tina njezic

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Blekingska kroppkakor

Posted by tina njezic on 20. 10. 2013 16:29  •   • 

Dish history

Kroppkakan is a dish with a long history behind it. Already in the 1700s the people made them, but the content has changed a bit over the years. Before, they were made of barley flour and in the 1800s the potato replaced the barley flour. The filling could vary depending on the availability but eel and herring were not uncommon. The poor did sometimes kroppkakor but without filling, also called "Blinningar". Kroppkakan was usually eaten on Satursdays with wine or coffee kask. There are also annual kroppkake-celebrations in Kalmar and Lund who have been held since 1897.


Raw potatoes, salt , flour pork belly (fresh) ,yellow onion ,sweet incense beaten small allspice, ground white pepper Water , salt


4 kg raw potatoes (peeled weight)

1 1/2 - 2 tbsp salt

3 cups flour 600g pork belly (fresh)

1 large yellow onion

2 teaspoons sweet incense beaten small allspice

1 teaspoon ground white pepper




How to do: Cut the pork and onion into very small cubes and mix it with the allspice, white pepper and salt after taste. Grate the potatoes and squeeze it well in a scrim (or an towel) and mix the grated potatoes with salt and flour. Mix in the starch formed on the bottom from the squeezing. Shape kroppkakorna (the potato dumplings) large enough to fit in your hand with pork inside, then put them in boiling water with plenty of salt in a large pot. Simmer on low heat for about 1 hour.

Serve with creamy milk, lingonsylt (?) or possibly melted butter.

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