What is Norway's national dish
Norway's cuisine: 5 curious specialties that are worth trying
With its many kilometers of coast, Norway is known for its fresh fish specialties known. However, the Scandinavian country can do a lot more when it comes to food. Find out about the five traditional Norwegian disheswhich may seem a bit strange to us Central Europeans at first. However, curiosity pays off. And who knows, one of the dishes might become your new favorite dish? Enjoy the meal.
Beware of vegetarians: some Norwegian specialties would make your stomach upset. Don't worry, there are also two meatless variants among the top 5 dishes from Norwegian cuisine.
Culinary in Norway: from down-to-earth to adventurous
The dishes typical for Norway come from the rural kitchen and are accordingly down-to-earth. In general, there are more fish than meat dishes on the table in Norway Easy to prepare are conspicuous. Anyone who longs for an authentic culinary insight into Norwegian culture arrivesFish and seafood specialties like salted cod, smoked or marinated salmon and trout as well as all kinds of herring. It is also characteristic of many Norwegian dishes that their origins usually go back a long way traditional recipes based. In Norway, especially in the past, people tried to use everything that the rather barren nature gave them. Therefore, even today, many dishes are based on using all the ingredients of an animal as possible and processing them in the dishes. Various Conservation methods have always been in the foreground of food preparation in order to survive the long Norwegian winter. Today, Norwegian cuisine does not only consist of traditional delicacies, it also waits for you international and those who like to experimentFood on.
Simple but thoughtful: this is how Norway's cuisine can be described in its main features. Here: bread with salmon and dill.
Anyone with a sweet tooth shouldn't forget a bit of openness at home. In Norway there is Sweetsthat may seem a bit strange to us at first glance: wild combinations of liquorice and chocolate, sweet and salty, marshmallows and caramel, everything is at the start. There are no limitations to your imagination. The five curious specialties from Norway's cuisine that we have selected cannot be classified as sweets, but they are no less peculiar. And they prove that traditional Norwegian cuisine offers a lot more besides fish.
Licorice, a popular sweet in Norway.
Features of Norwegian cuisine at a glance
- Basis: old, traditional recipes
- a lot of fish
- different methods of preserving food (long winters)
- whimsical sweets
- in addition to traditional dishes, there are also international influences
What is going to end up on the net today? Norwegian fishing boat near the Lofoten archipelago.
Overview: 5 curious specialties from Norwegian cuisine
- Blodpudding: bloody pudding
- Rommegrot: sweet grits
- Lutefisk: watery stockfish
- Pinnekjott: braised ribs of lamb
- Geitost: caramel-like goat cheese
1. Blodpudding: bloody pudding
Blodpudding: a traditional Norwegian dish
The blodpudding disguises itself as chocolate, but tastes anything but sweet. It consists of baked Pig blood and arose from the principle all slaughter products completely closed use. Although we don't necessarily associate blood pudding with a delicacy, it is popular in Norway.
2. Rømmegrøt: sweet puree
Rømmegrøt: a mix of sour cream, semolina, butter, sugar and cinnamon.
Rømmegrøt is that secret national dish of Norway and its appearance is reminiscent of mashed potatoes. Anyone who tastes it will, however, find out with the first bite that it tastes sweet rather than salty. Sour cream (rummy) serves as the basis, along with semolina, or alternatively rice or wholemeal flour. Plenty of butter, cinnamon and sugar round off the sweet and fatty Norwegian specialty. Sometimes raisins are also added. What sounds strange doesn't taste that bad at all. Especially in rural regions has Rommegrot as Welcome meal and tradition at country weddings.
3. Lutefisk: watered stockfish
Stockfish in Lofoten that has been hung up to dry.
Preservation by drying is this principle, the traditional Norwegian Stockfish is applied. Cod and saithe in particular are used for this in Norway. Before the fishermen dry the animals, they remove their heads and entrails. Originally it was consumption
Dried codfish is a popular snack in Norway.
Stockfish was a poor man's meal, as there was an abundance of cod. But stockfish was also a popular food on ships because it can be enjoyed for a long time. In Norway it is often eaten as a snack or as a Lutefisk, one special form of stockfish. That's what the stockfish is for multiple daysin waterand afterwards in Lyeinsertedwhich gives it a soft, almost slimy consistency.
4. Pinnekjott: braised ribs of lamb
Pinnekjot: Chopsticks, traditionally served with mashed potatoes.
In some regions of Western and Northern Norway Pinnekjot is an integral part of the Christmas dinner. To do this, lamb or mutton ribs are soaked in salted water for at least a day, after which the meat is cooked and smoked over birch wood sticks - until the meat falls off the bone. The time-consuming preparation make the traditional dish all the more special. The name "pinnekjøtt" is composed of "Kjøtt" (meat) and "Pinne" (chopsticks) together.
5. Geitost: sweet goat cheese
Geitost is often eaten as a spread in Norway.
Some love it, others can't even smell it: goat cheese. If the local goat cheese tastes too intensely like goat, you should try the Norwegian version. This delicacy beckons with you sweet tastewho almost started caramel, or peanut butter. The reason is that for a long time Preserving the wheyfrom which this special goat cheese is made. This manufacturing method is also used for the caramel-colored appearance and the solid consistency responsible for the cheese, which, by the way, is also available in cow's milk or sheep's cheese variants. The specialty is also known as "Brunost" - brown cheese in German. The Norwegians like to eat it as a topping on bread or as a side dish to waffles. The locals love their Norwegian Geitost so much that they take it with them on longer stays abroad.
Experience Norway and its specialties in an authentic way.
Are you curious? Go ahead and treat your taste buds to a different experience when you're traveling in Norway. Anyone who is actively hiking, trekking or ski touring needs a corresponding culinary document.
Image references: (c) Mikita Karasiou on unsplash, (c) Knut Troim on unsplash
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