Upplandskubb with Lingonberry Sauce

Ingredients

• 4 large potatoes, peeled and grated (about 600g) 4 large potatoes, peeled and grated (about 600g)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 eggs, lightly beaten 2 eggs, lightly beaten
• 1 teaspoon salt 1 teaspoon salt
• Lingonberry Sauce: Lingonberry Sauce:
• 1 cup (240g) lingonberries 1 cup (240g) lingonberries
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 cup (60ml) water 1/4 cup (60ml) water

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 1g, 0g
• Carbohydrates (total, sugars): 72g, 6g
• Protein: 8g
• Fiber: 6g
• Salt: 1.2g

Preparation

1. 1.
   In a large bowl, combine the grated potatoes, flour, eggs, and salt. Mix well until a sticky dough forms.
2. 2.
   Bring a large pot of salted water to a boil.
3. 3.
   Using wet hands, shape the dough into small dumplings, about the size of a golf ball.
4. 4.
   Gently drop the dumplings into the boiling water and cook for about 10-12 minutes, or until they float to the surface.
5. 5.
   While the dumplings are cooking, prepare the lingonberry sauce. In a small saucepan, combine the lingonberries, sugar, and water. Cook over medium heat until the berries burst and the sauce thickens slightly, about 5-7 minutes.
6. 6.
   Remove the cooked dumplings from the water using a slotted spoon and serve hot with the lingonberry sauce.

Treat your ingredients with care...

• Potatoes — Make sure to squeeze out any excess moisture from the grated potatoes before mixing them with the other ingredients. This will help the dumplings hold their shape better during cooking.

Tips & Tricks

• For a twist, you can add finely chopped onions or chives to the dumpling mixture for extra flavor.
• Serve the Upplandskubb with a dollop of sour cream on top for added creaminess.
• Leftover dumplings can be pan-fried until crispy for a delicious breakfast or snack.
• Lingonberry sauce can be made in advance and stored in the refrigerator for up to a week.
• If lingonberries are not available, cranberries can be used as a substitute for the sauce.

Serving advice

Serve the Upplandskubb hot, topped with the lingonberry sauce. Accompany it with a side of pickled cucumbers or a fresh green salad for a complete Swedish meal.

Presentation advice

Arrange the dumplings on a plate, drizzle the lingonberry sauce over them, and garnish with a sprig of fresh parsley. The vibrant red sauce against the pale dumplings creates an appealing visual contrast.