Ärtsoppa (Pea soup)
"Cooked yellow peas, pork and mustard, served with warm punch."
Glenn Andersson
Also suggested by René Poedtke.
Bloodbread
"Mix reindeer blood with flour, salt and pepper. Form the mix into lumps. Boil the dumplings in water and serve them with melted butter. This dish is very common in the northern parts of Sweden."
Mattias Nordkvist
Cabbage Pudding
"A pudding with corned beef and corned pork meat, mixed with boiled rice, in layers with sautéed green cabbage, in an ovenproof deep dish and then baked in the oven. Salt, pepper and sugar being the only seasonings needed."
Katinka Werner
Fermented Herring and Almond Potatoes
"Swedish name: Surströmming & mandelpotatis. The fermented herring has a strong, aromatic reek, feared by those not acquainted to the dish. Almond potatoes are a special type of small yellow potato, considered the best of all."
Anders Kohkoinen
Grilled Sheephead
"Traditional dish from Gotland. Half a head of a sheep is grilled in the oven or coal grill. Serve with gotlandsdricka and snaps (or whisky?)."
Per Blomberg
Isterband
"Crisp fried isterband sausage together with potatoes stewed in a white dill sauce. Isterband is a Swedish lard sausage."
Magnus Johansson
Kåldomar
"Minced meat mixed with boiled rice, salt and pepper, rolled up in white cabbage and fried with syrup. Served with potatoes and gravy."
Christian Karlsson
Öländska Kroppkakor
"Boiled buns made out of mainly mashed potatoes, stuffed with minced pork. Seasoned with allspice and black pepper. Enjoyed together with lingonberry jam."
Jonas Wiandt
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