Dish

Brännesnuda

Finnish soup with fish and potato

Brännesnuda is made by boiling potatoes until they are tender, then mashing them with cream and butter. The dish is typically served with a side of pickled herring or other fish. The cream and butter give the potatoes a rich and creamy texture, while the pickled fish adds a tangy and salty flavor.

European cuisine› Northern European cuisine› Nordic cuisines› Finnish cuisine

Stew

Origins and history

Brännesnuda is a traditional dish from the Småland region of Sweden, where it is often served at family gatherings and other celebrations. It is believed to have originated in the 19th century, when potatoes became a staple food in the region. Today, it is a popular dish that is enjoyed throughout Sweden.

Dietary considerations

Gluten-free

Variations

There are many variations of Brännesnuda, with some recipes calling for the addition of onions, chives, or other herbs. Some recipes also call for the use of sour cream or yogurt instead of cream.

Presentation and garnishing

Brännesnuda is typically served in a large bowl, with a side of pickled herring or other fish. The dish can be garnished with fresh dill or chopped onions.