Sweden is one of those countries I have never been to, perhaps because it is too expensive, like the whole of Northern Europe, or maybe because its gastronomy doesn’t attract me much, but I could be wrong…
The protagonist of Swedish cuisine is fish, particularly herring, which is prepared in various ways: smoked, fried, marinated, stewed, or served with sour cream, and I’m not a big fan of it. However, while searching through traditional dishes, I found one that is really interesting… it’s called Raggmunk.
It’s a kind of potato pancake, an ancestor of the rosti, made by creating a batter with egg, flour, milk, and grated potatoes, served with bacon and lingonsylt (lingonberry sauce with sugar).
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6 people
- Cooking methods: Frying
- Cuisine: European
Ingredients
- 1.75 lbs potatoes
- 3/4 cup all-purpose flour
- 2 egg
- 1 cup milk
- 3.5 oz butter
- 1.1 lbs bacon or pork belly slices
- to taste salt
Preparation
Mix together the flour and salt with 150 ml of milk.
Add the egg and the rest of the milk.
Grate the potatoes and add them. Mix.
Melt the butter in a pan, add some of the batter to the pan, and fry.
Cook for about 3 minutes on each side, until golden brown, remove from the heat, and place them on a paper towel to absorb the excess oil.
Sauté the pork (or bacon) cut into pieces.
Serve with lingonberry sauce and the crispy pork.
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To match with the Raggmunk the Swedish lingonberry jam that can also be purchased online.
What is Lingonsylt?
The exquisite lingonberry jam prepared with berries, sugar, and, optionally, a small amount of water.
Cheaper varieties may be diluted with apples.
Sugared lingonberries (rårörda lingon) or (rørte tyttebær) are simply mixed with sugar, without boiling.
Due to benzoic acid, present in large quantities in lingonberries, the berries preserve well without preservatives.
