How to Cook dishes from Sweden
Due to its northerly location, Sweden experiences long Winters. As a result, traditional Swedish recipes often contain relatively few fresh vegetables other than those that would have been available in the Winter months such as turnips (including rutabaga which is native to Sweden, and known in British English as "swede"), potato, cabbage preserved as sauerkraut, or a jam made from lingonberry (a small flowering plant with edible red berries). On the other hand, due to the country's long coastline and seafaring traditions, fish forms an important part of the Swedish diet.
On the whole, Swedish food is relatively plain, although some local herbs and spices are used. Traditional Swedish food is also relatively high in saturated fat and sugar, but as most other Western countries, supermarkets are increasingly offering healthier alternatives, such as low fat milk.
The traditional Swedish practise is to eat three meals each day - breakfast (Swedish: frukost), lunch (Swedish: lunch), and (Swedish: middag) - with the evening meal being the main meal of the day. However, nowadays it is increasingly common to have the main meal at lunch time and a lighter dinner. Additionally, snacks (Swedish: mellanmål), particularly sandwiches and fruit are popular between meals.
Some popular Swedish dishes include:
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