I know, I know. This is not a posting about Yunquera, Spain, soap, olive trees or anything else remotely from this area! Some might even consider this a very odd blog topic (yes, I mean you, Peggy!!).
I was looking at information about restaurants in Stockholm. Again, odd, you think? Well, not so much, as husband Kenton is visiting friends in Stockholm while I am attending a family reunion in June in Minneapolis.
The odd thing is that much of my heritage is Swedish. But I’ve never been to Sweden. But apparently we still have cousins there. So anyway, I was browsing Swedish restaurants and food on Tripadvisor (yes, that is odd, but I love to look at restaurant menus!). Lutefisk caught my eye (wouldn’t it yours?). My grandmother used to serve lutefisk (cod cured in lye) with lefse, and, though I never tried the fish, I remember my mother used to dread her serving it!
Another food item on Tripadvisor caught my eye – “palt”. This is grated potato mixed with flour, often with a bit of pork tucked inside (“pitepalt”), then made into balls and boiled in meat stock. Diehard palt-lovers serve it with lingonberries – outrageous!
To the knowing Larson, this sounds suspiciously like “kumla”, which is also a grated potato/pork/dumpling thing boiled in meat stock. This was made by my grandmother, too, but most of us Larsons loved it. I serve it every year during our olive harvest, as it is nourishing, full of energy, and … well, sticks to the ribs! Even my non-Scandinavian husband loves it!
So, if anyone out there knows – is there any difference between palt and kumla, or are they perhaps Swedish vs Norwegian names for the same thing?