Denmark - the pearl of Scandinavia, the birthplace of the storyteller of all times - Hans Christian Andersen, has always attracted travelers. Tourists are attracted by beaches and spa complexes, palaces and amusement parks, sea cruises and beautiful lake landscapes. The ancient fortresses of Denmark are now open to guests as hospitable hotels. Finally, it is impossible to stay away from the farms that look like toy ones, where you can enjoy delicious food, taste national dishes and local cheeses.
Food in Denmark
The main secret of Danish chefs lies in the freshness of the products and the reverent attitude towards their work.
The national cuisine of Denmark is quite simple, but the dishes are hearty and tasty. The Dane's menu consists mainly of meat, fish, seafood and potatoes. Vegetarians have a hard time here - Danes add bacon to many dishes, even to salads. However, the basis of the diet in Denmark is fish and seafood, and there are hundreds of recipes for preparing fishermen's catches. The main side dish is potatoes and is served with most dishes. It is prepared in a variety of ways, from ordinary cooking to baking with toppings and seasonings.
Also, the traditional national dishes of Denmark include pork stew with red cabbage, chicken with pineapple, pork with apples and prunes, vegetables with bacon.
The “highlight” of Danish cuisine can be considered the world-famous Smörrebrod sandwiches - large, multi-storey, with a diverse combination of products.
In search of a pristine Danish menu, it is worth going to the countryside, where there are still old hotels with restaurants attached to them. As a rule, such a hotel has been owned and operated by one family for many years. Generally, in restaurants in Denmark prices start from 10 euros for lunch.
Danish cuisine is different in different regions, i.e. the same recipe in the suburbs of Copenhagen and on the island of Falster can be performed differently, and the dish will differ significantly in taste.
The menus also differ according to the season. In the summer, Danes eat shrimp, mussels, new potatoes, fresh vegetables and aromatic strawberries. In autumn - celery, rutabagas, mushrooms and game (venison, hare, pheasant). In winter, at Christmas, the herring season is celebrated. Herring is another pillar of not just the cuisine, but also the way of life of the Danes; a great variety of dishes are prepared from it. Marinated with vinegar and spices, fried and eaten with boiled potatoes and parsley sauce.
Top 10 Danish dishes
Smörrebrod
Smörrebrod
The famous Danish sandwich. On a piece of bread, white or rye, anointed with salted butter, pieces of seafood, fish, ham, ham, tongue are placed in several layers, and everything that is "at hand" is seasoned with mayonnaise. The number of Smurrebred recipes is comparable to the number of eateries. Sandwiches are eaten with a fork and knife and in strict order: fish, meat, cheese. They prefer to use these "edible houses" with garnish: onions, radishes, seaweed, capers. Danish Smörrebred can be bought at any kiosk or restaurant, but it is better to order at small sandwich shops, the menu of which can contain hundreds of recipes. Here, along with the “feast of the belly,” you can enjoy the spirit of European antiquity preserved in such establishments.
Roasted pork with red cabbage
This dish is cooked all over Denmark. The pork shoulder is roasted in the oven until crisp. For a side dish, take canned red cabbage and boiled potatoes, but not simple, but caramelized. Young potatoes are dipped in a mixture of melted sugar and butter in a pan. When ready, the meat with cabbage and potatoes are laid out on a plate, decorated with fresh herbs. For appetite, you can put lemon and pickles.
Cheese cream soup with broccoli
Cheese soup with broccoli
This dish is one of those that the Danes prepare from seafood. Onions, garlic, carrots and shrimps are fried in oil and added to a saucepan with broth. Then put rice, potatoes and broccoli, and at the end of cooking - melted cheese. Everything is mixed until the mass is homogeneous. The soup turns out to be very satisfying and nutritious; of course, shrimps and cheese give it a special taste. Soup platters are garnished with fresh herbs.
Duck with apples and prunes
A whole duck is baked in the oven. The filling is a mixture of apples, prunes with added sugar and thyme. Before serving, prepare a special gravy based on the fat melted during the frying process. To obtain a gravy, a mixture of fried flour, brandy, broth and jelly is stewed until thickened. Pork is also baked with apples and prunes.
Beer stew
This dish is especially for men. In addition to meat, it includes: potatoes, onions, bell peppers, carrots. The meat is fried in a cast iron in hot oil, stewed with water, then the remaining ingredients are added in turn and gradually everything is fried. Finally, the meat is poured with beer and potatoes are placed in it. Reduce the fire and simmer in the iron pot for some time. Sprinkle with dill and serve with sour cream and pickles.
Salmon baked in puff pastry
Salmon baked in puff pastry
Either a whole or a large piece of red fish with lemon and dill is placed in a rolled out layer of chilled dough. Wrapped in an envelope, greased with an egg. Bake in the oven, put on a dish when ready. Before serving, remove the top of the flour envelope, divide into portions. This dish is often prepared at Christmas time.
Herring salad
The salad is so nutritious that it is used as a main course. You can order it at any diner. In a salad bowl, you will be served a mixture of cubes of cold boiled potatoes, strips of salted herring fillets, chopped cucumbers and onions. Coarsely chopped apples will be added to the salad separately. Season with a mixture of lemon juice, kefir, cream, pepper, parsley.
Stegt flash
Stegt flash
This is one of Denmark's favorite dishes. It is also called "pork fat in parsley sauce". Fried narrow strips of bacon with fennel, served with potatoes, beets and parsley sauce. Stegt flask can be enjoyed in restaurants where it is served on rye bread as an open sandwich, and can also be ordered as a stand-alone dish with side dishes such as red cabbage, prunes and pickled cucumber hot potatoes.
Millionboeuf
Translated, this means "a million steaks" - beef cut into small pieces. Most often served with mashed potatoes, boiled pasta or rice. Restaurants add a variety of condiments and serve with onions, bell peppers, corn, or mashed potatoes.
Winter pudding with dried pears
Winter pudding with dried pears
Chunks of fresh bread are dried in the oven and then broken into pieces. They are poured into a large saucepan, dried fruits are added and poured over with a mixture of milk, eggs, sugar, whiskey, vanillin, salt and nutmeg. Cook for a long time over low heat, stirring, so that the bread is well saturated. Dessert is served in bowls, sprinkled with sugar, cinnamon and roasted nuts, with cream or yogurt.
