Raggmunk – Swedish Potato Pancakes

I love both vegetables and pancakes.  So this is the perfect Swedish dish for me especially in the winter.  In my video I prepared a typical version with shredded potatoes. These Swedish pancakes are great when it is both thin and crispy around the edges.  Also you are better off using the potatoes available in the winter and not the new summer potatoes. The winter potatoes have enough starch to keep the pancakes together.
For fun I like adding other vegetables sometimes too.  So, in my video I made another version with shredded potatoes and shredded carrots. However, if desired other vegetables could be added such as diced onions and it would taste fabulous too. 

  • 2 large potatoes (raw & firm)
  • 1/4 cup flour
  • 1/4 teaspoon baking powder
  • 1/2 tsp salt and a little pepper
  • approx. 1 tblsp milk
  • eggs
  • oil or butter for frying
  • Optional add shredded carrot or diced white onions
  • Serve with lingonberry jam or bacon


  1. Peel, rinse and grate the raw potatoes into a bowl, Be sure to peel and grate when you are ready to prepare the pancakes, Otherwise if you prepare the potatoes too early the potatoes will discolor.
  2. Whisk together eggs and 1 tblsp. milk and add it to the potatoes.
  3. Add flour, baking powder, salt, pepper. 
  4. Add shredded carrot to the batter if desired.
  5. Heat a large frying pan. When oil/butter is hot, pour large spoonfuls of batter onto the pan and cook until golden on the bottom. Do not spread the batter too thickly on the pan. The idea is to make thin and crispy pancakes. 
  6. Flip pancake over and cook until golden on the other side. 
  7. Serve with lingonberry jam.   This is typically served with fried salted pork.  If you can not get fried salted pork, thick slices of bacon tastes great too. 

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Swedish Limpa Bread – A Delicious Holiday Bread Recipe

Limpa bread is a traditional Swedish rye bread that is flavored with certain spices. I am using anise seed, cumin, molasses and orange.  I really enjoy eating limpa toasted with raspberry jam and Havarti cheese, but the dense, moist bread goes well with a variety of toppings.


  • 3 1/2 -4 1/2 cups whole wheat flour 
  • 4 cups unsifted rye flour                            
  • 1 cup boiling water
  • 1 cup cold water (for the yeast)
  • 1/2 cup warm water 
  • 1 teaspoon salt
  • 1/2 teaspoon anise seed 
  • 1/2 teaspoon cumin
  • 2 tablespoons soft butter or margarine
  • 2 tablespoons grated orange peel
  • 1/2 cup packed light brown sugar
  • 1/2 cup dark molasses
  • 2 (1/4 ounce in each package) active dry yeast  
  • 1/4 cup melted butter
  • 1 teaspoon caraway seed, optional
  1. In a large bowl, combine brown sugar, molasses, butter, orange peel, salt, aniseed and boiling water.  Stir the mixture until brown sugar is dissolved and butter is melted. Next stir in cold water. Let the mixture stand until it cools. 
  2. Meanwhile, in a large bowl, dissolve yeast in warm water. Stir in molasses mixture. Mix well the mixture well in the bowl.
  3. Gradually add 2 1/2-3 cups whole wheat flour and 1 cup rye flour; beat until smooth and dough leaves sides of bowl. Gradually add 3 cups wheat flour.
  4. Mix in last of flour with hand until dough leaves side of bowl. Turn out onto lightly floured board. Knead until smooth and elastic – about 8-10 minutes.
  5. Place in lightly greased large bowl and cover with towel. Let it rise in a warm place without draft until double in size for approx.1 1/2 hour. 
  6. Divide into 2 piece and shape each half into an oval. With palms of hands, on lightly floured surface, roll each half into a round loaf.  With sharp knife, make three diagonal slashes on top of loaf.
  7. Cover with towel; let rise in warm place for 1 to 1-1/2 hour.
  8. Brush with melted butter (and sprinkle with caraway seed if desired).
  9. Preheat oven to 375 degrees.
  10. Bake on middle shelf for approx. 35 minutes.
We hope you enjoyed the video on how to make this recipe! If you like the video, please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

Swedish Red Beet Herring Salad – Sillsallad

The Swedish Herring Salad is a salad we should make more often.  As you can see the video how much Karen Grete just loved eating it.  We hope you enjoy this as much as we do!

Approx. 4 Servings

  • 2 1/2 oz salt herring or Matjes herring fillets in wine-flavored sauce
  • 1/2 cup diced boiled potatoes
  • 1/2 cup diced pickled beets
  • 1 tblsp diced dill pickles
  • 1 tblsp finely chopped onion
  • 2 tblsp liquid from pickled beets
  • 1/2 tsp sugar
  • Dash of pepper
  • 1/2 cup yogurt (optional mayonnaise or whipped cream)
  • 1 tsp mustard
  • 2 hard-boiled eggs
  • 1 tblsp diced apple (optional)
  • Parsley for garnish (optional)

Kitchen Utensils

  • 1 bowl
  • one measuring cup and measuring spoons
  • a knife
  • cutting board 
  • large bowl
  • spoon


  1. Mince herring fillets fine. 
  2. Finely mince all the other diced ingredients, so the flavors will blend well and mix them gently together. 
  3. To prepare the dressing combine yogurt, beet juice, mustard, pickle, sugar and pepper and blend well in large bowl. 
  4. Next, gently stir in the chopped beets, onions and potatoes.  
  5. Then, stir in the minced herring. 
  6. If need be, adjust with beet juice, beets or another ingredient
  7. Chill before serving in the large bowl for aprox. an hour. 
  8. Garnish with hard-boiled eggs and chopped parsley. Serve with a side of rye bread

Another serving option

  1. For a pretty look pack the red beet herring salad into a mold or bowl which has been rinsed with cold water and greased lightly with oil. 
  2. Then, chill before serving. 
  3. Unmold onto a serving platter and garnish with hard-boiled eggs and chopped parsley. Serve with a side of rye bread.

How to make Swedish Cucumber Salad – Svensk gurksallad – Sourcream Cucumber Salad with Dill Recipe

A Swedish side dish recipe for dinners, lunches & leftovers. We hope you enjoy the Swedish sour cream cucumber salad with dill recipe! It is so nice and creamy. We enjoy having this Swedish cucumber salad in the summer time. 

Below is the recipe to make the easy Swedish cucumber salad and a video.


  • one English cucumber or a standard cucumber works too
  • 1 cup regular or reduced-fat sour cream 
  • 1/4 cup of fresh lemon juice 
  • 1 tablespoon of sugar
  • 2 tablespoons chopped fresh dill, plus more for garnish (optional) 
  • 1 small finely chopped onion
  • a sprinkle of salt and pepper
  • 2 tablespoons of salt

Kitchen Utensils

  • 1 bowl
  • one measuring cup
  • a vegetable shredder or a knife
  • cutting board 
  • plate 
  • heavy bowl or container
  • 2 medium-large bowls


  1. Slice cucumber into thin slices and put it into a medium-large bowl. (The English cucumber is our preference because the seeds are so small.) 
  2. Then, sprinkle 2 tablespoons of salt over thinly sliced cucumbers.  Place a plate over the cucumbers and sit something heavy over the plate.  (This should help squeeze the cucumber juices.) Wait about 1 an hour.  Then, with your hands squeeze the liquid out of the cucumbers.  Pour the cucumber juice out of the bowl.
  3. In the medium-large bowl, combine sour cream, lemon juice, sugar, onion and dill. Season with salt and pepper, and whisk well to combine.
  4. Add cucumbers, and toss to coat the cucumbers
  5. Garnish with more dill, if desired.
  6. You might want to double check to see if there needs to be a little more sugar, salt or pepper for taste.  
  7. Serve the cucumber salad as a side dish in a small bowl.

Swedish Hamburgers (Biff à la Lindström)

A 100 year old classic Swedish dish.  Beef A La Lindström is considered to be an ultra classic Swedish dish.  The classic Swedish beef patty dish, inspired by Mr Lindström’s original recipe.


  • 1 lb freshly minced beef
  • 1 large baked or boiled potato, minced
  • 1/2 cup of a small white chopped onion, minced
  • 1/2 a cup of pickles
  • 1/2 a cup of minced pickled red beets, juice reserved
  • 1/2 a cup of heavy cream
  • 2 tablespoons of capers, coarsely chopped
  • 2 egg yolks
  • salt and freshly ground black pepper
  • butter or oil for frying) 
  • Chives, finely chopped garnish (optional) 


1) Put the minced beef, egg yolks, onion, beetroot, capers, water/juice, seasoning and chives (optional) in a large mixing bowl. 
2) Mix all ingredients.  Blend the ingredients together until reasonably evenly mixed.  Don’t over mix as the patties will become too dense and tough.
3) With your hands, form four nicely large shaped, flat patties
Tip: If you have time, leave the patties to rest at room temperature for about an hour.
5) Heat butter or olive oil in heavy frying pan over medium-high heat.
6) When hot add the patties to the pan. Fry the patties for 4-5 minutes on each side until nicely colored but still slightly pink in the center. They should be medium rare inside.
Serving suggestions
There are several ways to serve the hamburgers.  But really it depends on what are your favorite side dishes.  Below are several suggestions. 
One option is to serve the hamburgers with fried a fried egg on top, pan fried potatoes, garnish with chives and toast on the side.   A nice cold beer too!
 A second option is to serve the hamburger with small roast potatoes and dark gravy with some caramelized red onions.  Great seasonal vegetables are tender white or green asparagus, baked tomatoes or kale.

Swedish Christmas Glögg

Below is the famous Swedish Glögg recipe our family enjoys each December. The Swedish Glögg is a hot, spiced wine and perfect for cold winter evenings. In the 1960’s, I became aware of the Swedish Glögg at my danish family gatherings celebrating Christmas.  (In Danish, glögg is written as gløgg.)

Also, after we did some Christmas shopping on Strøget, we usually went to D’Angleterre Hotel for the delicious mulled wine (gløgg in Danish) and æbleskive.  We hope you enjoy our family recipe.  Please let us know what you 

Below is the traditional Swedish Glogg recipe that we use at our Christmas gatherings.  This easy recipe is great because you can make your own version of this great-tasting spiced wine. Variations are optional with the different spices and liquor.

In addition, glogg has many ranges from alcoholic to nonalcoholic.  Sometimes we buy the nonalcoholic version with fruit juice instead of wine.  Now a days, it is easy to find the nonalcoholic version at stores such as IKEA. Another option is to replace the wine with cranberry juice. The cranberry juice is great because you can personalized the taste for your children!


  • 1 bottle of red wine (nonalcoholic version use cranberry juice)
  • 0.5 Liter brandy or vodka
  • 10 cardamom pods
  • 1 cinnamon stick (broken down)
  • 1/2 orange peel (dried or fresh)
  • a couple pieces of crystallized ginger
  • 5 cloves
  • 1/2 a cup of sugar
  • 1/2 cup raisins
  • 1/2 cup chopped almonds

Heat the wine, sugar and spices. Be careful not to boil the mixture; just let it simmer for about 45 minutes. We recommend that you make the glogg in a large stockpot with a lid.

Then, strain the spices from the spiced wine. Simmer the spiced wine. Add raisins, chopped almonds, brandy or vodka (for the warmth) and any other spices you might like.

This Swedish Christmas glogg recipe makes approx 1.5 Liter (close to 1/2 gallon). We suggest to serve the Swedish glogg into a clear glass or clear mug. Some folks like to have the almonds and raisins in their glogg. So, you’ll need to scoop the almonds and raisins from the bottom of the mulled wine. (We like to have a lot of raisins and almonds in our glogg! ) If you have any leftover glogg, you can reheat it for another evening!

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!