We were on our way to see a show at Södra Teater in Södermalm, Stockholm, and we couldn't decide where to eat. It was cold, raining and a Wednesday that was just begging for beer. Then it hit me that there is no cozier place for a spontaneous fatty dinner and a beer than Soldaten Svejk. You can't book a table here and since it is widely popular, make sure that you're here on time and are willing to wait. No worries with the waiting though, with their many excellent Czeck beers to chose from, you won't be too sad to wait for 15 or 20 minutes. And it is actually worth the wait. The food is traditional Czech, easily confused with both Swedish "husmanskost" and traditional Polish food, which means its hearty, good food; although maybe not to be consumed daily if one likes to keep their heart going for a few more decades. I had the "Raggmunk", which is a thick potato pancake, served with thick bacon, shredded raw cabbage and lingonberry. Easy to make yourself too if you don't have ready access to Soldaten Svejk, here's how, according to famous Swedish chef and TV-personality, Per Morberg:
The What
8-10 potatos
2 dl regular flour
1 tsp salt
4 dl whole milk
1 egg
600 g thick bacon
butter for frying
The How
Peel the potatoes.
Pour some of the milk in a bowl, whisk together with salt and flour to a smooth batter. Add the rest of the milk and the egg.
Fry the bacon in a pan and keep warm. Save the grease for the frying of the Raggmunkar.
Grate the potatoes into the egg batter.
Fry up some butter in the pan along with the bacon grease and add some of the batter (ca half a dl per Raggmunk).
Smooth the batter in the pan using a spatula and fry the raggmunk a couple of minutes on each side so that they turn a nice golden brown.
Serve the Raggmunkar with the bacon and lingonberries.
To convert dl to cups, clock on this awesome and easy CONVERTER!
For the recipe in Swedish, click here!
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