Köttbullar, the world-famous meatballs we all know, thanks to IKEA. It’s Sweden’s national dish, and it is also very easy to make.  

They consist of minced pork or beef, onion, egg, milk, and breadcrumbs and are mixed and fried in a generous amount of butter. 

Traditionally they are served with mashed potato, lingonberry jam, and brown cream sauce. As with most Swedish food the meatballs are only lightly seasoned. Salt and pepper are considered enough. 

It is undoubtedly one of the country’s most popular dishes, especially among children, and you can find it everywhere. 

The pickled herring is not for everyone but is a must at all kinds of Swedish celebrations. 

It is a real Swedish classic and goes back to times when preserving was the way how to make food last through the winter months. And winter is on a different level in Sweden, especially in the north. 

There are thousands of recipes to prepare, and many different flavors are added, such as mustard, garlic, onion, herbs, and others.

Kräftor or crayfish is very popular, especially in August. There are even crayfish parties held in Sweden. 

The crayfish is freshly caught and boiled. Usually seasoned with dill and served as a whole. You must put in the effort to eat the meat out of the tails and claws. And it’s not easy to eat if you don’t know how. Here’s a video to help you – link. 

Watch out, and don’t get fooled by the word pudding here. The Swedish name basically means “blood pudding,” and it’s close to what it sounds like.

It’s made from pork blood, but it also contains milk, beer, rye flour, lard, syrup, and, often, raisins or apple pieces, and despite the ingredients, it’s found at restaurants and schools.

It has a very sweet and spicy taste. Usually served with bacon, lingonberry jam or syrup, and a glass of milk. Yep, drink milk with it. 

This is a similar dish to the Danish smørrebrød. Räkmacka is an open-faced sandwich, generally served on rye bread. 

It’s also called “shrimp sandwich” as it’s topped with lettuce, mayonnaise, egg, dill, caviar, and a generous amount of shrimp. 

You can have it as an appetizer or as a main dish. 

Knäckebröd or crispbread is essentially a flatbread that has been baked to a crisp cracker.

It’s one of the most common sides served alongside the main course.

It can be topped with staples like cheese and ham, but for Swedes, there’s nothing quite as delicious as eating it with caviar at breakfast.

They are traditionally baked as large circles with a hole in the middle so they could be stored, hanging on long poles from the ceiling.

Prinsesstårta, or “Princess Cake,” is a domed, layered sponge cake covered in near-fluorescent marzipan. 

The cake was originally called grön tårta (green cake) but was given the name prinsesstårta or “princess cake” because the princesses (the three daughters of Prince Carl, Duke of Västergötland) were said to have been especially fond of the cake.

Smörgåstårta is a sandwich cake with salmon and shrimp. There are different varieties of Smörgåstårta, but the basics are the same – made in several layers of bread with different coatings and ingredients. You will not find it in restaurants, and it is not common to eat at home either. It is very typical for celebrations or large gatherings. It is also popular in Estonia, Finland, and Iceland.

Ärtsoppa or pea soup is a culinary classic that has been served in Sweden since the Middle Ages.

It’s made from yellow peas, usually served with bacon. It’s a simple dish, and you can find it in every supermarket.

It’s one of those dishes many dislike, especially the Swedes. The soup is served regularly in schools in Sweden, so many came to hate it. You probably also have a dish that you hate because it was served in school too much.