Delicious Norway: seven popular recipes 

Norwegian cuisine is a delight for fish gourmets. After all, Scandinavian chefs create real miracles with fish. However, for everyone else there is a dish to taste. Let's find out how rich the national cuisine of Norway is.

Herring in apples

Salads and all kinds of Norwegian appetizers are hearty and rarely do without your favorite herring. We clean two small herrings and cut into medium-sized pieces. 1 head of red onion cut into half rings. Cut a couple of medium apples and 1 pickle. We combine all the ingredients in a salad bowl and season them with a sauce of 2 tbsp. l. vegetable oil, 1 tbsp. l. mustard and 1 tsp. 3% vinegar. At the end, we decorate the dish with slices of boiled eggs and herbs. By the way, for a festive family dinner, you can serve such a salad in the form of tarts.  

brutal cheese

Speaking of appetizers, one cannot fail to mention the famous Norwegian cheese brunost. To prepare it, take 1.5 liters of fresh curd whey. If it is old, the cheese will turn sour. Boil down the whey to 500 ml, stirring it continuously with a wooden spatula. Add 250 ml of heavy cream, 2 tbsp. l. butter and cook until thickened. The mass should turn brown. The longer we torment it, the richer the color will be. We beat the cheese mass with a blender, fill it with silicone molds and put it in the refrigerator. The cheese will be firm but pliable. We cut it into thin slices, put it on crispbread and treat your loved ones.  

northern salmon

Norwegian salmon in the homeland is eaten in any form. We offer to cook gravlax - pickled salted salmon. Cut a fillet weighing 1 kg in half, grease with 2 tbsp. l. cognac and olive oil. We chop a bunch of dill, add lemon zest, black pepper to taste and 2 tbsp. l. sea ​​salt. We spread this mixture between two pieces of fillet and wrap in foil. We put this "sandwich" under the press in the refrigerator for 12 hours. Then we change the pieces of fish in places and marinate for another 12 hours. Wet the cooked salmon with a napkin and cut into slices. For a special treat for gourmets, serve a sauce of 2 tbsp. l. Dijon mustard, 1 tsp. sugar, 2 tbsp. l. oils and 1 tsp. wine vinegar.

Captivating salmon

Another fish hit is Norwegian salmon soup. We make the usual frying of onions and medium carrots. Scald 4 tomatoes with boiling water, remove the skin, cut the pulp into cubes and add to the frying. Simmer the vegetables for 3 minutes, pour 1⅓ l of water over them and add 4 diced potatoes. The mixture should boil for 10 minutes, after which 400 g of salmon, also diced, can be added. Following it, pour in 500 ml of warmed 20% cream and cook the soup for another 5 minutes. It remains to sprinkle it with chopped dill and let it brew under the lid for 20 minutes. You don’t have to call household members to the table - they will be led by a unique aroma.

Sailor's Joy

Despite the boundless love of the Scandinavians for Norwegian fish, meat dishes did not go unnoticed. A vivid example of this is sjemansbiff, he is meat in a naval way. Cut the beef pulp weighing 400 g into portions, beat off, grease with mustard and fry on both sides. We brown 2 onions in half rings and 4 potatoes in cubes in 90 g of bacon. We put the beef on the bottom of clay pots and cover with vegetables. Don't forget to season each layer with salt and pepper. Fill the filling with 400 ml of meat broth, cover the pots with lids and simmer for 30 minutes. In this form, we will serve the meat to the table to the delight of domestic meat-eaters.

Lamb in the bush

Lamb often appears in Norwegian recipes. One of the signature dishes is lamb with cabbage. Coarsely chop 500 g of meat (if the meat is on the bone, then use it with it), fry until golden brown in butter, pour in ½ cup of water, salt and pepper, simmer until almost cooked. We take out the meat and stew 1 kg of coarsely chopped cabbage in the same pan. Then we shift it with lamb into a heat-resistant form. Mix the juice in a pan with 40 g of flour, add a pinch of salt and pepper. Simmer the sauce until thick and pour lamb with cabbage over it. We bake the dish for 20 minutes at a temperature of 180 ° C. For the hungriest households, you can supplement it with boiled potatoes.  

Sweet intricacies

National dishes of Norway cannot be imagined without cinnamon buns. Mix 50 ml of milk, 1 tsp. sugar, 1 tsp yeast, let it rise. Separately, we combine 600 g of flour, 200 ml of milk, 80 g of sugar, an egg and ½ tsp. ground cloves. We introduce the approached yeast into the mass, 60 g of butter and knead the dough. For the filling, mix 60 g of butter, 3 tbsp. l. sugar and 2 tbsp. l. cinnamon. We roll out the dough into a layer, grease half with the filling and cover with the second half. We cut the layer into strips of 3 cm, twist them into flagella and make a semblance of knots. Place the buns on a baking sheet and bake for 20 minutes at 200°C. Complete the delicacy with berry juice, and the children will gobble it up in no time.

We hope that you and your loved ones will like these dishes, and some of them will add to the collection of selected recipes. Bright tasty discoveries and bon appetit!