Boiled Meat, Day 2: "Dillkött"

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…so, day two of boiled meat dishes!
Today I’m cooking another traditional Swedish dish using the same base as yesterday, but it’s a completely different experience. While the “Pepparrotskött” has a spicy, peppery punch to it from the horseradish, the “Dillkött” has got a distinct sweet-n-sour taste with lots of dill flavor.
Traditionally it’s served with potatoes but I skip that and eat it as is, and I replace sugar with honey for the sweet/sour blend.
OK, here we go…

[gmc_recipe 5332]

 

[gmc_recipe 5344]

 

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Hope you enjoy if you try these recipes out (and of you do, please let me know! :))

Cheers!

 

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8 thoughts on “Boiled Meat, Day 2: "Dillkött"

    • Thanks for those kind words Russ! :)
      (Actually it’s just very basic “working mans food”, put on a fancy plate… ;)
      Thanks for letting me know the proper term for Distilled Vinegar too, really appreciate it!
      (ingredients list updated now) :)

      Oh, and if you try it out let me know what you think…

      Cheers!

  1. Hi! I’m an American, living in Sweden. I came across your website as I was searching for a recipe for dill kött. I am glad to see that your recipe does not use ättika – – it sounds like scary stuff, and we don’t use any alcohol in our house. BTW, I found your section about chanterelles very interesting – it gives me confidence to go out on my own expedition. It may be too late for this year, but at least the stroll in the woods will be pleasant. Thanks for your blog!

    • Hi Paricia!

      Oh, that’s cool…hope you like it here in Sweden! :)
      Unfortunately, the recipe does use “ättika” (ie the ingredient I’ve translated with “Distilled Vinegar”).

      The ättika together with the dill and sweetener is what gives “dillkött” it’s distinct taste.
      You could probably substitute it with regular vinegar if you feel more comfortable using that, but I’m not sure to what ratio though (ättika has a much, much sharper taste…)
      I would probably substitute it 1:1 the first time, and then you’ll know if you need to add more the next time you make it. :)

      Regarding chantarells I’m pretty sure it’s not too late yet :)
      …and soon it’s season for the “trattkantarell” which is most often used in stews and such. But the golden ones are the best imo.

      I’m really happy you liked the blog, and thanks for taking the time to comment!
      Good luck with the “dillkött”!…it would be awesome to know how it turned out, so please drop a comment if you have the time. :)

      Have a nice day!

    • Hi again Patricia!

      I did some research at one of the “ättika” manufacturers homepage, and ättika does not contain any alcohol (ie ethanol).
      It is made from fermented alcohol, but when it’s done there is 100% acetic acid (and no alcohol left).
      The acetic acid is then mixed with water, so the percentage on the label is not an indication of how much alcohol it contains, but hop much acetic acid it contains.

      Hope this helps :)

      • Haha…two years later, and I’ve returned! The dill kött turned out ok without the ättika, but now that I see it’s acetic acid, I will be getting some. By the way, my husband and I have been steaming chunks of lamb (with the bone on), and eating it simply with salt and a little cumin. Yesterday I steamed some carrots and potatoes as well to use in a salad. Eating paleo can be challenging but really satisfies hunger. Thanks again for your blog!

        • Welcome back Patricia, great to hear from you! :)
          I really think you should try it again with ättika now that you’re comfortable with it, it really is what gives the dish it’s unique flavor.

          I’ve been eating loads of lamb lately too (I’m the only one in my house who eat lamb, and I made a 1.5 kg roast for Easter haha!)
          It’ll be the next recipe to go up on the blog ;)

          Hope you like the changes I’ve made to the blog since the last time. Personally I like the improved indexes and the recipe layouts (+ you have the option to print only the recipe now) :)

          Take care, and please let me know if you do try the dish again!
          //Peter

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