Stockholm has been known since time immemorial. With its northern history, it is hardly like any other. It is a small world of strange and beautiful inventions, customs and temperaments. Exploring Sweden and its capital gastronomically, first of all we pay attention to the markets and seasonality, try gravlax, then we go by boat around the archipelago — for pigeon, mushrooms, fresh fish, and returning to the city we go to the coffee shop for delicious coffee and pastries. In Swedish tradition there is the concept of “fika” — a pause for coffee and communication. This is the “minimum plan”. From the brought recipes — pickled herring and magic rolls with cinnamon. About everything in order.
The time when the sun in Stockholm begins not only to shine, but also to warm, residents and tourists strenuously fulfill the program at a minimum - to walk more and eat in the fresh air. It seems to me that any person can find an occupation to their liking here. There are flea markets, antique shops, vintage shops, auctions — in the interior design of Sweden, it's a head-scratcher. The clothes are here too.
About Carlson. Who lives on the roof. In Stockholm. The attitude towards him in Sweden is not the same as ours. For calm and correct Swedes, Carlson is a petty thief and instigator who harms and sets a bad example for children. Whole tours lead to the hero's “apartment”, examine the roof from the street. But the funny thing is that almost nowhere in Stockholm you will find curtains or curtains. There is nothing to be ashamed of or afraid of, safety above all, yes.
A day in nature without leaving the city is easy in Stockholm. At least 4-5 main islands with beautiful and well-groomed parks of impressive size are ideal for measured walks. And running, by the way, too. One rainy morning, the Stockholm half marathon went by itself — not in every city you can “do” 21 km along the water, with landscaped parks, bays, as if from fairy-tale lakes and immediately a promenade with the old aristocratic spirit and yachts. And this is without running into the tourist Old Town of Gamlstan.
Stockholm is one of the most expensive cities in Europe and it is very difficult to save money here. But when it comes to food, you have to try something very Swedish. In general, traditional Swedish cuisine is not distinguished by any sophistication. These are simple dishes of beef stew, meatballs (sorry, meatballs), potato casseroles with anchovies, creamy soups with cod. Lots of buns with spices and delicious bread — especially rye with additives. Here they salt and marinate salak, salmon, root vegetables are prepared in all sorts of ways. Very skillfully behave with game - boar, deer.
There was a lot about rolls, so the post about baking with a recipe for Swedish rolls with cinnamon (or berries) will be separately
In addition to the obvious advice to go to a restaurant with a good rating (for steak or deer stew, for example, or something fishy, modern gastronomic culture in Stockholm at a really high level), simple delicious food can be found in the markets. The cheapest in restaurants held by Turks. By the way, they always serve a few Swedish dishes, so meatballs with lingonberry sauce are also worth looking for there. And be sure to try the herring. The easiest and most popular cooking method is marinated, in a sweet, spicy brine, which is served with mustard sauce. Such herring is served with potatoes or rye bread, eaten for breakfast with eggs and for dinner as a snack.
Pickled herring
- 6 salted herring
- 300 ml of white wine or apple cider
- 300 ml of water
- 175 g sugar (or ½ cup honey)
- 1 tsp. salt
- 10 peas of allspice
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tsp. coriander seeds
- 5 pieces. clove pepper
- 4-5 pcs. juniper berries
- 1 bay leaf
- a few sprigs of fresh dill
- 2 shallots or 1 small head of white sweet onion
Soak salted herring for at least 2 hours. In a small saucepan, mix wine, water, sugar, salt and all spices. Stirring, cook over medium heat until sugar dissolves, reduce heat and cook for another 10 minutes. Turn off the heat and cool the mixture.
Preheat the oven to 100C. Rinse the jars (the recipe is designed for 2 pcs., 750 ml-1 l, but you can use small jars of 225-250 ml, evenly distributing the ingredients). Place the jars and the twisting iron lids in the oven to dry and sterilize. Deliver, place half the dill shoots and the shallots cut into rings on the bottom.
Rinse the herring, dry with kitchen towels. Remove the skin and bones (or use peeled fillets), cut the fish into 2 cm pieces. Put half the herring in a jar, on top of a layer of onion and dill. Pour the spicy brine so that it completely covers the fish. If desired, you can strain the liquid by removing spices. Repeat the procedure with the fish and broth with the second jar. Tighten the lid and refrigerate for at least 5 days.
The longer the herring is infused, the more tender the fish fillet becomes and the richer the sweet and sour brine. Store in the refrigerator for several months.
SENAPSSÅS sauce
- 2 tbsp apple cider vinegar
- 2 tbsp plain or Dijon mustard
- 2 tbsp mustard grains
- 1⁄4 tsp sugar
- 4 egg yolks
- 2 cups oil (in the original recipe grape seed oil, but you can use any other vegetable with a neutral flavor)
- add salt and pepper to taste
Beat all ingredients with a blender until smooth.
Pickled herring
- 6 salted herring
- 300 ml of white wine or apple cider
- 300 ml of water
- 175 g sugar (or ½ cup honey)
- 1 tsp. salt
- 10 peas of allspice
- 1 tbsp black peppercorns
- 1 tbsp mustard seeds
- 1 tsp. coriander seeds
- 5 pieces. clove pepper
- 4-5 pcs. juniper berries
- 1 bay leaf
- a few sprigs of fresh dill
- 2 shallots or 1 small head of white sweet onion
Soak salted herring for at least 2 hours. In a small saucepan, mix wine, water, sugar, salt and all spices. Stirring, cook over medium heat until sugar dissolves, reduce heat and cook for another 10 minutes. Turn off the heat and cool the mixture.
Preheat the oven to 100C. Rinse the jars (the recipe is designed for 2 pcs., 750 ml-1 l, but you can use small jars of 225-250 ml, evenly distributing the ingredients). Place the jars and the twisting iron lids in the oven to dry and sterilize. Deliver, place half the dill shoots and the shallots cut into rings on the bottom.
Rinse the herring, dry with kitchen towels. Remove the skin and bones (or use peeled fillets), cut the fish into 2 cm pieces. Put half the herring in a jar, on top of a layer of onion and dill. Pour the spicy brine so that it completely covers the fish. If desired, you can strain the liquid by removing spices. Repeat the procedure with the fish and broth with the second jar. Tighten the lid and refrigerate for at least 5 days.
The longer the herring is infused, the more tender the fish fillet becomes and the richer the sweet and sour brine. Store in the refrigerator for several months.
SENAPSSÅS sauce
- 2 tbsp apple cider vinegar
- 2 tbsp plain or Dijon mustard
- 2 tbsp mustard grains
- 1⁄4 tsp sugar
- 4 egg yolks
- 2 cups oil (in the original recipe grape seed oil, but you can use any other vegetable with a neutral flavor)
- add salt and pepper to taste
Beat all ingredients with a blender until smooth.
