Salta - a traditional dish of Swedish cuisine . It is a product of dough with meat filling in various versions. Usually served with butter and lingonberry jam , as well as a glass of milk.
Coats | |
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Place of origin | |
Content
Types
All types of coats are made from raw potatoes , while a similar dish made from boiled potatoes is called kropkakor . Coats have a darker color compared to croccor .
Bloodpalts
Blodpalta ( Swede. Blodpalt ) is an old Swedish dish, still widespread in the northern regions of Sweden and in Finland . The history of this dish dates back to a time when households tried to make the most of all the products obtained by slaughtering domestic animals.
Bloodpalts are made from the blood of domestic animals (beef or pork in the south of Sweden, deer in the far north of the country) mixed with flour, rye, wheat and / or barley. After the dough is allowed to stand overnight, mashed potatoes are added to it. Then lumps are formed from the dough, which are boiled in boiling water until they float up. The dish is served to the table along with fried pork. Thus, blockpalts are a tasty and nutritious dish that is usually cooked in the winter during the polar night.
Petalpalts
Pitepalta ( Swede. Pitepalt ) is a type of potato coats that is considered a feature of the city of Piteå , although variations of this dish are prepared throughout the country. This dish has as many recipes as there are households in Piteo, but what they have in common is that they are prepared using a mixture of wheat and barley flour (while rye flour can be added to other types of coats or not added to barley). meat, or cooked without filling (and then they are called flatpalt ).
See also
- Kropkakor