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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":492,"pronunciation":515,"substitutions":516,"slug":529,"title":530,"shortTitle":531,"nativeName":531,"countrySlug":532,"baseServings":489,"prepMinutes":533,"cookMinutes":534,"restMinutes":535,"difficulty":536,"course":537,"diet":540,"mainIngredients":542,"images":543,"keywords":553,"publishedAt":559,"updatedAt":559,"authorSlug":560,"summary":561,"localeSlug":529,"alternates":562},[394,397,400,403,406],{"answer":395,"question":396},"The custom is usually traced to pre-Reformation Sweden, when Friday was a fast day and a filling meal the evening before made practical sense. Yellow peas were cheap and stored well, so they became the Thursday dish. The habit long outlived the religious reason and is still followed by the Swedish Armed Forces and many canteens.","Why do Swedes eat pea soup on Thursdays?",{"answer":398,"question":399},"For whole Swedish yellow peas, yes — at least 12 hours, or they will not soften properly. Yellow split peas are more forgiving and can be cooked without soaking, though an overnight soak still shortens the simmering time by roughly half an hour and gives a more even texture.","Do I have to soak the peas first?",{"answer":401,"question":402},"Usually the peas were simply old — dried peas that have sat around for a year or more can refuse to soften no matter how long you cook them. Hard water and salt added early both make it worse. Salt at the end, use the freshest dried peas you can find, and if you are desperate, a quarter teaspoon of bicarbonate of soda will force the issue.","My peas never went soft. What went wrong?",{"answer":404,"question":405},"A strong, hot mustard rather than a sweet one — Swedes use skarp senap, and a good Dijon or an English mustard does the same job. Each person stirs a small blob into their own bowl. The soup is intentionally mild so that the mustard can supply the sharpness.","What mustard should I serve with ärtsoppa?",{"answer":407,"question":408},"Yes, though it is no longer the traditional dish. Drop the pork and build savoury depth with vegetable stock, a tablespoon of smoked paprika, a bay leaf and a piece of dried mushroom, then season more assertively at the end. The mustard becomes even more important as the source of contrast.","Can I make it vegetarian?",[410,411,412,413,414,415],"Soak the peas overnight in plenty of cold water. They roughly double in volume, so use a bigger bowl than you think you need.","Skim the grey foam off during the first fifteen minutes of simmering. Left in, it makes the soup taste dull and slightly bitter.","Salt only near the end. Salt added early slows the peas from softening, and the pork is already contributing plenty.","Stir the bottom of the pot every ten minutes. Pea soup catches and scorches easily once it thickens, and a burnt bottom flavours the whole pan.","If the peas are stubborn after two hours, a pinch of bicarbonate of soda will soften them — but use no more than a quarter teaspoon or the soup turns soapy.","Make it the day before. It thickens and settles overnight, and the flavour is clearly better; just loosen it with water when reheating.","🥣","Ärtsoppa is a thick yellow soup of dried split peas cooked with a piece of smoked or salted pork until roughly half the peas have dissolved into the liquid and the rest are still recognisable. It is not puréed and should not be smooth: the texture is the point, somewhere between soup and porridge, with shreds of soft pork through it. The seasoning is deliberately spare — onion, thyme, marjoram, pepper — because the strong mustard stirred in at the table is meant to do the sharp work. In Sweden it is served on Thursdays, followed by pancakes with jam, and that pairing is one of the oldest surviving food habits in the country.","The Thursday tradition is genuinely old, and the usual explanation has to do with Friday. In pre-Reformation Sweden, Friday was a fast day, so a substantial, cheap, filling meal on Thursday evening made practical sense — and yellow peas, which store for years and cost almost nothing, were exactly the food for it. The custom outlived the religious reason by several centuries. The Swedish Armed Forces still serve ärtsoppa och pannkakor on Thursdays, many workplace canteens do the same, and the association is strong enough that a Swede reading \"Thursday\" on a lunch menu will guess correctly what is on it.\n\nThe soup itself is peasant arithmetic. Dried yellow peas, water, an onion, a piece of preserved pork and a couple of dried herbs produce a full meal for a household from almost no money, and the leftovers thicken overnight into something even more substantial. What lifts it above the sum of its parts is the finishing: a spoonful of hot, strong Swedish mustard stirred in by each person at the table, and often a shot of warm spiced punsch on the side, which is a genuinely traditional accompaniment rather than a modern flourish.\n\nOne warning worth taking seriously. Swedish yellow peas are a specific variety and, crucially, are usually sold whole with the skins on rather than split, and they need soaking overnight and a long simmer. Older peas — and peas can sit in a shop for a long time — sometimes refuse to soften at all no matter how long you cook them, which is a known frustration rather than a failure of technique. Hard water makes it worse. Using yellow split peas, as this recipe does, sidesteps most of the trouble and cuts the cooking time roughly in half, at the small cost of a slightly less rustic texture.","Ärtsoppa keeps 4 days refrigerated and improves after the first night. It thickens dramatically as it cools — it will set almost solid — so loosen it with water or stock when reheating and warm it slowly, stirring, because a thick pea soup scorches on the bottom before the top is even warm. It freezes very well for 3 months; freeze it slightly thinner than you want it and portion it before freezing, since a solid block takes a long time to thaw. Add the mustard only at the table, never before storing.",[421,422,423,424],"Split peas rather than whole, which removes the main way this soup goes wrong for cooks outside Sweden.","The pork cooks in the soup from the start, so its fat and smoke season the whole pot rather than sitting on top.","Stops the cooking while half the peas are still whole — the texture Swedes actually expect.","Mustard served at the table, not stirred into the pot, so each person sets their own sharpness.",[426,427,428,429],"Large heavy pot with a lid","Large bowl for soaking","Ladle","Tongs",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},16,52,19,7,1050,38,520,[439],"Strong Swedish mustard on the side, dark rye bread or crispbread, and Swedish pancakes with jam to follow.",[441,444,447],{"name":442,"description":443},"Ärtsoppa och pannkakor","The full Thursday meal: the soup first, then thin Swedish pancakes with whipped cream and lingonberry or strawberry jam as dessert. This is not an optional pairing in Sweden — it is the format.",{"name":445,"description":446},"Soup with punsch","Served with a small glass of warm Swedish punsch, an arrack-based sweet liqueur. A long-standing military and student tradition alongside the Thursday soup.",{"name":448,"description":449},"Blended version","Some households blend part of the soup smooth and return it to the pot for a creamier body. Traditionalists leave it entirely as it is, but the middle ground works.",[451,456,459,464,468,472,475,478,481,484,488],{"qty":452,"name":453,"note":454,"unit":455},500,"yellow split peas","soaked overnight in cold water, then drained","g",{"qty":452,"ref":457,"name":458,"unit":455},"smoked-pork","smoked pork hock or lightly salted pork shoulder, in one piece",{"qty":460,"ref":461,"name":462,"unit":463},2,"onion","onions, finely chopped","piece",{"qty":465,"ref":466,"name":467,"unit":463,"optional":8},1,"carrot","carrot, finely diced",{"qty":465,"ref":469,"name":470,"unit":471},"thyme","dried thyme","tsp",{"qty":465,"ref":473,"name":474,"unit":471},"marjoram","dried marjoram",{"qty":460,"ref":476,"name":477,"unit":463},"bay-leaf","bay leaves",{"qty":460,"name":479,"unit":480,"noScale":8},"water","l",{"qty":465,"ref":482,"name":483,"unit":471},"black-pepper","coarsely ground black pepper",{"qty":485,"name":486,"unit":487},null,"salt — add only at the end","to taste",{"qty":489,"name":490,"unit":471,"group":491},6,"strong Swedish mustard, to serve at the table","To serve",[493,497,501,506,509,512],{"text":494,"title":495,"timerSeconds":496},"Cover the split peas with at least twice their volume of cold water and leave them for 12 hours or overnight. They will swell to roughly double. Drain them and discard the soaking water, which carries the compounds responsible for most of the digestive trouble.","Soak overnight",43200,{"tip":498,"text":499,"title":500},"Start from cold water, not hot. It draws more flavour out of the pork.","Put the drained peas, the whole piece of pork, the onions, carrot, thyme, marjoram and bay leaves into a large pot with 2 litres of cold water. Bring slowly to the boil, skimming off the grey foam that rises during the first 15 minutes.","Start the pot",{"tip":502,"text":503,"title":504,"timerSeconds":505},"A scorched bottom flavours the entire pot and cannot be fixed. Stir more often than feels necessary.","Reduce to the gentlest simmer, cover partially, and cook for 90 minutes, stirring the bottom of the pot every 10 minutes so nothing catches. Top up with hot water if it thickens faster than the peas soften.","Simmer low and slow",5400,{"text":507,"title":508},"The soup is ready when roughly half the peas have broken down into a thick yellow purée and the rest are still whole but soft enough to crush against the roof of your mouth. It should be thick enough that a spoon stands briefly before falling over.","Judge the texture",{"text":510,"title":511},"Lift the pork out with tongs, let it cool for 5 minutes, then pull the meat off the bone and away from the skin and fat. Tear it into rough shreds and return it to the pot, discarding the bone and any rubbery skin.","Shred the pork",{"text":513,"title":514},"Fish out the bay leaves, add the black pepper, and only now taste for salt — the pork may have made it salty enough already. Ladle into deep bowls and let each person stir in their own teaspoon of strong mustard at the table.","Season and serve","AIRT-sop-pah",[517,521,525],{"note":518,"swap":519,"original":520},"The role is smoke, salt and gelatine. A hock gives the best body because of the bone and skin; sausage alone gives flavour but a thinner soup.","Smoked ham hock, bacon lardons, or a good smoked sausage added in the last 30 minutes","Smoked pork hock or salted pork",{"note":522,"swap":523,"original":524},"The traditional choice. Soak them 12 hours and expect 2–3 hours of simmering, and be aware that old peas may never soften properly.","Whole Swedish yellow peas (gula ärter)","Yellow split peas",{"note":526,"swap":527,"original":528},"Not traditional, but it gives the savoury depth the pork would otherwise provide. Add extra salt, since you lose the cured meat.","A tablespoon of smoked paprika, a bay leaf and a strip of dried mushroom, plus vegetable stock","Pork, for a vegetarian version","artsoppa","Ärtsoppa (Swedish Yellow Pea Soup with Mustard)","Ärtsoppa","sweden",15,105,720,"easy",[538,539],"soup","main",[541],"dairy-free",[457,461,469,473],[544,547,549,551],{"alt":545,"src":546},"Bowl of thick yellow Swedish pea soup with shredded smoked pork and a blob of strong mustard","\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero.jpg",{"alt":545,"src":548},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-16x9.jpg",{"alt":545,"src":550},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-1x1.jpg",{"alt":545,"src":552},"\u002Fimages\u002Frecipes\u002Fartsoppa\u002Fhero-4x3.jpg",[529,554,555,556,557,558],"yellow pea soup","swedish thursday","split peas","smoked pork","mustard","2026-08-19","dishroute-kitchen","Yellow split peas simmered soft with smoked pork, onion, thyme and marjoram until half of them collapse into the broth — eaten with a hard blob of strong mustard.",{"en":563},"\u002Frecipe\u002Fartsoppa",{"items":565,"total":581,"page":465,"limit":826,"hasMore":827},[566,576,612,643,667,700,726,751,772,800],{"slug":529,"title":530,"shortTitle":531,"nativeName":531,"countrySlug":532,"baseServings":489,"prepMinutes":533,"cookMinutes":534,"restMinutes":535,"difficulty":536,"course":567,"diet":568,"mainIngredients":569,"images":570,"keywords":575,"publishedAt":559,"updatedAt":559,"authorSlug":560},[538,539],[541],[457,461,469,473],[571,572,573,574],{"alt":545,"src":546},{"alt":545,"src":548},{"alt":545,"src":550},{"alt":545,"src":552},[529,554,555,556,557,558],{"slug":577,"title":578,"shortTitle":579,"nativeName":580,"countrySlug":532,"baseServings":581,"prepMinutes":582,"cookMinutes":9,"restMinutes":583,"difficulty":584,"course":585,"diet":587,"mainIngredients":590,"images":595,"keywords":605,"publishedAt":559,"updatedAt":559,"authorSlug":560},"swedish-gravlax","Gravad Lax (Swedish Dill-Cured Salmon)","Gravad Lax","Gravad lax",10,25,2880,"medium",[586],"appetizer",[588,541,589],"pescatarian","gluten-free",[591,592,593,594],"salmon","dill","white-pepper","lemon",[596,599,601,603],{"alt":597,"src":598},"Thin slices of dill-cured gravlax salmon fanned on a platter with mustard dill sauce and lemon","\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero.jpg",{"alt":597,"src":600},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-16x9.jpg",{"alt":597,"src":602},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-1x1.jpg",{"alt":597,"src":604},"\u002Fimages\u002Frecipes\u002Fswedish-gravlax\u002Fhero-4x3.jpg",[606,607,608,592,609,610,611],"gravlax","gravad lax","cured salmon","hovmastarsas","smorgasbord","swedish",{"slug":613,"title":614,"shortTitle":615,"nativeName":616,"countrySlug":532,"baseServings":489,"prepMinutes":617,"cookMinutes":618,"restMinutes":581,"difficulty":584,"course":619,"diet":621,"mainIngredients":622,"images":626,"keywords":636,"publishedAt":559,"updatedAt":559,"authorSlug":560},"janssons-frestelse","Janssons Frestelse (Swedish Potato and Sprat Gratin)","Janssons Frestelse","Janssons frestelse",30,55,[539,620],"side",[588],[623,461,624,625],"potato","heavy-cream","anchovies",[627,630,632,634],{"alt":628,"src":629},"Baked Janssons frestelse in a dish, bronzed potato matchsticks in cream with a serving spoon lifted out","\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero.jpg",{"alt":628,"src":631},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-16x9.jpg",{"alt":628,"src":633},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-1x1.jpg",{"alt":628,"src":635},"\u002Fimages\u002Frecipes\u002Fjanssons-frestelse\u002Fhero-4x3.jpg",[637,638,639,640,641,642],"janssons frestelse","potato gratin","ansjovis","julbord","swedish christmas","cream",{"slug":644,"title":645,"shortTitle":646,"nativeName":646,"countrySlug":532,"baseServings":489,"prepMinutes":582,"cookMinutes":647,"difficulty":584,"course":648,"diet":649,"mainIngredients":650,"images":653,"keywords":663,"publishedAt":559,"updatedAt":559,"authorSlug":560},"kalops","Kalops (Swedish Allspice Beef Stew)","Kalops",135,[539],[541],[651,461,652,623],"beef-chuck","allspice",[654,657,659,661],{"alt":655,"src":656},"Swedish kalops beef stew with onions and whole allspice berries beside boiled potatoes and pickled beetroot","\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-1x1.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fkalops\u002Fhero-4x3.jpg",[644,664,652,611,665,666],"beef stew","husmanskost","slow cooked beef",{"slug":668,"title":669,"shortTitle":670,"nativeName":670,"countrySlug":532,"baseServings":671,"prepMinutes":672,"cookMinutes":673,"restMinutes":534,"difficulty":584,"course":674,"diet":677,"mainIngredients":679,"images":685,"keywords":695,"publishedAt":559,"updatedAt":559,"authorSlug":560},"kanelbullar","Kanelbullar (Swedish Cardamom Cinnamon Buns)","Kanelbullar",20,45,12,[675,676],"dessert","snack",[678],"vegetarian",[680,681,682,683,684],"flour","cardamom","cinnamon","butter","yeast",[686,689,691,693],{"alt":687,"src":688},"Knotted Swedish cinnamon buns topped with pearl sugar, golden brown and cooling on a rack","\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero.jpg",{"alt":687,"src":690},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-16x9.jpg",{"alt":687,"src":692},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-1x1.jpg",{"alt":687,"src":694},"\u002Fimages\u002Frecipes\u002Fkanelbullar\u002Fhero-4x3.jpg",[668,696,681,697,698,699],"cinnamon bun","fika","swedish baking","pearl sugar",{"slug":701,"title":702,"shortTitle":703,"nativeName":703,"countrySlug":532,"baseServings":704,"prepMinutes":582,"cookMinutes":617,"restMinutes":617,"difficulty":536,"course":705,"diet":706,"mainIngredients":707,"images":710,"keywords":720,"publishedAt":559,"updatedAt":559,"authorSlug":560},"swedish-meatballs","Köttbullar (Swedish Meatballs in Cream Gravy)","Köttbullar",4,[539],[],[708,709,624,623,461],"ground-beef","ground-pork",[711,714,716,718],{"alt":712,"src":713},"Swedish köttbullar in pale cream gravy with riced potatoes and a spoonful of red lingonberry jam","\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero.jpg",{"alt":712,"src":715},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-16x9.jpg",{"alt":712,"src":717},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-1x1.jpg",{"alt":712,"src":719},"\u002Fimages\u002Frecipes\u002Fswedish-meatballs\u002Fhero-4x3.jpg",[721,722,723,724,665,725],"kottbullar","swedish meatballs","cream gravy","lingonberry","pork and beef",{"slug":727,"title":728,"shortTitle":729,"nativeName":729,"countrySlug":532,"baseServings":704,"prepMinutes":671,"cookMinutes":582,"difficulty":536,"course":730,"diet":732,"mainIngredients":733,"images":736,"keywords":746,"publishedAt":559,"updatedAt":559,"authorSlug":560},"pyttipanna","Pyttipanna (Swedish Potato, Meat and Onion Hash)","Pyttipanna",[539,731],"breakfast",[],[623,461,734,735],"eggs","beetroot",[737,740,742,744],{"alt":738,"src":739},"Swedish pyttipanna hash of browned potato and meat cubes topped with a fried egg and pickled beetroot","\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero.jpg",{"alt":738,"src":741},"\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero-16x9.jpg",{"alt":738,"src":743},"\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero-1x1.jpg",{"alt":738,"src":745},"\u002Fimages\u002Frecipes\u002Fpyttipanna\u002Fhero-4x3.jpg",[727,747,748,749,750,665],"swedish hash","leftovers","fried potato","pickled beetroot",{"slug":752,"title":753,"shortTitle":754,"nativeName":754,"countrySlug":532,"baseServings":704,"prepMinutes":671,"cookMinutes":617,"difficulty":536,"course":755,"diet":756,"mainIngredients":757,"images":759,"keywords":769,"publishedAt":559,"updatedAt":559,"authorSlug":560},"raggmunk","Raggmunk (Swedish Crisp Potato Pancakes)","Raggmunk",[539],[],[623,680,758,734,683],"milk",[760,763,765,767],{"alt":761,"src":762},"Golden raggmunk potato pancakes with lacy edges, fried salt pork strips and red lingonberry 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