The dishes eaten in a country provide a window into its culture. Are the ingredients expensive or inexpensive? Are the dishes light or hearty – and what about the spices? Our food and food culture say more about us than we might think.
In this post, we present three classic Danish dishes that not only tell something about Denmark's food culture but also about the country's history and traditions.
'Hearty dishes' with many calories for the working people
Denmark is a country shaped by centuries of agriculture and fishing, which greatly influences its food culture.
Denmark is, and has always been, an agricultural society. Before agriculture was industrialized, there were many small farms where people grew their own raw materials and were self-sufficient. Therefore, Danish food culture is characterized by local and seasonal raw materials, such as potatoes, carrots, legumes, and not least pork.
Working on the farms was hard and physically demanding, so there was a need for dishes that were filling, energy-dense, and had a high caloric content. Therefore, Danish food culture is also heavily influenced by fatty dishes that are rich in calories.
Fried pork with parsley sauce (Stegt flæsk med persillesovs)
Fried pork with parsley sauce is close to being the definition of Danish food culture. The dish has existed since the late 1800s and is still one of the favorites among Danes today. It is no coincidence that the dish has been voted Denmark's national dish.
The dish is a good example of how the country's history has shaped its food culture. It consists of pan-fried or oven-baked slices of pork with boiled potatoes and béchamel sauce enriched with butter, flour, and chopped parsley. The dish consists solely of ingredients grown in Denmark and is rich in fat, calories, and energy – perfect after a long and hard day's work in the fields.
Red porridge with cream (Rødgrød med fløde)
Red porridge with cream is another classic Danish dish, whose history goes even further back, to the 1600s.
Red porridge with cream, whose name is also a bit of an exercise in Danish pronunciation (Rødgrød med fløde), originally started as a fine dish for the wealthy, where the red color came from red wine. Later, the red wine was replaced with berries, especially cherries, and spread to the general population. The dish mainly consists of cream or milk, sugar, red berries, and either rice flour, cornstarch, or potato flour – all ingredients that can be grown in Denmark and that provide plenty of substance.
Today, red porridge with cream is still a beloved dessert among both young and old and across all social strata.
Danish Smørrebrød
When it comes to Danish food culture, we cannot ignore smørrebrød. Smørrebrød also originates from Danish agriculture, where hard-working farmers brought packed lunches, often consisting of various rye bread sandwiches, to the fields. Rye bread was nutritious and could be combined with many different types of toppings to increase variation.
Later, as industrialization and urbanization progressed, smørrebrød became more refined and was sold in cafés, restaurants, and butchers, and was elegantly garnished. Smørrebrød and rye bread sandwiches are still an important part of Danish food culture today, serving as both everyday food and gourmet. Rye bread sandwiches remain the Danes' favorite packed lunch, but also function as a quick and easy dinner and as a delicious and elegant gourmet experience for celebrations.
The most classic types of smørrebrød are Dyrlægens natmad, Stjerneskud, and smørrebrød with either potato, roast pork, or eggs and shrimp. Danish smørrebrød is a central part of Danish food culture and definitely one of the Danish dishes one should experience. And the good thing about smørrebrød is that there are so many topping options that there is always something to suit one's taste.
Other important dishes in Danish food culture
There are many other dishes that describe Denmark well and that you should also try. Danish Meatballs with brown sauce (Frikadeller med brunsovs), for example, are a classic Danish everyday dish with roots in Danish agricultural tradition. Kale with caramelized potatoes and pork (Grønlangkål med brunede kartofler og flæsk) is a classic Danish Christmas dish, often enjoyed as part of the Christmas lunch.