How to Cook Like a Viking?

Viking cuisine is fascinating due to its history, simplicity, and deep connection to nature. While Viking food may seem basic compared to modern cuisines, it was actually healthy, nutritious, and flavorful. In this article, we’ll explore how to cook like a Viking by looking at their ingredients, cooking methods, and authentic Viking-era recipes.

Basic Ingredients of Viking Cuisine

The Vikings were farmers, hunters, and fishermen, and their diet relied heavily on local resources. Their staple foods included:

Grains: Barley, rye, oats, and wheat were cultivated and used to make bread, porridge, and flatbreads.
Vegetables: Cabbage, peas, beans, onions, carrots, and turnips were commonly grown and consumed.
Fruits and Berries: Seasonal fruits like apples, plums, cherries, strawberries, blackberries, and blueberries were part of their diet.
Meat: Beef, pork, mutton, and goat meat were widely consumed, along with game like deer, elk, and wild boar.
Fish: Fishing was essential, and common catches included herring, salmon, trout, and cod.
Dairy Products: Vikings produced and consumed milk, butter, cream, cheese, and skyr (a yogurt-like dairy product).
Herbs and Spices: Local herbs like dill, cumin, coriander, fennel, mint, and parsley were used to season and enhance flavor.

Viking Cooking Methods

Viking cooking methods were relatively simple and centered around open-fire cooking:

Grilling: Meat and fish were often grilled on skewers or grates over an open flame.
Roasting: Larger cuts of meat, like roasts and hams, were slow-roasted over the fire using a spit.
Boiling: Iron or ceramic pots were used to boil stews, soups, and porridges.
Steaming: Vegetables and fish were steamed by placing them on hot stones or wooden boards over boiling water.
Smoking: Meat and fish were often smoked for preservation and to add flavor.
Preservation: Vikings preserved food by salting, drying, smoking, and fermenting.

Authentic Viking Recipes

1. Viking Barley Bread

Barley bread was a staple for Vikings and can be easily recreated with simple ingredients.

Ingredients:

2 cups barley flour
1 cup wheat flour
1 tsp salt
1 tsp baking soda
1½ cups buttermilk

Instructions:

Preheat your oven to 200°C (400°F).
In a large bowl, mix the flours, salt, and baking soda.
Gradually add the buttermilk while mixing until a smooth dough forms.
Shape the dough into a ball and place it on a baking sheet lined with parchment paper.
Flatten slightly into a disk shape and score the top with a knife.
Bake for 25–30 minutes, or until golden brown and the bread sounds hollow when tapped.
Let cool before slicing and serving.

2. Viking Vegetable Stew

This simple and hearty stew was a common meal in Viking households.

Ingredients:

2 tbsp butter
1 onion, sliced
2 carrots, sliced
2 turnips, cubed
½ head of cabbage, chopped
1 cup peas
1 cup broad beans
4 cups vegetable broth
1 tsp salt
½ tsp black pepper
1 tsp chopped fresh dill (or ½ tsp dried)
1 tsp chopped fresh parsley (or ½ tsp dried)

Instructions:

Melt the butter in a large pot over medium heat.
Add onion, carrots, and turnips, and sauté for 5–7 minutes.
Add cabbage, peas, and beans. Pour in the broth and season with salt and pepper.
Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the vegetables are tender.
Stir in the dill and parsley. Adjust seasoning as needed.
Serve hot with Viking barley bread.

3. Viking-Style Smoked Trout

Smoking was a common Viking method for cooking and preserving fish.

Ingredients:

4 trout fillets, skin on
2 tbsp coarse salt
1 tbsp sugar
1 tbsp chopped fresh dill (or ½ tsp dried)
1 tsp ground black pepper
Wood for smoking (e.g., beech or applewood)

Instructions:

In a small bowl, mix the salt, sugar, dill, and pepper.
Rub the trout fillets generously with the spice mix.
Place in a non-metallic dish, cover with plastic wrap, and refrigerate for 2–8 hours.
Prepare your smoker using the wood of your choice and heat to 90°C (195°F).
Rinse the fillets with cold water and pat dry.
Smoke the fillets skin-side down for about 2 hours, or until cooked through and golden.
Let rest before serving. Serve hot or cold with vegetables, barley bread, and skyr.

4. Viking Oat Porridge

Oat porridge was a common Viking breakfast—healthy, filling, and customizable.

Ingredients:

1 cup old-fashioned oats
2 cups water
1 cup milk
¼ tsp salt
Honey, maple syrup, or brown sugar (optional)
Fruits, nuts, seeds, and spices (e.g., apples, pears, raisins, hazelnuts, almonds, cinnamon, cardamom)

Instructions:

Bring water and salt to a boil over medium-high heat.
Add oats, reduce heat, and simmer for about 5 minutes, stirring occasionally.
Stir in the milk and cook for another 2–3 minutes until thickened.
Remove from heat and mix in your choice of fruits, nuts, and spices.
Serve warm, sweetened to taste.

5. Viking Mead

Mead, a fermented honey drink, was highly prized by the Vikings. Here’s a simple recipe to make it at home.

Ingredients:

1 kg honey
4 liters water
1 packet of wine yeast
Optional spices and herbs: cloves, cinnamon, orange zest, lemon zest, ginger, dill

Instructions:

Boil the water in a large pot, add the honey, and stir until dissolved.
Add your chosen spices and simmer for 30 minutes.
Remove from heat and cool to room temperature.
Add the wine yeast according to the packet instructions and stir well.
Transfer to a clean, sterilized fermentation container (e.g., food-grade bucket with airlock).
Cover and ferment for 2–4 weeks depending on yeast and temperature.
Once fermentation is complete, strain to remove sediment and spices.
Bottle the mead and age for at least 2 months, preferably 6 months to 1 year.
Store in a cool, dark place and enjoy this authentic Viking drink in moderation.

Final Thoughts

By following these recipes and tips, you can experience the authentic flavors and techniques of Viking cooking. Feel free to experiment with ingredients and methods to create your own Viking-inspired dishes. Viking cuisine is a fantastic way to connect with history while enjoying healthy and delicious meals.