St. Martin’s Day
Celebration of the goose - a typically Southern Swedish tradition that takes place 10th November.
Last updated 19 November 2020
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.
November 10th.
Typically in the Skåne region in the south of Sweden, but the feast tradition has gradually spread northwards.
Families and work parties.
Eat it in a restaurant (few cook this feast at home).