Danish Food

Danish cuisine

Danish food is very tasty, simple and easy to get started with. Therefore, we have collected a few recipes for you, which are characterized by typical Danish food. You can find simple recipes and recipes with multiple items. Common to the recipes is that you can find many of the main ingredients in our food database.

Danish meatballs (frikadeller)
4 servings 

Serve with a potato salad, mashed potatoes or cooked potatoes with a white milk based gravy.

Ingredients

350 g. exstra lean ground beef
150 g. ground lean pork (as lean as you can get, ground pork in Denmark only has around 8-10% fat)
1 egg
8 tablespoons breadcrumbs
1 onion
1/2 cup milk
2 teaspoons salt
2 teaspoons black pepper


Directions

Mix together all ingredients using hands in a big bowl. To get the right consistency it is important that all ingredients get well mixed and gets softened a bit. I would say that you should knead for around 5 minutes.

Form into meatballs according to the size you prefer. In Denmark meatballs used for dinner is the size of the palm of your hand, and lunch meat balls are about half of that. (Quantity for this recipe is based on dinner meatballs).

Heat a non-stick pan to medium-hot and place the meatballs in the pan. If you feel they stick too much to the pan, you can add a bit of butter to the pan (not oil). Turn the meatballs with a fork once they have started to brown. Keep turning them every 4 min or so being careful that they do not brown too much. Cook for approx 15-20 min until cooked through.

Crispy pork with parsley sauce
4 Servings 

Crispy pork with parsley sauce, or 'Stegt flæsk med persillesovs', is Denmark's official national dish. It is a very traditional and old dish that has won the hearts, and delighted the taste buds, of Danes for centuries!

Ingredients

1 kg peeled potatoes
½ teaspoon of salt
16 lightly salted pork belly slices (sprinkled with a little salt a few hours before cooking)

Parsley sauce

25 g butter
2 ½ tablespoons of plain flour
3 dl semi-skimmed milk
1-2 dl water from the boiled potatoes
2 dl finely chopped parsley

Directions

Bring the potatoes to boil in lightly salted water, then simmer until ready. Blot the pork slices dry and place them on baking paper in the middle of a preheated oven (180 degrees). Turn them regularly. When the pork looks crisp and delicious, remove from the oven and place on a piece of absorbent paper.

Parsley sauce

Melt the butter in a pan. Add the flour, mix with a whisk and warm through. Add the milk to the mixture, ½ dl at a time. Whisk thoroughly until the milk is absorbed. Once all the milk is added, add a little of the water from the potatoes until you have the consistency you want. Salt to taste and then add the finely chopped parsley. Let the sauce simmer for 1-2 minutes before serving.

Potato soup with bacon on top
4 Servings

The third most popular dish in Denmark is soup. Soup has many variety options, but we have chosen potato soup with bacon, as our favorite. The soup is usable both summer and vinter.  

Ingredients
1 tablespoon extra virgin olive oil, plus extra to serve
100g thinly sliced streaky bacon, finely chopped
6 fresh marjoram sprigs
1 onion, chopped
2 garlic cloves, crushed
1kg potatoes, peeled, cut into small cubes
1 tablespoon vegetable stock powder
1.2L (6 cups) water
65g (1/4 cup) creme fraiche

Directions

Heat the oil in a large saucepan over medium heat. Add the bacon and cook, stirring, for 4-6 minutes, or until crisp. Add the marjoram and cook for a further minute. Transfer the bacon and marjoram to a plate and keep warm.

Add the onion and garlic to the pan and cook, stirring, for 4 minutes. Add the potato and cook, stirring, for a further 2 minutes. Add the stock powder and water. Bring to the boil and cook for 20 minutes, or until potato is tender. Remove 1 cup of the potato and set aside. Remove soup from heat and add the sour cream. Use a stick blender to blend the soup until smooth. Season with pepper.

Divide the reserved potato between serving bowls. Top with soup. Sprinkle over bacon and marjoram and top with a dollop of creme fraiche. Drizzle with extra olive oil and season with pepper, if desired. Serve with crusty bread.