Brit Reacts to 10 Typical Swedish Meals (Husmanskost)

[@Kathadrion]

Your pronunciation is really good! Because our growing season is SO short, Swedish cuisine has traditionally been all about making sure you have enough food to last you through the winter and spring. That's why you don't see a lot of fresh vegetables and stuff like that in our more traditional meals, you'll mostly see things than can be stored for a long time. So like, potatoes are great because they grow well in our climate and they keep well in storage for a really long time. Split pea soup is great because peas can be dried and also stored basically forever (and it's likely the oldest dish that we still eat btw). Porridge used to be a staple food (and is still very popular for breakfast) because dried grain is easy to store. We pickle stuff a lot, like cucumbers, beetroots and even herring. We dry or salt meat, we ferment things, and like many other cultures we "store" milk by turning it into cheese. And many of those traditions live on in our husmanskost, even though they're not necessities for survival anymore.

[@tevlar]

Also meat back in the days were easier to conserve with salt and dry than vegetables. Hence our Christmas food is mostly meat dishes.

[@ArchieArpeggio]

Well Finland isn´t any better for climate, but we still have more veggies in traditional foods like turnips and carrots. Actually before potatoes came from Peru to Finland we ate turnips instead. Potato is easier to grow and from one seed potato you can get much more to eat than farming turnips and carrots. Also gabbage is easy to growe here so we have lots of gabbage foods aswell. But still we have very similar cusine as you have in Sweden and Russia. Russia has lots of cabbage foods like Finland.

[@magdalenabozyk1798]

Yes and no. Sweden has a tradition of top notch gardening. Swedish master gardeners (trädgårdsmästare) have known for centuries how to grow many types of vegetables, fruit and berries. They have known how to lengthen the season with semi-simple (and ingenious) means, and how to grow vegetables, fruit and berries that don't fit in the Nordic climate. Unfortunately, this knowledge is getting lost, due to growing crops in Sweden not being profitable enough. Most hobby-gardeners of today don't even know about the techniques that were used. It diminishes your own history, not knowing about this and believing in the lie that nothing grew here except for potatoes (and swedes ;) ).

[@lailanilsson6553]

Bra beskrivet. 😄

[@GManOfTheGMen]

@@magdalenabozyk1798 This sounds very interesting (and a bit sad that the knowledge would be lost) do you know of any material (books, videos, websites) that documents these old methods so that one can learn? I would love to read and learn more.

[@CamillaDrakenborg]

"Po-tay-toes! Boil 'em, mash 'em, stick 'em in a stew!" Also, potatoes saved my grandmother & her family from starving when she was a little girl during the Finnish Winter War. Nordics love their potatoes lol

[@Martin-re8ei]

When my dad was young (Born in 41) they had a week of in the autumn that was called potato break. The potato was so important that kids got a week of to help their parent to take up the potato

[@YeOldeSpellbooke]

Don't forget that it's also the source for brännvin! 😊

[@CamillaDrakenborg]

@@YeOldeSpellbooke lol true

[@CamillaDrakenborg]

@@Martin-re8ei yea heard similar stories from the elderly :)

[@Martin-re8ei]

@@CamillaDrakenborg My dad was raised in a house in a smaller town. When we visited my grandparents when I was young they had a lawn and Appletrees. When my dad was young the whole lawn was just a big potato field.

[@LeChrille]

One very classic sauce here in Sweden (other than "Bea") is your typical cream sauce, or "brown sauce" as it's also called here. Basically after frying your meatballs or your beef, you have all these wonderful flavours left in the frying pan. So you take some butter and cream and stir that in the pan together with some soy sauce (which makes the sauce brown, hence "brown sauce"), some flour for thickening and maybe some thyme or other herbs/spices you like. Very traditional sauce with meatballs.

[@RobertClaeson]

Brown sauce is a staple in the UK as well, but it's not precisely the same as in Sweden.

[@olsa76]

If you ever come to Sweden, I recommend that you not only ask where you can find traditional Swedish food, but also ask where they serve "new Nordic", i.e. modern food based on traditional ingredients. We have a little more ingredients to play with these days.

[@simonjansson4577]

Man! Great pronunciations! Standing ovations all around =)

[@mariewestman9626]

I simply LOVE your videos! It's the highlight of the day when I sit down and watch you. And I think you pronounce swedish words very well! I really hope you'll visit Sweden and eat our food some day soon. Lots of love from Sweden 🇸🇪💕

[@jadedlotuz5095]

Great reaction, and she is also great. But there where alot of things that could be added. For instance, one of the most common easy-made food for a parent with children (a normal working family) is "Makaroner" (Macaroni Pasta) or "Stuvade Makaroner" (Milk/flour stewed pasta), with "Falukorv" (A type of typical bland/neutral flavored but thick sausage) or "Meatballs", and usually Ketchup. Most children gobble it up as its their last meal. Another stable food on the "family" household menu, she did mention, "Spaghetti Bolognese" or some variant of it. Depending on where you live (North, Middle, South, West and East), in witch age-bracket they're in (generation) etc, the food varies alot though. She is right though, Potatoes are very common in "Husmanskost". Plain cooked, or mashed, and sometimes baked in the oven, or made into a "gratäng" (Gratin). Minced meat of any type is common, but mostly Pork or Beef. But a big part of Swedish husmankost also include fish, of various types. Salmon, Cod, Harring, flounder, etc, and also alot of other seafood like Creyfish, Shrimp, Crab, Lobster, Mussels etc. So one of the big classics, that combines fish and potatoes are "Fiskgratäng" (Fish-gratin), Is usualy a gratin made with mashed potatoes, and cod or salmon or both and shrimp in a white souce in the middle. so nice. Another fish related husmanskost classic is cooked/baked Fish and cooked potatoes with either "Äggsås" (Egg souce/stew), or "Stuvad Spenat" (Stewed Spinach), or "skirat smör" (Clarified butter). To it you should eat a peace of "knäckerbröd" with butter. And also, there is the classic Swedish Turnip, or Rutabaga (I think its called). Kalled "Kålrot" in Swedish. Cheers.

[@zmileyy]

You’re almost fluent in Swedish now😂 you have a pretty good pronunciation

[@gotlandia1588]

Absolutely the best heard on YT.

[@ThePreview87]

AGREE! you're amazing. well done.

[@Psychooswede]

I totally agree! He has one of the best Swedish of all the english speaking reactors :)

[@tonynordlander9626]

haha vilket skitsnack!

[@Kim-Nylin]

I have to agree, very good pronunciations. I'm impressed

[@AbsolutePernilla]

Your pronunciation is excellent. You have a good ear for the language. I'm surprised she didn't bring up meatloaf (köttfärslimpa) , cabbage gratin (kålpudding) , oven pancakes (ugnspannkaka), blood sausage (blodpudding), and kalops. Nowadays most Swedes eat tacos on Fridays. No idea why. Also on New Years day we go for pizza (even the banana curry ones) and for late night kiosk snacks we go for tunnbrödsrulle med räksallad (sausages in mashed potatoes, sallad, and creamy shrimps wrapped in a special northern Swedish soft thin bread like a wrap).

[@blizzardtheunicornafton4193]

Blodpudding är vidrigt. Kålpudding också. Och tunnbrödsrulle. Och tacos är faktiskt gott, det är min favoritmat

[@RobertClaeson]

The reason for Taco Friday? Santa Maria marketing from 1982. The US (and to some extent the UK) have Taco Tuesday. Also because of marketing.

[@benjaminandersson9952]

@@blizzardtheunicornafton4193jag håller med blodpudding är helt vidervärdigt

[@hejhejhej9519]

Here are som more swedish traditional dishes: Dillkött Kalops Kroppkakor Smörgåstårta Falukorv med stuvade makaroner Fläskpannkaka Svenska kåldolmar Tunnbrödsrulle Gravad lax Svenska våfflor med messmör

[@dwaynesview]

It’s funny you should list some of that yummy food. I have a video about Fika pastry’s coming out in about 3 hours.

[@Thor_the_chad]

Oh hell no who puts messmör on waffles?

[@superbird426]

@@Thor_the_chadhelvete heller. Messmör är vidrigt oavsett

[@Thor_the_chad]

@@superbird426 sant

[@_loss_]

@@Thor_the_chadNorwegians. Gross palettes over there.

[@angelicakoutsouridakis5816]

Historically, in nordic countries they used to eat more meat due to the climate. Because you can’t grow vegetables and things like that most of the year, the farm animals were like the nordic pantry. A way to have fresh food. So having your own animals and slaughtering them a little now and then during the winter was the way to always be able to have food. The potatoes, online, carrots, apples etc were stored in ”jordkällare”, a type of oundetground cellars so that They could be preserved mostly throughout the whole winter and that’s why they used to side every dish with potatoes, because they could be preserved through the winter and therefore were always available. Lingon are also easy to preserve if you had access to sugar because you kind’a mix the lingons with the sugar in jars and preserved them. Berries that are sweeter in the taste are harder to preserve. So the swedish dishes were really just a mix of what you could have to get you through the winter. Meat, potatoes and lingonberry.

[@heavycritic9554]

She's wrong about the lettuce. We've grown lettuce in Sweden since the 13th century. However, we've rarely eaten vegetables uncooked. That means it was usually things like cabbage, peas, onions, turnips and beets that were served at Swedish dinner tables.

[@melkor3496]

As a fellow Swede she really knows what she’s talking about and so when it comes to this video believe everything she said about what kind of Swedish food we eat. Tho the last one with fries I am very mixed about. That’s stuff we definitely eat but not very Swedish.

[@mariahultander2102]

There’s so many nice husmanskost dishes. Whether you visit the northern, southern or middle parts of Sweden be sure to read up on what dishes are most common in that specific area or län. Out of all the dishes she mentioned my favourites are raggmunk, korv stroganoff, ärtsoppa and blodpudding. But another favourite of mine wasn’t even mentioned and that’s Levergryta (veal liver stew). I cook it with onions and apple in a creamy sauce. So delicious 😋

[@rosagardetoft4013]

Ooooh, I need to Cook "levergryta" (liverstew) and serve it with..... Lingon!! 😅

[@mariahultander2102]

@@rosagardetoft4013 I usually serve it with…potatoes 😋😄🤣

[@ninaelsbethgustavsen2131]

Some mushrooms will also go well in "Levergryta". Plus lingon. That's my version. My great grandparents moved to Norway from Värmland. Roughly a hundred years ago.... I'm Norwegian, but a quarter Swede, and a quarter Icelandic ! So plenty of husmanskost options... 😋👍 🇳🇴 🇸🇪 🇮🇸

[@katariinak7257]

When you travel to Sweden, then surely drop by also in Estonia. We had Swedish rule back in a day, it's still called "Good old swedish times", we have a lot of influences from Sweden (and also other places).

[@DONTHASSLETHEHOFF]

I've been to Tallinn a few times and it's a beautiful city. I know it's way different if you go further out of the city but it would be interesting to do that aswell sometime.

[@Sanniz]

I prefer black currant jelly to renskav (reindeer meat). And I did do that with mandelpotatis (a type of potatoes from North) often when I was younger. Think they should had kalops on the list. That's a type of stew you eat with potatoes and beetroot.

[@zetsuki4207]

I live in Umeå in Västerbotten, like a 40 minute drive from where they make the Västerbottensost. ^^ It's so good! Very strong in flavour.

[@olsa76]

You are driving to fast.... it's 100km to Burträsk from Umeå.

[@TheLaensman]

If you go to Gothenburg you should get what’s locally called a “hel special”/whole special. Two hotdogs in a bun, mashed potatoes and “west coast salad” on top. West coast salad is a shrimp/crayfish/caviar salad used as a side dish with many meals at the Swedish west coast.

[@richardschager4702]

Side note, green peas is not a Swedish thing. When Wallenberg stepped in to the restaurant Cecile on Biblioteksgatan in the early 1930-ish he complained that you could not get a good minced veal patty like they had on the continent (France). Head Chef Julius Karlsson took the challenge and made a beautiful veal dish, on the fly, with 50% freshly grounded veal meat, 50% cream, some egg yolks, salt and pepper. Then breaded it in bread crumbs, frying it in lot´s of butter. Mashed potatoes was served and… fresh green peas just deliverd from France (a novelty at the time) was added. Lingonberries was added later after a regular costumer from norrland wanted her favorite berries added for just her. Julius tried the combination and later added lingon to the dish. (Story was told in a magazine in the 80:s by one of the chefs present when the dish was made)

[@oxigen85]

That's an awesome story! Thank you for sharing 😁 Wallenbergare is so delicious! Might be my favourite from this list

[@johanpersson6288]

I mean, hardly anything is a Swedish thing not even the potatoe which is Peruvian and came to Sweden from Holland.

[@jayamilapersson4030]

Actually there are plenty of old varieties of peas that are spesific to Sweden but it was more common with grey or yellow peas not green.

[@Kehman86]

OH! I have to tell you something really messed up. Sweden don't have a national dish. And a store called LIDL decided that Sweden needs one. And they chose "Nachos"... Yeeaaahh let that one sink in.

[@Jonke75]

No but I think each region (landskap) has their own "national dish". That is probably a better representation because just because something is popular in mid sweden doesn't mean it is popular or even possible to have up north.

[@Kehman86]

@@Jonke75 But it's pretty messed up using another countries food as your own national dish.

[@johanpersson6288]

@@Kehman86 I mean, it's not official in any shape or form. Especially since LIDL is a german grocery store chain.

[@Jonke75]

@@Kehman86 Well... That is Sweden. Lets start off with culture. What is typival swedish and has been for centuries. We adopt prople and their culture and make it into a part of us. Whats typical swedish is adopting other foods and cultures and embracing it as a part of us. It has been so for centuries and started way way back with the vikings. Our food, traditions and language all have roots from other nations. We are a nation of travelers and flexibla people and we should be proud of it. Name one other country that embraces almost 100 new words every year to adlopt to the current values of the country.

[@MartinVesiaidNilsson]

If you come to southern Sweden, Skåne (Scania, like the trucks), you will be able to enjoy our version of Thanksgiving. It's goose served with black soup, in other words the blood of the goose turned into soup. So book your ticket for Malmö on the 10th of November and enjoy this annual treat 😁

[@majapersson4896]

Mårten Gås🔛🔝

[@viggo9454]

we have been over this it's not southern sweden it's northern denmark

[@MartinVesiaidNilsson]

@@viggo9454 eastern maybe...but then again. Sweden's oldest university is located in Estonia due to Lund being... Danish. It's complicated 😅

[@Jonke75]

@@viggo9454 For the rest of Sweden, we dont see Skånes prople as swedes. They are more like Danish people just stuck on our side ;)

[@viggo9454]

@@Jonke75 Thats what im saying if they want to be swedes the least they can do is learn the language

[@tommygron4636]

Carrot, cabbage and onion were more or less the only vegetable available to swedes (during winter) in the past. especially on the countryside. alongside that were pickled and conserved beats, cucumber, berries and fruit like apple, blueberry, lingonberry, raspberry, strawberry and a few others. My mother was born 1949 in northern sweden and I've heard all the stories...

[@LegoLazze]

Ärtsoppa (pea soup) and pancakes is NOT served in schools on thursdays, it wasn't when I grew up in the 1980's in the 2nd largest city in the country and it isn't now in 2023 when I am the one cooking the food for over 3000 kids on a daily basis. It used to come up a couple of times a year on the menu in my youth but we haven't served it where I live for the last 10 years or so to the kids at all! What she forgot to mention is that it is traditionally spiced with Thyme and served with mustard which is very important! And she didn't mention that the soup doesn't have to contain the meat. When Sweden was still catholic, people wasn't allowed to eat meat on Fridays (this lady calls it fasting which isn't entirely true, people could eat but not meat), so this peasoup was commonly served on Fridays as well but without the meat that those who could afford would put in it on other days. Instead of the unusual boiled, salted pork in medieval- and renaissance times it was more common to use sheep, herring, or seal blubber but as described by Hans Brask, a catholic bishop, in his 1520's cook book, in which he also put the dish twice on the weekly menu but on Mondays and Fridays and not on Thursdays, but traditionally it was more of a vegetarian dish with cheap ingredients that everyone could afford, unlike meat that has always been costly. It was not until the 1600's that Ärtsoppa and Thursdays began to go hand in hand when the hospitals started serving food on a large scale and they had to plan the meals one time a year for the entire year because they made the order on the produce in advance for the whole year. It wasn't until the late 1800's when pig farming became a big thing in Sweden that pork became a usual ingredient in this soup. Ärtsoppa and Surströmming was a staple for the Swedish armies for a very long time because the dried peas and the fermented fish could be stored for long periods of time. As a chef with lots of interest in food and its history, I feel this lady fails to explain certain things about these dishes in the correct way, and sometimes being entirely wrong at times. As a vegetarian for over 25 years I can say there are a LOT of vegetarian Swedish traditional food to eat, so she was outright lying when she said there wasn't. I don't want to be mean, but I would say she's rather clueless.

[@kungmeek]

Always a nice surprise to come home from work and notice that you have uploaded a new video. I enjoy following your journey :)

[@silenziostampa4423]

I really liked your video. You are one of few KZbinrs that doesn't bore me to death :)

[@danielkarlsson258]

When you try you are really good at pronouncing Swedish words! 👍 Keep up the good work! 😁

[@joelelmlund4972]

Dont forget cabbage! My family is from the south parts of Sweden (Blekinge) and my grandma always made killer Kålsoppa (Cabbage soup) and Kåldolmar (Cabbage....rolls?)! XD

[@Ashimagari1]

Raggmunk to put it in simple terms is essentially shredded potatoes in pancake batter (that you then fry). Another alternative that you usually eat with the same type of pork is "Root Mash" Essentially potatoes. Turnips and Carrots mashed together.

[@KimSve]

Ahhh rotmos och fläsklägg. Mums.

[@oxigen85]

Thursdays are the most crowded in the cafeteria at work because everyone wants to eat pea soup and pancakes 😅🤣

[@nils-peterwihlney8732]

As a native Swede, I can say that the traditional dishes of Sweden on this list are pretty spot on. Each city and town in Sweden have its own variations for each dish and also a lot of traditional regional dishes that came from those cities and towns. I am born in Göteborg, or Gothenburg if you want to make it easier to read, and there are a lot of seafood dishes here as we are one of the largest port towns in the north. I myself do not like seafood, I know I am weird. But there is a lot of it for those who like that kind of food. And the schools, at least in my time, serve excellent dishes to students and some of those dishes can be found in restaurants or just made at home. As an example here are four dishes I myself enjoyed during my childhood. Hönsfrikasse: A chicken dish in which you boil a whole chicken to make a stock as the base for a curry sauce, you take out the chicken after boiling it, take off the skin, remove the meat, and chop up the meat into chunks. Then you make the sauce with the stock, butter, curry powder, flour, cream, and egg yolk. Add the chicken into a container, pour the sauce over it, and serve with white rice. And it is done. (These are not all the instructions, I suggest you look them up yourselves.) Göteburgare: Essentially instead of a hamburger paddy you take a big slice of falukorv, fry it in a pan, and put it in a hamburger bun, with some mashed potatoes, and various hamburger dressings. It was one of the most liked dishes in my elementary school. Korvstroganoff: A stew made up of onions, tomato sauce, cream, sausage (I do not think the restaurant uses anything else than falukorv), and more, served with rice. It is a very common dish in Sweden and the favorite of one of my older brothers. Spaghetti Bolognese: We just called it [Köttfärsås med Spaghetti] which translates to Spaghetti with Meat Sauce in English. The ingredients when made at home or at a restaurant could vary a lot but I never grew tired of it, and I still love it. In school, we were often given salads, dressings, spices, and other types of additions to add to the food. So it never tasted the same even if the dishes never truly altered in flavor. I highly recommend you at least try one of these four dishes out.

[@88marome]

Haha I’ve never eaten lax med dillstuvad potatis in my life!😂

[@jonnyberggren4598]

Her chanel is absolutely awsome... She is both funny and very good at teaching out Swedish language and talk about our habits and stuff... Veery likable and lovely person... There you should watch much... To learn much and have fun at the same time...

[@FunSwedish]

😍

[@jonnyberggren4598]

@@FunSwedish Säger bara som det är.. Du är ju super härlig jue. Kram ...Sluta alldrig vara du - Lova !

[@DONTHASSLETHEHOFF]

I'm a vegetarian and I can assure you that Sweden is on fire when it comes to veggie food. It's not the 1800's anymore 😁

[@Fibonacci64]

No.

[@Jonke75]

I would say that sweden today has one of the best vegan cultures in europe. But that is mainly because Sweden as a food culture is famous for picking up other countries cousine from all over the world and adopting into our own. So swedes are just as familiar with Tapas, Tacos, Sushi, Pizza, burger, Tofu, finnish carrotstew or indian, somali, pakistani or turkish food. Swedish chefs are amazing for beeing such a small country and we respect food culture. However classic "husmanscost" were created for the hard labour that was the 1800 to early 1900 in sweden. It was made to be both fat and energy rich with rather large portions. The workers needed the calories. And as mentioned based on what was available. That meant that out on the coasts one type of swedish husmanskost were based on a lot of fish. In the inlands it was based on meat. Today salmon is a luxury. But back in the history. The farm-workers (peasant is not the right word but the ones that worked for the land owners) had to add into their contract that they did not want salmon more then 4 days a week. Salmon was both easy to catch and cheap. :)

[@Erika-br8xo]

Yes we have a lot of good options for vegans today. But in the traditional husmanskost there are mostly meat 🙂 Ofc you can do modern versions that are vegan but the originals are not.

[@pierrenilsson6189]

@@Jonke75 Early 1900s to mid 1970s is where I would place husmanskost.

[@Jonke75]

@@pierrenilsson6189 Actually husmanskost has evolved a bit even after that. Today we consider macaronistew and falukorv as classic husmanskost. Or as mentioned here spaghetti bolognese were probably included in the 80s. But I dont think we have anything newer in the definition husmanskost. I dont think schnitzel ever was declared husmanskost. But it is up there.

[@FunSwedish]

Thanks for choosing us for your reaction video 😍

[@lrrbloss]

You are very good at pronouncing swedish words.

[@Gremalkin1979]

Your "raggmunk och fläsk" was very good. You are getting better with the funny swedish a and o, also knows as å, ä and ö.

[@Amanda-xq7pn]

You should really visit in December and go to a Julbord. A julbord is what we typically eat on Christmas but several restaurants and establishments will offer this several weeks ahead. It's a buffe spread of a lot of typically Swedish food such as meatballs, sausages, cabbage, pickled herring, potatoes, etc. In Stockholm there is an animal park (I wouldn't quite call it a "zoo" bacause it feels less commercially) called Skansen that offers Julbord with a wide spread and you can walk around and look at animals native to Sweden in the park, as well as go to the Julmarknad. The Julmarkad is where a bunch of people have stalls with their different crafts and baked goods etc that you can buy. I've also tried both reindeer and moose at the park and Julbord.

[@carolinecordelia]

Sweden is actually the best place for vegetarians and vegans. I buy all my pre-made food in Sweden as Norway doesn't have any. In Sweden you can go to any restaurant and have more than one dish to choose from, in Norway it's usually zero or maybe one. We have some of the same dishes in Norway as husmanskost, but with Norwegian variations due to where in Norway you live(d) as husmanskost is now more for older people or something served on special occations like a wedding or confirmation, I don't know if this is also the case in Sweden, but here most people would eat burgers, fries and kebab and taco and pizza more than anything. Taco is Norways new unofficial national dish or at least what we think of as taco, I'm sure Mecicans would raise their eyebrows and wonder what happened to the taco. I think it's the same kind of taco in Sweden also. I grew up with meatballs every tuesday or wednesday, but it was the Norwegian version of the Swedish dish. Sweden and Norway was one nation for a long time and also along with Denmark and so the dishes also was crossing over borders. We still visit Sweden and Denmark a lot on vacations, but we also go there to buy cheap food, or at least we did befor the inflation

[@cynic7049]

Yes, Sweden is good for vegetarians and vegans but our traditional food is not 🙂 'Köttbullar', 'pyttipanna' and 'kött med pommes' is pretty much the only ones still in any use on weekdays (outside the oldest generations). The rest is more for special of occasions, but they need not be very special, a weekend dinner or a date can be enough of an occasion.

[@cecilialeitet2794]

@@cynic7049 I cook renskav, blodpudding and strömming on a regular basis, and I am in the current parent generation. My husband loves to do kålpudding and köttfärslimpa too. So I think it depends on the family.

[@Magnus_Loov]

Oh we still eat Peasoup and pancakes, blood pudding, pyttipanna, Raggmunkar etc. And when eating out in luch restaurants, the ones serving traditional Swedish Husmnaskost are almost always the most popular ones. Unfortunatelly Pizzerias and Kebabs are everywhere right now. Swedes just don't seem to work as hard for little money as the immigrants in the Pizza/Kebab places. The same people seems to work all days of week from 11-21!

[@LlamaThrustah]

I like your approach to reaction content, great pronunciation as well! Big commend! Only thing missing is links to the original video in your description.

[@dsludge8217]

Potato. Swedes eat it, Danes speak it.

[@catarinasyngvesson3854]

All dishes are great! Love your reaction. So good pronounces!

[@johanfagerstromjarlenfors]

9:35 No, ärtsoppa isn’t served every Thursday in schools… actually it’s quite rare. And it was allowed to skip the soup and eat only the pancakes

[@RobertClaeson]

I've planted potatoes in the autumn in northern Sweden only weeks before the snow has arrived, and by the spring I've been able to harvest fresh potatoes. Potatoes will outlive human life. Bubble & squeak is related but different. It's leftovers, but more Brussels sprouts and cabbage, and often bacon, chopped and mixed with leftover potato mash. I like both bubble & squeak and pyttipanna. Pancakes are normally eaten with jam in Sweden, unlike the UK where it's served with lemon. I like both, and have mine with both together. The "fläsk" that she's talking about with raggmunk is effectively unsmoked back bacon (bacon in Sweden is streaky bacon). A "pie" in Sweden is more like a quiche than a British pie. And... torsdag means Thor's day, which got converted into Thursday when there was a bit of friendly cultural exchange between the Vikings and Great Britain.

[@nocturne7371]

Swedes can do amazing things with potatoes because it's served with almost everything traditional so we have had hundreds of years to figure out different ways of preparing it. But pea soup and panncakes are a staple in our house on Thursdays and has been since I was a kid.

[@RogerJL]

Hasselbackspotatis!

[@siffe3336]

I have never had ärtsoppa and pannkakor served, I am born 2001 though and I am pretty sure my father despise pea soup so might be because of that but we always just had pancakes with jam and cream by themselves my friends too and in school I never had pea soup with pancakes.

[@Blixthand]

I'm not super well read on the subject, but I love food history and seeing how it has affected current food culture. True a lot of these are traditional Swedish dishes, but also refined over the generations, and for a country that is very long and narrow, a large land mass with few people stretched along it, it will vary a lot depending on where you are. Historically Reindeer belongs more up north where the Same (indigenous people) heard reindeers. Different dishes with fish or shellfish will be more common in coastal regions. Dishes like "Blodpudding" (black pudding) and "Blodkorv" (black sausage), "leverpastej" (liver paté), "kalvsylta" (head cheese) and other such food containing odd bits and intestines comes from the need to use up everything an animal could provide when slaughtered. There are even examples of using the blood from a slaughter in baking bread. Anyone who's read Astrid Lindgren's "Emil i Lönneberga" books knows Emil's father is particularly keen on "paltbröd med vit sås och fläsk". "Paltbröd" is a type of bread that uses blood instead of water for liquid, that is then dried for preservation and usually boiled before eating as a dish (not your typical breakfast bread), which is then very protein heavy ("vit sås" means a white sauce and "fläsk" is strips of pork, the thicker kind of bacon she mentions in this video). Many such dishes are lost or very niche now that we don't need them to feed our families, but some has stuck around because people genuinely like them. Also I don't think people in general ate as much beef historically as they do today. Cows give you milk (there is a lot of dairy in Scandinavian food culture) and bulls either makes sure the cows keep birthing, so they keep producing milk, or they become oxen to help you work the fields and pull your carts. I guess you ate your work and milk animals as well when they became to old to be worth the cost of keeping them alive, as long as they weren't sick, and not all calfs go on to be adults, but over all pigs are easier to breed and raise in relatively short amount of time, give more piglets per pregnancy than cows do calfs, and they are mostly good for disposing of left over foods, so it's not as big a loss to off a couple of pigs than it is your beef cattle (the word we use for beef - nöt - even comes from an old fashioned form of "nytta", - to be useful - which tells us what role these animals had on old farms). As for the dairy, Scandinavians in general have a quite high tolerance for lactose quite late in life, so drinking milk in your everyday life would be quite common as a source of fat and kalcium and whatever milk is good for (not that people would have now exactly what, but that it was good would have been obvious). You also find a lot of milk or cream-based sauces to go with your meat balls and other mince dishes, or in your stews, like "Dillkött" (Veal in dill sauce). Whipped cream is also used on pancakes (like you saw) and in many deserts. From cream you also get butter, which is standard on bread (the Swedish word for a sandwich - "smörgås" - even contain the word "smör", meaning butter). Milk you didn't use fresh could be made into cheese, which is probably the most common bread topping next to butter, and could also be used for main dishes (like the cheese pie you saw in the video) or for deserts, or just eaten as is. Our ancestors even found a use for the left over whey from cheese making, Messmör (whey butter) which is a soft spread made from boiling the whey from cheese making (there is also a version that is made more like a cheese you can cut but it's more common in Norway).

[@fridahultgren8865]

I loved this video! And great video to look at too. She had a great pronunciation without dialects which makes it easier to understand when not from Sweden. I come from the southern part of Sweden. The food is similar here but some things are more common here then she mentioned. My mom used horseradish in a lot of dishes. Like cream sauce with that in. Or ham, summer potatoes, fresh cream and horse radish + fresh chives. That was summer food for me when I grew up! Also (dillkött) meat stew in a creamy dill sauce made with a Swedish type of vinegar. Also Kroppkakor: "is a traditional Swedish boiled potato dumpling, most commonly filled with onions and meat". I felt that some of the dishes she mentioned in the videos is more common where she in the video is from. So the things you find will differ depending on which part of the country you choose to visit. There is also a Swedish type of cheesecake very close to where I grew up. Common to eat when you meet with relatives during christmas or easter and so on. You eat it with whipped cream and strawberry jam, or ice cream. What is different from the other type is the almond, the bitter almond and the way you make it and reheat it in the oven.

[@Nils_Martin]

She is wrong about 'Raggmunk & Fläsk'. It's not a alternitive to the Thursday pancakes. Raggmunk & Fläsk is traditionally served on Tuesdays, and resturants who serve 'Husmanskost' serve 'Raggmunk & Fläsk' only on a Tuesday just like the only serve 'Pea Soup and Pancakes' on a Thursday. And 'Dillstuvad potatis' is usually served with a Swedish sausage called 'Isterband'. I've never been to a resturant that served 'Dillstuvad potatis with lax' nor did my mother ever do that. It's always served with Isterband. And also she has forgotten Swedish delights as 'Oxjärpar' 'Torsk i äggsås' 'Lapskojs' 'Sjömansbiff' 'Kalops' & 'Pölsa' 🤷🏻‍♂️

[@Magnus_Loov]

"Västerbottenspaj" must have been one of th emost local references and non-traditional Husmanskost things ever. I don't think I have ever eaten it. Toast Skagen was also a bit randomly very specific. I mean isn't "Smögen" more common? Just "räkmacka" in different variations would have sufficed.

[@Nils_Martin]

@@Magnus_Loov The delicious Västerbotten cheese pie is a favorite at Swedish smörgåsbord and parties, especially the late summer crayfish parties. Same thing with Toast Skagen and as you said not really Husmanskost.

[@BeautifulFear]

Wow, I’m really impressed by your pronunciation! You handle å ä and ö like a native Swede! If you would go for it, I’m sure you could learn to talk swedish fluently without an accent - most people can’t! Would love to see you handle our sje-sound 😂 (for example sju, stjärna, skjorta)

[@donquixote1502]

Your pronunciation is spot on. Really! 👍👍

[@huggelion]

raggmunk is so good its like if you wanted pancakes to you up more and also wanted it to taste more

[@huggelion]

also modern Sweden is very vegan/vegetarian friendly

[@LoneWolf731000]

Dwayne, are you sure you don't have any "Swedish roots" left behind in history? Because you seem familiar with almost everything from Sweden and you also seem to like most of it as well! I bet your visit will not be a match for you but rather feel like a second home, right?! This list were almost like copied from our School menu, typical! 👍

[@Passioakka]

You must come north when visiting Sweden! Poached loach with boiled potatoes and a cold sauce made with créme fraîche, dill and salted fish eggs, roasted renskav (thin slices of reindeer meat) in messmörsås (sauce made of cream and a brown cheese made from long cooked whey), served with...POTATO...and cloudberry jam. Pölsa, grind meat (usually made from the small bits sitting on the bones after butchering, boiled with veggies and spices and then rinsed from the bones and grind), a little of the meat broth, served with...boiled POTATO...and, yes, lingonberry jam! Being used to eat black pudding I would love if you try kamsen, or maeliklubbe in sami. It is lumps made of reindeer blood and flour (wheat and/or barley) boiled in reindeer broth, I buy blood from cattle and boil it in water. You eat it with roasted side pork, a piece of butter and if you like...LINGONBERRY JAM. 😁Pitepalt is another sort of lumps, bigger and round, made of grind potatoes and barley flour, filled with roasted side pork. Often eaten with lingonberry jam but I prefer to eat it with some butter and syrup (made of inverted unrefined suger) In the south they make kroppkakor, lumps that are made with wheat flour, filled with side pork, served with some butter and lingonberry jam. Food is FUN!

[@Magnus_Loov]

Two of the dishes were very local to the (very) far north of Sweden and not really traditional Swedish Husmanskost: Renskavsgryta (The Reinder stew thing) and Västerbottenspaj (Västerbottens Pie). I myself have never eaten them even once in my life, but I live in a more southern part of Sweden. The other ones were good though. The top notch tips is to eat is "Raggmunk med fläsk", that potatoe alternative version of pancakes. It is like a really crusty pancake that tastes just like heaven together with lingonberries. Another popular vesion of pancakes are the really thick ones made in an oven, "Tjockpankaka", which literally translates to "Fat/Thick pancake. the most tastiest versions of these are "Fläskpankaka" which has the same type of thicker bacon as to the Raggmunk in it and "Pankakstårta" which are a pancake filled with whipped cream and lingonberries and icing sugar on top of it. Yummy!!!

[@Jonke75]

Interesting. I thought Västerbottenpaj hade made its way all over sweden to be served during crawfish season.

[@Magnus_Loov]

@@Jonke75 Not for me at least. Maybe without me noticing the name. It is definitely not something that is talked about in the same manner as Pyttipanna, Falukorv, Köttubllar etc... It is not "husmanskost". Husmanskost is a dish, a full meal, that is inexpensive and made with some not so exotic ingredients that is to eaten by itself in everyday meals, not for festivities or as a side dish.

[@johanbjork8619]

I would say, in school the pancakes are no longer limited to thursdays though, and at home we obviously can eat them any day just we have the ingredients at home 😊

[@danielolson5378]

Fläsk is the Swedish word for pork and we usually don't say cow meat but nötkött as she says in the video. Whenever my football team wins the Swedish Championship/league they used to celebrate with Pyttiapanna. There's a nickname/slang for the Pea soup and that's Jet fuel 😅 Meaning the peas will give you such heavy horrible gases who are so strong they could make a aeroplane take off! Hence the nickname! Although as far as i remember i never had any stomach issues after eating Pea soup. Not just in schools they have the Pea soup on Thursdays but wirhin the army as well and that has been the case since like forever!

[@jensstalberg8968]

Getting towards 20 years since you last had pyttipanna I guess... ;-)

[@danielolson5378]

@@jensstalberg8968 Haha i get your point and true they haven't won for ages although i can eat Pyttipanna even if they don't win championship :)

[@tommygron4636]

If you ever make pea soup from scratch you will understand why it's called jet fuel... First you have to soak the peas for a full 24h, wash them and the boil them for atleast 2-2.5h... if you cheat with that you will experience the jet fuel effect... but it was a long time since I've been served peasoup where they cheated with the preparations, so I understand why (young) people today don't really get the joke.

[@leffed2109]

I was just going to say how can you not have korvstroganoff but you have västerbottenostpaj?! 😆

[@tompettersson3814]

In school we had to show the empty plate of peasoup to get our pancakes. Blodpudding with bacon and lingon is killer :)

[@dsludge8217]

In school we had to show the empty plate of whatever the goop du jour was before we could leave the lunch hall. It was apparently a misdirected attempt at teaching children not to waste food by piling it on their plate and then getting full and throwing the rest away. The problem was that it wasn't the children who scooped the food onto the plate, it was the kitchen staff. It didn't help to say "Not so much, please" as by the time it was your turn they had already filled the scoop. So yes, I was acquainted with the situation in Catch 22 long before I ever read the book. I also got quite skilled in building towers of food to hide under the fortunately opaque drinking cup, making my plate look empty, and slide it off the plate just as I happened to pass over the garbage bin.

[@DONTHASSLETHEHOFF]

When were you born mate? I was forced to eat pölsa once, never had it again after that.

[@Jonke75]

@@DONTHASSLETHEHOFF Pölsa (Minced pork and left-overs from the butcher store in a stew basically) can be really good if the brand is good. With Potatoes and pickled red-beats. But it is a divider i get it. For me it is fishballs. I have tried it at least 7-8 times as an adult and I cant stand it. The sauce is ok, but the processed fish balls are just horrible! My wife loves them.

[@linnea6855]

hi from a vegan swede 🤭 you can easily make these dishes vegan ☺

[@liscatcat8756]

Hello you I'm vegan too . I'm having holidays weekends atm home for 1st part of 2024, January Italy February paris march Sweden , I'm collecting videos with vitual walking tours , musuem tours , recipes , activities people to do from etc country . For Sweden I'm going to watch Stockholm city tour , make pastries and sweets for fika , a trip to ikea , go to a lake , watch an ABBA concert lol . Travelling is a little too expensive for me and these countries are dangerous atm too :)

[@kalle-p]

Strömming and Sill is the same fish. Which is which is discusseble, many say that it depends on where it’s captured.

[@magdalenabozyk1798]

In my part of Sweden, raggmunk & fläsk is a dish served on Tuesdays. It's insane to eat it any other day ;)

[@DefaultFlame]

Yup, pyttipanna (bits in a pan) is the same as bubble and squeak. The red beets are supposed to be pickled, by the way. The acidity of the beets with the savory of the meat, potatoes, and yellow onion (the most common ingredients in pyttipanna), and the creaminess of the fried egg. Korvstroganoff (sausage stroganoff) is absolutely delicious. Can't recommend it highly enough. Potatoes and lingonberry is in everything because both can grow just about everywhere. We also have a bunch of cabbage dishes.

[@ponnykungen]

When you're are visiting sweden, you must travel to vega baren in Stockholm, it is Sweden's oldest hamburger bar, if you go you need to try there sambalburger.

[@oxigen85]

Menar du den i Haninge?

[@ponnykungen]

@@oxigen85 precis

[@Enharjar]

Boild taters is better with our meatballs than mash. It's more traditional. Mash is more of a kids version. She's wrong on the peas. Cabbage and onions are the oldest veggies in our diet. Green peas and favabeans are also very old, but not AS old. We have also always eaten alot of roots and wild garlic (ramslök). Strömming is the same fish as sill (herring). The only difference is that sill is found on the west coast in salt water, and herring is on the east coast in brackish water. I would remove the raindeer from the list and replace it with kalops. It's a traditional beef stew served with boiled taters.

[@dsludge8217]

Husman = someone who is well off enough to own a house, but not a farm, so he can't produce all he needs, he needs to work. So a worker who is not poor, so he can eat well but not luxuriously.

[@jimbombadill]

thing with husmanskost is that it can be fantastic if cooked well but alot of people by sheap half-fabricated shit or cant make it. Go to a good resturant for trying most of these. She also totaly left out one of the best dishes "kroppkakor" or the more northern alternetive "pitepalt".

[@herlandsson7936]

Sweden does often offer a lot of vegetarian alternatives, at least in my experience although the husmanskost does not include these :)

[@oxigen85]

I agree there's a plethora of vegetarian or vegan alternatives everywhere, even at school lunches. But that's just not husmanskost :)

[@tommygron4636]

Nowadays, yes. But 100 years agoI highly doubt a vegetarian lifestyle in sweden would even be possible, apart from a short period in the summer.

[@guycalabrese4040]

11:50 Would you eat your dog? Or cat?

[@FiliusFidelis]

2:53 She's not actually reading what is highlighted here, for instance she says mashed potatoes, while these are boiled (first image was mashed though, whole boiled potatoes is the more traditional one) also she says pickles which neither image has but they both DO have peas which she does not mention. 11:14 Renskav is one of the outliers and a must try in my opinion. You could kinda call it Reindeer shavings, small thinly sliced shavings of meat, there are different kinds of skav, från elk, reindeer, crowned deer. Skav, or skava basically means chafing, so if you for instance wear ill fitting shoes you can get a "skavsår" (chafe wound) on your foot. 13:17 Toast Skagen, really delicious, a must try. However, unless somewhere really fancy (I've never come across it) it is NOT served with löjrom (roe from a certain variety of carp) but rather a thin slice of lemon, thin enough to bite through, which you should, a little with each bite, really enhances the flavour of the dish.

[@PUTDEVICE]

don't forget moose steak "Älgstek"with boiled potatoes and sky sauce as well as some currant jelly and pressed cucumber and smoked pork sausage "isterband" with stewed potatoes and sliced pickled beetroot. came up with some more. Pan-fried Pork Belly with Onion Sauce and lingonberry jam.

[@znail4675]

It's not easy to find moose in a restaurant as it requires pretty long time to get done right.

[@PUTDEVICE]

@@znail4675 Some restaurants may have it, but the most common is probably that you do it yourself.

[@tedebaer1]

We eat a lot of pasta and rice also.

[@seriouspleasures]

I eat split pea soup any day of the week if I can't afford anything else. You can buy it for less than £1 and they say it's two portions. But for a big, burly man like me ("cough!") I need two of them to avoid an anxiety-ridden sleep. Still, imagine surviving on less than £2 a day! And we're talking 60 grams of protein!

[@carolynlindblad3140]

If you visit Gothenburg then you need to visit Heaven 23 atop the Gothia Towers hotel and get a shrimp sandwich. Shrimp and Lagostines (called sea crayfish - havskräftor) are fished locally around Gothenburg, along with many other varieties of fish. I emigrated to Sweden over 20 years ago and learned to make husman. One of my favorites is poached cod with egg and a creamy parsley sauce swerved with pressed potatoes and peas. I think the best times to visit Sweden for the first time is between mid-June through mid-August. You have Midsummer near the end of June and crayfish parties in August which are very fun celebrations. Also, the weather is the best for a first visit. Those are some of my tips!

[@KarinSandi]

If you visit Sweden and only visit Stockhol and Gothenburg you will miss 2/3 of Sweden - the best 2/3! Try to find time to visit the nothern parts of the country. Even though Sweden is a small country, it is very diverse, and it would be a shame if you missed the best parts ;)

[@charlotte1704]

*Native Swede speaking* How can she forget blodpudding?! 😱 It’s an extremely typical Swedish dish - Swedish black pudding/blood sausage with lingonsylt served with a glass of milk. I like mine a bit extra crispy, with a giant dollop of lingonsylt 🙈

[@kronop8884]

On the topic of potatoes, I once went to an Italian restaurant in Ireland and was served a very nice lasagna with two potatoes on the side... no European country has greater love for potatoes than the Irish , well perhaps Peruvians do. Today Peru boasts over 4000 potato varieties, most of which are grown in the Andean region of Peru, ranging from Purple to pink, to blue to red.

[@pernilleroos5453]

Strömming and Sill is the same. Upp in stockholm area they say Strömming, further down we say Sill. So you cant find a dish called Stekt Stömming down here, we only have stekt Sill. I was at a local restaurant where I live in Soutern sweden. Stockholm guests at a different table asked if the restaurant had Strömming, the waiter said "sorry no, we dont have that, but we do have a delicious Sill"

[@tomkirkemo5241]

Potatoes ARE amazing...I live in Norway, and I didn't get every single one up last year. And now we just have new ones. :)

[@c99kfm]

3:36 No, you would not switch lingonberries for ketchup, not without also switching the potatoes for macaroni. 4:19 No, Wallenbergare is not husmanskost, it's definitely too fancy. Pannbiff, which she mentions at the end, is the husmanskost alternative. More or less the same thing, but with less fancy meat and no egg yolk, often served with onions. 9:21 We definitely did not eat ärtsoppa every Thursday in school. No way, no how. I imagine her school might have, but mine certainly didn't. It's a very common option in restaurants on Thursdays, though. 9:57 My understanding of ärtsoppa on Thursdays is that it's a military thing, it's basically one of the cheaper ways of keeping the soldiers going and with the värnplikt / conscription during the cold war, entire generations of men were trained that Thursday == ärtsoppa. The military, once värnplikt started and the number of people who needed to be fed on the regular grew, picked up that from hospitals and poorhouses, where they needed to make bulk purchases of cheap food, with the same food served on the same days every week. 13:17 I would never consider Skagen-toast husmanskost. As she later says, that's a starter, and way fancier than true "husmanskost". 14:05 ...I've never eaten this, nor seen it served at any restaurant. Looks good, though. Dill-meat with potatoes, rather than fish with dill-potatoes, is common where I'm from. 14:42 "Västerbottenpaj"? More like "Västerbottenspaj", and similarly "Västerbottensost". It's a regional variant on the Quiche Lorraine, or ham, cheese and egg pie. Not husmanskost, definitely fancier. 15:15 French fries in husmanskost? I think not. Replace those with regular 'taters or mash and you have something I'd recognize. Around here, bea is more commonly served with some version of schnitzel, that is, breaded meat of some kind. Replace the breaded meat with breaded fish, and you'll want to replace the bea with rémoulade as well. I noticed her not mentioning Falukorv, which is among the most basic of basic of husmanskost. Either sliced and fried, served with macaroni and ketchup, or oven-roasted with cheese and mustard, or cut into staves and stewed with onion in a tomato and sour cream sauce - which she briefly mentions as "korv Stroganoff" towards the end. Heck, cold sliced falukorv isn't an unusual sandwich condiment.

[@johankahlin88]

HAHAHHAA I loved when you tried to say Blodpudding 🤣🤣🤣 Your almost swedish now 🤣👏🏻

[@benktlofgren4710]

Blood pudding with lingonberry jam and just a splash of cream is magical!

[@Jonke75]

Correctly fried it is delicious. You need them to be crispy and black. Where are you from that has cream with blood pudding? Up north it usually comes with pork, lingonberries and white cabbage sallad.

[@Erika-br8xo]

Wait, what? Cream?? Never heard of, lingon and bacon is more common

[@benktlofgren4710]

@@Jonke75 Östergötland, it is magical the lingon and pudding goes so well with just as splash of cream, but not so it swim in it. Makes the experience several levels higher.

[@jormalindgren4865]

I would like to mention: Korv i ugn, while we talk about epic swedish foods.

[@adrianaslund8605]

A typical swedish staple is cream and a sweet'n'salty kind of taste. We like our meatballs with lingonberries and a gravy thickened with cream, we like blackcurrant jelly with our roasts. Our smörgåstårta at It's base has a taste of cream mixed with a sweet vinegary taste combined with dill and often topped with shrimp and crayfish. There's honestly alot of similarities with the brits in our love of vinegary pickled foods. But I think our food is fresher tasting in general.

[@afternoobtea914]

Lingon (or Kröser as we say in Småland) is the best! I love lingonberrydrink aswell.

[@pamelakilponen3682]

We eat the same things in Finland, no surprise as many Swedes here and it was once owned by Sweden.

[@adrianaslund8605]

Gravlax, isterband, smörgåstårta, kyckling jakob, salmon sushi, porterstek, grilled chanterelle sandwiches,kebabpizza(and curry/banana pizza) and cod with potatoes, dill,melted butter,eggs and horseradish. Are pretty good nordic dishes. The kebabpizza,salmonsushi and bananapizza is abit like how Tikka Masala is to the brits. A sort of fusion that arose in scandinavia like Tikka Masala arose in england. But has distinctly foreign influences.

[@anima6583]

if you ever go to Öland in Sweden you really have to try kropckakor its a kind of boiled mashed potatoes wrapped around minced pork meat and drenched in either melted butter or heavy cream with lingonylt) I'm sure you could get it in other parts of Sweden but I think it originally comes from Öland so a lot more restaurants there serve it

[@FSaarela]

I think the Swedish cousine werys depending on geografical location. To me it sounds like shes from a coastal town in the southern parts of Sweden. Salmon for example is something i would not put on a daily housman menu. Coming from the upper parts of the country. Around me i often got on fläsk och löksås (pork and onion saus). peasoup and pannckakes. Meatballs cream sauce and potatoes. Falukorv och makaroner (falusausage and pasta). Ungsbakad falukorv med potatismos (Owen baked falusausage and mashed potatos). Blodpalt (some lassanga locking disch made on pig blood). Blodpudding whit jam (pig blood pudding) And most important of all... Mashed meat sause whit spaghetti. And a weekend disch i cant forget to mention is kärlknöl (a weekend steak of some sort slow cooked ower night at low temperature in the owen and then left to cool of in salt water isch) Where im from almost everyone lived on mosse meat all of vinter and was feed upp whit it around Springtime. And had cravings for it again when hunting season came around in the autom.

[@beatricerodehav5447]

My name is Beatrice and I'm also called Bea, so it was always funny when we had the souce and my dad joked about addressing me instead of asking for the sauce🤣

[@Mazhypic]

Strömming and Sill is actually the same fish, the diffrence is that Sill is cought on the west coast and strömming on the east coast

[@kalle-p]

The case with eating pea soup and pancakes on Thursdays I’m schools was not true. But it’s was a tradition in the army. Every Thursday there were pea soup and pancakes. And an other tradition is that you take a shot or a smal glas of Punch (liqueur). Whit the dish.

[@amlbj]

I don't know if anyone has said this but to me korvstroganoff (like a sausage stew made with a special sausage called falukorv) with rice is the the pinnacle of husmanskost! :D

[@gotlandia1588]

Don’t forget the grilled lamb, we eat that a lot in the summer☀️.

[@johanbjork8619]

In some parts of Sweden yes, but not in the whole country 😉

[@emiliagranqvist4770]

There are good stuff for vegans as well. Beans, peas, root vegetables, different kinds of sallads and cabbage, broccoli, lots of fruit like apples, pears, plums, many different kinds of berrys, nuts and so on. Things that have been grown in Sweden since the middle ages. So it’s basically people with a narrow point of what is swedish food that only talks about potatis and kött. For the pescatarians there are also alot of different kinds of fish (wich is traditionally eaten on tuesdays, just like the peasoup is eaten on thursdays) 👍🏻

[@peternorberg7316]

Ärtsoppa and panncakes on Thursdays is a swedish army tradition, I believe it’s still served every Thursday n the swedish army.

[@albastro5904]

She did not mention Pitepalt. That meal is more Swedish than half the ones she had on the list. You will find it in northern Sweden. Then you have Kroppkakor, similar to pitepalt but still different.

[@Iollipop87]

Green peas Brit: COLOUR ME INTRIGUED MY GOOD SCANDINAVIAN MADAME! 😂 Am I right?

[@AbsolutePernilla]

At least they're not mushy. 🤪

[@fluff7773]

As swede this was educational and you do a great job with pronunciations, we do have 3 more letters in the our alphabet Å, Ä and Ö.

[@dwaynesview]

Thanks :). I do try. I would love to learn a little Swedish before I visit in the future. Thanks for watching :)

[@Thennix]

It all depends on the family I would say, my mother cooked more northern classic foods when I was young, palt,blood palt, meat soup with moose or reindeer, peasoup with pork and so on. Me myself cook like an fusion of asian/mediterranean with some swedish touch on the side :) Edit - So thats what "bubble and squeak" is ? Never understood wth brits was meaning when I've heard it lul

[@oceanmythjormundgandr3891]

Potatoes are amazing. You can even grow them on your balcony if you have a big bucket and lots of soil. Its amazing how well they grow and how much they feed you. Not strange that it is so prevalent in husmanskost.

[@dwaynesview]

Totally agree, they have to be the easiest plant to grow.