Kroppkaka
Kroppkakor from Blekinge served with lingonberry-jam and butter
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| Type | Dumpling |
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| Place of origin | Sweden |
| Main ingredients | Potatoes, onions, pork or bacon |
 Cookbook: Kroppkaka  Media: Kroppkaka |
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Kroppkaka (plural "kroppkakor") is a traditional Swedish dish, namely potato-dumplings with a filling of onions and pork or bacon. Potatoes, wheat flour, onion, salt and minced meat/pork are common ingredients in kroppkakor, they are very similar to the Lithuanian Cepelinai. Kroppkakor are mainly eaten in the southern Swedish landskap (regions) of Öland, Småland, Gotland and Blekinge.
Kroppkakor are served with butter, cream and lingonberry jam. There are some regional variations of the recipe, in particular when it comes to the proportions of boiled and raw potatoes. Other, less common fillings, especially nowadays[citation needed], include eel (and are then called ålakakor instead of the usual kroppkakor), baltic herring and smoked goose breast[citation needed]. Spices are heavily featured in some variations. Although kroppkakor and palt look quite similar in shape, they are not the same food because of the different ingredients used. Kroppkakor are mostly made of boiled potatoes and wheat, whereas raw potatoes and barley are used in palt.
See also[edit]
References[edit]
External links[edit]
- Öland Kroppkaka Recipe[dead link] Debatable if this recipe is for Öländska kroppkakor or normal kroppkakor.
