The norwegian

Norwegian cuisine is the culinary tradition of the Kingdom of Norway, which is located in the northern part of Europe. Norway is a Scandinavian country. The current inhabitants of Norway are the descendants of the terrible and mighty conquerors of the Vikings.

Mountains and harsh enough weather conditions (long winters and short summers) have left their indelible imprint on Norwegian food recipes. They also had a hand in the formation of culinary preferences of the Norwegians and their closest neighbors - Finland, Sweden and Russia.

Currently, Norwegian cuisine is still the same traditional food of Norwegian Vikings, peasants and fishermen. The basis of the diet of the inhabitants of Norway at all times was fish, dairy products, meat and cereals. Moreover, in such a climate, only unpretentious cereals, such as oats and barley, can be grown.

Norwegians from Pokon centuries baked tortillas from barley and oatmeal. This is the traditional Norwegian bread. Lefse or Norwegian bread is more like pita bread, but in terms of taste and useful qualities it surpasses Caucasian bread. Barley and oat cakes are well kept, so have been incredibly popular in Norway at all times.

Of course, with the invention of refrigerators, people could no longer actively care about the safety of bread. That's just that hundreds of years ago, that now the Norwegians prefer their bread to anyone else. The main dish of Norwegian cuisine is herring. The people of Norway once consumed this fish up to 5 times a day.

There are several Norwegian recipes that tell you how to make herring properly in Norwegian. Fish could be salted, cured, pickled and even sautéed. During the Middle Ages, inventive Norwegian poor people came up with a method of cooking herring that allowed them to store fish for a long time.

The fish was first dried and only then sluggish. Such a dish as "lutefisk" was also known, which is still popular in Norway. Dried fish is soaked in an alkaline solution and in water, so the famous lutefisk is obtained.

Potatoes are considered the main side dish for Norwegians. However, there are also major potato dishes of Norwegian cuisine. Another popular northern side dish is oat and barley porridge. Norway is famous for its smoked meats, mainly fish.

The nutritious and delicious delicacy of smoked salmon is considered the second national dish of Norwegian cuisine after herring. An interesting fish dish "rakfisk" is made from trout, which is subjected to the fermentation process and eventually receives a world famous delicacy.

The most beloved meat of Norwegian lamb. Pork, beef and poultry meat are also eaten, but lamb dishes are considered the most delicious. On holidays, no Norwegian table is complete without the braised head of a ram "smalakhove" or braised ham "fenalar. " These dishes are served at the table with the obligatory sweet and sour sauce, which includes juniper.

Northern peoples are famous for their good health. Apparently because their diet consists of balanced foods. And residents of Norway often consume milk and dairy products. Norway's national dairy dish is "blande" or milk whey, which is diluted with water.

Various types of cheeses and butter are widespread among Norwegians. Traditional Norwegian breakfast is the most hearty meal that usually serves cereal porridge or meat dishes. At lunch in Norway, it is customary to snack on smerrebreds or our sandwiches. At 5-6 o'clock in the evening, the Norwegians sit down to dinner.

And at 9 pm, the descendants of the Vikings like to snack on the pie and hammer it with a cup of coffee. And yes, we were not mistaken, it is in the evening that the Norwegians drink coffee. It is now the most popular soft drink in all of Norway. The second most popular is beer, and certainly homemade, which every self-respecting Norwegian family makes for Christmas.

And another strong alcoholic drink that is obtained from potatoes is called aquavit. An interesting fact, the elite aquavit makes a long journey from Norway to Australia and back before selling. During this time, the drink is mixed naturally and absorbs the aroma of wooden barrels.