Dish

Oksehalesuppe

Ox head soup

Oksehalesuppe is a hearty soup that is typically served as a main course. The soup is made by boiling beef shanks for several hours until the meat is tender and the broth is rich and flavorful. The soup is then seasoned with garlic, salt, and pepper, and served with a side of fresh herbs and bread. Oksehalesuppe is a popular dish in Norway and is often enjoyed with friends and family.

European cuisine› Northern European cuisine› Nordic cuisines› Norwegian cuisine

Soup› Offal Soup

Origins and history

Oksehalesuppe has been a staple of Norwegian cuisine for centuries. It is believed to have originated in the rural areas of Norway, where it was a popular dish among farmers and fishermen. Today, oksehalesuppe is enjoyed throughout Norway and is often served at special occasions and celebrations.

Dietary considerations

Oksehalesuppe is not suitable for vegetarians or vegans as it contains meat and animal products. It is also high in fat and calories, so it should be consumed in moderation.

Variations

There are many variations of oksehalesuppe, with some recipes calling for the addition of vegetables such as onions, carrots, and potatoes. Some recipes also call for the use of lamb or beef instead of beef shanks.

Presentation and garnishing

Oksehalesuppe is traditionally served in a large bowl with a side of fresh herbs and bread. The soup can be garnished with a dollop of sour cream or a sprinkle of paprika for added flavor.

Tips & Tricks

To make oksehalesuppe, it is important to use high-quality beef shanks. The meat should be cooked slowly over low heat to ensure that it is tender and flavorful. It is also important to season the soup well with garlic, salt, and pepper to bring out the flavors of the meat and broth.

Side-dishes

Oksehalesuppe is typically served with a side of fresh herbs such as cilantro, parsley, and dill. It is also often served with bread or flatbread, a traditional Norwegian bread.