question would be "none and everything".

Eat Beouf Rydberg at the actual Rydbergs restaurant. It rules. And do come, you seem lovely.

haven´t watched the whole video but nr one swedish dish is Spagetti och köttfärssås

Kroppkakor and Pitepalt god damit. How could you forget? Lappskojs... kolbulle...

Come to Sweden, and I'll serve you reindeer :)

Raggmunk should ONLY be served on Tuesdays.

It’s called Västerbottenspaj and Västerbottensost, with an S and not Västerbottenpaj and västerbottenpaj. Most southern swedes get it wrong.

I still have traumatic memories from”renskav” at school! Utterly disgusting!

well, swedish dishes but not the most common.

I thikh its outdated

most swedes allready said this allready but its deserves to be repeated. IKEA meatballs is like a 3 out of 10 against a "real" swedish meatball made in home or some store made meatballs. The IKEA meatballs are just mass produced. They are ok but nothing special.

There were lots of other greens than peas, just like anywhere else. I think that was a very inaccurate statement.

No self Respecting Swed would never buy meatballs in IKEA. only do if ar abroad. not in Sweden

Don’t try to pronounce the words like this lady. No one speaks like that except for women in teaching. 😉