Oekraïense soldaten openen een potje Surströmming

Tussen de gevechten door, hebben de Oekraïense soldaten ook wel even tijd om mee te doen aan de ‘Surströmming challenge’. Oke, even ter verduidelijking: Surströmming is niets anders dan zure haring. Het is ingeblikte Zweedse gefermenteerde Oostzee haring, om precies te zijn. Dit gerecht schijnt nogal te stinken en dat is dan ook de challenge: Surströmming openen en eten.

Als je de video zou kijken zonder deze achtergrondinfo, dan zou je bijna denken dat je zit te kijken naar een of ander biologisch wapen dat de slachtoffers langzaam laat stikken, maar het is dus gewoon ingeblikte haring. Heftig effect heeft het wel voor een potje blikvoer. Je moet trouwens niet alleen sterke maag hebben om Surströmming te openen, maar ook om deze video te kijken. Je wordt doodgegooid met kokhalzende soldaten, dus doe dan maar ook even je best om niet zelf te gaan kokhalzen.

Zonder een hap te nemen was het Surströmming experiment een succes

Schotse vader waagt zich aan de Surströmming uitdaging

Surströmming challenge na paar flessen Spa geel prima te doen

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4 reacties

toedeliedoooo +1517

nou okej, Surströmming eet je niet zo direkt uit blik (okej, dan is het geen challange meer).

Swedes usually consume surströmming after the third Thursday of August, labeled as "Surströmming day", through early September.[18] Because of the strong smell, it is often eaten outdoors. The pressurized can is usually opened some distance away from the dining table and is often initially punctured while immersed in a bucket of water, or after tapping and angling it upwards at 45 degrees, to prevent escaping gas from spraying brine.

Surströmming comes both ungutted with just the heads removed and as fillets. Regarding the first version, the fish is gutted prior to eating, and the backbone and sometimes the skin are removed. The roe is commonly eaten along with the fish.

Surströmming is often eaten with tunnbröd, a thin, either soft or crispy bread (not to be confused with crispbread).[19] The use of tunnbröd originated in the High Coast area, where the tradition is to make a sandwich (known as a surströmmingsklämma) using two pieces of buttered hard tunnbröd. In addition to the fish, the two most common toppings are potatoes (either sliced or mashed, often almond potatoes) and finely diced red onion. Surströmming is also commonly eaten without bread together with the accompanying ingredients. To balance the strong flavour of the fish, Västerbotten cheese is sometimes added.[20]

In the southern part of Sweden, it is customary to use a variety of condiments such as diced red onion, gräddfil (fat fermented sour cream similar to smetana) or crème fraîche, chives, and sometimes even tomato and chopped dill.[21]

Surströmming is commonly served with snaps, light beers like pilsner or lager, svagdricka (a type of small beer), water, or cold milk. What to drink with surströmming is disputed among connoisseurs. Surströmming is usually served as the focus of a traditional festivity called a surströmmingsskiva.

05-09-2023 16:01

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nou okej, Surströmming eet je niet zo direkt uit blik (okej, dan is het geen challange meer).

Swedes usually consume surströmming after the third Thursday of August, labeled as "Surströmming day", through early September.[18] Because of the strong smell, it is often eaten outdoors. The pressurized can is usually opened some distance away from the dining table and is often initially punctured while immersed in a bucket of water, or after tapping and angling it upwards at 45 degrees, to prevent escaping gas from spraying brine.

Surströmming comes both ungutted with just the heads removed and as fillets. Regarding the first version, the fish is gutted prior to eating, and the backbone and sometimes the skin are removed. The roe is commonly eaten along with the fish.

Surströmming is often eaten with tunnbröd, a thin, either soft or crispy bread (not to be confused with crispbread).[19] The use of tunnbröd originated in the High Coast area, where the tradition is to make a sandwich (known as a surströmmingsklämma) using two pieces of buttered hard tunnbröd. In addition to the fish, the two most common toppings are potatoes (either sliced or mashed, often almond potatoes) and finely diced red onion. Surströmming is also commonly eaten without bread together with the accompanying ingredients. To balance the strong flavour of the fish, Västerbotten cheese is sometimes added.[20]

In the southern part of Sweden, it is customary to use a variety of condiments such as diced red onion, gräddfil (fat fermented sour cream similar to smetana) or crème fraîche, chives, and sometimes even tomato and chopped dill.[21]

Surströmming is commonly served with snaps, light beers like pilsner or lager, svagdricka (a type of small beer), water, or cold milk. What to drink with surströmming is disputed among connoisseurs. Surströmming is usually served as the focus of a traditional festivity called a surströmmingsskiva.

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