Boiled Meat, Day 2: “Dillkött”

…so, day two of the batch of boiled meat I did yesterday!
Today I’m cooking another traditional Swedish dish using the same base as yesterday, but it’s a completely different experience than the “Pepparrotskött“.
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 I replace sugar with honey for the sweet/sour blend. It does contain some cream so it’s not strict paleo, but absolutely LCHF.
OK, here we go…

Dillkött (“Dill Meat”)

Ingredients:
Half of the batch boiled meat from yesterday.
Stock from the boiled meat.

6 small parsnips.
6 small carrots.
A piece of butter (optional).

1/2 cup (1 dl) of water.
4 tbsp Distilled Vinegar, 12%Vinegar Essence, 12% (not sure about the English translation here…it’s a clear vinegar liquid made from fermented pure alcohol, not from wine as “ordinary” vinegar).
1 tbsp of good quality honey.
4 stalks of dill.

3/4 cup (2 dl) of cream
A generous amount of chopped dill.
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How to:
Peel and split carrots and parsnips length wise.
Boil them in water with a bit of butter until done but still a bit firm (i.e. not mushy!)
Drain and put aside.

In a pot, mix the water, vinegar essence, honey and add the 4 stalks of dill and bring to a boil then remove from the heat and let it cool.

Boil the stock until reduced to about 1 1/4 cup (3 dl).
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Add the cream and bring to a gentle boil.
Then stir in the sweet-n-sour liquid a little bit at a time until it got the sourness you prefer (I maybe used 3/4 of it).
Add the meat, carrots, parsnips and a generous amount of chopped dill and let simmer a bit until the meat is warm.
Done!

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

6 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 :)

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