Car Hire in Sveg

The national cuisine of Sweden, like many other northern countries, is simple to cook. Local cuisine by right can be called a peasant. It is not distinguished by elegance and the food is quite satisfying and caloric. The climate in Sweden is quite severe; food has been a source of energy for centuries. Until the 19th century, food was prepared on an open hearth, and therefore local people ate mostly boiled food. In the 19th century, iron plates appeared that needed to be heated by firewood, and the Swedes began to cook dishes on their heated surface. Since then, the number of recipes for national cuisine has increased significantly; they have become more variable. In addition to traditional dishes, Italian, French, and American cuisines are served in modern Sweden.

One of the key products for cooking in Sweden is fish and seafood. The most popular fish is herring and local housewives can cook dozens of different dishes from it. The herring is served in marinade, with mustard, with lemon, white sauce, salted, smoked or fried. The most original dish from this fish is "surstromming", which is a fermented herring. The dish has a sharp, specific smell, but the taste of fish will be remembered for a long time by those who dared to try it. Other popular fishes are salmon, pike, mackerel, and sprats. Be sure to try the "gravel" - a dish of salmon in a special marinade, "zilbular med korintez" - beefsteak from herring, and a variety of fish cutlets.
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