Swedish here, and let's get a few things sorted about Smörgåstårta. It's weird because it's eaten like a main course and not a dessert, which is weird. But it's supposed to be weird, and it's absolutely unique. Secondly, smörgåstårta is not an auto-win. There is a thin line between a good and a bad one and you can really tell if the person who made it has got experience. You need to put a LOT of mayo on it so it soaks and gets moist otherwise it will feel dry which is a big no no. Oh, and you should try Raggmunk. Whatever you do, do not call it a pancake ;)
I don't know how I feel about a LOT of mayo! 😂 But I'm excited to try it! Apparently there's a place in town that is known for their delicious smörgåstårtor. :)
@@MeaganAfterDark I had smörgåstårtor for the first time last week and I was very hesitant at first (australian, we don't' eat a lot of mayo) but it was actually pretty good! It will never not be weird (sorry Sweden) but I would eat it again :) Oh and you should definitely try kroppkaka! I had some on Öland and it was really good. They are served with cream, butter and lingonberry jam. They don't look great at all I'll 100% admit that but they taste fantastic. Plus the translation is body cake! How good is that
Yeah, and you have to to it the day before (though my mom doesn't really use that much mayo, I'd tell you the secret but she'd kill me). Also in my opinion mixing fish/shellfish with meat and cheese is a big no-no and especially if you use leverpastej as a filling🤢 Not to brag but my mom does The BEST smörgåstårta in the world, shes been doing it (and improving it) for over 30 years, she could do it in her sleep😁
@@MeaganAfterDark ostsmör, mjukost eller crème fraîche är lika mycket användt på smörgåstårtor som majonäs, och nej du behöver inte dränka din smörgåstårta I majonäs. Använd så mycket som det står I receptet. Kanske om ditt bröd är jättegammalt så har du lite extra. Gör den på morgonen och ät den till lunch, perfekt om du har gäster över! Maten redo på en minut.
I'm tellin you, Smörgåstårta is among the 5 best foods on the planet. just look at the comment section to see the amounts of people who wanna see your reaction.
Regarding food in tubes, remember how extremely much Swedes love hiking. Not only are tubes excellent because they preserve food far better than opened cans, they're also perfect to stuff into a backpack. The most common tube food, spread cheese, is a stable of hiking, for example, the spread cheese with tiny pieces of reindeer meat is a must on any mountain hike for me, ever since my childhood.
My boyfriend is Dutch and when I first explained smörgástárta, he answered that it sounded horrible and that he never would taste it. Well he tasted it and he loves it and have even started to ask me to make it if it goes to far in between I make it. There are good ones and then there are some really bad ones. If you are going to taste it make sure it's a well liked kind. The fillling you make to put in between the bread needs to be applied very generously as it's suppposed to get the bread absorbing it a bit so it gets tasy and moist. There is nothing worse than a dry smörgástárta. The decorations with all the stuff is what makes it feel really luxorious.
@@WarWolfen I use polarkaka and make a tuna.onion and eggspread with mayo and a little whipped cream. My bf don't eat fish so I make with smoked ham and a little bit of bostongurka for him and ofc mixed with mayo and whipped cream.
@@Satanistiskt-Initiativ The surprise of finding leverpastej in a smörgåstårta ... It’s like the Chinese bread with very rough fish taste, when you thought it was just bread ...
Just a thought about all the products in cardboard containers: The company Tetra Pak, which manufactures (and I believe have the patent for) all those containers for milk, toghurt, your small Festis-cartons etc, is a Swedish company. So could be extra common in Sweden just because of that.
No it is not. Tetra is finnish invention and it was created in finnish university. Patent is finnish but it is in free use so any country/factory can manufacture as much tetras they want and doesn´t have to pay a dime for it.
@@AndySwede58 Interesting and totaly different information that we were told at school 30 years ago. That time we didn´t had wikipedia or even internet to find is teached information even correct. Never needed to look for backup for that story what we were given before today. It would be nice to know how much more bullshit we were told... Story about university and whole innovation sounded very realistic 1990. Sorry about my misleading information that we were told. I have to say that i´m very dissapointed how in the world school or teacher can come up thing like that. No wonder that many historic things are teached based upon false for decates to brainwash people to not believe the real truth afterwards when the truth comes out.
Tetra pack invention was not the actuall packaging, but rather the machine that folded and filled it in one process. Its called tetrapack because the first product was trianglar, but they shifted to rektangular alreddy in the 50tys. The patent expired in the 70tys. Note that "invention" is a very vauge term. The same peoduct can be covered by multipla patent from dofrent People and countries. Its quote common that school in pretty much all countries claim that a lot of peoducts is inventes in there country. But in effect it might be a cluster of dusins of patent. For example the light bulb have been re patented 7 Times i full. The edison ligjt bulb that is the most famus one is the second to last patent.
Food in tubes are really great! You had the solution when you described the tomato paste going bad before you could use all it when in a can. It one of the resons you find a bunch of good stuff i tubes. The other is that they are perfect to bring with you when hiking and on vacation trips. It won't go bad in a hurry and is always ready to use. It's more messy if you have to get a tool to scoop it up from a can and spread on your sandwich. Tubes are more convenient for that reason alone. Squirt and eat. ✌😁
I would love to see a reaction video to Smörgåstårta, it's one of my fav things to eat. Maybe get a few different types, like a shrimp one and a roast beef beef one, and video yourself as you ascend into flavor town?
Svedka vodka is not to be called Swedish vodka when sold to consumers. It is made in Lidköping, Sweden by Lantmännen Reppe from single estate winter wheat grown in the province of Skåne and exported to USA in the form of 96% (192 proof) raw spirit. Before being bottled in the US plant it is diluted to 100 or 80 proof using local filtered water which means that the finished consumer product is no longer to be called Made in Sweden. Svedka brand was created in 1998 by Guillaume Cuvelier but is now owned by Constellation Brands.
I was prepered to call it a scam with only an office in Sweden before reading your explenation, thank you. I think I will still call it a bit of a scam though, mostly because of that redicolous name.
It's probably mentioned below a couple of times, but fiskbullar is a very controversial subject among Swedes. Many, many people, going through the schoolsystem, has a strong dislike for the dish. However, real Fiskbullar, is not the kind you buy in a can. That has way to soft texture and is a long way from the real deal. The Norwegians still do them correctly, but the canned you can buy here is unfortunately quite boring. Surströmming is something else. In all the tests that I've seen on youtube - performed by people from the outside of Sweden, they make the grave mistake to 1) Open the can without submerging it in a bucket full of water first and subsequently gets the full power of the fermentation. 2) Eating it all by itself without the necessary complements - potatoes, red onions and some sour cream. No, it does not smell good, far from it. But if you have it in a "klämma" with the complements mentioned above, you might (or might not) actually like it. But if you want to test this in a future episode, I recommend that you do it outside. :)
As a norrlänning I have to disagree about sourcream going with surströmming. Though perhaps that is just my circle of friends and family? Who knows. But definitely don't try to eat it on your own. You pretty much need a native to show you how. Since I have been raised with surströmming being a big deal and a kind of huge party it has always felt festive to me. And I have never disliked the smell. It doesn't bother me in the least. But my brother's wife, who is from the south of sweden, can't stand it.
I've heard that fiskbullar are served in schools here! I would love to try some properly prepared fiskbullar sometime... do they serve them at restaurants? As for surströmming, I will definitely do my best to eat them the proper way. Thanks for the tips!
@@evawettergren7492 I've seen several reaction videos, and it's hard to imagine that the smell doesn't bother you! I'm excited (and scared) to smell it. 😅
Fiskbullar på burk is what you get when going camping or going out with the boat in skärgården for a few days because on the sea everything taste good😂
Surströmming är inte själva huvudrätten som förmodligen är färskpotatisen och tillbehören, surströmmingen är smaksättaren som kryddar hela anrättningen och måste vara bra, vet inte men den är väl inte mer än typ 10-20% av hela måltiden.
I've never heard about it either and I've been working in restaurants and bars for over 20 years. But I guess that some stuff are going directly to the export market without passing Systembolaget. A lot of brands are more interesting to us here than our own second rated vodka. Here Absolut is King even that it's not that good compared to other vodkas. 🤣 If you want seriously good vodka, buy Reyka from Island. That one will make Absolut taste like something you cooked up in the garage. Hehe...
My VERY Swedish Sambo wants to invite you to smörgåstårta if you ever visit Stockholm. I'm a Spaniard and I found it strangely familiar the first time I saw it. Then I tasted and it was love at first bite!
We also got fishballs in Finland and those are made of salmon and are quite nice actualy. In this video i saw white fishballs. What fish you´re using for those?! Doesn´t look very tasty...
@@ArchieArpeggio I think it's basically cod or allaska pollock. They really don't taste all that much, it honestly more about the sauce... 😂 Salmon sounds like a win though!
I’m guessing Svedka is a little bit like the beer brand Brooklyn, which is brewed in Brooklyn, USA. Basically no one knows about Brooklyn beer in the US, it’s seen as a tiny company, while here in Sweden it’s a super popular beer brand. My sambo visited their brewery when he was to the US, and they were so happy to see a Swede visiting their brewery since most of their export goes to Sweden.
The 96% spirit is made in Sweden, but it's diluted and packaged in the US. And the Swedish manufacturer calls it Swedish and therefore they can't sell it in Sweden because the Swedish government says that they can't call it Swedish if it has American water in it.
I've never heard of Svedka before, I think it might be one of those thing who's marketed exclusively for other countries. But at the same time it's still confusing, since Absolut Vodka is also Swedish and one of the worlds most famous vodkas, only second too Smirnoff I believe. But the difference is that everyone here knows about Absolut and have probably tried it.
My guess is that Absolut had such an absolute market share in Sweden, being produced by the (att he time) Swedish government owned company Vin & Sprit it was not worth trying to compete. Instead I suspect they exported the fantasy of Swedish premium vodka to other countries.
I'm a little bit surprised you didn't mention filmjölk. As far as I've been told, filmjölk is very northern Europe and the rest of the world only have yoghurt. Now, it's similar, but not the same. I think you'd call it kefir in the states, but that's another strain as well, though we do have kefir-fil, we also have a lot of filmjölk which isn't kefir.
YES omg I was so shocked when I first realized filmjölk isn't an international thing! I always liked it way more than yoghurt personally, something about the texture of yoghurt really weirds me out. Strawberry flavored filmjölk is top notch breakfast material (used to have it with Havrefras or Special K as a kid)
@@Soldrakenn Kefir, although similar to filmjölk/fil, is still different. Kefir is more sour, has a stronger taste and has more gas inside. Personally, I prefer kefir over fil, but I don't mind either one.
Never heard of Svedka (it doesn't even have a Swedish wiki-page), and apparently it is not a Swedish brand, it is a US owned brand but it is produced in Sweden
Lantmännen's(Reppe in Lidköping ) vodka, Svedka has become a success in the USA, where it is transported in concentrated 96% form to be diluted on site, something that the National Food Administration believes is not enough for vodka to be called Swedish according to current EU rules. But which is now owned by the American wine and spirits giant Constellation Brand.
I love smörgåstårta, although it is called brauðterta here in Iceland. At birthday parties it is always the one that is eaten the most because it is a great balance against all the sugar in the cakes.
I bursted out in laughter when I saw the yoghurt lady in the thumbnail. It got even better with the fun edits including her. "De bara häller i sig den!" 😂❤️
Ok, about the palt. Technically, any boiled dough dumpling with a filling is a palt. Even the kroppkaka. It's an old food and an old name, certainly 1000 years old and probably more. The pitepalt is as you said in the video made with raw potatoes OR a mix of raw and boiled. The palt flour is rye or barley, but the kroppkaka is generally made with wheat flour. Also there is often blood in palt dough (delicious) which makes them look even weirder and tweaks the taste towards blodpudding/black pudding. Another difference is that there is often sausage and onion in a kroppkaka but pitepalt has salt pork. Some people say palt about paltbröd which is just a thin crisp bread that is baked with blood, boiled in white sauce and served with pork, so it's not thechnically a palt at all. Along the västerbotten and norrbotten coast where they generally had more herring than pork they sometimes made (and make!) palt with a fish filling and fish roe in the dough. Haven't tasted that one. Hope that helped.
Som regel har du ägg i kroppkakesmet, men inte i palt. Det ger en viss skillnad i konsistens. Sen finns det ju olika sorters palt och inte enbart pitepalt.
I would not agree that by saying palt that would also include kroppkaka, at least not how the word is used today. But you cold have many variations of palt as you say, like blodpalt, leverpalt and flatpalt. The different flour used and if you use raw or boiled potatoes gives palt and kroppkakor both different consistency and taste.
There are different kind of Kroppkakor. The Kroppkakor that is made in Småland is made of boiled potatoes, egg, and wheat flour. The Kroppkakor from Öland is made of mostly raw potatoes, a little amount of boiled potatoes and no flour. The filling is made of salted pork, raw onion and allspice.
I would LOVE to see you try surströmming, fiskbullar and smörgåstårta. Maybe not with the surströmming though, surströmmingen should probably be an own video🥳🤣
I really like having kvarg with berries. Usually having frozen blueberries and/or raspberries. So warm them up a bit in the microwave put some of that kvarg on with müsli. Great breakfast (can top that off with some banana to if you'd like)
Speaking as a Swede, this was _hilarious!_ :D Many of these foods are so normal to me that I never really reflected on their absurdity. Also: smörgåstårta is the food of the gods! ♥ I have made a few myself and it's a daunting task. All the fillings, the special bread (called something like 'gangplank bread'"), and making the garnishing look inviting instead of grotesque ... plenty of room for it to turn into a hot mess. You don't have to use a lot of mayonnaise to avoid dryness. Either you use more "juicy" ingredients for the fillings, or you can just mist the bread very lightly with some boiled cool water using a spray bottle right before putting on the filling. It is also important to let the cake sit in the fridge overnight to 'soak' before decorating and serving it. I hope you'll get to try one soon. Just double check so you know what fillings there are, from an allergy perspective. This video earned you a subscription from me.
As a Swede I definitely like crayfish but I never really understood the extreme hype around them. It's like yeah they're alright but it's not the most amazing thing ever. Crayfish parties are always lit though.
The papercontainer for Yoghurt and Milk etc is called Tetra Pack. It is a Swedish invention. Sweden have always been very environment friendly, and the thing with plastic is that it is impossible to recycle(You think you do when you throw it in the plastic bin, but most of if wont get recycled sadly ). Tetra which is mostly cardboard with a very THIN layer of Plastic is however very easy to recycle and make into new packages when done. Look on the inside next time and you will find a super think layer of plastic film that separate the food from the paper.
I read a book about Swedish food culture some years ago and got to know of the original smörgåstårta called Bridgetårta. I don't remember the details, but the layers at the bottom were made of sweet stuff and the layers on top were like the smörgåstårta of today. You should eat it layer by layer, so you got a whole meal with dessert. That sounds pretty awful, but a well made smörgåstårta is sooo god.
I really recommend smörgåstårta, it's perfect as the main dish on all sorts of celebratory parties, like graduations or birthdays. I made a few for my birthday party when I turned 30. Fairly easy to make and both filling and festive! Regarding the crayfish, it looks like you hade the kind you fish from lakes. I'm not too fond of that kind either, but i love the ones from the ocean! They are different both in taste, size and looks, and to me it's almost weird that they're seen as basically the same thing. I once got some of the larger ocean ones when we had friends over who wasn't from the west coast and they thought i had gotten lobsters! 😉😊
The seawater crawfish (havskräftor) are really delicious. In France they are called langoustine. Wikipedia : Nephrops norvegicus, known variously as the Norway lobster, Dublin Bay prawn, langoustine (compare langostino) or scampi, is a slim, orange-pink lobster which grows up to 25 cm (10 in) long, and is "the most important commercial crustacean in Europe".[3] It is now the only extant species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops. It lives in the north-eastern Atlantic Ocean, and parts of the Mediterranean Sea, but is absent from the Baltic Sea and Black Sea. Adults emerge from their burrows at night to feed on worms and fish.
Svedka is owned by the New York based company Constellation Brands and from what I can tell it is only exported from Linköping in Sweden where is it manufactured.
first video i seen and damn for living in sweden for like 2 years your pronunciation is great i dont know how much swedish you actully know tho :D edit: saw your swedish speaking video and holy crap that is insane how good you are at swedish after this short amount of time be proud of yourself :D
Oooh... this is very true. (I miss my grandmother's pölsa... she used to bring home a whole cow's head and scrub it in the bathtub and then boil the whole thing and then pick out the soft meat to make pölsa. I did not know this as a child though, which was probably just as well. Doubt they could have made me eat it if I had known what the meat was. x_X)
You can try Lutfisk instead, it is a weird swedish fish hangdried, meant to be boiled and served with bacon and white sauce. It is super traditional but doesn’t smell of anything. Makes for a less horrible ”weird-fish-tasting”. If you ever try surströmming, and I can’t stress this enough, YOU OPEN IT UNDER WATER. It needs to be completely covered under water so you don’t faint or barf from the smell.
Gurl you gotta try smörgåstårta as soon as possible. In the summer it is my favorite food of all time. Cause in the summer it is nice to eat cold food so smörgåstårta is perfect for hot summer days. You will LOVE it! It is like eating a shrimp sandwitch but 10 times better.
Fiskbullar is the same idea as köttbullar - instead of minced meat they are made from minced fish. You would normally serve them in a sauce, such as dill or "lobster" (orange in color, with some shellfish taste to it) and with boiled potatoes or rice. Very typical Swedish school cafeteria food when I grew up in the 70's/80's. Also a bit of a divider, you either like it or you don't (I do).
here are some suggestions (kinda) that might or might not be helpful. 1. idk why yoghurt containers are shaped like that. tetra pak definitely had something to do with it tho. plus it might have been cheaper/easier to produce carton packages like that locally before importing plastic was a thing. 2. kvarg is so thick because its actually technically a cheese, according to wikipedia. and its so popular because it tastes good while also being a relatively good health food since its high in protein and low in calories. and probably also because we love dairy products here and its one of the most important pillar in swedish food culture imo. 3. fiskbullar are just compressed balls of fish with a kinda bouncy consistency and theyre absolutely not good imo. theyre canned because they are marinated in a mild sauce. theyre not similar to surströmming because surströmming is a specific type of fish that is fermented and it smells absolutely awful, while i think fiskbullar can be many random types of (non-fermented) fish compressed into a ball and they dont really smell of anything. 4. idk why so many types of food are in tubes. it might have come from the time before refrigeration was a thing and keeping food in tubes worked best, kinda like resealable canned food. and now its probably just what people are used to and its more convenient to keep those types of food in tubes. also the mjukost in different flavors are a combination of different traditional swedish foods and theyre also the most convenient to keep in tubes. like you cant keep a block of mjukost because its soft. 5. kräftor is probably mostly about the hype of the party. my hypothesis is that there was a time of the year when you would have a big harvest of kräftor, which probably were a delicacy, and now its just a tradition to have a party where you eat kräftor together once a year. 6. kroppkakor and pitepalt is the exact same thing imo. i think its basically just different local/regional names for the same thing. really holding on to arbitrary regional words and traditions for absolutely no reason is pretty big here. 7. wtf is svedka??! im guessing its a gimmicky swedish thing that isnt actually a thing/common phenomenon in sweden. like the "swedish fish" candy that exists in sweden but is just a normal random candy and not branded as "swedish fish" unlike outside of sweden, or the "swedish massage". nobody asks for a "swedish massage" in sweden because its not, like, a thing here. but ive never even heard of svedka. absolut vodka is probably the most popular brand of vodka here and its also a swedish product so.... idk. 8. i dont get smörgåstårta either. it doesnt seem very good tho imo.
The sandwich cake is often made for funerals and weddings etc, for bigger events. Much easier to make a sandwich cake you can cut than rustle up 200+ individual sandwiches, lol.
For tomato paste, I tend to get a big can of the good stuff (golden pheasant I think), use what I need and put the rest squished flat in a bag in the freezer. When I need some, I break off a chunk and let it melt in the pot.
Kvarg is so thick that you should be full. Or there are two types, you can say them, one for those who train and want to stay / or get in shape. This is low in sugar, another is the one to bake with and now there are also hybrids of both of them. Fiskbullar and Surströming are two completely different things, fisk bullar do not taste so much at all do not smell, it is popular food to give small children, but of course adults can also eat it. They are not considered a luxury dish, quite the opposite. While Surströming Considered to be more of a luxury dish you usually eat at certain holidays. It smells and tastes significantly more than Fiskbullar. Food in a tube probably has to do with the fact that it is practical. Swedes like to camp / hike, sleep out in tents, go mountain hiking, go out for a few days to paddle and things like that. If you are out in nature, you bring your own food and tube food is then very practical. You are right about Palt and Kroppkakor , there is not much difference, they come from different parts of Sweden and there are some differences, for example there are different varieties of both Kroppkakor and Palt. A Kroppkaka must be filled with something while a Palt does not have to be filled.
Regarding "palt" we have a famous saying here in Sweden "Paltkoma" and when you eat a little too much "Palt" you get the "Paltkoma" wich is food coma basically.
Fiskbullar.....childhood trauma, my mom made it every other day - because she loved to see the anguish in my face as i was about to vomit after each bite!
Honestly, I don't believe the vast majority prefers the taste, or rather the texture, of kvarg over yoghurt. I gather that most people substitute yoghurt with kvarg because kvarg usually simply is sugar free (or close to) and is very low on fat. Yoghurt found in Sweden on the other hand is usually either low fat but high sugar content, or vice versa. Furthermore, I'd say cheaper kvarg is typically "drier", while less cheap ones tend to be a bit more creamy. If you buy the more dry-textured ones, I'd advise you to mix it with either water, milk or "saft". Saft definitely changes the taste as well, to that of the saft of your choice, which might be quite welcome though, if you buy the natural, non-flavored ones. "Fun Light" is a saft that has lots of different flavors, are widely available, and all of them are sugar free. Try it out!
This thing with food in tubes... As you said, you liked tomatopaste in tubes and that is a good example. The next time you go shopping, look for your normal tube and then fint a jar of the same brand of tomato paste. I know that both Ica and Slotts comes in both jars and tubes... Then compare the time that they will stay eatable after you have opened them.. That and the best before date is usually alot longer för tubes.. So to ens a Long text, the tube is a really great way to make food stay fresh for a really Long time. Both after you have opened it and the shelf life is really long.
If you do try surströmming, make sure it's with someone who has prior experience and knows what they are doing, because even opening the can takes some steps you might not have considered, like never opening it indoors (for reasons thst should be obvious), or opening it underwater to prevent that nasty-smelling liquid spraying everywhere when you open the (pressurized) can. Also helps to have someone on hand to help with all the condiments and trimmings.
I love these videos! I heard about you from your podcast chat with Just a Brit Abroad. I'm an American and my husband is Swedish (Göteborg), living in Scotland. We haven't been back to Sweden in at least two years and I miss it more than america! 😭
You are correct just as you saw when looking it up. The only difference is if you use raw or boiled potato when making the dumplings. When it comes to smörgåstårta dont overthink it, it refers more to the shape and structuring as a cake rather than ingredients. And the ingredients on top reflects what to expect in the filling. So if it has shrimp on top its usually seafood filling, and if it has ham and cheese on the top its usually a meat filling. Think of it as a cold food for warm days when you dont want anything hot and you should try it out.
Kvarg, previously called Quesella. Fiskbullar: unless you make your own, buy Norwegian. They use Cod. Swedish are lesser. Crawfish is difficult. Real east coast crawfish is almost extinct because of the kräftpest. So, havskräfta is sadly the only way to go. Unless you own a lake that only you fish in. Kroppkakor, palt, pitepalt, komper. It requires a full A4 to explain. You know what. If you visit Bohuslän this summer, I can explain everything in detail. Aswell as cook most of these foods from scratch. Also, deepdive in crawfish, and shellfish in general.
I usually use kvarg in smoothies in combination with training or as a afternoon filler so I don't get to hungry before dinner. Can't see anyone else that have told you this but the lack of response might be telling aswell. I don't think many swedes do know the difference between kroppkakor and pitepalt
Kroppkakor vs Pitepalt is quite simple to comprehend. Kroppkakor = Pre-boiled potatoes, egg, wheat flour! Pitepalt = Raw potatoes (You can add a boiled potato or two for textural reasons) and barley flour! As for the filling, a Kroppkaka is usually filled with salted pork, sautéed onions and allspice, while a Palt is usually filled with just salted pork! Delicious both of them!
Smörgåstårta - super delicious!! Not dessert of course, you eat it as a light food at e.g. some celebration with a glass of wine or beer. The bread is not sweet. Extremely tasty. You can have some light dessert or coffee afterwards. Try it, you will love it. For surströmming, get invited by somebody who knows how to serve it: in a klämma with tunnbröd, mandelpotatis and some rödlök - it is delicious. And some beer and maybe a nubbe. And some party feeling like the kräftskiva. I learnt it so. Of course you open it outdoors, not as 3:10, they do it wrong. It has a salty taste, not as strong as the smell. Fiskbullar is only a cheap everyday food - balls of boiled fish, taste like that. I don't mind eating it sometimes, but it is no delicacy. Svedka - never heard of it.
When i eat kvarg i always add frozen blueberries and let them thaw with the kvarg or slightly warm them up in the microwave then pour the kvarg in the same bowl and i often add a little bit of water(add a little at a time till you get the consistency you want!). This usually fix the thick texture of it and and makes it really pleasant to eat. Kvarg is good way to get protein without much extra kcal!
I love kvarg, I mix the plain one and the rasberry flavoured together. Like the taste but also how much protein it is in a serving. My syster felt the way you do, she liked the flavour but thought it was too thick so I told her to mix it with either yogurt or filmjölk. Filmjölk is thinner than yogurt so choose the one that will make the right consistency for you! Also, smörgårdstårta, kroppkakor, blodkorv och ostkaka are all amazing and you should try them out. Just make sure to search for really tasty ones. Smörgårdstårta is horrid if it is dry and/or the filling only tastes of majonäs. On another but still foodrelated note, make gubbröra! It is really yummy and you can have it with a bunch of different foods. This comment turned out really rambled (rambly?) but if nothing else, it helps with the algoritm! Take care!
Best way to enjoy quark(kvarg) is to thaw some frozen berries in the fridge before sleep, mix the thawed berries with neutral quark in the morning which even in small portions really fills you up in some strange ways. Combine that with some coffee you're ready to fight I mean work. Then if there's berries and quark left in the fridge at home, afterwork meal.
If you try surströmming, please do it with people who knows how to eat it! It's a huuuge difference when opening the can and eating it as you should compared to all the people on RUclips 😉
think fiskbullar has somewhat strong fish smell and flavor which might throw some people off, "fish sticks" probably don't smell much like that maybe i underestimate them. haven't had in it ages though. but it's probably fine if you like fish. probably not an issue if you've eaten herrings or mackerels before, think they smell a bit more than some fishes. it's probably the gateway drug to surströmming, i think it's quite well known to have a smell that a lot of people may not be fine with and it's probably quite salty, some likes it and it's probably hard to forget. i don't have any experiences with it. kräftor isn't very convenient to eat. think you can buy prepared shrimp like ones though. might be able to buy small piece of smörgåstårta in stores, some of them can be nice. some shrimp sandwiches might be a bit similar. tubes are a bit easier to get rid of compared to some packages.
Oh there are so many delicious Swedish dishes, Janssons Frestelse, Ärtsoppa med pannkakor just to name a few more :) Surprised Knäckebröd didn't make the list, I've never heard of anything close in the states
Noone in their right mind eat surströmming! Fiskbullar is just mashed fishmeat formed into balls, taste nothing, are rubbery & only the sauce is good. Smörgåstårta on the other hand is the best ever! If you just get over the dessert idea, and think of it like lunch/dinner or maybe fika. Don't let the word confuse you. Basically it's just a fancy "macka" :) But as someone already said ... it has to be lots of mayo (or any spread really) in it. Otherwise it gets dry. Really enjoy seeing my country through the eyes of someone from another country. So much we take for granted, that seems weird to someone else. TFS your thoughts!
The idea of eating crawfish in the crawfish party is not to fill your stomach quickly. It’s actually kind of the point that you can eat the crawfish all night long. Also, the party is just as much about singing and the vodka as it is about the crawfish.
Smörgåstårta or layered sandwichcake is soooooo good.😍😋 I make them myself at some bigger patrties. And one is filled with prawns and tuna the other with smoked salmon and tuna. Because of allergies
Smörgåsstårta is fantastic but it has to be homemade (as a native sweede I have never eaten a really good café baked or store bought one) And there is soo many different fillings to choose from, myself I prefer to make a three tier "fishy" one with salmon, tuna and shrimp fillings. Lots of people prefer ham, leverpastej mm. I really do hope you can enjoy one in the near future. If you ever try surströmming please start with putting it in a stut with potatoes, red onions, tomatoes and gräddfil so it doesn´t tastes too strong for you.
Regarding kvarg: Take natural, unflavored kvarg and mix with concentrated juice. Boom, yoghurt. I usually mix it with Fun Light Strawberry. Start out with 1/3 Fun Light and then try your way forward to get the perfect consistency. Bonus tip: Mix kvarg with water first (1/5) and you'll have a sour-cream base to do different stuff with, especially dip. Mix 250ml kvarg + 50 ml water (first) and then put in any dip from Estrella/OLW. This will give you an incredibly protein-rich dip that is also healthy, no fats!
So pitepalt is made from raw potatoes and barley flour while kroppkakor is made with cooked and raw potatoes, different regions have different amounts and usually if u use a binder it’s with potato starch or wheat flour.
Some still do apparently like Bärry for example. I havent bought yoghurt in years myself though so i dont know much about it really though, i remember the plastic Yoggi tubs of the 80´s and i think they were around into the 2000´s, but not anymore it seems.
I think the reason smörgåstårta sounds so weird to foreigners is because of the word tårta 😅 Cus it makes it sound like a spongecake with buttercream and whipped cream .. and shrimp 😂 but like you said it’s more like bread and it’s got mayo and skagenröra and it’s more on the savory side compared to a normal cake lol. And it’s not a dessert 😅
Does Sweden have custard style yogurt? That's what I grew up on in the USA before the liquid stuff took over. Now the only one in the US that's custard style is Yoplait's Oui yogurt.
Kvarg is pretty good protein, what I do is that I mix into a 500g kvarg container 1 row of chopped up Marabou chocolate (the big versions) and it is AMAZING, make it super easy to eat with the chocolate in there as well and one row of chocolate isn't many calories either.
Actually there are two kinds of kroppkakor. Småländska kroppkakor are made from pre-boiled potatoes, Öländska kroppkakor are made from raw potatoes with a small amount of pre-boiled (the smaller, the better) and they are generally a bit larger. The most common filling at least today is onion, salted pork and allspice. But my grandfather used to talk about eating kroppkakor filled with herring during World War One. I suppose in bad times you just couldn't be to picky about the filling. And of course as with most food there can be slight differences depending on where you live or even between families. In my extended family we fight (just for fun) on if you should pour melted butter on them, or let the butter melt ON the kroppkaka.
@@PennyAfNorberg Thanks, I didn't know that. :-) How do you make them. Cooked/raw potatoes? What filling? I'm curious and I don't trust Google to be correct on these kind of things.
@@katam6471 Its basically palt with only cooked potatoes and wheat flour in the dough. Just salt pork in the filling. At least i think so. Commonly sold in the stores in västerbotten besides palt so i was quite chocked the first time i tryed the sothern type with alspice in. Had a real bad case of palt abstinence and thought that kroppkakor should do the job. Imagine my suprice when i discovered some horrible spice in the filling when it already was in my mouth! Revolting! Okay it actually might be good if you're prepared for it but boy did it taste weird out of the blue. Palt is always eaten with cold butter btw. We hardend northeners dont need premelted butter like you whimy southeners😉😄 we just open up the dumpling like a semla and melt the butter inside if we feel like melted butter. The fighting matter around the table is instead if you shoul have syrup on top of the butter and lingonberry jam. Most seem to find it absurd but i learnt it from my pite born grandmother so i stand by it.
@@borjesvensson8661 Well, this southerner would never dream of pouring premelted butter over the kroppkaka. 😀 Cold butter and some unwhipped cream poured into it after making an X at the top to open in up - that's the right way to eat it. Personally I skip the lingonberry jam as I don't like it, but for most people that's a must. (Talking about öländska kroppkakor here, don't really know about småländska.) BTW once a relative that lived in Blekinge for a while told me that they eat kroppkakor with béchamel sauce. That sounds bad, but not as bad as syrup. 😉 Thanks for your long answer, it's so nice to get to know more about differences in food culture
Regarding the Kvarg. It's good stuff but it sure can be hard to eat just as it is. What I do with it is to take some Filmjölk and add 3-4 tablespoons of Kvarg, blend well and eat with some Müsli. Good stuff! :D
My fav tube-food would have to be the cheese and cured reindeer. Heh, never heard of svedka but the first thought that popped up was that we sold the "bad" vodka to the rest of the world while keeping the "good" vodka (absolut vodka) for ourselves. The mental image just had me chuckling for a bit.
Well, you learned me a thing about kroppkakor just then. Where I'm from (Blekinge, that tiny province east of Skåne) we mainly eat the palt type, which we call Öländska or grå kroppkakor. The ones with boiled potatoes (and eggs and flour I mean what??) are referred to as Småländska or vita kroppkakor. But even _within_ Blekinge, opinions differ on which type is the "real" type and which one is the "gross and wrong" type... xD
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Swedish here, and let's get a few things sorted about Smörgåstårta. It's weird because it's eaten like a main course and not a dessert, which is weird. But it's supposed to be weird, and it's absolutely unique. Secondly, smörgåstårta is not an auto-win. There is a thin line between a good and a bad one and you can really tell if the person who made it has got experience. You need to put a LOT of mayo on it so it soaks and gets moist otherwise it will feel dry which is a big no no.
Oh, and you should try Raggmunk. Whatever you do, do not call it a pancake ;)
I don't know how I feel about a LOT of mayo! 😂 But I'm excited to try it! Apparently there's a place in town that is known for their delicious smörgåstårtor. :)
@@MeaganAfterDark I had smörgåstårtor for the first time last week and I was very hesitant at first (australian, we don't' eat a lot of mayo) but it was actually pretty good! It will never not be weird (sorry Sweden) but I would eat it again :)
Oh and you should definitely try kroppkaka! I had some on Öland and it was really good. They are served with cream, butter and lingonberry jam. They don't look great at all I'll 100% admit that but they taste fantastic. Plus the translation is body cake! How good is that
Yeah, and you have to to it the day before (though my mom doesn't really use that much mayo, I'd tell you the secret but she'd kill me). Also in my opinion mixing fish/shellfish with meat and cheese is a big no-no and especially if you use leverpastej as a filling🤢 Not to brag but my mom does The BEST smörgåstårta in the world, shes been doing it (and improving it) for over 30 years, she could do it in her sleep😁
@@MeaganAfterDark Think of it as an sandwich de luxe with extra all instead of as a dessert and that should perhaps make it slightley less weird.
@@MeaganAfterDark ostsmör, mjukost eller crème fraîche är lika mycket användt på smörgåstårtor som majonäs, och nej du behöver inte dränka din smörgåstårta I majonäs. Använd så mycket som det står I receptet. Kanske om ditt bröd är jättegammalt så har du lite extra. Gör den på morgonen och ät den till lunch, perfekt om du har gäster över! Maten redo på en minut.
I'm tellin you, Smörgåstårta is among the 5 best foods on the planet. just look at the comment section to see the amounts of people who wanna see your reaction.
It comes down to what the toppings are, the standard I always come upon is like shrimps and gravlax and for me I rather have raw oats with water :P
I am from this planet and smörgåstårta confus me very much 🤦♂️
You have to trie smörgåstårta!
It is one of my most favourite foods! Especially with tuna in it.
Regarding food in tubes, remember how extremely much Swedes love hiking. Not only are tubes excellent because they preserve food far better than opened cans, they're also perfect to stuff into a backpack. The most common tube food, spread cheese, is a stable of hiking, for example, the spread cheese with tiny pieces of reindeer meat is a must on any mountain hike for me, ever since my childhood.
Go for crispbread and the bread will not go bad either as long as they are kept dry. Crispbread last for years.
My boyfriend is Dutch and when I first explained smörgástárta, he answered that it sounded horrible and that he never would taste it. Well he tasted it and he loves it and have even started to ask me to make it if it goes to far in between I make it. There are good ones and then there are some really bad ones. If you are going to taste it make sure it's a well liked kind. The fillling you make to put in between the bread needs to be applied very generously as it's suppposed to get the bread absorbing it a bit so it gets tasy and moist. There is nothing worse than a dry smörgástárta. The decorations with all the stuff is what makes it feel really luxorious.
Leverpastej i smörgåstårtan borde vara förenat med dödsstraff!
My mother uses Hönökaka and Skagenröra as the base of the Smörgåstårta.
@@WarWolfen I use polarkaka and make a tuna.onion and eggspread with mayo and a little whipped cream. My bf don't eat fish so I make with smoked ham and a little bit of bostongurka for him and ofc mixed with mayo and whipped cream.
@@Satanistiskt-Initiativ The surprise of finding leverpastej in a smörgåstårta ... It’s like the Chinese bread with very rough fish taste, when you thought it was just bread ...
We used sladdkaka for smörgåstårta, it worked great, and sladdkaka is a tasty bread
Just a thought about all the products in cardboard containers:
The company Tetra Pak, which manufactures (and I believe have the patent for) all those containers for milk, toghurt, your small Festis-cartons etc, is a Swedish company. So could be extra common in Sweden just because of that.
No it is not. Tetra is finnish invention and it was created in finnish university. Patent is finnish but it is in free use so any country/factory can manufacture as much tetras they want and doesn´t have to pay a dime for it.
@@ArchieArpeggio en.wikipedia.org/wiki/Tetra_Pak Read and learn
@@AndySwede58 Interesting and totaly different information that we were told at school 30 years ago. That time we didn´t had wikipedia or even internet to find is teached information even correct. Never needed to look for backup for that story what we were given before today.
It would be nice to know how much more bullshit we were told...
Story about university and whole innovation sounded very realistic 1990. Sorry about my misleading information that we were told. I have to say that i´m very dissapointed how in the world school or teacher can come up thing like that.
No wonder that many historic things are teached based upon false for decates to brainwash people to not believe the real truth afterwards when the truth comes out.
Nobod uses tetra pak anymore. Its all pure pak now
Tetra pack invention was not the actuall packaging, but rather the machine that folded and filled it in one process. Its called tetrapack because the first product was trianglar, but they shifted to rektangular alreddy in the 50tys. The patent expired in the 70tys.
Note that "invention" is a very vauge term. The same peoduct can be covered by multipla patent from dofrent People and countries.
Its quote common that school in pretty much all countries claim that a lot of peoducts is inventes in there country. But in effect it might be a cluster of dusins of patent.
For example the light bulb have been re patented 7 Times i full. The edison ligjt bulb that is the most famus one is the second to last patent.
Food in tubes are really great! You had the solution when you described the tomato paste going bad before you could use all it when in a can. It one of the resons you find a bunch of good stuff i tubes. The other is that they are perfect to bring with you when hiking and on vacation trips. It won't go bad in a hurry and is always ready to use. It's more messy if you have to get a tool to scoop it up from a can and spread on your sandwich. Tubes are more convenient for that reason alone. Squirt and eat. ✌😁
"Kräftskiva" is basically FIKA times ten for Swedes.
We just need something to initiate a social event and a excuse for drinking.
Kräftskiva has nothing to do with fika
@@DrLoverLover It was a joke ;)
And Swedes are known to constantly make excuses to drink, is why there’s so many alcoholics in the country
I would love to see a reaction video to Smörgåstårta, it's one of my fav things to eat. Maybe get a few different types, like a shrimp one and a roast beef beef one, and video yourself as you ascend into flavor town?
Svedka vodka is not to be called Swedish vodka when sold to consumers.
It is made in Lidköping, Sweden by Lantmännen Reppe from single estate winter wheat grown in the province of Skåne and exported to USA in the form of 96% (192 proof) raw spirit.
Before being bottled in the US plant it is diluted to 100 or 80 proof using local filtered water which means that the
finished consumer product is no longer to be called Made in Sweden.
Svedka brand was created in 1998 by Guillaume Cuvelier but is now owned by Constellation Brands.
Åh.
I was prepered to call it a scam with only an office in Sweden before reading your explenation, thank you.
I think I will still call it a bit of a scam though, mostly because of that redicolous name.
Förklaringen att den inte är känd är ju så enkel som att den inte är i bolagets ordinarie sortiment.
According to their website they have switched to an american made vodka made from corn now.
It's probably mentioned below a couple of times, but fiskbullar is a very controversial subject among Swedes. Many, many people, going through the schoolsystem, has a strong dislike for the dish. However, real Fiskbullar, is not the kind you buy in a can. That has way to soft texture and is a long way from the real deal. The Norwegians still do them correctly, but the canned you can buy here is unfortunately quite boring.
Surströmming is something else. In all the tests that I've seen on youtube - performed by people from the outside of Sweden, they make the grave mistake to 1) Open the can without submerging it in a bucket full of water first and subsequently gets the full power of the fermentation. 2) Eating it all by itself without the necessary complements - potatoes, red onions and some sour cream.
No, it does not smell good, far from it. But if you have it in a "klämma" with the complements mentioned above, you might (or might not) actually like it.
But if you want to test this in a future episode, I recommend that you do it outside. :)
As a norrlänning I have to disagree about sourcream going with surströmming. Though perhaps that is just my circle of friends and family? Who knows. But definitely don't try to eat it on your own. You pretty much need a native to show you how. Since I have been raised with surströmming being a big deal and a kind of huge party it has always felt festive to me. And I have never disliked the smell. It doesn't bother me in the least. But my brother's wife, who is from the south of sweden, can't stand it.
I've heard that fiskbullar are served in schools here! I would love to try some properly prepared fiskbullar sometime... do they serve them at restaurants?
As for surströmming, I will definitely do my best to eat them the proper way. Thanks for the tips!
@@evawettergren7492 I've seen several reaction videos, and it's hard to imagine that the smell doesn't bother you! I'm excited (and scared) to smell it. 😅
Fiskbullar på burk is what you get when going camping or going out with the boat in skärgården for a few days because on the sea everything taste good😂
Surströmming är inte själva huvudrätten som förmodligen är färskpotatisen och tillbehören, surströmmingen är smaksättaren som kryddar hela anrättningen och måste vara bra, vet inte men den är väl inte mer än typ 10-20% av hela måltiden.
I have never heard of svedka… I honestly thought the Mandela effect was trolling me again with Absolut Vodka being called Svedka but aparently not
I've never heard about it either and I've been working in restaurants and bars for over 20 years. But I guess that some stuff are going directly to the export market without passing Systembolaget. A lot of brands are more interesting to us here than our own second rated vodka. Here Absolut is King even that it's not that good compared to other vodkas. 🤣 If you want seriously good vodka, buy Reyka from Island. That one will make Absolut taste like something you cooked up in the garage. Hehe...
@@PeterE_1 I agree, there are better vodkas then Absolut (also worse of course). My favorite is Stolichnaya elit from Russia. I will look into Reyka!
Never heard of Svedka IF it made in Sweden why is it not in Systembolaget stores?
@@stefanpersson3865 Only made for export I’m guessing
@@linusfotograf Yes sorry to say They should sell Svedka for Swedish customers to!
My VERY Swedish Sambo wants to invite you to smörgåstårta if you ever visit Stockholm. I'm a Spaniard and I found it strangely familiar the first time I saw it. Then I tasted and it was love at first bite!
Fiskbullar doesn't taste of anything really, it all depends on the sauce.
Yeah, they taste very little. But with a nice white sauce and potatoes it can be nice...
It’s basically just meatballs made from fish instead of meats.
It's all about the sauce. I prefer the "hummersås".
We also got fishballs in Finland and those are made of salmon and are quite nice actualy. In this video i saw white fishballs. What fish you´re using for those?! Doesn´t look very tasty...
@@ArchieArpeggio I think it's basically cod or allaska pollock. They really don't taste all that much, it honestly more about the sauce... 😂 Salmon sounds like a win though!
I’m guessing Svedka is a little bit like the beer brand Brooklyn, which is brewed in Brooklyn, USA. Basically no one knows about Brooklyn beer in the US, it’s seen as a tiny company, while here in Sweden it’s a super popular beer brand. My sambo visited their brewery when he was to the US, and they were so happy to see a Swede visiting their brewery since most of their export goes to Sweden.
Seems loke both Svedka and Brooklyn Beer takes advantage of the allure of the exotic and far away effect. ;)
Svedka just sounds like a bad parody of russian female names to us swedes. Or at least to me.
The 96% spirit is made in Sweden, but it's diluted and packaged in the US. And the Swedish manufacturer calls it Swedish and therefore they can't sell it in Sweden because the Swedish government says that they can't call it Swedish if it has American water in it.
I've never heard of Svedka before, I think it might be one of those thing who's marketed exclusively for other countries. But at the same time it's still confusing, since Absolut Vodka is also Swedish and one of the worlds most famous vodkas, only second too Smirnoff I believe. But the difference is that everyone here knows about Absolut and have probably tried it.
My guess is that Absolut had such an absolute market share in Sweden, being produced by the (att he time) Swedish government owned company Vin & Sprit it was not worth trying to compete. Instead I suspect they exported the fantasy of Swedish premium vodka to other countries.
Never heard of it
I'm a little bit surprised you didn't mention filmjölk. As far as I've been told, filmjölk is very northern Europe and the rest of the world only have yoghurt. Now, it's similar, but not the same. I think you'd call it kefir in the states, but that's another strain as well, though we do have kefir-fil, we also have a lot of filmjölk which isn't kefir.
You actually have filmjölk in some African countries, they call it "Sleepy milk".
YES omg I was so shocked when I first realized filmjölk isn't an international thing! I always liked it way more than yoghurt personally, something about the texture of yoghurt really weirds me out. Strawberry flavored filmjölk is top notch breakfast material (used to have it with Havrefras or Special K as a kid)
@@KreeZafi all my international friends (from university) was super confused by it.
@@Soldrakenn Kefir, although similar to filmjölk/fil, is still different. Kefir is more sour, has a stronger taste and has more gas inside. Personally, I prefer kefir over fil, but I don't mind either one.
@@vulc1 I'm aware, it's just the closest thing that they can associate it with? Kefir is yet another bacterial strain.
Never heard of Svedka (it doesn't even have a Swedish wiki-page), and apparently it is not a Swedish brand, it is a US owned brand but it is produced in Sweden
Lantmännen's(Reppe in Lidköping ) vodka, Svedka has become a success in the USA, where it is transported in concentrated 96% form to be diluted on site, something that the National Food Administration believes is not enough for vodka to be called Swedish according to current EU rules. But which is now owned by the American wine and spirits giant Constellation Brand.
I love smörgåstårta, although it is called brauðterta here in Iceland. At birthday parties it is always the one that is eaten the most because it is a great balance against all the sugar in the cakes.
I bursted out in laughter when I saw the yoghurt lady in the thumbnail. It got even better with the fun edits including her. "De bara häller i sig den!" 😂❤️
Ok, about the palt. Technically, any boiled dough dumpling with a filling is a palt. Even the kroppkaka. It's an old food and an old name, certainly 1000 years old and probably more. The pitepalt is as you said in the video made with raw potatoes OR a mix of raw and boiled. The palt flour is rye or barley, but the kroppkaka is generally made with wheat flour. Also there is often blood in palt dough (delicious) which makes them look even weirder and tweaks the taste towards blodpudding/black pudding. Another difference is that there is often sausage and onion in a kroppkaka but pitepalt has salt pork. Some people say palt about paltbröd which is just a thin crisp bread that is baked with blood, boiled in white sauce and served with pork, so it's not thechnically a palt at all. Along the västerbotten and norrbotten coast where they generally had more herring than pork they sometimes made (and make!) palt with a fish filling and fish roe in the dough. Haven't tasted that one. Hope that helped.
Som regel har du ägg i kroppkakesmet, men inte i palt. Det ger en viss skillnad i konsistens. Sen finns det ju olika sorters palt och inte enbart pitepalt.
I would not agree that by saying palt that would also include kroppkaka, at least not how the word is used today. But you cold have many variations of palt as you say, like blodpalt, leverpalt and flatpalt. The different flour used and if you use raw or boiled potatoes gives palt and kroppkakor both different consistency and taste.
I've never tried the palt with fish or roe. Do you know if it can be found at Paltserian in Öjebyn?
There are different kind of Kroppkakor. The Kroppkakor that is made in Småland is made of boiled potatoes, egg, and wheat flour. The Kroppkakor from Öland is made of mostly raw potatoes, a little amount of boiled potatoes and no flour. The filling is made of salted pork, raw onion and allspice.
You're talking about pitepalt. Real palt is made of pig's blood and bread.
I would LOVE to see you try surströmming, fiskbullar and smörgåstårta. Maybe not with the surströmming though, surströmmingen should probably be an own video🥳🤣
I really like having kvarg with berries. Usually having frozen blueberries and/or raspberries. So warm them up a bit in the microwave put some of that kvarg on with müsli. Great breakfast (can top that off with some banana to if you'd like)
I tried kvarg once, in 2016. It was horrible.
Speaking as a Swede, this was _hilarious!_ :D Many of these foods are so normal to me that I never really reflected on their absurdity.
Also: smörgåstårta is the food of the gods! ♥ I have made a few myself and it's a daunting task. All the fillings, the special bread
(called something like 'gangplank bread'"), and making the garnishing look inviting instead of grotesque ... plenty of room for it to turn into a hot mess. You don't have to use a lot of mayonnaise to avoid dryness. Either you use more "juicy" ingredients for the fillings, or you can just mist the bread very lightly with some boiled cool water using a spray bottle right before putting on the filling. It is also important to let the cake sit in the fridge overnight to 'soak' before decorating and serving it. I hope you'll get to try one soon. Just double check so you know what fillings there are, from an allergy perspective.
This video earned you a subscription from me.
Aw, thanks for the nice comment! I hope to try smörgåstårta soon 😁
As a Swede I definitely like crayfish but I never really understood the extreme hype around them. It's like yeah they're alright but it's not the most amazing thing ever. Crayfish parties are always lit though.
The papercontainer for Yoghurt and Milk etc is called Tetra Pack. It is a Swedish invention. Sweden have always been very environment friendly, and the thing with plastic is that it is impossible to recycle(You think you do when you throw it in the plastic bin, but most of if wont get recycled sadly ). Tetra which is mostly cardboard with a very THIN layer of Plastic is however very easy to recycle and make into new packages when done. Look on the inside next time and you will find a super think layer of plastic film that separate the food from the paper.
No it isnt
@@DrLoverLover ruclips.net/video/KXRtNwUju5g/видео.html
There are more manufacturers than TetraPak. Quite a few actually.
It used to be a wax layer inside of the tetra packs, 100% recyclable
Kvarg is protein rich. When I was training I used to buy flavorless kvarg, and then mix it with a bunch of random berries and then drink it
I read a book about Swedish food culture some years ago and got to know of the original smörgåstårta called Bridgetårta. I don't remember the details, but the layers at the bottom were made of sweet stuff and the layers on top were like the smörgåstårta of today. You should eat it layer by layer, so you got a whole meal with dessert. That sounds pretty awful, but a well made smörgåstårta is sooo god.
Yeah kinda like the Cornish minerworkers pastry
I really recommend smörgåstårta, it's perfect as the main dish on all sorts of celebratory parties, like graduations or birthdays. I made a few for my birthday party when I turned 30. Fairly easy to make and both filling and festive!
Regarding the crayfish, it looks like you hade the kind you fish from lakes. I'm not too fond of that kind either, but i love the ones from the ocean! They are different both in taste, size and looks, and to me it's almost weird that they're seen as basically the same thing. I once got some of the larger ocean ones when we had friends over who wasn't from the west coast and they thought i had gotten lobsters! 😉😊
The seawater crawfish (havskräftor) are really delicious. In France they are called langoustine.
Wikipedia :
Nephrops norvegicus, known variously as the Norway lobster, Dublin Bay prawn, langoustine (compare langostino) or scampi, is a slim, orange-pink lobster which grows up to 25 cm (10 in) long, and is "the most important commercial crustacean in Europe".[3] It is now the only extant species in the genus Nephrops, after several other species were moved to the closely related genus Metanephrops. It lives in the north-eastern Atlantic Ocean, and parts of the Mediterranean Sea, but is absent from the Baltic Sea and Black Sea. Adults emerge from their burrows at night to feed on worms and fish.
Born and raised swede here, and we share sentiment regarding kräftor. Any food that requires more calories to access than they provide are pointless.
Svedka is owned by the New York based company Constellation Brands and from what I can tell it is only exported from Linköping in Sweden where is it manufactured.
Not Linköping but LIDköping. It's a different place.
first video i seen and damn for living in sweden for like 2 years your pronunciation is great i dont know how much swedish you actully know tho :D edit: saw your swedish speaking video and holy crap that is insane how good you are at swedish after this short amount of time be proud of yourself :D
Besides the potato difference you mentioned there is also a difference in the flour used, kropkakor also tend to be smaller then palt.
Pölsa. Every ICA has it, before you try the heavyweight champion that is Surströmming, you must conquer Pölsa.
Oooh... this is very true. (I miss my grandmother's pölsa... she used to bring home a whole cow's head and scrub it in the bathtub and then boil the whole thing and then pick out the soft meat to make pölsa. I did not know this as a child though, which was probably just as well. Doubt they could have made me eat it if I had known what the meat was. x_X)
Pölsa med kokt potatis och rödbetor!❤
You can try Lutfisk instead, it is a weird swedish fish hangdried, meant to be boiled and served with bacon and white sauce. It is super traditional but doesn’t smell of anything. Makes for a less horrible ”weird-fish-tasting”.
If you ever try surströmming, and I can’t stress this enough, YOU OPEN IT UNDER WATER. It needs to be completely covered under water so you don’t faint or barf from the smell.
Gurl you gotta try smörgåstårta as soon as possible. In the summer it is my favorite food of all time. Cause in the summer it is nice to eat cold food so smörgåstårta is perfect for hot summer days. You will LOVE it! It is like eating a shrimp sandwitch but 10 times better.
Smörgåstårta is what i always get for my birthday instead of cake. Its more filling and easy to vary the ingredients. love it
Great video! I hope you've gotten to try a smörgåstårta by now! If not... go and get one right away! They're delicious!
Fiskbullar is the same idea as köttbullar - instead of minced meat they are made from minced fish. You would normally serve them in a sauce, such as dill or "lobster" (orange in color, with some shellfish taste to it) and with boiled potatoes or rice. Very typical Swedish school cafeteria food when I grew up in the 70's/80's. Also a bit of a divider, you either like it or you don't (I do).
Yes!! Video with Fiskbollar and surströmming!
Smörgåstårta is the BOMB! You need to try one! (A good one preferrably)
here are some suggestions (kinda) that might or might not be helpful.
1. idk why yoghurt containers are shaped like that. tetra pak definitely had something to do with it tho. plus it might have been cheaper/easier to produce carton packages like that locally before importing plastic was a thing.
2. kvarg is so thick because its actually technically a cheese, according to wikipedia. and its so popular because it tastes good while also being a relatively good health food since its high in protein and low in calories. and probably also because we love dairy products here and its one of the most important pillar in swedish food culture imo.
3. fiskbullar are just compressed balls of fish with a kinda bouncy consistency and theyre absolutely not good imo. theyre canned because they are marinated in a mild sauce. theyre not similar to surströmming because surströmming is a specific type of fish that is fermented and it smells absolutely awful, while i think fiskbullar can be many random types of (non-fermented) fish compressed into a ball and they dont really smell of anything.
4. idk why so many types of food are in tubes. it might have come from the time before refrigeration was a thing and keeping food in tubes worked best, kinda like resealable canned food. and now its probably just what people are used to and its more convenient to keep those types of food in tubes. also the mjukost in different flavors are a combination of different traditional swedish foods and theyre also the most convenient to keep in tubes. like you cant keep a block of mjukost because its soft.
5. kräftor is probably mostly about the hype of the party. my hypothesis is that there was a time of the year when you would have a big harvest of kräftor, which probably were a delicacy, and now its just a tradition to have a party where you eat kräftor together once a year.
6. kroppkakor and pitepalt is the exact same thing imo. i think its basically just different local/regional names for the same thing. really holding on to arbitrary regional words and traditions for absolutely no reason is pretty big here.
7. wtf is svedka??! im guessing its a gimmicky swedish thing that isnt actually a thing/common phenomenon in sweden. like the "swedish fish" candy that exists in sweden but is just a normal random candy and not branded as "swedish fish" unlike outside of sweden, or the "swedish massage". nobody asks for a "swedish massage" in sweden because its not, like, a thing here. but ive never even heard of svedka. absolut vodka is probably the most popular brand of vodka here and its also a swedish product so.... idk.
8. i dont get smörgåstårta either. it doesnt seem very good tho imo.
The sandwich cake is often made for funerals and weddings etc, for bigger events. Much easier to make a sandwich cake you can cut than rustle up 200+ individual sandwiches, lol.
Have you tried Kalle's kaviar on top of egg slices or gubbröra?
For tomato paste, I tend to get a big can of the good stuff (golden pheasant I think), use what I need and put the rest squished flat in a bag in the freezer. When I need some, I break off a chunk and let it melt in the pot.
I eat kvarg with fresh raspberries. It balances out the "thickness" of it in my opinion
Smörgåstårta is the king of all foods perfect for everything from funerals to weddings😍
Kvarg is so thick that you should be full. Or there are two types, you can say them, one for those who train and want to stay / or get in shape. This is low in sugar, another is the one to bake with and now there are also hybrids of both of them. Fiskbullar and Surströming are two completely different things, fisk bullar do not taste so much at all do not smell, it is popular food to give small children, but of course adults can also eat it. They are not considered a luxury dish, quite the opposite. While Surströming Considered to be more of a luxury dish you usually eat at certain holidays. It smells and tastes significantly more than Fiskbullar. Food in a tube probably has to do with the fact that it is practical. Swedes like to camp / hike, sleep out in tents, go mountain hiking, go out for a few days to paddle and things like that. If you are out in nature, you bring your own food and tube food is then very practical. You are right about Palt and Kroppkakor , there is not much difference, they come from different parts of Sweden and there are some differences, for example there are different varieties of both Kroppkakor and Palt. A Kroppkaka must be filled with something while a Palt does not have to be filled.
Regarding "palt" we have a famous saying here in Sweden "Paltkoma" and when you eat a little too much "Palt" you get the "Paltkoma" wich is food coma basically.
paltschwimen!
Fiskbullar.....childhood trauma, my mom made it every other day - because she loved to see the anguish in my face as i was about to vomit after each bite!
Yeah, stay clear from fiskbullar 🤮
Honestly, I don't believe the vast majority prefers the taste, or rather the texture, of kvarg over yoghurt. I gather that most people substitute yoghurt with kvarg because kvarg usually simply is sugar free (or close to) and is very low on fat. Yoghurt found in Sweden on the other hand is usually either low fat but high sugar content, or vice versa. Furthermore, I'd say cheaper kvarg is typically "drier", while less cheap ones tend to be a bit more creamy. If you buy the more dry-textured ones, I'd advise you to mix it with either water, milk or "saft". Saft definitely changes the taste as well, to that of the saft of your choice, which might be quite welcome though, if you buy the natural, non-flavored ones. "Fun Light" is a saft that has lots of different flavors, are widely available, and all of them are sugar free. Try it out!
This thing with food in tubes...
As you said, you liked tomatopaste in tubes and that is a good example. The next time you go shopping, look for your normal tube and then fint a jar of the same brand of tomato paste. I know that both Ica and Slotts comes in both jars and tubes...
Then compare the time that they will stay eatable after you have opened them..
That and the best before date is usually alot longer för tubes..
So to ens a Long text, the tube is a really great way to make food stay fresh for a really Long time. Both after you have opened it and the shelf life is really long.
If you do try surströmming, make sure it's with someone who has prior experience and knows what they are doing, because even opening the can takes some steps you might not have considered, like never opening it indoors (for reasons thst should be obvious), or opening it underwater to prevent that nasty-smelling liquid spraying everywhere when you open the (pressurized) can. Also helps to have someone on hand to help with all the condiments and trimmings.
I love these videos! I heard about you from your podcast chat with Just a Brit Abroad. I'm an American and my husband is Swedish (Göteborg), living in Scotland. We haven't been back to Sweden in at least two years and I miss it more than america! 😭
Aww thanks! I hope you can visit Sweden again soon!
Haha! You can blend the kvarg with some water to make it a bit runnier. I usually top mine with granola and fresh fruit and berries. The best!
You should go to smörgåsbutiken in Örebro. There you can buy a piece of smörgåstårta so you dont have to buy the whole thing😃👍🏼
You are correct just as you saw when looking it up. The only difference is if you use raw or boiled potato when making the dumplings. When it comes to smörgåstårta dont overthink it, it refers more to the shape and structuring as a cake rather than ingredients. And the ingredients on top reflects what to expect in the filling. So if it has shrimp on top its usually seafood filling, and if it has ham and cheese on the top its usually a meat filling. Think of it as a cold food for warm days when you dont want anything hot and you should try it out.
I'd watch ... like 4 hours of you trying different Swedish dishes
How I love your videos! You make me redefine my countrys traditions while at the same time I can celebrate our cute differences! ❤️❤️❤️
You should test the crayfish from the sea. So much fresher. Thanks for sharing charming videos...
Hi! I love your videos!! Keep' em coming.
The way I was taught: in addition to being made with raw potatoes, pitepalt is made on barley whereas kroppkaka is made on wheat.
Pitepalt can be made on wheat also // Pitebon
All kind of palt, leverpalt, gråpalt, blodpalt and pitepalt is delicious but kroppkakor is disgusting.
what is the film on 5:26? Yeah your video is really informative. thank you
Kvarg, previously called Quesella.
Fiskbullar: unless you make your own, buy Norwegian. They use Cod. Swedish are lesser.
Crawfish is difficult. Real east coast crawfish is almost extinct because of the kräftpest. So, havskräfta is sadly the only way to go. Unless you own a lake that only you fish in.
Kroppkakor, palt, pitepalt, komper. It requires a full A4 to explain.
You know what. If you visit Bohuslän this summer, I can explain everything in detail. Aswell as cook most of these foods from scratch. Also, deepdive in crawfish, and shellfish in general.
SIgnalkräftor is totally OK.
I usually use kvarg in smoothies in combination with training or as a afternoon filler so I don't get to hungry before dinner.
Can't see anyone else that have told you this but the lack of response might be telling aswell. I don't think many swedes do know the difference between kroppkakor and pitepalt
Kroppkakor vs Pitepalt is quite simple to comprehend. Kroppkakor = Pre-boiled potatoes, egg, wheat flour! Pitepalt = Raw potatoes (You can add a boiled potato or two for textural reasons) and barley flour! As for the filling, a Kroppkaka is usually filled with salted pork, sautéed onions and allspice, while a Palt is usually filled with just salted pork! Delicious both of them!
Smörgåstårta - super delicious!! Not dessert of course, you eat it as a light food at e.g. some celebration with a glass of wine or beer. The bread is not sweet. Extremely tasty. You can have some light dessert or coffee afterwards. Try it, you will love it.
For surströmming, get invited by somebody who knows how to serve it: in a klämma with tunnbröd, mandelpotatis and some rödlök - it is delicious. And some beer and maybe a nubbe. And some party feeling like the kräftskiva. I learnt it so. Of course you open it outdoors, not as 3:10, they do it wrong. It has a salty taste, not as strong as the smell.
Fiskbullar is only a cheap everyday food - balls of boiled fish, taste like that. I don't mind eating it sometimes, but it is no delicacy.
Svedka - never heard of it.
When i eat kvarg i always add frozen blueberries and let them thaw with the kvarg or slightly warm them up in the microwave then pour the kvarg in the same bowl and i often add a little bit of water(add a little at a time till you get the consistency you want!). This usually fix the thick texture of it and and makes it really pleasant to eat. Kvarg is good way to get protein without much extra kcal!
I usually eat kvarg with nuts and berries, sometimes honey if it’s unsweetened kvarg, or put it in smoothies
I love kvarg, I mix the plain one and the rasberry flavoured together. Like the taste but also how much protein it is in a serving.
My syster felt the way you do, she liked the flavour but thought it was too thick so I told her to mix it with either yogurt or filmjölk. Filmjölk is thinner than yogurt so choose the one that will make the right consistency for you!
Also, smörgårdstårta, kroppkakor, blodkorv och ostkaka are all amazing and you should try them out. Just make sure to search for really tasty ones. Smörgårdstårta is horrid if it is dry and/or the filling only tastes of majonäs. On another but still foodrelated note, make gubbröra! It is really yummy and you can have it with a bunch of different foods.
This comment turned out really rambled (rambly?) but if nothing else, it helps with the algoritm! Take care!
Best way to enjoy quark(kvarg) is to thaw some frozen berries in the fridge before sleep, mix the thawed berries with neutral quark in the morning which even in small portions really fills you up in some strange ways. Combine that with some coffee you're ready to fight I mean work. Then if there's berries and quark left in the fridge at home, afterwork meal.
Your videos always crack me up! I'd love to watch you try surströmming!
You most certainly must taste Smörgåstårta it is delicious.
Soup in a bag, that was too funny! Never really thought about it, but it must seem very weird.
Seriously though, try smörgåstårta.
Tube spreads are the best on festivals because they don't have to be stored in the fridge. That + knäckebröd = dinner
If you try surströmming, please do it with people who knows how to eat it! It's a huuuge difference when opening the can and eating it as you should compared to all the people on RUclips 😉
Exactly!
I am right there with you about kräftor. I was at a dinner and just sat there looking very lost. I left hungry and confused lol
Swedes use the word cake as loose as americans use the word sallad. (Yes I am thinking of the crazy jell-o sallads)
think fiskbullar has somewhat strong fish smell and flavor which might throw some people off, "fish sticks" probably don't smell much like that maybe i underestimate them. haven't had in it ages though. but it's probably fine if you like fish.
probably not an issue if you've eaten herrings or mackerels before, think they smell a bit more than some fishes.
it's probably the gateway drug to surströmming, i think it's quite well known to have a smell that a lot of people may not be fine with and it's probably quite salty, some likes it and it's probably hard to forget. i don't have any experiences with it.
kräftor isn't very convenient to eat. think you can buy prepared shrimp like ones though.
might be able to buy small piece of smörgåstårta in stores, some of them can be nice. some shrimp sandwiches might be a bit similar.
tubes are a bit easier to get rid of compared to some packages.
What a lovely video. Also, Smörgåstårta is the greaaaatest food. You'll love it
Oh there are so many delicious Swedish dishes, Janssons Frestelse, Ärtsoppa med pannkakor just to name a few more :)
Surprised Knäckebröd didn't make the list, I've never heard of anything close in the states
Noone in their right mind eat surströmming! Fiskbullar is just mashed fishmeat formed into balls, taste nothing, are rubbery & only the sauce is good. Smörgåstårta on the other hand is the best ever! If you just get over the dessert idea, and think of it like lunch/dinner or maybe fika. Don't let the word confuse you. Basically it's just a fancy "macka" :) But as someone already said ... it has to be lots of mayo (or any spread really) in it. Otherwise it gets dry. Really enjoy seeing my country through the eyes of someone from another country. So much we take for granted, that seems weird to someone else. TFS your thoughts!
The idea of eating crawfish in the crawfish party is not to fill your stomach quickly. It’s actually kind of the point that you can eat the crawfish all night long. Also, the party is just as much about singing and the vodka as it is about the crawfish.
also, the bread and cheese and Västerbottenspaj.
Smörgåstårta or layered sandwichcake is soooooo good.😍😋 I make them myself at some bigger patrties. And one is filled with prawns and tuna the other with smoked salmon and tuna. Because of allergies
Smörgåsstårta is fantastic but it has to be homemade (as a native sweede I have never eaten a really good café baked or store bought one) And there is soo many different fillings to choose from, myself I prefer to make a three tier "fishy" one with salmon, tuna and shrimp fillings. Lots of people prefer ham, leverpastej mm. I really do hope you can enjoy one in the near future.
If you ever try surströmming please start with putting it in a stut with potatoes, red onions, tomatoes and gräddfil so it doesn´t tastes too strong for you.
Regarding kvarg:
Take natural, unflavored kvarg and mix with concentrated juice. Boom, yoghurt. I usually mix it with Fun Light Strawberry. Start out with 1/3 Fun Light and then try your way forward to get the perfect consistency.
Bonus tip: Mix kvarg with water first (1/5) and you'll have a sour-cream base to do different stuff with, especially dip. Mix 250ml kvarg + 50 ml water (first) and then put in any dip from Estrella/OLW. This will give you an incredibly protein-rich dip that is also healthy, no fats!
I look forward to the video where you try different smörgåstårtor. You're gonna love it, I'm sure!
So pitepalt is made from raw potatoes and barley flour while kroppkakor is made with cooked and raw potatoes, different regions have different amounts and usually if u use a binder it’s with potato starch or wheat flour.
When I was growing up in the early 80's in Sweden, all our yoghurt came in plastic tubs as well!
Some still do apparently like Bärry for example. I havent bought yoghurt in years myself though so i dont know much about it really though, i remember the plastic Yoggi tubs of the 80´s and i think they were around into the 2000´s, but not anymore it seems.
Bostongurka (Boston cucumber). Another weird thing to put on your list. :)
And also, try fish balls with rice and maybe some curry (yellow) on top.
Oooh, I have a question: do you have box wine in the US? Bag-in-box was launched here in 2000 or so, and now they're super popular.
I think the reason smörgåstårta sounds so weird to foreigners is because of the word tårta 😅 Cus it makes it sound like a spongecake with buttercream and whipped cream .. and shrimp 😂 but like you said it’s more like bread and it’s got mayo and skagenröra and it’s more on the savory side compared to a normal cake lol. And it’s not a dessert 😅
Does Sweden have custard style yogurt? That's what I grew up on in the USA before the liquid stuff took over. Now the only one in the US that's custard style is Yoplait's Oui yogurt.
Kvarg is pretty good protein, what I do is that I mix into a 500g kvarg container 1 row of chopped up Marabou chocolate (the big versions) and it is AMAZING, make it super easy to eat with the chocolate in there as well and one row of chocolate isn't many calories either.
travel up north and tend to a eat "surströmming" party, that will warm you.
Actually there are two kinds of kroppkakor. Småländska kroppkakor are made from pre-boiled potatoes, Öländska kroppkakor are made from raw potatoes with a small amount of pre-boiled (the smaller, the better) and they are generally a bit larger. The most common filling at least today is onion, salted pork and allspice. But my grandfather used to talk about eating kroppkakor filled with herring during World War One. I suppose in bad times you just couldn't be to picky about the filling. And of course as with most food there can be slight differences depending on where you live or even between families. In my extended family we fight (just for fun) on if you should pour melted butter on them, or let the butter melt ON the kroppkaka.
There are medelpadska kroppkakor too....
@@PennyAfNorberg Thanks, I didn't know that. :-) How do you make them. Cooked/raw potatoes? What filling? I'm curious and I don't trust Google to be correct on these kind of things.
@@katam6471 Its basically palt with only cooked potatoes and wheat flour in the dough. Just salt pork in the filling. At least i think so. Commonly sold in the stores in västerbotten besides palt so i was quite chocked the first time i tryed the sothern type with alspice in. Had a real bad case of palt abstinence and thought that kroppkakor should do the job. Imagine my suprice when i discovered some horrible spice in the filling when it already was in my mouth! Revolting!
Okay it actually might be good if you're prepared for it but boy did it taste weird out of the blue.
Palt is always eaten with cold butter btw. We hardend northeners dont need premelted butter like you whimy southeners😉😄 we just open up the dumpling like a semla and melt the butter inside if we feel like melted butter.
The fighting matter around the table is instead if you shoul have syrup on top of the butter and lingonberry jam. Most seem to find it absurd but i learnt it from my pite born grandmother so i stand by it.
@@borjesvensson8661 Well, this southerner would never dream of pouring premelted butter over the kroppkaka. 😀 Cold butter and some unwhipped cream poured into it after making an X at the top to open in up - that's the right way to eat it. Personally I skip the lingonberry jam as I don't like it, but for most people that's a must. (Talking about öländska kroppkakor here, don't really know about småländska.)
BTW once a relative that lived in Blekinge for a while told me that they eat kroppkakor with béchamel sauce. That sounds bad, but not as bad as syrup. 😉
Thanks for your long answer, it's so nice to get to know more about differences in food culture
Smörgåstårta is dope. I also love räkost.
Been in Sweden 5 years.
Regarding the Kvarg. It's good stuff but it sure can be hard to eat just as it is. What I do with it is to take some Filmjölk and add 3-4 tablespoons of Kvarg, blend well and eat with some Müsli. Good stuff! :D
Try smörgåstårta, räkbomb, räkbaguette. Same but different. Its soo good. Love it.
My fav tube-food would have to be the cheese and cured reindeer.
Heh, never heard of svedka but the first thought that popped up was that we sold the "bad" vodka to the rest of the world while keeping the "good" vodka (absolut vodka) for ourselves.
The mental image just had me chuckling for a bit.
Well, you learned me a thing about kroppkakor just then. Where I'm from (Blekinge, that tiny province east of Skåne) we mainly eat the palt type, which we call Öländska or grå kroppkakor. The ones with boiled potatoes (and eggs and flour I mean what??) are referred to as Småländska or vita kroppkakor. But even _within_ Blekinge, opinions differ on which type is the "real" type and which one is the "gross and wrong" type... xD