Stegt Flæsk Med Persillesovs, or “Crispy Pork with Parsley Sauce,” features deep-fried pork belly that becomes wonderfully crispy, resembling bacon. It is often sliced into strips and enjoyed similar to bacon.
It can be paired with scrambled eggs, chives, tomatoes, and rye bread. A classic combination includes meatballs and liver pâté.
Tavë Kosi, originating from Albania’s Elbasan region, is a Mediterranean-inspired dish that combines flavors of rosemary, lamb, and yogurt.
Slow-cook boneless lamb shoulder with butter, garlic, and broth. Add rice and spices, then top with a layer of cheese, yogurt, and beaten eggs. Bake in the oven until golden.
Köttbullar, the famous Swedish meatballs, are beloved worldwide. Mix minced meat with breadcrumbs, milk, onion, and herbs, then fry until golden brown.
Traditional Swedish meatballs pair well with various accompaniments, often served with gravy, boiled potatoes, lingonberry sauce, and pickles. In Sweden, there’s even a traditional wedding soup made with meatballs.
Karjalanpiirakka, originating from Karelia, is a traditional Finnish pastry. Named after the Karelia region, which is adjacent to Finland, it is divided into North and South Karelia.
Karjalanpiirakka is made from rye and typically filled with rice or mashed potatoes and carrots, resembling either a rice-filled or potato-filled pastry.
Sauerbraten, meaning “sour roast,” is essentially meat, typically beef (originally horse meat), marinated in a mixture of vinegar, spices, and sometimes wine for several days before being slow-cooked. It is a traditional German dish that can also be made with venison, lamb, pork, among others.
The longer the marination, the more tender the meat becomes. Once cooked, the meat can be served with potatoes or other accompaniments.
Estonia: Hapukapsas and Verivorst
Estonian cuisine, with influences from the Balkan region, features favorites like Hapukapsas and Verivorst. Hapukapsas, fermented sauerkraut, is beloved for its extended shelf life and unique sour flavor. The dishes reflect cultural ties to the Balkans, with Hapukapsas being a cherished favorite known for its long shelf life and distinct sour taste.
Meanwhile, Verivorst is a traditional Estonian blood sausage, typically made with pig’s blood, large onions, rice or barley, flour, and seasonings. It is a traditional delicacy during the Christmas season.
In Latvia, Maizes Zupa, also known as rye bread pudding or bread soup, is a common dish.
It is a sweet dish made from stale rye bread or toasted rye bread mixed with sugar, cinnamon, cloves, fruits (usually apples, raisins, plums, and cranberries), and sometimes fresh cream. Once cooked, the bread softens, resembling the appearance of British black Christmas pudding.
Didžkukuliai are potato dumplings, and their appearance is similar to a zeppelin airship, hence the name “zeppelin dumplings.”
It involves grinding potatoes and mixing them with minced meat, curd cheese, or mushrooms before cooking. After being cooked, it can be served with sour cream, crispy bacon, and salad, among other accompaniments. It is often enjoyed as a main dish and sometimes used as a side dish.
