 Lingonberry jam with Swedish blood pudding served with boiled potatoes and cucumbers | |
| Type | Spread |
|---|---|
| Region or state | Northern, Central and Eastern Europe |
| Main ingredients | Lingonberries, sugar |
Lingonberry jam [lower-alpha 1] is a staple of Northern European cuisine and otherwise highly popular in Central and Eastern Europe. Lingonberries ( Vaccinium vitis-idaea ) grow on a short evergreen shrub in the Arctic tundra throughout the Northern Hemisphere from Eurasia to North America. [1] [2]
In Sweden, lingonberries may be sold as jam and juice, and as a key ingredient in dishes and desserts. Lingonberry jam may be served with meat courses, such as meatballs, beef stew or liver dishes (such as maksalaatikko ); regionally, it is served with fried herring. Traditional dishes such as kroppkakor , pitepalt , potato pancakes, spinach pancakes, kåldolmar , fläskpannkaka , mustamakkara and black pudding are also commonly combined with lingonberries. The jam can also be paired with oatmeal porridge (sometimes together with cinnamon), mashed potatoes and some desserts. [3]
Fine lingonberry jam is prepared with berries, sugar and, optionally, a small amount of water. Cheaper varieties can be diluted with apples. Sweetened lingonberries (rårörda lingon) or (rørte tyttebær) is prepared fresh by just mixing berries and sugar, without boiling. Because of the benzoic acid, which is found in high amounts in lingonberries, the berries keep well without any preservatives. [4] [5]
Swedish cuisine is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Vaccinium vitis-idaea, the lingonberry, partridgeberry, mountain cranberry or cowberry, is a small evergreen shrub in the heath family Ericaceae, that bears edible fruit. It is native to boreal forest and Arctic tundra throughout the Northern Hemisphere, from Europe and Asia to North America. Lingonberries are picked in the wild and used to accompany various dishes, primarily in Sweden. Commercial cultivation is undertaken in the U.S. Pacific Northwest and in the Netherlands.
Bilberries, or sometimes European blueberries, are a primarily Eurasian species of low-growing shrubs in the genus Vaccinium, bearing edible, dark blue berries. The species most often referred to is Vaccinium myrtillus L., but there are several other closely related species.
A pancake is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. It is a type of batter bread. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies.
Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental-style cooking. Fish and meat play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and mushrooms. Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War.
A blood sausage is a sausage filled with blood that is cooked or dried and mixed with a filler until it is thick enough to solidify when cooled. Most commonly, the blood of pigs, sheep, lamb, cow, chicken, or goose is used.
Potato pancakes are shallow-fried pancakes of grated or ground potato, matzo meal or flour and a binding ingredient such as egg or applesauce, often flavored with grated garlic or onion and seasonings. They may be topped with a variety of condiments, ranging from the savory, to the sweet, or they may be served plain. The dish is sometimes made from mashed potatoes to make pancake-shaped croquettes. Some variations are made with sweet potatoes.
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles.
Kissel or kisel (Estonian: kissell, Finnish: kiisseli, Livonian: kīsõl, Latgalian: keiseļs, Latvian: ķīselis, Lithuanian: kisielius, Polish: kisiel, Russian: кисель, tr.kiselʼ, Ukrainian: кисiль,, Belarusian: кісель, is a simple dish with the consistency of a thick gel. It belongs to the group of cold-solidified desserts, although it can be served warm. If the kissel is made less thick, it can be drunk — this is common in Poland, Belarus, Russia and Ukraine.
Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pickling were used to preserve food for winter. Soups are extremely popular, and are widely regarded as the key to good health. Since it shares its climate and agricultural practices with Northern Europe, Lithuanian cuisine has much in common with its Baltic neighbors and, in general, northern countries.
Kaiserschmarrn or Kaiserschmarren is a lightly sweetened pancake that takes its name from the Austrian emperor (Kaiser) Franz Joseph I, who was fond of this fluffy shredded pancake. It is served as a dessert or as a light lunch alongside apple sauce and contains raisins or dried cranberries.
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. Scandinavian, German, Russian, Latvian, Lithuanian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.
Layered rye bread is a traditional Latvian dessert made from rye breadcrumbs, blackcurrant or lingonberry jam, and whipped cream. It is topped off with grated dark chocolate and/or cinnamon and often served with fresh berries and cottage cheese ice cream.
Folklore of Finland refers to traditional and folk practices, technologies, beliefs, knowledge, attitudes and habits in Finland. Finnish folk tradition includes in a broad sense all Finnish traditional folk culture. Folklore is not new, commercial or foreign contemporary culture, or the so-called "high culture". In particular, rural traditions have been considered in Finland as folklore.
Äggakaka(English: Egg cake) is a traditional Scanian dish that is similar to kolbullar or oven pancake (ugnspankaka), that is served with fried slices of pork belly and lingon berries. It used to be made for farmworkers as it was easy to wrap up and eat out on the fields.
