What to try in Norway. Norwegian cuisine

Food in Norway is not very different from European food, the boundaries are gradually blurring, and everything is becoming more or less international. We travel a lot to different countries and cities and bring with us new recipes and cooking methods.

So, here are a few examples of typical Norwegian dishes that are worth trying, as well as a few recipes that you will definitely want to try during your trip.

If you are staying in a Norwegian hotel, you will have a traditional Norwegian breakfast in the morning. The best breakfast in the world, in my opinion, if it is also a high-class hotel.

Try cheese or Brunust (brown cheese), high quality milk and don't forget the fragrant bread.

Norwegians love smoked meat - “spekemat” (salt, dried meat) and all types of marmalade from fruit to berry; they believe their strawberries are the best. Did we mention coffee? Norwegians love coffee. Everyone except the Finns consider them to be avid coffee drinkers. This is probably because it is so tasty...

Take a close look at these dishes. So, let's go!

Svele

If you've ever taken a ferry ride through Norway's winding Westfjords, you've probably already tasted this delicious pastry called sväle.

These are a kind of pancakes that Norwegians eat with sugar and butter; some prefer the sweet brown cheese Brunust.

There are many wonders in Norway that are worth trying. Most dishes are fish, but the main one, of course, remains svele.

Bacalhao

As many of you know, fish and seafood are the basis of Norwegian cuisine. For centuries, Norwegians have been fishing. They know a lot about both fresh and dried fish.

The Norwegian Sea is home to the world's finest cod, which is used to make bacalhau, so we're confident you'll love this traditional dish.

Fishcakes

And next in line are traditional Norwegian cutlets. They have always been and still remain one of the favorite dishes on the coast. Tasty, simple and inexpensive. This is the most common dish.

Real Norwegian housewives look forward to February and March, the time when fish flock from the ocean to the fjords. These days the fish go to spawn and local fishermen catch a lot of high quality fish every year.

These fish cakes can't compare to the ones you buy at the supermarket. This is fresh, homemade, high quality food!

Grilled Stockfish

Grilled dried fish is already practically one of the most delicious and exclusive dishes that you will be served in a Norwegian restaurant. Of course, I'm not going to call it a traditional Norwegian dish, since grilling has only recently become fashionable here.

Undoubtedly, it can be served either boiled or fried, but having tasted both types, I give primacy to fried fish.

The traditional cuisine of a particular region is an integral part of its cultural component. Thus, in some countries, the familiar borscht is considered food for the poor, and okroshka is completely bewildering, while few Russians can boast of a love for tuna eyeballs or rotten cheese. However, Norway will not present any special surprises in this regard - the traditional food here, although somewhat surprising, is almost always to the taste of tourists.

Interesting features of the national cuisine of Norway

The same severity for which this country is so valued, in terms of food, has made it original and unpretentious. For a long time, the isolation of the continent contributed to the fact that rather monotonous peasant food reigned on the tables of local residents. However, over time, a real revolution took place in Norwegian cuisine - preserving traditions and at the same time diversifying them with some innovations, local chefs elevated it to the absolute level. Today you don’t even have to wonder what they eat in Russia, since the answer will be clear - exclusively fresh, healthy and tasty food. It’s not for nothing that local chefs are reputed to be the best in Europe.

The basis of traditional Norwegian cuisine is fish and seafood. Considerable importance is also attached to meat, cereals and dairy products. The main feature of Norwegian food is the exceptional freshness of all products and ingredients.

Fish and seafood

It’s hard to imagine traditional Norwegian dishes without the inhabitants of the sea, because here it is considered the main type of food production, which is taught almost from the cradle. Norwegians prepare fish in a wide variety of ways - baked, boiled, dried, smoked, dried, pickled. The most popular Norwegian fish dishes include:

Meat and game

First of all, it is worth noting Norwegian lamb, which is rightfully considered the best in the world. Since local sheep graze on ecologically clean meadows, in the bosom of untouched nature, their meat is distinguished by its unimaginable juiciness and tenderness. Traditional lamb dishes in Norway are:

Whale meat is considered a great delicacy in Norway. However, it earned such an honor not due to its special taste, more similar to beef, but because of its inaccessibility and high cost in modern markets.

Game plays a significant part in the Norwegian diet. They either buy it directly from hunters or get it themselves - meat on the shelves in the supermarket is considered bad manners here, which cannot be said about the markets. A tourist should definitely try dishes made from elk, deer or partridge.

Dairy products in the national cuisine of Norway

Norwegians are firmly convinced that the milk of local cows is perhaps the most delicious and nutritious in the world. Local residents have a special love for cheese. In particular, one of the representatives of traditional dishes of Norway is brunust. This is a special caramelized sheep's milk cheese that is somewhat reminiscent of boiled condensed milk or toffee. Gamalusta, literally an old cheese, is also popular among the local population. Few tourists dare to try it.

Desserts and drinks

In Norway, the favorite thing to do is baked goods. However, previously the available types of flour were from cereals that were not very suitable for yeast dough. But today, local chefs are happily making up for lost time by baking apple pies, cinnamon rolls, waffles and cookies. Various mousses, soufflés and fruit cakes are also popular here as desserts.

Once upon a time, the most popular traditional drink in Norway was blende - whey diluted with water. However, today the average Norwegian cannot imagine his life without coffee. Among alcoholic drinks, locals love beer and aquavit, which is distilled from potatoes and infused in wooden barrels.

What is amazing about Norway's national dishes? The gastronomic history of the country is rich in distinctive delicacies, because Scandinavian chefs have surprised travelers since ancient times with the unusual palette of tastes of the developed complexes of dishes. This article contains ten of the most authentic recipes from an overseas country.

Røkt Laks - smoked salmon. Exquisite party classic

Salmon is a staple when it comes to the Norwegian diet. The long coastline and many fjords produce enough seafood to feed both the indigenous people and millions of tourists.

Red fish is involved in the preparation of many national dishes of Norway, proudly occupying the position of the main component. Served in a smoked form known as røkt laks. The smoking process has been one of the main ways to preserve food for thousands of years; today you can buy such products in any store.

Norwegian traditions. How to cook fish correctly?

Another way to prepare the delicacy is gravlaks, literally translated as “buried salmon.” Using a mixture of salt, sugar and dill, cooks leave the fish to dry for 24 hours.

Products used:

• 890 g salmon fillet;
• 90 g salt;
• 60 g granulated white sugar;
• 25-30 g ground black pepper;
• 1 bunch of fresh dill, chopped.

Cooking process:

1. Prepare the fish fillet. Clean the skin well and remove the bones with pliers.
2. Mix salt, sugar and pepper in a bowl.
3. Pour half the spice mixture into a glass tray measuring approximately 22 x 30 centimeters and add the dill.
4. Place the fillet on top, season with the remaining salt and dill.
5. Cover the container with cling film and place in the refrigerator for three to four days. Turn the fish over every day.

On the third or fourth day, rinse the fillets under cold water. Transfer the spiced salmon to a cutting board and use a sharp knife to slice the meat into very thin slices.

Tørrfisk - a fresh-dried variation of the usual dish

This unsalted, air-dried fish comes from the far north of Norway, the recipe for the national dish originates from the islands of Lofoten, Vesterålen. The dish has been considered a delicacy since the 12th century. As a rule, cod is used as a base, but recipes using pollock and haddock are known.

The cold drying method is one of the oldest methods of preserving the product, providing a long shelf life of up to several years. Special bacteria that can survive freezing temperatures are used to slowly preserve fish, giving it a richer flavor.

Briefly about Norway: a national dish with the charm of new trends

According to statistics from the Hei website, Norwegians love fish and eat seafood on average three to four times a week. Deep-fried trout with mayonnaise is a modern culinary improvisation on the theme of traditional cuisine.

Products used:

• 210 g potatoes;
• 105 g red fish;
• 90 g mayonnaise;
• 15 g butter;
• 30 ml olive oil;
• 8-11 ml lime juice;
• 1 bunch of dill.

Cooking process:

1. Boil potatoes in salted water for 12-18 minutes.
2. Rinse the prepared tubers under running water, crush with a fork and add a mixture of olive oil and lime juice.
3. Coat the fish fillet with mayonnaise and fry in a frying pan on both sides until golden brown.

Puree is a win-win side dish in the Scandinavian style. Fans of gastronomic experiments can serve fish with rice, lettuce and arugula, green beans, and pasta.

Kjøttboller - Scandinavian meatballs

Meat balls are similar to In Norway, cooks look at the recipe a little differently. Unlike their cousins, kjøttboller are made from ground beef with ginger and nutmeg.

Products used:

• 453 g ground beef;
• 90 g potato (corn) starch;
• 13 g all-purpose flour;
• 9 g paprika;
• 3-4 g ginger;
• 2-3 g nutmeg;
• 80 ml milk or water;
• salt, black pepper.

Cooking process:

1. Place dry ingredients in a medium bowl (cornstarch, flour, paprika, salt, pepper, ginger and nutmeg).
2. Pour in the milk and whisk until there are no lumps left.
3. Add meat, mix the products until completely homogeneous and a sticky mass forms.
4. Heat a frying pan, add a little olive oil.
5. Form meat balls with your hands or a spoon and fry in a frying pan for 2-3 minutes on each side.

Serve with thick gravy, potatoes boiled in salted water and steamed vegetables such as cauliflower, carrot and broccoli combinations. As you can see, the list of Norwegian national dishes is not limited to seafood.

Add the meatballs. Authentic Scandinavian style gravy

The thick sauce will help reveal the culinary potential of meat balls, color the routine palette of flavors, adding new elements of spicy aftertastes to the rich aroma.

Products used:

• 370 ml water;
• 40 ml heavy cream;
• 30 g flour;
• 25 g butter;
• 10-11 g chopped onion;
• 4 bouillon cubes.

Cooking process:

1. Melt butter in a medium saucepan.
2. Add flour and onion powder, stir until dry ingredients are completely dissolved. This will take 8-10 minutes.
3. Reduce heat, add water, stir vigorously.
4. Add bouillon cubes and the sauce will gradually thicken.
5. Reduce heat and simmer gently for 7-10 minutes until smooth.

At the final stages of preparing the gravy, add cream and stir gently. The aromatic sauce will also harmoniously emphasize the taste of mashed potatoes and stewed vegetables.

Fact or fiction: rotten fish is the national dish of Norway

Scandinavians are truly lovers of culinary delights. Rakfisk is a gourmet delicacy today, but in the old days, poor Norwegians were saved by this dish. The fish was soaked in airtight barrels with water and salt for three months.

Preparing an unusual delicacy at home is problematic, since the process must be carried out carefully and professionally. To get used to the taste of rakfisk, chefs advise trying the fish with sour cream and chopped onion rings.

Krumkaker - the quintessential Norwegian cookie

You can prepare such a delicacy at home by arranging a gastronomic tour to distant Norway. The national dish looks like a cone-shaped waffle cone filled with whipped cream, berries, and nuts.

Products used:

• 250 g sugar;
• 230 g melted butter;
• 230 g flour;
• 8-10 g ground cardamom;
• 4 eggs.

Cooking process:

1. Beat the eggs and sugar until fluffy and the mixture is pale yellow.
2. Add melted butter and crumbly ingredients.
3. Place the dough in the refrigerator for 18-26 minutes.
4. Bake the dough until it turns golden brown.
5. Form the warm mixture into cones.

Once the cookies have cooled, decorate them with berries or some sweet sauce or cream. Store krumkaker in an airtight container.

Smalahove. Christmas traditions of the northern peoples

Lamb's or sheep's head is another unusual component of Norwegian culinary customs. The photo of the national dish fully conveys the originality of the presentation. Originally associated with the lower classes of Norwegian society and more commonly consumed in the western regions, smalahove has now become a common foodie favorite.

The animal's brain is removed, the head is seasoned with salt, and then air dried. The original product is then boiled until tender and served with mashed potatoes.

The peculiarities of Norwegian cuisine are dictated by the natural resources of this country. Different regions of the country cook differently, but there are several common characteristics that apply throughout the country. In particular, consumption of fish and seafood is very high throughout Norway, and various sweet and sour sauces are very popular everywhere. Norwegian cuisine is special in that it has very little influence from other cuisines and is still dominated by old, traditional dishes.

Traditionally, Norwegians dried, salted or smoked fish, meat and game. They use these methods to this day, only now for reasons of taste, and not from the need to save raw materials from spoilage. It is fish, meat and game in various forms that form the basis of Norwegian cuisine. The methods for preparing these products are very diverse - they are pickled, smoked, salted, stewed, boiled, dried, fried. Meat or fish dishes are usually served with vegetables - fresh, boiled or stewed. Soups are popular, as are various stews and stews.

In general, since Norwegians use almost the same products every day, different sauces and seasonings add flavor to their dishes. The most popular herb is dill, and the most common sauce is sweet and sour, characteristic of all of Scandinavia. Norwegians like to use lingonberries as an accompaniment to many meat and fish dishes.

Among the most popular vegetables in Norway are potatoes, peas, cabbage and carrots, which are usually served as a side dish for meat or fish. An important part of the diet is whole grain bread, as well as various cheeses made from goat and cow's milk.

Undoubtedly, the main product in Norwegian cuisine is fish - which is not surprising, since Norway is a country of fishermen. Fish dishes are eaten here at least 3-4 times a week. Shellfish are also popular, but fish dominates - cod, salmon, herring and mackerel. Smoked salmon is usually served with scrambled eggs for breakfast, and dried cod is a favorite Norwegian snack. The traditional second course is salmon, which is prepared in several dozen ways in Norway.

Meat is eaten here a little less often than fish. As a rule, it is used to make cutlets or meatballs, which are served with tomato sauce or sour cream. Various canned meats and sausages are widespread. The meat of elk, deer and game is highly prized. Both meat and fish dishes are often served with somewhat unusual sauces that have a sweetish taste - for example, lingonberry jam or juniper berries.

For dessert, Norwegians prefer fresh fruits or berries - lingonberries, raspberries, cherries, cloudberries. Sometimes, as a dessert or between meals with coffee, various waffles, biscuits and cakes are eaten here.

In general, we can say that Norwegian cuisine is a fairly simple and devoid of frills, but very tasty, healthy and values ​​​​the freshness and quality of products. Simple, but tasteful - this is about Norwegian cuisine.

This harsh northern country cannot boast of having dollar millionaires, but at the same time it is considered the best for human life. As a tourist, it is best to go to, of course, in the summer. Still, the north... But the places here are simply magical. And the gourmet will experience a real adventure and receive an unforgettable gastronomic experience.

Food in Norway

Norwegian cuisine is the cuisine of fishermen and peasants. Its menu consists mainly of meat, fish, and milk.

Once upon a time, Norwegians were embarrassed by their provincialism and looked at the menus of other countries. And today the cuisine of Norway is called exotic. Old culinary traditions and recipes are rewritten in a new way with an emphasis on local organic products, game, seafood delicacies and, in principle, rarely found products, such as, for example, whale meat or cloudberry honey.

Food in Norway is not that cheap, but at the same time you can save money. Firstly, on drinking water, which you can safely drink from the tap (50 years ago it would have been strange to hear that you would have to buy simple drinking water in a store).

So, tap water in Norway is clean, you can safely drink it. In addition, in cities you can find shops with large counters filled with vegetables and fruits. They also sell oils, nuts, cookies and sweets, cereals, spices, fresh bread and other products. These stores are always crowded.

Well, if you want to eat with all your heart, cafes and restaurants are at your service: expensive ones with international dishes; exclusive grill bars; fish restaurants; cafe with home cooking - pies, pastries; self-service establishments, and, of course, fast food.

It is interesting that lunch in Norway begins at 11 am - the time when people snack on “multi-story” sandwiches with meat, lard, fish, offal, vegetables and other products. They eat such a sandwich, gradually removing one layer after another.

Throughout the year, Norway hosts several gastronomic festivals, where you can fully taste the culinary wonders of this climatically harsh but benevolent country.

Top 8 Norwegian dishes

Game and elk meat

Well-cooked elk meat is a real delicacy, similar to venison. Reindeer meat is lean and very tasty. Red deer meat is fried in the form of steaks and consumed dried, smoked, or dried. The breast of a young partridge tastes soft and tender. The legs and the rest have a gamey taste. Dry-cured musk ox leg may not be to everyone’s taste – this dish is not for everybody, but it’s worth a try.

Tatar is raw bear meat seasoned with onions and herbs. Tatar is also prepared from salmon and beef, eaten with chopped onions, pickles and raw yolk.

Norwegian lamb

The meat from sheep raised on remote pastures in Norway is juicy and tender. After slaughter, the whole carcass is used. Some delicacies are prepared from very unusual parts of the lamb. Fenalor is a dried leg of lamb, and pinnechet is ribs dried in brine or sea salt, which are popularly served at Christmas. Smalakhove is a specially prepared sheep's head.

Forikol is made from lamb. Take lamb and cabbage in equal quantities. A layer of cabbage, cut into large pieces, is placed on the bottom of the pan; lamb, cut into thick pieces with bones, is placed on it, sprinkled with salt and black pepper. This is how several layers are formed. Pour a little water and simmer for several hours. The result is a spicy and at the same time very tender and tasty dish, which is traditionally served with boiled potatoes in their jackets. This is a very important dish on the Norwegian menu; it must be prepared and eaten by the whole family on the last Thursday of September - the Forikol holiday.

Norwegian seafood

One of the traditional fish dishes is smoked salmon, which is also delicious baked in foil with leeks and carrots. Halibut is baked with fried apples and onions. Rakfisk, or fermented (rotten) trout, is a delicacy for the brave. The “mölle” dish consists of chopped boiled cod, liver and caviar. The delicious orange flesh of the sea urchin is consumed as a separate dish or added to soup, after which it acquires an amazing nutty and iodine taste. In Norway, despite declining popularity in other countries, whale meat is readily consumed. But still, the most common fish is cod; various dishes are prepared from it.

This is a traditional Christmas dish, a winter delicacy made from cod. Dried fish is soaked in a soda solution for three days, then soaked in water for several days. As a result, the cod meat turns into a white translucent jelly with a pungent aroma. It is then boiled or baked. Eat with bacon, potatoes, pea puree and mustard.

Hearty fish soup has long been a favorite food among Norwegians. The basis of the soup is a broth made from the bones and fins of sea fish; shrimp are also added. For satiety, add butter and cream to the prepared broth. A few minutes before the end of cooking, add pieces of salmon fillet. In different regions of the country, the famous fish soup is prepared according to its own recipes. In the west it is thicker, with potatoes and shellfish added. In the north, they pour more cream than usual. But everywhere and everywhere the main thing is a rich broth.

Norwegian cheeses

A wide variety of cheeses are made here from cow's and goat's milk and their products. Cheeses are salty and sweet at the same time: Geitost, Gammelost, Pultost, Camembert, Musost, etc., but Brunost always makes a special impression on guests of Norway.

Brunost is a soft brown goat's milk cheese with an unusual taste. It looks like solid condensed milk with a bright caramel taste, sourness, and a little salty. It is recommended to eat it for breakfast with rye crispbread. This cheese has become the hallmark of Norway in the eyes of foreigners.

Dessert

Kransekake is a popular cake, without which no wedding, birthday or even funeral can take place. The dough is prepared using almonds and egg whites, 13-18 rings are baked and stacked on top of each other.

Krumkake is a Norwegian crispy wafer cookie that can be eaten as a separate sweet, or with whipped cream and other fillings.