Main Page | See live article | Alphabetical index Swedish cuisine is in its traditional form rather heavy and rich in fat. Due to long winters, the ability to store food for a long time was important, which explains the lack of fresh vegetables in many traditional recepies. Various turnips were common in older cooking, but was largely supplanted by the potato when introduced in the 18th century. Fish and meat are prominent parts of any traditional Swedish dish, vegetarianism being historically non-existent. Examples of dishes (and swedish names): Smörgåsbord -- Smorgasbord Köttbullar -- Swedish meatballs Julskinka -- Christmas ham Inlagd sill -- Pickled herring Surströmming -- Fermented Baltic herring Kåldolmar -- Cabbage rolls Pannkakor -- Pancakes Ärtsoppa -- Peasoup Fläsk och bruna bönor -- Pork rinds and brown beans Kräftor -- Crayfish Julbord -- Christmas smorgasbord Blodpudding -- Black pudding Pölsa -- Hash Palt -- Blood bread Knäck -- Christmas toffee In the new Swedish kitchen, dishes are lighter, smaller and generally contains several different vegetables. This mode of cooking is highly influenced by French and American cuisine. Soft drinks Julmust -- Traditional stout-like, very sweet seasonal soft drink Enbärsdricka -- Traditional juniper berry soft drink Sockerdricka -- Traditional sweet-sour soft drink Fruktsoda -- Traditional lemon-lime soft drink Champis -- Soft drink alternative to sparkling wine Pommac -- Soft drink alternative to sparkling wine See also: Soft drink, Culture of Sweden This article is from Wikipedia. All text is available under the terms of the GNU Free Documentation License.