Thank you for showing the entire madness that is Swedish (And also to an extent Finnish) traditional Christmas food... And the correct way to eat it...
A lot of swedes likes to talk down the traditional julbord but I love it. I start cooking December first and treat my family to about 130 dishes on December 24th.
130??? And many cooked at home? That's extremely impressive! I think we use to serve around 30 - 40 dishes (different varieties of candy not included).
@@elisaa9981 , i exaggerate in some sense, that’s how many items i have on my checklist when setting the table, so it will say ”vörtbröd, valnötsbröd, minifranska, smör, honungssmör” and i count that as five “dishes”.
As a Swede, I can say this is a suberb Julbord! I love it all. Sadly it would be a waste of money for me, because I no longer eat that much. BUT. When I was in my early twenties, I went two full rounds! 😃
I am glad you like the herring. Many foreigners who say they don't like herring has only ever tried the cheap stuff, which can often taste a bit slimy, but I am sure this restaurant made it perfectly.
I hope that you in the future have the opportunity to visit Swedish friends or a family and eat Julbord. Just to get the family feeling of sharing Christmas food.
Thank you for your kind words! I share the same hope of spending Christmas with loved ones and enjoying a festive dinner together in the future. Your comment brightened my day! 😊🫶🏻✨
We ALWAYS do julbord at home on Christmas Eve with the family, although in a smaller scale. Also, wr add some salads and a few delicacies from other countries. Gamla riksarkivet is considered to have one of the best julbord in the Stockholm region. Quite pricey, though. You can find less expensive restaurants in Stockholm that still have a very good julbord. One thing, I think you confounded deer with reindeer. Traditionally, the smoked heart is from reindeer. Another animal you didn't mention, but is pretty common in the julbord (sausages, meatballs etc) is moose. Delicious! I got hungry now. 😋
During Christmas a classic soft drink is Julmust (Swedish: jul "Christmas" and must English: 'must' "not-yet-fermented fruit juice") Must is made of carbonated water, sugar, hop extract, malt extract, spices, caramel colouring, citric acid, and preservatives. The hops and malt extracts give the must a somewhat root beer-like taste without the sassafras - or British/Caribbean malt drinks such as Supermalt.
Swedish christmas dinner is a buffet of fairly simple dishes traditionally, so this leaves a lot of room for the restaurants to expand on the the menu. Making it feel like home but to the extreme :) Too bad they didn't have små vita kroppkakor, sad! Julostkaka would've been my favorite of the dessert!
Herring is a fish that is very versatile. The professional pickled herring is much better than the cheaper mass produced stuff. But even so, I love the cheap stuff as well. I eat it about 3 times a month.
This makes me think of my ex from Hungary. We didnt try julbord, but this is how I imagine it would have been. Im still messed up from that relationship, she was really the one.
We do this at home every Christmas, on a smaller scale of course. We only have 4 variants of herring, meat appetizers are a few of our own favourites etc. Two things we do NOT have: Potatoes and Ris á la Malta - both are fillers and we usually get rather full anyway. We do have home made thin hard bread for the gravlax but that is about it for carbs (except for Janssons, we do have that). We enjoy the Christmas table midday and for some reason don't need to eat any more that day... 🙂 Then it is Christmas table leftovers for breakfast, lunch and dinner until about New Year's Eve!
A common misstake when it comes to translating ansjovis to janssons frestelse. The tinned fish in sweden for janssons frestelse is called ansjovis. Its the fish sprat and not the fish ansjovis or anchovy. The swedish version of tinned anchovy are called "Sardell".
When I'm at a julbord like that, I often don't get past the first plate. I just keep getting more and more pickled herring untill they are out of it. :) Also, that potato-anchovy-thing, Jansons frestelse, tastes much better than anyone could ever imagine.
Great comprehensive video showing a really classic traditional Swedish Julbord! Not be a party pooper, but just to check the grammar: ETT julbord = julbordET = MiTT första svenska julbord. I know "en" and "ett" are extremely difficult to learn when to use correctly in Swedish...and to make matters worse there are actually some words that can be used with either, like "ett apelsin" (it means 'Apple from China'= ETT äpple) or "en paraply", and to be fair, you got EN buffé right, so I wish you all the luck with your future Swedish! :D
8:30 Stop the presses! Take off your snowy wet glove, preferably a "lovikkavante" and give the chef a slap on the cheek with it so hard so he rolls over. Excuse the caps but: NOT CUTTING THE ENDS ON THE "Prinskorv"! (So it folds out like a Prince-Crown when cooked). That is (..or atleast should be) illegal to serve and call it "prinskorv".
*Mitt första traditionella julbord. Tänk på att 'bord' är ordet du bygger meningen för. Ett bord, bordet osv. Då är 'mitt' rätt böjning av min och mitt.
@@matshjalmarsson3008 it's possibly not common, but it isn't rare. And even if it is rare does not mean it doesn't belong on the julbord. It's not like it's Japanese ramen or tacos or somthing. Just like how 'Fatost' isn't common, it's still traditionally Swedish cristmas food from the north parts of the country. my father still makes it every cristmas from a 120 year old passed down hand written recepie.
