Wild garlic soup


A dish of wild garlic soup

In the spring ramslök (wild garlic) can be found growing in forests in southern Sweden and elsewhere in Europe. Indeed there is plenty to pick now where I live, but you can also buy it on good food markets. It can be used to make a tasty pesto, delicious soups and can be used to flavour bread.

Ramslökssoppa (wild garlic soup) has become rather fashionable lately, although it has never been quite as popular as nässelsoppa (nettle soup) in Sweden, probably because it is much easier to find nettles. However, wild garlic is much nicer to pick so, if you have any wild garlic growing near you, it is worth picking some to make this delicious soup. More…

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Welcome to SwedishFood.com

John DuxburyThank you for visiting our site, set up to help English speakers around the world who would like to learn more about Swedish food.

All our recipes have been tried and tasted, include a clear summary, list ingredients in British and American units and include a photograph of the finished dish.

Happy cooking! John Duxbury

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Nettle soup


Nettle soup with a hard boiled egg and creme fraiche

Nässelsoppa (stinging nettle soup) is a popular spring dish which is normally served with a hard boiled egg and crème fraîche, but other accompaniments include crispy bacon and a poached egg, water cress and crouton and smoked salmon or smoked eel.

A bowl of stinging nettle tops used to make some delicious nettle soup

It must be made using young stinging nettle shoots, less than 30 cm (1 foot) tall, so it is best made in early spring.  To make enough soup to serve four people you need about 150 g, a large bowl of lightly squashed nettles, as shown above. More…

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A dish of freshly cooked Swedish meatballs

Köttbullar (meatballs), despite not always enjoying the best of reputations, we think that when well made they are hard to beat. Of course, our recipe is the best and will ensure that your köttbullar really are Swedelicious!

Meatballs 280 1490

To enjoy good köttbullar it is important that they are served with gräddsås (cream sauce), pressgurka (pressed cucumber), rårörda lingon (sweetened lingonberries) and potatismos (mashed potatoes). More…

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Wild garlic pesto


Wild garlic pesto 570 0885

Ramlökspesto (wild garlic pesto) is very easy to make and goes well on bread, when stirred into pasta and can even be added to bread dough before baking. More…

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Fish soup with wild garlic

Fisk soppa med ramslök

A bowl of fish soup with wild garlic

Fisk soppa med ramslök och morötter (fish soup with wild garlic and carrots) is a filling soup and so it makes a tasty and attractive main course for lunch.

The cover of "Mannerströms Fisk" by Swedish chef Leif Mannerström

The recipe is based on one I came across in Mannerströms Fisk, a book by Leif Mannerström, probably Sweden’s best known chef and surely one of Sweden’s oldest working chefs (he was born in 1940). He has run several restaurants, written many books and is currently a regular television judge on Sveriges mästerkock (Sweden’s Master Chef) and Sveriges yngsta mästerkock (Sweden’s Young Master Chef). Both programmes can be seen online on Sweden’s TV4 channel. More…

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Rhubar crumble


A Swedish style rhubarb crumble with vanilla sauce

One of my favourite dishes at this time of year is rabarberpaj (rhubarb crumble) made with forced rhubarb and served with vaniljsås (vanilla sauce). Forced rhubarb is beautifully tender, has a lovely delicate tangy flavour and a nice pink or crimson colour, depending on the variety.

If possible, try to buy forced rhubarb from the Yorkshire Triangle, as it is simply the best commercially available. It is grown in special sheds, not greenhouses, and is picked by candlelight to reduce the amount of light to an absolute minimum, as photosynthesis would thicken and toughen the fibres of the stems which would result in a more acidic flavour. More…

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Garlic-studded roast lamb

Vitlöksspäckad lammstek

Garlic-studded roast lamb

Roast lamb is popular in Sweden during the spring, especially for Påsk (Easter) and Valborg (May Day). Studding the lamb with garlic and scenting it with lemon and rosemary ensures that the meat smells and tastes absolutely fabulous. Be bold and roast the lamb so that it is rosa (pink) in the centre - then the lamb will taste so much better and it will also remain moist if you have any leftovers to serve cold. Of course lamb with garlic, rosemary and lemon is fairly international, but I do recommend doing as most Swedes do and using a meat thermometer and searing the meat before roasting it. More…

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Sourdough bread in 3 days

Surdegsbröd på 3 dagar

A loaf of white sourdough bread, fermented for 3 days

This is my favourite white sourdough recipe! Three days may seem a long time before you actually have anything to eat, but I think the wait is worth it!

Essentially the method is the same as the "one-day" method, but the dough is refrigerated a couple of times, which improves the flavour slightly and makes the dough easier to handle. I particularly recommend this method if:
• You want freshly baked bread on a day when you are busy most of the day,
• You want freshly baked sourdough bread for lunch,
• Your kitchen is too hot, so you are worried about your dough being over-proved,
• You have had difficulties getting consistent results with the "one-day" method.
The disadvantages of this method are that you need to find space for the dough in your fridge and, of course, you've got to plan ahead! More…


Seeded rye bread

Rågbröd med frön

Seeded rye bread

Rågbröd (rye bread) is very popular in Sweden. When thinly sliced it is perfect with cheese or topped with salmon or prawns. This version uses sunflower seeds and golden linseed as well as cracked rye and wheat to give it a fabulous nutty texture. It’s a really tasty loaf to be enjoyed slowly! Don’t worry it is not dry, it keeps well and it has a fabulous dark crust. More…


2017 Calendar

2017 Almanacka

Calendar 2017 574

For a calendar of the main festivals and food events in Sweden to look forward to during 2017, as well as a complete list of all namnsdagar (name days), click here.


Top 20 Recipes

Top 20 Recept

Top 20 Swedish recipes during 2016

Kanelbullar (cinnamon buns) was our most popular recipe last year with köttbullar (meat balls) in second place and cholkladbollar (chocolate balls) in third place. For details of all our Top 20 Recipes click here.

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Distinctive features of Swedish food

Swedish food has seven key distinctive features

Swedish food has a growing reputation across the world. For instance, Jamie Oliver described Swedish food as "Big, bold, brave and definitely up there with the best in the world". But what makes Swedish food distinctive? Check-out our guide…

A collage of our Top 50 classic SSwedish recipes

We have compiled a list of what we consider to be our Top 50 Classic Recipes. No two people are likely to agree completely on what should be included, but we hope you will approve of most of our choices!

Cover for Swedishfoodpedia page

I am are gradually producing a Swedishfoodpedia. Essentially this is a series of articles about food related events in Sweden and Swedish ingredients, especially those that might not be familiar to most readers. I have already assembled articles on many topics including:

cloudberries (wonderful golden berries that grow in the north of Sweden),
fika (a "proper" Swedish coffee break),
• lingon (lingonberries, an essential accompaniment to many Swedish dishes),
surströmming (stinky fermented herring),
Västerbottensost (the king of Swedish cheeses),

Many other articles are in the pipeline, but if there is anything you would like to know more about please let me know. To read existing articles click here.

Sweden's news in English

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For Sweden's news in English visit TheLocal.se. The site is updated 24/7 and has more than 4 million readers worldwide. If you hit the 'Register' button on their website they will send you a weekly newsletter summarising the week's Swedish news as well as links to various features. Take me to TheLocal.se.



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Editor and Founder