Kroppkaka
Kropp Kaka (plural: Kroppkakor ) is a dish of Swedish cuisine, which occurs in different variants, mainly along the coast of Småland, Öland, Gotland and Blekinge.
Kroppkakor are a type of pressed potato dumplings, cooked or raw grated potatoes, flour and eggs, often seasoned with salt and allspice. Typical is a filling of bacon and onions. Common side dishes are cranberry, cream or melted butter. Originally distributed in the southeast of the country, the court can now be purchased as a ready meal anywhere in the food trade and belongs to the Swedish home cooking.
Etymology
The word kropp kaka emerged in the 1820s and is composed of kropp and kaka. Kroppa and kroppning is dialect and means to cook a lump ( swedish Klimp ) of flour and water in a soup. Kaka is synonymous with cake or biscuit.
History
The Kropp Kaka originally consisted of a stuffed fish head, which was cooked. In Kalmar County, in Blekinge was regarded in the 18th century, the Kroppkakor as a regional specialty. At that time they were made from wheat or barley flour and example filled with diced bacon or fish meat. After the breakthrough of potato cultivation in Sweden in the mid-19th century it became customary to prepare the Kropp Kaka from cooked and / or raw grated potatoes.
Regional variations
Hailing from Blekinge so-called Blekingekroppkaka, also grå (gray ) Kropp Kaka called, contains almost only raw grated potatoes. Also on Öland consists of Kropp Kaka mainly of grated potatoes, while the Smålandskroppkaka is mainly prepared with boiled potatoes. In northern Sweden there is a similar dish, called palt.