Warming pots of peas, roots, grains, and meat

Sweden’s long winters encouraged dishes that could simmer slowly and feed many: thick soups, stews, and one-pot meals built around peas, lentils, barley, potatoes, and hardy vegetables, often flavored with pork, sausage, or game. These recipes reflect the same husmanskost tradition, but with a focus on bowls and pots rather than plated mains.