Norwegian Sodd with a Twist

Ingredients

• 500g (1.1 lb) lamb shoulder, cubed 500g (1.1 lb) lamb shoulder, cubed
• 500g (1.1 lb) beef chuck, cubed 500g (1.1 lb) beef chuck, cubed
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, sliced 2 carrots, sliced
• 2 parsnips, sliced 2 parsnips, sliced
• 2 potatoes, cubed 2 potatoes, cubed
• 2 celery stalks, sliced 2 celery stalks, sliced
• 2 bay leaves 2 bay leaves
• 1 sprig of thyme 1 sprig of thyme
• 1 lemon, zest only 1 lemon, zest only
• 2 tablespoons fresh dill, chopped 2 tablespoons fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste
• 2 liters (8 cups) beef or vegetable broth 2 liters (8 cups) beef or vegetable broth
• Butter or oil for cooking Butter or oil for cooking

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 50g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat butter or oil over medium heat. Add the lamb and beef cubes and brown them on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the chopped onion and sauté until translucent.
3. 3.
   Add the carrots, parsnips, potatoes, and celery to the pot. Stir and cook for a few minutes until slightly softened.
4. 4.
   Return the browned meat to the pot and pour in the beef or vegetable broth.
5. 5.
   Add the bay leaves and thyme sprig to the pot. Season with salt and pepper to taste.
6. 6.
   Bring the soup to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the meat is tender and the flavors have melded together.
7. 7.
   Just before serving, stir in the lemon zest and fresh dill. Adjust the seasoning if needed.
8. 8.
   Serve the Norwegian Sodd hot, garnished with additional dill if desired.

Treat your ingredients with care...

• Lamb shoulder — For tender meat, ensure that the lamb shoulder is cubed into bite-sized pieces and browned well before adding it to the soup.
• Lemon zest — Use a microplane or fine grater to zest the lemon, making sure to only scrape off the outer yellow layer and avoiding the bitter white pith.

Tips & Tricks

• For a richer flavor, you can sear the meat in batches instead of browning it all at once.
• Feel free to add other root vegetables like turnips or rutabagas for additional flavor and texture.
• Serve the Norwegian Sodd with a side of crusty bread or flatbread to soak up the delicious broth.
• Leftovers can be stored in the refrigerator for up to 3 days and make for a tasty lunch or dinner option.
• Customize the soup by adding a dollop of sour cream or a sprinkle of grated cheese on top before serving.

Serving advice

Serve the Norwegian Sodd in deep bowls, allowing the flavors to meld together. Garnish with fresh dill for an extra pop of color and flavor.

Presentation advice

Present the Norwegian Sodd in rustic bowls, showcasing the vibrant colors of the vegetables and the tender chunks of meat. Serve with a side of crusty bread or flatbread for a complete and satisfying meal.