We use cookies to ensure that we give you the best experience and to provide additional functionality on our website. If you would like to, you can change your cookie settings at any time. See our cookie policy.

Goose herding
Traditional goose herding can be seen every day in Skanör between the end of June to mid-August. The geese are kept by the local inn,Skanörs Gästgifvaregård
Photo credit: Conny Fridh/imagebank.sweden.se

St. Martin’s Day

Celebration of the goose - a typically Southern Swedish tradition that takes place 10th November.

Start with the sweet and sour svartsoppa, black soup, a broth of goose blood seasoned with fruit pureés, spirits, cloves and ginger that is served with goose offal dishes, goose-liver sausage, stewed prunes and potatoes. Follow with the roasted goose, stuffed with apples and prunes. The surplus goose fat is used to prepare the sides: red cabbage, roasted apples and potatoes. Finish with an apple charlotte. Wear expandable pants.

When:

November 10th.

Where:

Typically in the Skåne region in the south of Sweden, but the feast tradition has gradually spread northwards.

Who:

Families and work parties.

How to do it like a local:

Eat it in a restaurant (few cook this feast at home).

Article sponsored by

EU and Swedish Board of Agriculture