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Lithuanian vs Swedish food & cuisine

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Lithuania

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Sweden

In Lithuania, people consume about 2267 g of food per day, with eggs and dairy taking the biggest share at 29%, and fish and seafood coming in last at 4%. In Sweden, the daily total is around 2270 g, with produce leading at 34% and fish and seafood at the bottom with 4%.

Lithuania

Sweden

The average Lithuanian daily plate size is

The average Swedish daily plate size is

2267 g.
2270 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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Meats

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Sugar, fats and nuts

Lithuanian cuisine is rooted in the land, seasons, and simplicity. It values honest flavors over spice or technique, focusing on potatoes, rye, dairy, pork, mushrooms, beets, and cabbage. The short growing season made it necessary to favor root vegetables, mushrooms, and berries; use them boiled, pickled, or fermented. Rye bread and fresh dairy are staples from antient times.

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Traditional Swedish cuisine centers on using what’s available. It developed in a cold climate with long winters, which made preservation essential. Flavors stay clean and restrained. Ingredients lead, not technique or display. Despite modern eating habits and global influences, traditional dishes still play a role in everyday meals. The cuisine relies heavily on cultured dairy, crisp and soft breads, potatoes, berries, beef, pork, chicken, eggs, and seafood.

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Grains 384 G

WHEAT

302 G

RICE

11 G

CORN

5 G

BARLEY

42 G

RYE

20 G

OATS

0 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

4 G

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Grains 327 G

WHEAT

260 G

RICE

27 G

CORN

6 G

BARLEY

4 G

RYE

24 G

OATS

5 G

MILLET

0 G

SORGHUM

0 G

OTHER CEREALS

1 G

Before potatoes, grains dominated Lithuanian cooking. Rye thrived in this cold climate, so no wonder dense, slightly sour rye bread (ruginė duona), made with natural sourdough, remains essential. Lithuanians pair it with soups, herring, or cold charcuterie.

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Swedish bread fits within Nordic bread culture but stands out for its wide use of grains. Wheat was never dominant on its own. Rye, barley, and oats are just as important, often mixed with wheat and baked into dense whole-grain sourdough loaves.

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Produce 585 G

PULSES

5 G

VEGETABLES

279 G

STARCHY ROOTS

149 G

FRUITS

152 G

SEA PLANTS

0 G

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Produce 781 G

PULSES

5 G

VEGETABLES

373 G

STARCHY ROOTS

161 G

FRUITS

204 G

SEA PLANTS

0 G

Potatoes define Lithuanian cuisine. No other ingredient shows up as often or matters as much. Cepelinai (meat-stuffed potato dumplings), kugelis (baked pudding), vėdarai (potato sausage), and bulviniai blynai (potato pancakes) show how one ingredient can be turned soft, crisp, or creamy with simple methods.

 

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Traditionally, vegetables were secondaryrole in Swedish cuisine compared to meat, fish, and dairy. The northern climate limited options, so cooking relied on hardy turnips, rutabagas, cabbage, and preserved produce. With modern agriculture, economic growth, and health awareness, vegetables now appear more often on Swedish plates.

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Meats 244 G

POULTRY

80 G

PORK

137 G

BEEF

15 G

MUTTON AND GOAT

1 G

OTHER MEAT

2 G

OFFALS

9 G

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Meats 206 G

POULTRY

43 G

PORK

78 G

BEEF

62 G

MUTTON AND GOAT

3 G

OTHER MEAT

1 G

OFFALS

19 G

Lithuanians love their meat. Pork dominates Lithuanian tables more than anything else. It’s symbolic, affordable, and versatile, making Lithuania one of the world’s top pork consumers per capita. You’ll find it in sausages (dešros), meatballs (kotletai), schnitzel-style cutlets (karbonadai), ribs (šonkauliukai), and crisp bacon bits (spirgai) that top potato dishes. Historically, families would slaughter a pig before winter, making sausages, blood pudding, and smoked hams – a preservation habit that still defines Lithuanian markets today.

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Pork and beef are everyday staples, appearing in sausages, stews, and Swedish meatballs. They also anchor practical classics such as pytt i panna, a hash of meat, potatoes, and onions topped with a fried egg, and kalops, a slow-cooked beef stew with onion, bay leaf, and allspice. Pork features widely, from crispy pork with potato pancakes to yellow pea soup and cured or baked Christmas ham.

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Fish and seafood 83 G

FISH

75 G

SEAFOOD

8 G

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Fish and seafood 86 G

FISH

64 G

SEAFOOD

22 G

Once fish was common only in fishing communities and mainly eaten during religious fasts like Lent and Christmas Eve (Kūčios). That tradition continues – no Kūčios table is complete without herring, pike, or carp.

Freshwater pike, perch, bream, carp, and eel are most typical; Baltic coast also adds sprats, herring, and cod. Herring, in particular, is very traditional in Lithuanian cuisine — salted, pickled, or layered into beet-and-egg salads. It appears on both festive and everyday tables, usually with hot potatoes. Lithuania’s fondness for herring reflects Jewish, Nordic, and German influences, with the first two shaping it most.

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Generations of living beside the Baltic Sea and countless lakes taught Swedes how to work with seafood. Coastal towns still depend on fishing today. You’ll find excellent cod, mackerel, arctic char, salmon, and herring coming straight from these waters.

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Eggs and dairy 656 G

EGGS

34 G

MILK AND DAIRY

603 G

ANIMAL FATS

19 G

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Eggs and dairy 668 G

EGGS

37 G

MILK AND DAIRY

590 G

ANIMAL FATS

41 G

Dairy is a rich, tangy, and creamy cornerstone of Lithuanian cuisine, just as vital as meat or potatoes. The northern climate favors dairy farming, and when meat was once costly, milk became key for nutrition, shaping a lasting tradition. For centuries, small farms produced fresh dairy and curd cheeses for local use, with aged or fermented varieties appearing commercially only in the late 19th century.

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Swedes drink a lot of milk. A glass with meals is normal for kids and adults alike. Filmjölk, a fermented dairy product looser than yogurt, shows up at breakfast with cereal. Hard cheeses like västerbotensost get grated over dishes. Färskost (cream cheese) and quark are used in baking, sandwiches, and spreads.

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SUGARS, FATS AND NUTS 315 G

NUTS

14 G

SWEETENERS

261 G

SUGAR CROPS

0 G

VEG OILS

28 G

OILCROPS

12 G

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SUGARS, FATS AND NUTS 202 G

NUTS

27 G

SWEETENERS

112 G

SUGAR CROPS

0 G

VEG OILS

43 G

OILCROPS

20 G

Many Lithuanian desserts are built on apples, poppy seeds, curd cheese, berries, and honey. Most are flour-based: pies, bakes, biscuits, or doughnuts.

Simple sweets include tinginys (lazy cake), a no-bake mix of biscuits and cocoa. At the other end of the technique spectrum is šakotis (tree cake), a layered cake baked on a rotating spit for weddings and celebrations.

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Swedish desserts stay simple and restrained. Sugar arrived late and cost too much for a long time, so sweets stayed modest. Cakes, buns, and basic pastries are standard, usually eaten with coffee during fika. Kanelbullar (cinnamon rolls) are the most iconic, loaded with cinnamon, sugar, and butter. Cardamom, almond, and cinnamon show up often.

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Herbs

MARJORAM

SORREL

BAY LEAVES

CHIVES

DILL

PARSLEY

Lithuania
Common
Sweden

MARJORAM

SORREL

BAY LEAVES

CHIVES

DILL

PARSLEY

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Spices

ALLSPICE

BLACK PEPPER

CARAWAY

DILL SEED

CINNAMON

CLOVES

GREEN CARDAMOM

JUNIPER BERRIES

LICORICE

MUSTARD SEEDS

NUTMEG

WHITE PEPPER

Lithuania
Common
Sweden

ALLSPICE

BLACK PEPPER

CARAWAY

DILL SEED

CINNAMON

CLOVES

GREEN CARDAMOM

JUNIPER BERRIES

LICORICE

MUSTARD SEEDS

NUTMEG

WHITE PEPPER

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Aromatics

CELERY ROOT

PARSLEY ROOT

CARROT

DRIED MUSHROOMS

GARLIC

ONION

Lithuania
Common
Sweden

CELERY ROOT

PARSLEY ROOT

CARROT

DRIED MUSHROOMS

GARLIC

ONION

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Condiments

BERRY PRESERVES

POPPY SEEDS

PORK FAT

BUTTER

FRUIT VINEGAR

HORSERADISH

MAYONNAISE

SOUR CREAM

BLEAK ROE

CREAM

CRÈME FRAÎCHE 

MUSTARD

Lithuania
Common
Sweden

BERRY PRESERVES

POPPY SEEDS

PORK FAT

BUTTER

FRUIT VINEGAR

HORSERADISH

MAYONNAISE

SOUR CREAM

BLEAK ROE

CREAM

CRÈME FRAÎCHE 

MUSTARD

Lithuania

SEASONINGS

In Lithuanian cooking, you’ll find a modest palette of spices and herbs, but very purposefully tied to local produce and preservation. Dishes tend to build flavour by layering base ingredients (potatoes, dairy, rye bread, pork) with finishing touches (smoked bacon, sour cream, herbs). Dairy dominates (cream, sour cream), which means textures are smooth and flavours lean toward satisfying rather than startling. Because of the strong tradition of same rye bread, mushrooms, forest berries, earthy, malty, tangy, smoky hints are also present. In a world context, you could say Lithuanian seasoning sits between rustic Northern European (Scandinavia, other Baltic countries) and Central European (Germany, Poland) habits.

Some of the standout seasonings include:

  • Dill –  often used fresh to garnish potatoes, fish, soups and pickles
  • Caraway seeds are common, especially in rye bread, cabbage dishes and stews
  •  Garlic and onion — important for flavouring meat dishes, pickles, smoked goods
  •  Bay leaves  and peppercorns — used in brines, stews, smoked meats
  • Sour cream is inseparable from Lithuanian traditional sauces

SAUCES

Lithuanian cuisine doesn’t rely on sauces in the same way as French or Mediterranean cuisines, but it does feature a few traditional ones:

MUSHROOM SAUCE – made from wild forest mushrooms, cream or sour cream, butter, and onions. It’s served with potatoes, meat, or dumplings.

BACON SAUCE – small fried bacon bits (spirgučiai) mixed with onions and sour cream and poured over potatoes, dumplings, or pancakes.

HORSERADISH SAUCE – Freshly grated or pickled horseradish mixed with sour cream, vinegar, or mayonnaise. Served with cold meats, smoked fish, or beetroot dishes.

GARLIC MAYO – A cold sauce made with mayonnaise and crushed garlic. It’s a popular dip for fried bread or meats.

CRANBERRY SAUCE – mildly tart, slightly sweet condiment, served with meats and poultry to gently refresh the richness.

Sweden

SEASONINGS

Simplicity in seasoning, freshness, quality of ingredients, and extended cooking time are the keywords to describe the essence of Swedish flavorings. Flavors are mild, clean, and balanced, with dishes mainly using salt, pepper, and dill.

Dill is a key herb in Swedish cuisine, used for everything from seafood to potatoes. Rosemary quite often features meat marinades, but its more of a modern addition rather than a staple herb.

Juniper berries are popular to season meats, sauces, and marinades. They are also a crucial ingredient in the production of Swedish gin and aquavit. White pepper is often used instead of black pepper, especially in sauces, stews, and meatballs. Mustard is a significant condiment for sauces, dressings, and pickling, particularly the pickled herring. Cream and sour cream are very central in hearty sauces.

ALLSPICE AND PEPPER MIX often a blend of allspice and white or black pepper, this spice mix is used in meatballs, sausages, and stews.

PICKLING SPICE MIX is used for pickling herring, cucumbers, and vegetables. It usually includes mustard seeds, dill seeds, allspice, bay leaves, and sometimes cloves.

DILL AND MUSTARD SAUCE, made with mustard, dill, vinegar, sugar, and oil, is served with gravlax, its sweetness, acidity, and herbaceousness is a staple in Swedish seafood dishes.

LINGONBERRY JAM is a crucial condiment, served with meatballs, potato dishes, and game.

BLEAK ROE (löjrom) is a local delicacy known for its briny, delicate flavor and orange color. It serves as a luxurious topping for small pancakes, toasted brioche, and open sandwiches. It’s typically accompanied by finely chopped red onion, sour cream, and a sprinkle of chives or dill.

HORSERADISH SAUCE –  made from grated horseradish, sour cream or crème fraîche, this condiment is commonly served with smoked or cured fish, adding a bit of sharpness and creaminess.

Although not native, saffron has become a traditional ingredient in baking, especially around Christmas. Cardamom is another important spice in pastries, used in cardamom buns and traditional Christmas cookies.

Who EATs more per day?

Pick the heavier plate

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