Hearty Meat Soup

Ingredients

In this adaptation of the Icelandic Kjötsúpa, we have incorporated flavors and ingredients commonly found in Northern European cuisine. The original recipe typically uses lamb as the main meat, but we have made it more accessible by using beef or pork. Additionally, we have included a variety of root vegetables such as carrots, potatoes, and turnips, which are commonly used in Northern European cooking. The herbs and spices have been adjusted to suit the flavor preferences of the target cuisine. We alse have the original recipe for Kjötsúpa, so you can check it out.

• 500g (1.1 lb) beef or pork, cubed 500g (1.1 lb) beef or pork, cubed
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, diced 1 onion, diced
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 turnip, peeled and diced 1 turnip, peeled and diced
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the cubed beef or pork to the pot and cook until browned on all sides.
3. 3.
   Add the carrots, potatoes, turnip, and celery to the pot. Stir well to combine.
4. 4.
   Pour in the beef or vegetable broth, and add the bay leaf, dried thyme, and dried rosemary. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the meat is tender and the vegetables are cooked through.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Hearty Meat Soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Beef or pork — For the best results, choose a cut of meat that is suitable for slow cooking, such as chuck roast or pork shoulder. Trim off any excess fat before cubing the meat to ensure a leaner soup.

Tips & Tricks

• To enhance the flavor, you can brown the meat before adding it to the soup. This step adds depth and richness to the overall taste.
• Feel free to customize the vegetables according to your preference. You can add parsnips, leeks, or even cabbage for additional flavor and texture.
• For a thicker soup, you can mash some of the cooked vegetables with a fork or blend a portion of the soup using an immersion blender.

Serving advice

Serve the Hearty Meat Soup in warm bowls with a side of crusty bread or hearty rye bread. It pairs well with a dollop of sour cream or a sprinkle of grated cheese on top.

Presentation advice

Garnish the soup with a sprig of fresh parsley or a sprinkle of chopped chives to add a pop of color. Serve it in rustic bowls or traditional Nordic soup bowls for an authentic presentation.