True gourmets and simple food lovers know that there are many cuisines around the world. A mystery to many is the unusual and very interesting Scandinavian cuisine. What features makes it different?

Historical traditions

It is worth noting that Scandinavian cuisine began to take shape a very long time ago. And its main features are determined by the climate of the Scandinavian countries, as well as, in some way, by the mentality of the people. Since these places are very cold, the choice of products is limited, and therefore most of the dishes can be called quite simple, that is, they do not require the use of many different ingredients.

In addition, all the food of the Scandinavians was always very filling and quite fatty, because these people were forced to spend a lot of time in the cold and had to withstand low temperatures. And since it was quite difficult and inconvenient to prepare dishes in the conditions typical for Scandinavian countries, housewives always cooked for future use. And at the same time, dishes could be stored for quite a long time and not spoil. This was achieved thanks to various marinades, spices and a significant amount of salt.

Modern Scandinavian cuisine differs from what existed several centuries ago, but still the main features have been preserved.

What does it represent?

Scandinavian cuisine includes the national cuisines of Finland, Denmark, Norway and Sweden. The most beloved and frequently used products among the peoples of the Scandinavian Peninsula are the following:

• Fish. And this is not surprising, because it is very accessible. Particularly popular are species such as herring, salmon, flounder, mackerel, salmon and some others.
• . It is not only enjoyed with pleasure several times a day, but also added to various dishes, side dishes and sauces. Porridge is also cooked with milk.
• Eggs. Most often they are hard-boiled and added to sandwiches.
• Meat. Scandinavians especially love pork, veal and beef. Both hot dishes and cold snacks are prepared from meat.
• Bakery products are popular. There are several unusual varieties of bread alone: ​​with cumin, juniper, black sweet, white and others. Various spices are often added to bread.
• Cereals. Delicious porridges are cooked from them, as well.
• Potatoes are also popular, from which a variety of side dishes are prepared.
• Beans are also often used in cooking.
• Many recipes involve adding berries (especially northern ones, such as). Moreover, they are added not only to baked goods.
• The favorite and most frequently consumed drink is.

But every country has its own unique culinary characteristics, so it’s worth talking about each in more detail.

Swedish cuisine

Swedes skillfully prepare various homemade sausages with spices (most often with pepper and cumin). The favorite fish in this country is herring, which is most often salted or pickled. There are several dozen types of pickled herring. Swedes also often cook liver.

It is cut into pieces and boiled, flavored with spices, and then poured with a strong and rich meat broth. In addition, a lot of berries grow in Sweden, so jams, berry sauces, and baked goods with berries are popular. One of the most popular Swedish dishes is meat balls served with boiled potatoes and lingonberry jam.

Norwegian cuisine

The features of Norwegian cuisine are similar to the culinary traditions of other Scandinavian countries. In this country, fish of any kind is respected, revered and eaten with pleasure. It is salted, dried, pickled and even kept underground.

Meat is also popular. A traditional Norwegian dish is sheep's head, served with mashed potatoes and rutabaga. Norwegians make very delicate and soft cheese from goat's milk. And in this country, porridge is respected and often eaten. Wheat with cream and raspberries is especially popular.

Danish cuisine

Denmark also loves fish very much. Another feature is considered to be a passion for sandwiches. Moreover, these are not only simple and satisfying sandwiches, but also complex, “multi-story” ones with many layers (often seemingly incompatible ingredients are found in one sandwich). There are restaurants in this country that only serve sandwiches. It is also worth noting that the Danes love berries. Dessert soups are made from them, pies, jellies and other desserts are prepared.

Finnish cuisine

Finns are more sophisticated in the field of cooking, so in this country you can taste many unusual and very tasty dishes. They deserve special attention, which are prepared from different types of fish and rye dough. Karelian pies filled with rice or potatoes are delicious.

For Easter, almost everyone prepares “mammi” - a thick porridge of hops, malt and rye flour with the addition of water and salt, seasoned with cream and sugar. Finns often make casseroles from potatoes, carrots or rutabaga. Mushrooms are widely used. Berry pies and other desserts are popular.

Several recipes

What to cook unusual and tasty from Scandinavian cuisine? We offer several recipes.

Kalekukko

To prepare the famous fish pie you will need the following ingredients:

• 200 grams of wheat flour;
• 200 grams of rye flour;
• 1 glass of water;
• 60 grams of butter;
• 800 grams of sea fish fillet;
• 200 grams of bacon;
• 2 onions;
• 2-3 tablespoons of cream;
• salt and pepper to taste;
• 1 egg

Cooking method:

1. Knead the dough. To do this, sift the flour and gradually add water to it, mixing everything with your hands. Then add softened butter and a little salt. Roll out the dough into a layer, fold it in half and put it in the cold for about half an hour.
2. Start preparing the filling. Cut the bacon into small pieces, peel the onion and cut it in any way. Pass fried bacon and onions, as well as fish fillets, through a meat grinder. Add pepper, salt and cream to the minced meat and mix well.
3. Roll out the dough into a rectangular, not very thin layer. Place the filling on one side and cover it with the other side. Protect the edges. Brush the dough with egg.
4. Place the pie on a greased baking sheet (or oiled parchment) and bake for about 3 hours on low heat.

Fried herring

To prepare this unusual dish you will need:

• 1 kg herring fillet;
• 5 tablespoons of breadcrumbs or regular crushed crackers;
• 5 tablespoons flour;
• 100 grams of bacon;
• mustard;
• vinegar;
• salt to taste.

Cooking method:

1. Cut the fillet into medium-sized pieces. Salt each one, sprinkle with vinegar, and coat with mustard on all sides.
2. Now dip each piece first in flour and then in breadcrumbs.
3. Cut the bacon into small pieces, put it in a frying pan and wait until the fat begins to render.
4. Fry the herring fillets until aromatic and crispy.

Like many other dishes, fried herring is most often served with potatoes.

Danish Christmas oat cake

To prepare this dessert you will need:

• 500 grams of oatmeal;
• 400 ml milk;
• 1 large or two small chicken eggs;
• 4 tablespoons sugar (brown is best);
• 2 tablespoons flour;
• 4-5 tablespoons of seedless raisins;
• 25-30 grams of almonds;
• 2 teaspoons of baking powder (you can replace it with soda, quenched with boiling water);
• zest of 1 lemon;
• 1 teaspoon cinnamon;
• ½ teaspoon ground cardamom;
• 3-5 clove buds;
• 30 grams of butter.

Cooking method:

1. Heat the milk a little, then add oatmeal into it (leave 2-3 tablespoons for sprinkling). Leave the mixture for half an hour to swell.
2. Soak the raisins in hot water for 20-30 minutes to soften them.
3. Beat the egg with sugar and add to the milk-oat mixture.
4. Mix flour with baking powder, cloves, cardamom and cinnamon, add to the dough.
5. Grate the lemon peel on a fine grater, add the zest to the dough along with the raisins.
6. Grind the almonds and add them to the dough, mix everything well.
7. Grease the mold with butter, sprinkle the bottom with cereal and lay out the dough. Sprinkle the cereal on top too.
8. Bake the pie at 170 degrees for about 40 minutes.

Bon appetit!

The culinary traditions of Norway, Denmark, Finland and Sweden have many similarities, so it is not surprising that in the modern world they are combined into one common concept - Scandinavian cuisine. The basis of this cuisine, of course, is fish and seafood. Due to the difficult natural conditions and the historical asceticism of the Scandinavians, all dishes of traditional cuisine are surprisingly simple, and the taste characteristics are the forced consequences of a hard life. For example, fatty and satisfying dishes were needed for a long, cold winter, so the tradition of smoking and salting fish arose.

Now Scandinavian cuisine is experiencing its rebirth. The so-called New Nordic cuisine has gained recognition and love throughout the world over the past decade. Simplicity and asceticism, which were previously considered disadvantages of this kitchen, turned into its main advantage. The modern world of gastronomy is tired of the complex French cuisine and the multi-layered flavors of Asian dishes. Uncomplicated Scandinavian food suddenly turned out to be in demand and popular all over the world!

The center of the gastronomic revolution was Copenhagen, where the Noma restaurant opened in 2003. Edible moss with spices, Baltic salmon, langoustines from the Faroe Islands, wild berries - the restaurant's chef Rene Redzepi uses only traditional Scandinavian ingredients, but combines and prepares them in a modern way. Now the restaurant has two Michelin stars and several victories in the status of “best restaurant in the world.” And the trend set by Noma gradually spread throughout the world.

We will tell you about the main components of Scandinavian cuisine.

Fish

The variety of fish dishes in Scandinavian cuisine is amazing. Fried, boiled, dried, dried, smoked. Not only first and second courses, but also a variety of snacks are prepared with fish and seafood.

The Danes prefer salmon, eel, flounder, herring and mackerel. In Norway, halibut and cod are more popular. One of the most popular and unusual dishes here is clipfix: cut fish dried on rocks. In Finland, herring and fish pies are especially popular. But the Swedes are very fond of herring in any form. The main feature of fish dishes in Scandinavian countries is the minimum of spices. The taste of fresh fish always comes first and nothing should interrupt it. Cottage cheese and sour cream are often served with fish - they add tenderness and lightness to the dish, without drowning out the taste of the main ingredient.

Seasonality and regionality

The most important rule of Scandinavian cuisine is the use of local products in accordance with their seasonality. The chef of any restaurant must know all local products and give preference to them in his choice. These principles are gradually becoming one of the most important global gastronomy ideas, once again proving that haute cuisine is impossible without local farmers. So don't be surprised to see nettles, rhubarb and cranberries on your plate!

Smorrebrøds

Smorrebrød is a popular Scandinavian snack. Most of all, it resembles a sandwich, but the number of its variations will amaze the imagination of any gourmet. There are over 700 different recipes for this dish! There are simple smorrebrods, such as rye bread with herring and onions. And there are complex, multi-layered ones, like “Hans Christian Andersen’s Favorite Smorrebrod,” consisting of several layers of bacon, parsley, tomatoes, liver pate and horseradish. In Scandinavian countries, especially Denmark, there is a tradition of naming smørrebrød after famous people. This appetizer has become so popular that it is now served not only in restaurants and cafes, but also in wine shops, as it serves as an excellent appetizer for wine.

Game

Scandinavians, like no other, know how and love to cook game. For example, in Finland you can try a delicious dish called Poronkäristus, which is tender slices of stewed reindeer meat. In Sweden, a popular method of cooking game is on a hot stone: it is heated in an oven to 300 degrees, thinly sliced ​​pieces of meat are taken out and fried on it. Venison goes especially well with juniper berries, chard and sour cream and sorrel sauce.

Nettle, rhubarb and moss

Scandinavians often use strange and unusual herbs in their recipes. Don’t be surprised, but according to residents of some countries, nettle perfectly complements venison and beef, lovage goes well with fish, and moss can easily become an independent dish. Don't worry, all these herbs and plants most often undergo strong heat treatment, so they are completely safe and really tasty!

Berries

The main ingredient in desserts in Scandinavian cuisine is berries. Jam is made from raspberries, blueberries, and currants, and fresh or dried berries are added to porridge. For example, the traditional Norwegian porridge “Fledegred” is prepared with raspberries, which gives it an incredible aroma and bright color. Even soups are made from berries! For example, strawberry-blackberry cream soup and summer strawberry-rhubarb soup, which are staples of the short Scandinavian summer.

Chapter:
Cuisines of the world
The most notable dishes for the daily and holiday table
This section will help make your table tasty, varied and attractive.
Here, in the selection of national recipes, the quality of the dishes and the convenience of their preparation were taken into account.
Some nations have a lot of such dishes, some have only a few.
See also the section for wonderful national dishes.
For many recipes of national dishes, see the world famous section.
For all the wealth of national cuisines, see the relevant sections

Scandinavian cuisine differs from European cuisine in a large number of fish dishes in boiled, fried and baked forms.

Finns love herring with boiled potatoes, fish delicacies, as well as pancakes with sour cream, dumplings, sausages, crumbly buckwheat porridge with butter.

Among the first courses, fish soup, chicken or meat broth with pies, kulebyaka and various cereal and vegetable side dishes, as well as seasoning soups, are very popular among them. In the morning, Finns drink milk, coffee with milk, and kefir.

Rye black bread and wheat white bread are served at the table.

The Swedish “missa” is known all over the world - a cold table with a wide variety of snacks. Nutritious, pleasant-looking sandwiches and cold appetizers made from unusual combinations of foods are the pride of Swedish cuisine.

A cold table - smergasbord - is served for the first and second breakfast and for dinner, which in Sweden is served in the evening, at 7-8 o'clock. Breakfast includes coffee, hot milk, sour cream, jam, eggs, oatmeal, bagels and puff pastry.

A lot of dishes, as in Finnish cuisine, are prepared from fresh Baltic herring, but pickled herring is also not ignored.

Cheeses of various varieties, smoked, boiled, marinated fish, vegetable salads with mayonnaise and sour cream, shrimp, lobster, cold chicken, omelets stuffed with shrimp, mushrooms, fish - all this makes up a cold table.

A characteristic feature of Swedish cuisine is the abundant use of dill; it is added to cold and hot dishes, as well as sugar - all dishes are slightly sweetened.

The Swedes' favorite side dish is spinach, and it is especially often served with fish. Gravy and sauces are seasoned with sour cream.

Meatballs made from meat and fish are very popular in Sweden; they are served in mushroom sauce, with fresh parsley, dill, chopped eggs and vegetables.

In Sweden, hot sausages are not usually served with stewed cabbage or mashed potatoes. Ketchup, horseradish, mustard, cucumber are common condiments for sausages, which are served on half a salted bun.

Swedes love thick pea soup with corned beef, beans with pork, and flour tortillas with hot toddy. Very often they prepare pates from herring and different types of fish.

Pancakes are usually filled with fresh berries (blueberries, raspberries or fruit).

To prepare Swedish sandwiches, several types of bread are used - white, black, with a sweetish taste, juniper with cumin and other spices, flatbreads, bagels, crackers, crackers.

Danish “multi-story sandwiches” are prepared from various seafood, lettuce, asparagus shoots, eggs, sauces, beautifully placed on a toasted slice of rye bread and garnished with herbs.

Stewed whale meat, the so-called “sea beef,” is also a feature of Scandinavian cuisine. Lunch usually ends with a cup of strong coffee. Coffee with cheese is a dessert common in Scandinavia.

In Norway, a country widely known in the world for its fisheries, fish is one of the staple foods.

Fresh and canned fish are widely represented on the Norwegian menu. Snacks, soups and hot dishes are prepared from it. Salads prepared from salmon, eel, and herring are distinguished by their high calorie content, wonderful taste and appearance.

Despite the short summer, Norwegians grow high quality vegetables. Vegetable and fish salads are usually sweetened.

Smoked fish is served with boiled eggs. Herring is usually pickled.

Sandwiches, butter and fish, hard-boiled eggs and bread - these are the main assortment of the Norwegian cold table.

Fish, vegetable and meat soups are often seasoned with flour and cooked with fillet meatballs; boiled meat, poultry, with vegetable sauce; meat with vegetables, boiled cod with potatoes and butter, pates, game in sour cream with pickled lingonberries, jam or jam from cranberries or cloudberries, boiled herring with a side dish of potatoes, whipped cream, fruit jelly - Norwegians love all this very much.

The most popular drink is milk; everyone drinks it here - both children and adults. Hot drinks like tea and coffee.

Norwegians also drink home-made light and dark beer and fruit wine.

200 g pasta, 1 small head of cauliflower, 1 small celery root, 2 carrots, 200 g ham or hunting sausage, 2 tbsp. spoons of vegetable oil, 2 tbsp. spoons of vinegar, 3 tbsp. spoons of mayonnaise, 1 teaspoon of mustard.

Break the pasta and cook in salted water.
Cut the carrots and celery into cubes, divide the cabbage into pieces and boil all the vegetables in lightly salted water, but do not overcook them.
Season cooled vegetables and pasta with mayonnaise, vegetable oil, vinegar, mustard, add ham or sausage cut into strips.

300 g of tender bean pods, 3 lightly salted herrings, 3 boiled potatoes, 1 onion, 100-125 g of mayonnaise.

Break the bean pods into 2-3 parts and simmer in a small amount of water.
Cut the herring 3 cm wide.
Peel the potatoes and cut into thin slices.
Mix mayonnaise with grated onion and pepper and season the prepared foods with it.

250 g fish, 1 pickled cucumber, 2 tomatoes, 1 small onion, 1-2 apples, 100 g mayonnaise, salt, pepper, mustard.

Boil the fish in a very small amount of water, remove the bones and cut into pieces.
Cut the cucumber, tomatoes, onions and apples into cubes and combine with pieces of fish, season with salt, pepper, mayonnaise and mustard.

2 salted herrings, 3 eggs, 1 onion, 3 tbsp. spoons of vinegar, 1 tbsp. spoon of margarine, 1 teaspoon of mustard, pinch of sugar.

Soak the herring well, peel and remove the insides, cut it first lengthwise and then into cubes, but not too small.
Finely chop the onion and lightly fry in margarine.
Beat raw eggs (2 pcs.) together with vinegar and pour this mixture over the onion.
Season with mustard and sugar.
Place the prepared herring pieces into the cooled sauce.
Garnish with parsley and slices of boiled egg.

125 g salmon slices, 2 hard-boiled eggs, 1 pickled cucumber, 2 cups boiled rice, 100 g mayonnaise.

Cut the salmon into pieces, cut the eggs and cucumber into cubes, mix with boiled rice and mayonnaise.

1 cup boiled diced beets, 1 cup pineapple slices, 1/2 cup whipped cream.

Mix all products carefully.

3 large herrings, 1 glass of wine vinegar, 1 glass of water, 250 g of sugar, 1/2 teaspoon of pepper, 10 cloves, 2 small bay leaves, marjoram on the tip of a knife.

Soak the herring for 1-2 days, then peel the skin and remove the entrails.
Mix vinegar with water, add sugar and spices and boil the herring.
Cut it into pieces 3-4 cm wide and pour in the cooled marinade.
Leave for 24 hours.
When serving, the appetizer can be sprinkled with onion rings or poured with thick sour cream, in this case sprinkled with green onions.

In order to prepare shmerrebred you need to have:
1. Different types of bread: rye, white, crispbread, etc.
2. Various butters, pastes for spreading sandwiches: butter, whipped butter with grated horseradish, garlic, finely chopped herbs (dill, green onions, parsley, etc.) or the same whipped butter, but mixed with fish or fish mashed through a sieve canned food
For variety, you can add finely chopped eggs, different types of butter, lemon juice, salt, pepper, and pickled cucumber.
3. Various sandwich coating products:
meat, pickled beets with a raw yolk in the middle, pieces of smoked fish, ham, fried fish, lemon slices, kidney pate, pieces of pickled herring and tomato slices, Roquefort cheese, radish rings, sausages and pieces of anchovies, herring in jelly, garnished with thin slices of red pepper, etc.
Sandwiches are served with salads and hot appetizers.

It is very easy to prepare, preparation - 5 minutes, baking - from 4 hours (at a temperature of 120°C) to 8 hours (at a temperature of 80°C), pickling (salting) takes 1-3 days.
In 2 liters of hot or warm, but always boiled water, dilute 2 cups (200 ml each) of salt, 1 tbsp. a spoonful of sugar, 1 teaspoon of saltpeter and salt the lamb in the prepared brine.
Turn over several times during salting.
Place the lamb in a thick-walled metal oven deep frying pan (like a casserole dish), cover and place in the oven.
After cooking, cool, remove the crust that has formed on the surface (caked fat, films, salt) and cut the inner soft part of the meat across the grain into slices, like ham.
Serve with black bread.

1 kg of meat, 1 kg of potatoes, 3 onions, 50 g of butter (fat) and allspice, “sausage salt” (ready-made powder including saltpeter and flavorings), table salt, intestines (or their artificial substitutes).

Easy to prepare. Preparation takes 30 minutes, heat treatment 2-2.5 hours.
Boil the meat for 1.5 hours, chop finely.
Peel the potatoes, put them in boiling water without cutting them, boil for 5 minutes at very high boiling, finely chop them without allowing them to cool, and immediately grease them with chopped butter (fat).
Chop the onion finely, crush the pepper (not grind).
Mix all ingredients and add salt. Fill the intestines with the filling and tie tightly. Boil in water seasoned with salt and pepper for 30 minutes.
Brown the lightly boiled sausages in a frying pan and add the garlic before serving.
Serve hot with salad.

100 g rice, 150 g barley (pearl barley), 2 onions, 100 g melted butter or margarine, 0.5 l milk, 250 g raisins, 100 g molasses (berry), 1.5 tbsp. spoons of salt, 1/4 teaspoon of ginger, 1/4 teaspoon of garlic powder, “sausage salt” (ready-made, industrial), small intestines (can be artificial), water.

Easy to prepare. It takes 30 minutes to cut and 30-45 minutes to fry.
Boil the cereal until half cooked.
Chop the onion finely and rinse the raisins in warm water.
Mix porridge, onions, raisins, spices and seasonings.
Fill each intestine halfway and, moving the filling in portions, tie it neatly at intervals, and then cut into small sausages.
Chop the sausages, place them in a deep, thick-walled frying pan and pour in a weak molasses solution (pour enough water so that the specified amount of molasses is diluted to an almost imperceptible sweetness).
Place the frying pan in the oven firebox and bake the sausages at 150 °C for 35-45 minutes.
Serve the sausages only hot, when they are slightly browned, with soaked lingonberries.

8 pcs. large herring, 1 apple, 2 onions.
For the marinade:
1 tbsp. spoon of grape vinegar, 1/2 teaspoon of ground white pepper, 2 tbsp. spoons of sugar, 2 teaspoons of salt, 50 g of finely chopped dill, 2 tbsp. spoons of finely chopped green onions, 2 tbsp. spoons of olive oil.

This dish entered Finnish national cuisine at the beginning of the 19th century and has become popular in recent years.
It is very easy to prepare. It takes 15 minutes to prepare and 2-6 hours to marinate.
Carefully remove the herring from the bones, trying to avoid tearing the fillet.
Carefully place the fillets on a wide plate so that all the fish covers the bottom in one layer.
Peel the apple, cut into cubes, and also chop the onion. Place the cubes on the fillet.
Make a marinade and pour it over the herring.
Serve the finished dish after 2-3 hours or later, when the herring is completely marinated.
Keep refrigerated.

6 eggs, 1 tbsp. spoon of finely chopped green onions, 1 tbsp. spoon of butter or margarine, 150 ml of milk, 1 teaspoon of salt. Ground white (black) pepper to taste.

Beat eggs into a cup, beat them with milk, onion, pepper and salt.
Heat the oil in a frying pan, pour the egg mixture into it and heat until tender.
This omelet is served with any smoked fish along with boiled potatoes.

Boil the eggs hard, cool in cold water, peel and mash with a fork to a paste.
Mix egg porridge with butter softened to room temperature and add salt.
Egg butter is spread on bread, served with boiled potatoes, and is always present at the holiday table.

4 salted herrings, 750 g boiled potatoes, 2 large onions, 250 g smoked meat, ground white pepper.
For refueling:
200 g heavy cream or sour cream, 4 tbsp. spoons of vinegar, 4 tbsp. spoons of sugar, mustard to taste, salt.

Soak salted herring for an hour in water or a mixture of water and milk.
Finely chop the onion.
Peel cold boiled potatoes and cut into cubes.
Cut the meat and filleted herring into small thin slices of equal size.
Mix all these components.
Beat the cream with a mixer into a stiff foam.
Dissolve sugar, mustard powder, salt in vinegar and add the salad mixture.
Place a dollop of whipped cream on top and immediately put it in the refrigerator to mature.
Serve no earlier than two hours later.

4 large turnips, 100 g of Savolak ham (boar, deer, bear), 200 g of canned green peas, a little rye dough, rolled out thinly or foil, salt.

Peel the turnips and cut a hole in it where the tops should be.
Finely chop the ham, fill the recesses in the turnips with it and the peas, having previously greased the bottom and walls of the recesses with butter or melted butter.
Season with salt and oil the top of the filling.
Wrap the turnips very tightly in dough or foil.
If dough is used, it must be greased with oil.
Bake the turnips at 225°C and brush the dough shell with butter while baking.
Let the turnips removed from the oven sit for a while before serving, but serve them warm.

Peel the turnips, make holes in them, fill them with lingonberries and sugar to the top, heaped, wrap them in rye dough, rolled out like for noodles or in foil.
Bake in an oven heated to 220°C.
Let sit for a while after baking, but serve warm.

Prepare the cheese mass, strain the whey from the curd through a sieve with gauze.
Rinse the cheese mass and, forming it into a large cheesecake, transfer it to the mold.
Scorch with the flame of an open fire, keeping it slightly away from the heat, the cheese should become “tanned.”
While frying, brush the surface of the cheese with melted butter.
Can be served hot or cooled with coffee.

Gut the freshly caught fish and simmer over low heat in a small amount of water until cooked.
Remove the bones from the cooked fish and cut them in half.
Thinly slice the onion.
Salt and pepper the fish broth, add onion to it.
Place decoratively cut boiled carrots and capers on the bottom of a mold or enamel dish, and place pieces of fish on them so that they press together and cover the vegetables.
Then, carefully, so as not to move the fish, pour the broth into the mold and place the dish in the refrigerator.
Serve cold as an appetizer, inverting the pan onto a plate.

Chop the onion as finely as possible, tear the caviar sac, place the caviar in a deep bowl, remove films, accidentally crushed eggs, blood and fat inclusions and carefully but thoroughly rub the caviar with a fork on a sieve, the cells of which are slightly larger than the eggs, so that all films are removed.
Mix peeled caviar with onion, salt and white pepper until smooth.
Gradually, using a spoon, pour the cream into the caviar and stir gradually so that it is absorbed into the mass.
Add salt to the mixture and let the salt soak in about an hour before serving.
Serve as a delicious appetizer for dinner - with hot boiled potatoes or on bread and butter.

500 g carrots, 500 g beets, 2 large onions, 250 g smoked meat, 3 salted herring and 1 herring, 1 teaspoon of salt.
For the sauce:
200 ml water, 3 tbsp. spoons of red wine vinegar or 200 ml of cream, 1 tbsp. spoon of sugar, 1 teaspoon of mustard, 0.5 teaspoon of salt, ground pepper to taste.

Boil carrots and beets until fully cooked and cool.
Chop the onion. Cut the smoked meat into small thin leaves.
Cut carrots and beets into small cubes.
Mix meat, carrots, beets, onions and salted fish cut into small pieces.
If salted fish is included in the salad, then it does not need to be salted, but if it is placed as fillet next to it, then it should be salted.
Serve the salad about an hour after mixing.

500 g boiled carrots, 750 g beets, 250 g potatoes, 150 g gradinok cheese or 200 g any cheese, salt.

Cut all the vegetables into small cubes, mix and add part of the portion of cheese, mix lightly so as not to crush, add salt, transfer to a dish and decorate with the remaining cheese, lay out the monograms of the host or hostess, and possibly the guest.

1 bottle of light beer, 1 bottle of dark beer, lemon peel or ginger, 1-2 tbsp. spoons of sugar, 2 tbsp. spoons of flour, 1 egg, 1 egg yolk, a little milk, salt.

Add lemon peel to beer and bring to a boil. 1 tbsp. Dilute a spoonful of flour in cold milk and add to the soup.
Season with sugar and salt.
Mix the egg with flour, add a little milk, stir well so that there are no lumps, and pour into the soup.
Boil for 5 minutes and remove from heat.
Beat the egg yolk and a few spoons of soup well and add to the soup.

1 kg of beef (well-fed brisket and sugar bone or shoulder), 2.5 liters of water, 1 tbsp. spoon (without top) salt, 10 peas of white or black pepper, 2 onions, 2 carrots, 1/2 celery root, 1/4 rutabaga, 1/2 parsnips, 6 medium potatoes, 2 tbsp. spoons of finely chopped parsley.

Rinse the meat, dry it with a towel and place it dry in boiling water.
Remove the foam, add onion, salt and pepper.
When the meat is cooked, remove the tendons and cut into large pieces.
In the soup add rutabaga, carrots, celery, parsnips and last but not least, potatoes.
Shortly before the meat is ready, remove the bones, cut the meat into small pieces, put it in the soup, and garnish the soup with finely chopped parsley.
Soup is eaten for lunch with good fresh bread, kvass, and sometimes washed down with milk.

2 liters of water, 250 g of peas and 2.5 liters of water for soaking, 350 g of pork meat and some pork bones with bone marrow, 250 g of beef, 1 tbsp. spoon of salt, 2 teaspoons of wheat flour.

Soak the peas overnight, changing the water once before night and a second time early in the morning.
Cut the meat into pieces and place in boiling water along with the bones.
Place the peas a little earlier in slightly warmed, but not very boiling water, or even better in cold boiled water.
After boiling, remove the foam, add salt, and cook at low boil for 2-3 hours.
Season with flour (dilute the flour in a quarter cup of boiled cold water and pour into the broth).

1 kg of sauerkraut, 0.5 kg of pork and in addition some marrow and sugar bones, 1 bouillon cube, 2.5 liters of water, 10 peppercorns, salt to taste.

Rinse the cabbage with cold water or even soak it for half an hour.
Wash the meat, put it in boiling water, crush the bones once, put it together with the meat and brain.
Skim off the foam, add salt and pepper, add a bouillon cube, then place the cabbage in a high-boiling broth.
After a few minutes, reduce the heat and cook the cabbage soup over moderate heat for 2-3 hours.
Before serving, remove the meat, cut into small pieces and put back into the cabbage soup.

2 kg of crushed deer marrow bones, 2 carrots, half each celery root and parsnip, 2 liters of water, 100 g of oil, 2 large onions, 100 g of wheat flour, 1 cube of meat broth concentrate, 3 tbsp. spoons of chopped parsley, 2 teaspoons of salt.

Crush the bones so that the brain can be removed and set aside by pouring cold water over them.
Peel carrots, celery, parsnips, cut into cubes.
Boil the bones in salted water with spices for at least 2 hours.
Chop the onion, fry it in oil, season with flour, add a cube of meat concentrate and add a little broth.
Pour in the dressing and continue cooking the broth itself for another half hour over low heat so that it does not boil, but simmers slightly.
At the end of cooking, season the soup with finely chopped parsley.
Serve the soup with croutons or small croutons.

4 potatoes, 100 ml cream, 2 tbsp. spoons of raisins, 3 eggs, 100 g of wheat flour, 1 teaspoon of salt, 0.25 teaspoon of ginger, 0.8 l of water, broth from 3 meat stock cubes or 800 ml of strong meat broth, 1 tbsp. a spoonful of chopped parsley.

Boil the potatoes in their skins, peel, mash while they are hot, add cream, salt, ginger, raisins.
Beat the eggs well and gradually mix them into the mashed potatoes, while adding flour and kneading the whole mass evenly.
Boil the broth in an open wide bowl, drop small dumplings into the bubbling liquid, taking them with a teaspoon.
Cook until they are cooked through inside and all float to the surface.
Sprinkle the dumplings on a plate with parsley and serve hot.

1.5 kg beef or lamb, 2.5 liters of water, 1 tbsp. a spoonful of salt, 2 onions, 3 carrots, a quarter of rutabaga, 1 celery, 10 medium potatoes, 12 allspice peas, 300 ml ready-made dumpling dough (see previous recipe).

Boil the meat with onions and peppers, skimming off the foam. Cut rutabaga, carrots, celery and potatoes into slices and place in broth.
An hour after cooking the meat, remove it, cut it into small pieces and put it back into the broth.
From the dumpling mass prepared at this time, form dumplings with a teaspoon, drop them into the soup, continuing to cook it.
When ready, when the dumplings begin to float, remove them with a slotted spoon into a heated bowl left on the stove.
Remove the scum from the finished soup, add boiled dumplings to it, and serve the soup.

2.5 liters of water, 400 g bone marrow or marrow bones, 600 g veal brisket, 2 large onions, 4 medium carrots, 1 small rutabaga, 8 allspice peas, 0.5 celery root, 1 leek, 2 bay leaves, 2 tbsp. spoons of salt, 0.5 teaspoons of ginger and nutmeg.

Place the marrow bone and meat in boiled cold water.
Peel and wash the onions, carrots, rutabaga, celery, leeks, put them whole, without cutting them, into the boiling broth.
Without allowing it to boil, cook over low heat for 6-8 hours. Strain the broth through cheesecloth soaked in cold water and wrung out and let it cool.
Remove fat from cooled broth.
Pour into a jar, seal and use as needed, reheating.
Serve with pies, pies, cheesecakes as a hot appetizer dish.
Use the boiled solid parts of the broth on the day of preparation.

100 g butter, 100 g barley flour, 100 g wheat flour, 0.4 liters of strong meat broth, 2 eggs, 1/4 teaspoon each of ground ginger, cardamom and white (black) pepper.

Dissolve the butter in a frying pan, quickly add the flour to it, stirring thoroughly into a homogeneous mass, pour in the broth in small portions, continuously stirring until smooth.
Let simmer over low heat for 10 minutes, stirring while doing so. Cool.
Pour beaten eggs into the resulting dough and add spices, stir well.
Form dumplings from the mixture and boil them in the soup.
Use as one of the types of dumplings with a different consistency than potato dumplings.

Beat the eggs with a mixer, add salt and sugar.
Mix the egg mixture with rye flour. Add half a glass (100 ml) of milk to the resulting dough, beat and stir until smooth.
Form dumplings from the dough using your hands. Bring the milk to boil.
At the moment of boiling, pour all the dumplings into it at once.
When they float to the surface and swell, the dish is ready.

103 g chicken, 104 g cauliflower, 16 g green onions, 16 g carrots, 6 g celery, 34 g spinach, 89 g green peas, 1/4 egg yolk, 35 g cream, parsley, flour, pepper, salt, oil.

Cauliflower, green onions, celery, carrots are finely chopped and placed in a bowl, adding green peas, a little broth and simmer until tender.
The spinach is finely chopped and simmered.
Prepare white sauce. Add poached vegetables and spinach to boiling chicken broth, add white sauce and boil.
Before serving, season with leison at a temperature of 75-80 °C (egg yolks are combined with cream) and sprinkle with chopped parsley.

110 ml milk, 23 g carrots, 17 g turnips, 25 g rice, 8 g parsnips, 9 g onions, 7 g butter, pepper and salt to taste.

Parsnips, turnips, onions, finely chopped and sautéed in oil.
Then the vegetables are placed in the broth, rice is added and cooked for 30-40 minutes.
At the end of cooking, add spices, pour in hot milk and stir.

60 g shelled peas, 116 g salted pork, 10 g bacon, 15 g onions, cloves and nutmeg.

Split peas are soaked in cold water for a day.
Then peas with salted pork, bacon and onion, with one clove stuck into it, and grated nutmeg, are cooked for about three hours over low heat.
The onion is removed.
When ready, the meat and lard are removed, cut into pieces and placed in the soup when serving.
Mustard is served separately.

Place a slice of cheese on a slice of ham, roll and tie.
Fry in fat until crispy, serve with croutons, mashed potatoes or vegetables.

4 slices of beef (rump or sirloin), 3 large onions, 600 g of potatoes, 80 g of finely chopped bacon, 2 cups of meat broth, salt, pepper, mustard, fat.

Beat the meat on both sides with a wooden mallet or hoe, spread with mustard and fry in margarine.
Dissolve the bacon in a saucepan, add peeled and sliced ​​potatoes, chopped onion into large slices, and place slices of fried meat on top.
Lightly salt and pepper each layer.
Pour the broth over the dish, close the lid and simmer for 20-30 minutes.
Serve in a pot.

2 fried sausages, 3 apples, 1 tbsp. spoon of vegetable oil, 50 g butter, 1 tbsp. spoon of sugar.

Place the sausages in hot water for 10 minutes, but do not boil.
Peel the apples, cut into slices and place in a greased fireproof dish.
Place sausages on top. Pour vegetable oil over everything, then spread small pieces of butter over the surface, lightly sprinkle with sugar and place in the oven for 20 minutes to bake at moderate temperature.
Serve this dish with boiled potatoes or black bread.

500 g lamb, 30-60 g margarine, 1 kg white cabbage, salt, 1 teaspoon peppercorns, 2 tbsp. spoons of flour.

Cut the lamb into medium-sized pieces and fry in a saucepan.
Add a little water, add salt and simmer until almost done.
Remove the meat, and simmer the cabbage in the sauce left over from frying the meat, having first chopped it quite coarsely.
When the cabbage is ready, transfer it along with the meat into a fireproof glass container.
Mix the liquid left over from frying with flour, add salt, crushed pepper, add a little water, boil everything to get a fairly thick sauce, and pour it over the cabbage.
Place the dish in the oven for another 20 minutes.
Serve the lamb with boiled potatoes with cumin.

500 g fresh herring, 6 black peppercorns, 1/2 bay leaf, 1 tbsp. spoon of vinegar, dill, 1 tbsp. spoon of margarine, 1/2 cup of condensed milk, lemon juice, salt.

Clean the herring and remove the entrails. Cut each herring lengthwise and roll into a roller pup shape.
Boil in a small amount of salted water, adding bay leaves, peppercorns, vinegar and dill.
Mix melted margarine with cream, mix the sauce well and add pepper, salt, and lemon juice.
Pour the prepared sauce over the rollomps.
Serve with boiled potatoes or vegetables.

Peel the herring, cut each one in half lengthwise, lightly salt it, sprinkle with vinegar and brush with mustard on both sides.
Roll first in flour, then in breadcrumbs.
Cut the bacon into cubes and heat.
Fry the herring on both sides in this fat.
Serve with potato salad or mashed potatoes.

Clean the herring, remove the entrails and dry.
Lightly salt and cut lengthwise.
Mix flour, water or milk and eggs (salt everything) into a batter.
Dip the herring halves into the dough and bake immediately in a large amount of fat (the fish should swim in it).
Fry until a golden crust forms on the surface of the herring.

1 portion of pork fillet, 1 apple, 50 g pitted prunes, 1-2 tbsp. tablespoons butter or margarine, 1/2 cup cream, 1 cup water or broth, starch, salt.

Cut the fillet lengthwise, beat it with a hammer, put softened prunes and apples cut into thin slices on it.
Roll the cooked meat along the length of the piece in the form of a roll and tie tightly with thread.
Fry the resulting roll in very hot fat, then add salt, add water and simmer until done.
Remove the string from the roll, cut into slices 1.5-2 cm thick, pour over the sauce and serve with potatoes or fluffy rice.

1 chicken, 100 g salt, 1 teaspoon sugar, 1 cup grated pineapple, 1 glass mayonnaise, 2 tbsp. spoons of cream, green salad leaves.

Add salt and sugar to 1.5 liters of water and boil. Cool.
Gut the chicken, wash, divide into portions and pour in brine, leave for 2 days.
Turn the meat over from time to time.
Then remove the chicken from the brine and boil in a small amount of water.
Separate the finished chicken from the bones and remove the skin.
Mix mayonnaise with cream and add a little pineapple juice.
Place the dish with lettuce leaves, place pieces of chicken on them, sprinkle them with grated pineapple, and pour over the sauce.
Serve baked potatoes with chicken.

1 head of Savoy cabbage, 500 g potatoes, 4 carrots, 4 leeks, 3 tbsp. tablespoons vegetable oil, 1 large onion, salt, pepper, 1-2 sprigs of cumin.

Cut the carrots lengthwise, cut the leeks into pieces 2 cm wide, and divide the savoy cabbage into small pieces.
Cut the potatoes into cubes.
Heat vegetable oil, put vegetables in it, season with salt and pepper, add coarsely chopped onion, chopped cumin leaves, put pieces of meat or bacon on top.
Pour three glasses of water and simmer in the oven for one hour.

500 g fish fillet, 25 g bacon, 1 tbsp. spoon of margarine, 1 large onion, 1 slice of bread, 2 tbsp. spoons of condensed milk, salt, red pepper, finely chopped parsley.
FOR the sauce:
1 tbsp. a spoonful of butter, 1/4 milk, 1/8 sour milk or yogurt, 1 tube of capers, lemon juice.

Pass the fish fillet through a meat grinder, melt the bacon, cut into cubes, in a frying pan, add margarine and finely chopped onion and fry it lightly.
Soak and knead a slice of bread.
Mix all ingredients, add salt, red pepper and parsley.
Form small dumplings and cook lightly in boiling water. Cook over low heat for 20 minutes.
Then remove the dumplings from the water and place in a warm place.
Dissolve starch in milk, pour into broth and boil.
Then add capers, lemon juice, yogurt.
Boil the fish dumplings in the sauce over very low heat and serve with potatoes.

250 g scraped meat, 250 g minced meat, 2 tbsp. spoons of breadcrumbs, 1 tbsp. spoon of grated onions, 2 boiled potatoes, minced, 1 teaspoon of potato flour, 1 glass of milk, 1.5 teaspoons of salt, 1/4 teaspoon of pepper, fat.

Mix all products well and let stand for 10-20 minutes.
Form meatballs the size of a nut and fry in very hot fat (shake the pan often so that the meatballs are fried evenly on all sides), do not put them in the pan too tightly so that they can roll around.
Can be served both cold and hot.
Prepare gravy for hot meatballs from 1 cup of sour cream, add a little mustard, sugar, salt and pepper.

500 g scraped meat, 100 g boiled potatoes, cut into small cubes, 100 g pickled beets, 2 tbsp. spoons of grated onion, 2 tbsp. spoons of capers, 2 eggs, salt, red pepper, mustard, fat.

Mix all the products and form the resulting minced meat into steaks 1.5 cm thick.
Fry the steaks in hot fat and serve with fried potatoes.

100 g beef, 100 g lean pork, 100 g veal, 2 cold boiled potatoes, 40 g well-soaked herring, 1 onion, 1 egg, 1 teaspoon salt, 0.5 teaspoon pepper, a few tablespoons milk, fat .
For the sauce:
2 tbsp. spoons of oil, 1 tbsp. spoon of flour, 2 teaspoons of cinnamon, 1 glass of meat broth, 0.5 tbsp. spoons of vinegar, 1 teaspoon of sugar, salt, pepper, 1 teaspoon of oil.

Pass the meat, potatoes and herring through a meat grinder twice.
Mix with finely chopped and fried onion, egg, a small amount of milk, add spices.
Form the steaks and fry them in fat in a very hot frying pan on both sides until a crust forms on the surface.
Preparing the sauce.
Put sugar in a small saucepan, put on fire and prepare caramel, add vinegar and broth.
Add cinnamon berries to the resulting sauce and boil everything.
Fry the flour in a frying pan in 1 tbsp. spoon of oil, add broth with cinnamon.
Before serving, add the remaining butter to the sauce.

500 g lamb, 2-3 black peppercorns, 1 bay leaf, 1 teaspoon salt.
For the sauce:
30 g butter, 1/4 l meat broth, 30 g flour, 1 tbsp. spoon of vinegar, 1 teaspoon of sugar, 1 egg yolk, 2 tbsp. spoons of finely chopped dill, salt, pepper.

Rinse the meat, rub with salt, add spices and dill, pour in a small amount of water and simmer covered for 1.5 hours.
Remove the finished meat, cool slightly, cut into slices and put back into the hot broth.
Add flour to melted butter in a frying pan, fry lightly and dilute with broth.
Season the resulting gravy with vinegar, sugar, salt and pepper.
Beat the yolk with a few tablespoons of broth, pour into the sauce, add dill.
Place the meat in the prepared sauce and boil over low heat.

Peel the potatoes and cut crosswise into thin slices, but not all the way, so that the potato appears whole in appearance.
Grease the inside of the mold with oil and place the potatoes in it, sprinkle salt and pepper on top, and put a piece of butter on each one.
Sprinkle grated cheese on top.
Place the pan in a medium-heat oven to bake.
Serve golden brown potatoes with a green salad, meat or fish stew.

1 medium-sized hare, 125 g bacon, 3 tbsp. spoons of margarine, 1 full teaspoon of salt, 0.5 teaspoons of pepper, 2 cups of broth, 1 cup of cream, 2-3 bottles of beer.

Remove the skin from the hare and gut it. Pour in beer and let stand for two days.
Then remove the hare, dry it and stuff it with strips of bacon, previously salted and peppered.
Place the hare in a frying pan, back down, and fry in very hot oil.
Then add a little water and simmer under the lid until cooked, pouring the resulting juice from time to time.
Just before the meat becomes completely soft, pour in the heated cream. Serve the hare on a heated platter.
Serve the strong sauce separately and garnish with red cabbage and lingonberry compote.

1 kg mackerel, 1 tbsp. spoon of salt, 2 tbsp. spoons of vinegar, 1 slice of lemon, 1 bunch of dill, 1 onion, 1 glass of mayonnaise, 3-4 tbsp. spoons of cream, a little green onion, 1 tbsp. a spoonful of finely chopped parsley, 1 hard-boiled egg, 1-2 tomatoes.

Clean the mackerel, put it in boiling water over low heat, add salt, vinegar, a slice of lemon, dill, and then an onion cut in half; Under no circumstances should mackerel be overcooked.
Leave the fish overnight in the water in which it was boiled.
After this, remove the skin from the fish and divide it into two halves.
Place the fish on a plate. Dilute the mayonnaise with cream, add finely chopped herbs, and pour the resulting sauce over the mackerel.
Sprinkle the remaining herbs on top of the finished fish.
Garnish the dish with quarters of hard-boiled eggs, serve with boiled potatoes and cucumber salad.

1 kg fish fillet, 50 g sausages, 50 g bacon, 2 slices of white bread, 1 large onion, 5 tbsp. spoons of milk, 1-2 teaspoons of capers, 1/2 cup of finely chopped herbs, vinegar, salt, 1/4 liter of sour cream, 2 eggs.

Clean the fish fillet, sprinkle with vinegar, salt and simmer in its own juice.
Then cool, pass through a meat grinder along with sausages, bacon, onions and a soaked slice of bread.
Mix parsley and capers with minced meat and season everything with vinegar and salt.
Fill the greased form with fish mixture.
Beat the cream with the yolks, beat the whites separately. Combine everything and pour the resulting mixture over the minced fish.
Place the dish in a moderately heated oven and bake for 20 minutes.
Serve the pie with potato or green salad.

200 g rye flour, 200 g wheat flour, 60 g butter, 500 g fish fillet (usually sea fish), 200 g bacon, 2 onions, salt, pepper, 2 tbsp. spoons of cream, 1 yolk, lard.

Pour water into a glass, pour it gradually into the flour, knead the dough, adding butter and salt. Roll out the dough and fold in half.
Leave it in the cold for 1/2 hour. Cut the bacon into cubes, coarsely chop the onion and fry everything together. Then pass the fried onion with bacon and the washed and prepared fish fillet through a meat grinder, mix the minced meat with cream, salt and pepper. Those
Roll out one hundred into a not too thin rectangular layer, put minced meat on one half, cover it with the other half and pinch the edges, and then brush them with yolk.
Bake the pie over low heat for 3 hours.
From time to time the cake should be greased with lard.
Wrap the finished kalekukko in a napkin so that the crust is not too hard.
Then cut the pie into pieces, pour over browned butter and serve.

Wash the fish, cut into finger-thick slices, add salt, place in a greased frying pan, pour in milk and simmer in a hot oven.
Drizzle with browned butter before serving.

For the test:
120 g flour, 100 g butter or margarine, 2 tbsp. spoons of cream.
For filling:
60 g boiled ham, 50 g Emmental cheese or a handful of champignons, 2 eggs, 1 full teaspoon of flour, pepper on the tip of a knife, 1/2 cup cream.

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. A distinctive feature of 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.

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Dishes made from herring prepared in various ways, flounder, halibut, and cod are very common in Norway. Dried, headless and flattened cod is called "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 ended 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 as well as 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, excellent blueberry pies and many delicious dishes with mushrooms are prepared here.

Based on materials from art.gazeta.kz

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Scandinavian cuisine (Denmark, Norway, Finland, Sweden)

The national cuisines of Denmark, Norway, Finland, and Sweden differ so little from each other that they are usually united under the general name “Scandinavian cuisine.”

Scandinavia is a land of lakes and the sea, and, of course, fish plays a major role in its cuisine and therefore it is not surprising that fish and other seafood products are one of the staple foods of the people of these countries. Fresh and canned fish are widely represented both in the menus of restaurants and cafes, and on the home table.

The most popular types of fish in Denmark are herring, cod, mackerel, eel, flounder, salmon, scallop, and pike perch. They are eaten boiled and salted. Less common are smoked and dried fish. Some Copenhagen restaurants specialize in mainly fish dishes. Danish oysters are highly prized.

Norwegians commonly eat cod, salted herring with potato garnish, fried cod, flounder and halibut. The favorite national dish is “klipfiks” – cod dried on rocks and decapitated. In Norway, they also consume fish in smoked and dried form; they readily eat stewed fish with melted butter, fish balls, cod in egg sauce with whipped whites, as well as flounder, navaga, and salmon. Herring is widely popular in the country, both fresh and salted.

In the Far North, a common dish is made from cod tongues. This is the ultimate delicacy for local gourmets. Meatballs made from minced fresh fish, milk, salt and a pinch of starch are popular. The dish is seasoned with shrimp sauce and is usually prepared on holidays.

In Sweden, the range of fish dishes is very diverse: fried salmon with mushrooms, eel baked with white sauce, young pickled herring with fresh potatoes, fish soufflé (minced fish mixed with a whipped mass of sour cream, egg yolks and separately beaten whites, baked in the oven ) with green salad dressed with mayonnaise.

It is believed that no one in the world can cook herring like the Swedes. They literally do wonders with their sauces and marinades. Swedish chefs are great specialists in preparing eels and smoked salmon.

Among Finnish fish dishes, the first place undoubtedly belongs to salmon, which Finns eat as a smoked or salted appetizer, as well as as a second course, fried or stewed. Herring is widely distributed and eaten salted, pickled or smoked, as well as fresh. It is also used as a component for preparing vegetable salads with vegetable oil or mayonnaise. Fried pink salmon is served with a side dish of fried potatoes or mashed potatoes.

Finns are very fond of young cod salad, which includes eggs, onions, boiled beets, lettuce, seasoned with mayonnaise, yogurt and mustard.

Meat also occupies a prominent place in the diet of the peoples of the Scandinavian countries - beef, veal, pork. Thus, the “king” of the Finnish Christmas table has been ham for several centuries.

The main methods of cooking meat for main courses are boiling and stewing. In Sweden, cold cooked meat, mainly veal, is served as an appetizer. In Denmark and Norway, roasts and schnitzels are popular.

The most common meat dishes are beef chops, fried veal, lamb stew with crab and asparagus, roast beef and pork with a vegetable side dish. Sauces for main courses usually contain flour.

In Norway, the most popular meat is sailor style (sliced ​​beef, layered with onions and potatoes and baked in the oven). Norwegian sausages are also baked in the oven on peeled and cored apples, cut into slices. The range of meat dishes is complemented by poultry and game, and wild animal meat.

In Sweden, among the second courses, the following dishes are most common: “catbuller” - meat balls with green beans, “Svensk panna” - pork, cut into portions, stewed in the oven in beer and meat broth, with the addition of veal kidneys, potatoes and onions, "pit and panno" - assorted beef, veal and ham, served with boiled potatoes, onions and fried eggs, "bift minstrel" - beef steak with a side dish of beets and fried potatoes. National dishes of Swedish cuisine are also "far and kal" - diced lamb stewed with white cabbage and potatoes, "oxbringa" - beef brisket with potatoes with bechamel sauce, "stect flesk" - slices of smoked meat stewed with brown beans. Large catering establishments prepare dishes of well-known international cuisine - schnitzel, rump steak, sirloin fillet, langet, etc., but Swedish chefs almost always give them a specific sweetish taste.

Among the meat dishes of Finnish national cuisine, we should first of all mention venison, which is consumed both fresh and smoked. In cafes and restaurants you can often find dishes made from salmon meat with mushrooms, as well as lamb in dill sauce, beef balls with raisins, steak with onions, served with pickled lingonberries. Vegetables are served as a side dish for meat dishes.

Danish cuisine, which has long been influenced by French cooking, is considered more refined. It attracts unusual taste contrasts and appearance of dishes. Salads prepared from salmon, eel, herring, and shrimp are distinguished by their high calorie content, wonderful taste and presentation. Many salads are based on vegetables. Salads are usually dressed with horseradish whipped with mayonnaise. Salads, both fish and vegetable, are in most cases sweetened.

Catering specialists who are closely acquainted with Scandinavian cuisine in action say that usually on the Scandinavian table there are several dozen appetizers on dishes, trays, and plates at the same time: this is a salad of rice with crabs in a sweet sauce, and a salad of young corn and potatoes with mayonnaise, and fish salads with apple and plum sauces, and smoked, pickled herring, and sprat, and salmon, and caviar, and shrimp, and eel, and herring, and lobster, and lobster.

Scandinavians eat hot food once a day - during lunch, usually late. The basis of the daily diet is sandwiches and cold snacks - this explains their abundance.

In Scandinavian countries they love fish, vegetable and meat soups, often seasoned with flour, with fillet meatballs, boiled meat, poultry with vegetable sauces, boiled cod or herring with potatoes and butter, pates, game with pickled lingonberries (wild berries are generally very popular, they are added to various dishes), with jam or cranberry and cloudberry preserves, whipped cream, fruit jellies. Cod or sole fillet, fried in breadcrumbs, with mayonnaise mixed with finely chopped gherkins, capers and dill, as well as boiled salmon, pink salmon with white sauce and cucumber salad are in demand. Cutlets and meatballs with fried onions are prepared from various varieties of fish. Hot pates made from a mixture of pork and deer liver, mushrooms and eggs are very tasty and nutritious. Potatoes, carrots and other vegetables are usually served boiled, sprinkled generously with parsley. People here love such simple food as jacket potatoes, dumplings, pancakes with sour cream and butter, crumbly buckwheat porridge with butter and oat milk porridge.

Scandinavian cooks also widely use various cereals. Traditional Danish dishes are porridges: wheat, oatmeal, pearl barley, semolina and rice. The most ancient Danish delicacy, known since the early Middle Ages, is wheat porridge with cream and raspberries, called fledegred. By the way, Norwegians also consider it their national dish. A unique type of sausage stuffed with rice porridge and raisins is popular. The Swedes use barley, semolina, and rice cereals to prepare a variety of soups.

A wide range of potato dishes. It is used both as an independent dish and as a side dish. Potatoes occupy a particularly prominent place in the diet of Norwegians and Swedes. In Sweden, for example, they often prepare mashed potatoes with milk, stewed potatoes seasoned with flour, sugar, eggs and butter, fried potatoes, potato dumplings with lard and other dishes. “Multi-story” sandwiches made from various seafood products, lettuce, asparagus shoots, eggs, and sauces are popular in Scandinavia.

The selection of sandwiches is amazingly diverse. In Denmark, for example, there are up to 700 types of them, ranging from a slice of bread spread with butter to a multi-story sandwich called “Hans Christian Andersen's Favorite Sandwich.” It consists of several layers of bacon, tomatoes, liver pate, jelly and white radishes, separated by slices of bread. It is eaten by removing layer by layer. This fact shows how popular sandwiches are in Denmark. Many cities across the country have specialized stores selling sandwiches. One of the most famous restaurants in Copenhagen, Oscar Davidsen, specializes only in sandwiches and even receives orders for them from abroad.

To prepare Swedish sandwiches, several types of bread are used: white, black with a sweetish taste, juniper with cumin and other spices, flatbread, bagels, crackers, crackers.

In Norway, “smerbreds” - sandwiches with butter and various side dishes - are sold everywhere and at any time of the day. Even in large restaurants, sometimes lunch consists exclusively of a selection of smerbreds.

Special mention should be made about dairy foods. Milk is the most popular drink. Everyone drinks it - both children and adults. In schools, institutions, and on the streets there are vending machines selling milk in containers made of plastic film or laminated paper. They also like kefir here, but they are very reluctant to eat cottage cheese. Fresh milk is drunk several times a day. In Sweden, porridges and soups are prepared from milk, and they drink it with potatoes and flatbreads. From milk they prepare curd mass, seasoned with spices, feta cheese, yogurt, cream salted and seasoned with caraway seeds. Finns drink milk, coffee with milk, and kefir in the morning. Pies, pies, rolls and cakes with berries, jam, apples are very popular as desserts; fruit salads with whipped cream are often served for dessert.

The Danish breakfast is very plentiful and is similar in nature to the English one. They drink coffee with cream. For breakfast they prefer oatmeal with milk and sugar, fried eggs in lard, cold fish or a hot fish dish, cakes, white buns or wholemeal rye flatbreads.

Norwegians also eat a fairly large breakfast, although less abundant than the Danes and Swedes. At catering establishments in Norway, during breakfast, a snack table is set up in the sales area with a wide selection of cold fish and meat dishes and snacks, sausages and ham products, salads, eggs, cheese, sandwiches and bread, of various varieties. Visitors serve themselves. Waiters take orders and bring guests tea, coffee, cocoa, and milk. A second breakfast or lunch, which occurs around noon, is also organized.

Swedes and Finns also eat a hearty breakfast. Many Finns prefer wheat porridge cooked with milk for breakfast. Scandinavians usually have lunch in the afternoon. It ends with a cup of strong black coffee with cheese. The famous Scandinavian cheeses, made from cow's and goat's milk, are eaten with butter, celery, radishes, green onions and crispbread.

Even despite the cold climate, Finnish cuisine surprises guests with its diversity. In this country, for a long time there has been a kitchen calendar that helps the housewife decide what dish to serve at this or that time of the year.

January is the month of burbot. A delicious soup is prepared from this fish, it is fried and stewed. And salted burbot caviar is served with sour cream or whipped cream, finely chopped onion and boiled liver, seasoned with allspice. February's signature dish is Runeberg cake. You can easily prepare it if you have regular cookies, sour cream and jam.

At Easter, Finns traditionally eat Easter cakes, colored eggs and mämmi, a thick black porridge. It is prepared from malt, rye flour, water and salt, cream and sugar are added. In May, many dishes are prepared from perch, bream, pike and herring. On Ivan Kupala Day (June 23), boiled sausage, fried over a fire or grill, is served on the table, accompanied by kvass and beer.

July is the most productive month in Finland. Housewives compete to see who can make the tastiest blueberry pie. The collection of boletus, chanterelles and other mushrooms begins in the forests. And on July 21, the crayfish fishing season opens. In August they cook roast ducks and wild pigeons, and in September they cook roasts of hare and venison. In October there are huge fish fairs where herring is in great demand. At the same time, a harvest festival is held, with abundant feasts and carnivals.

In November, Finns warm themselves with mulled wine and eat Martin's goose, named after St. Martin. On Christmas, along with ham or turkey, a traditional vinaigrette is placed on the table, as well as rutabaga, carrot and potato casseroles, boiled peas and prunes. Herring and salmon are served with various sauces.

So you are sailing from Finland to Sweden. You have the opportunity to try ham and veal fillet cooked in cognac sauce, as well as tender venison with lingonberry jam, charcoal-grilled trout with oysters, bleak caviar with sour cream and onions, salmon, berry desserts and many other Scandinavian delicacies.

The favorite drink of the Scandinavian peoples is coffee. In these countries they drink it not only after breakfast, lunch or dinner, but at any time of the day.

Popular intoxicating drinks include beer, whiskey, vodka, gin, and various liqueurs.

from cold appetizers: grainy caviar, chum salmon with lemon and butter; salmon, balyk, salmon, tesha, pink salmon with lemon; sprats, sardines; crab or shrimp salad; vegetable salads; sturgeon with mayonnaise, sturgeon aspic; marinated pike perch; pickled herring, herring with boiled potatoes and butter; ham with side dish, boiled tongue with side dish; assorted meat and fish; fried chicken; eggs with mayonnaise;

from the first courses: fish soup with meatballs, fisherman's, Rostov; broths with pies, kulebyaka, dumplings, meatballs, vegetable or cereal side dish; cabbage soup; Ukrainian borscht; Solyanka meat mix and fish mix; pickle; homemade noodle soup with chicken;

from the second courses: boiled pike perch with Polish sauce, fried pike perch, pike perch in dough; sturgeon fries; carp in sour cream, fish baked in milk sauce; fillet, beefsteak, entrecote, rump steak, languette, beef stroganoff, escalope, pork chop; the Kiev's cutlets; chicken cutlets, zrazy Kiev; various dishes from game, eggs; vegetable stew; cauliflower with breadcrumb sauce.

Various boiled and fried vegetables should be served as a side dish:

for dessert: fresh fruits and berries, melons, grapes; compotes from canned fruits: Guryev porridge; whipped cream: jelly, mousses, apples in syrup, apples baked in puff pastry: cakes, ice cream, pastries. After lunch, black coffee with cheese is a must.