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Let's continue with our blog series about Swedish food. In the first blog, you learned about five of Swedens' most popular dishes: köttbullar och potations (meatballs and mashed potatoes), pannkakor (pancakes), kalops (canopy), falukorv och stuvade macaroni (Falu sausage and stewed macaroni) and tacos. Now, we'll look closer at five other typical dishes in Sweden.

Ärtsoppa (pea soup)

Ärtsoppa, or pea soup, is a traditional Swedish dish typically served with pancakes with lingonberry jam. It’s often made with dried yellow peas, soaked overnight, and then cooked with onion, carrots, and pork or ham hock to give the soup a smoky flavor.

Ärtsoppa has a long history in Sweden, dating back to at least the 15th century when dried peas were a staple food in Sweden during the Middle Ages. The soup made from them was an essential source of nutrition, especially during the winter when fresh vegetables were scarce. 

Over time, the soup became associated with Thursdays in Sweden since pea soup was often served as a simple meal on days of fasting in the Christian tradition. In the 19th and 20th centuries, serving pea soup on Thursdays became even more widespread. Today, it is considered a quintessential Swedish dish.

Ärtsoppa has also played a role in Swedish military history. In the 18th and 19th centuries, pea soup was a staple food for soldiers, as it was cheap, easy to make, and a good energy source. Today, the Swedish Armed Forces still serve pea soup on Thursdays as a nod to this tradition.

Dillkokta kräftor (boiled dill crayfish)

This traditional Swedish dish is typically served during late summer and early autumn when crayfish are in season. The dish involves boiling fresh crayfish in a broth flavored with dill, salt, sugar, and sometimes other seasonings like allspice or bay leaves. The crayfish are typically served cold, with Västerbotten pie and a side of bread, cheese, and other accompaniments.

Dillkokta kräftor is often enjoyed as part of a traditional Swedish crayfish party, or kräftskiva, a festive gathering of family and friends to celebrate the end of summer. During these gatherings, the crayfish and other traditional Swedish dishes are served in large quantities.

The tradition of eating crayfish in Sweden dates back to the 16th century when crayfish were considered a delicacy and served to royalty and nobility. Over time, the tradition of crayfish parties became more widespread. Today, they are a popular way for people to come together and enjoy good food and company.

Blodpudding (blood pudding)

This dish might not sound so delicious (personally, I'm not a fan), but blodpudding, or blood pudding, is a traditional Swedish dish made from pork blood, milk, flour, and seasonings like onion, allspice, and ginger. The mixture is then boiled or baked, resulting in a dense, hearty pudding typically sliced and fried before serving. Blodpudding is often served as a breakfast or lunch dish, accompanied by lingonberry jam, fried bacon or sausage, and sometimes fried eggs.

The history of blodpudding, or blood pudding, can be traced back to the Middle Ages when blood was often used as an ingredient in sausages and other meat dishes. Using blood as a food ingredient was a practical solution for using all parts of an animal and providing a valuable source of protein and iron. In Sweden, blodpudding became a popular dish in the 19th century when it was considered a cheap and nutritious food for the working class. 

Over time, blodpudding became a staple of traditional Swedish cuisine and remains popular today, especially in rural areas. The dish is often associated with traditional Swedish home cooking and is served in many restaurants and cafes nationwide.

Despite its popularity, blodpudding has also been controversial due to its use of animal blood. Some people find the idea of eating blood unappetizing or even repulsive, while others appreciate the dish for its cultural and historical significance. The dish can also be found in other countries, including Scotland (where it is known as black pudding) and Germany (where it is known as blutwurst).

Kroppkakor 

Kroppkakor is a type of dumpling made from mashed potatoes and flour and often filled with minced pork or bacon, onion, and spices. The dumplings are typically boiled in salted water and served with lingonberry jam and sometimes fried bacon or sausage. 

Kroppkakor has a long history in Swedish cuisine, dating back to at least the 16th century. The dish originated in the province of Småland, located in southern Sweden and known for its agricultural traditions. Originally, kroppkakor was made with barley flour and filled with chopped leftover meat or liver. The dish was a practical way to use leftover ingredients and was often eaten by farmers and other working-class people. By the 19th century, kroppkakor had become a popular dish throughout Sweden, especially in the southern regions where potatoes were most commonly grown. 

Many variations of kroppkakor exist today, including vegetarian versions made with mushrooms or cheese. The dish is popular throughout Sweden and can be found in many restaurants and cafes specializing in traditional Swedish cuisine.

Stekt sill (fried herring)

Stekt sill, also known as fried herring, is a traditional Swedish dish that consists of herring filets that have been breaded and fried until crispy. The dish is typically served with boiled potatoes, lingonberry jam, and sometimes pickled cucumber or vegetables.

Stekt sill became a popular dish in Sweden during the 19th century, as the country experienced a period of rapid industrialization and urbanization. The dish was a practical and affordable way to feed large groups of people, and it quickly became a staple of traditional Swedish cuisine.

Stekt sill remains a beloved dish in Sweden, especially when fresh herring is readily available in the summer. The dish is often enjoyed at outdoor gatherings and festivals, and it is served in many restaurants and cafes specializing in traditional Swedish cuisine. Over time, the recipe for stekt sill has evolved, and the dish has many different variations and comes in many forms, including smoked, pickled, and fried. Although, stekt sill is still one of the most popular ways to enjoy herring.