Russo-Swedish. Resembling a hamburger but with the sweet taste of beetroot countered with the saltiness of capers.
Introduced in Sweden in 1862 by Henrik Lindström, born in Saint Petersburg and raised in a Swedish family, it was while visiting a hotel restaurant in the Swedish city of Kalmar that Lindström instructed the kitchen on how to make his special fried beef patty. From there, the recipe spread all over Sweden.
It's a great way of combining meat and pickled vegetables.
Read on: living in the ice age: Beef Lindström
you sure do make some pretty food! and isn't it weird how a perfectly fried egg makes so many things look 10x more yum?
Thanks Catherine - yeah, fried eggs make everything better.