Norwegian Sodd Soup

Ingredients

• 500g (1.1 lb) lamb or beef, cut into chunks 500g (1.1 lb) lamb or beef, cut into chunks
• 2 liters (8 cups) water 2 liters (8 cups) water
• 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
• 1 onion, chopped 1 onion, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 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, 6g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Add the meat and simmer for 1 hour, skimming off any impurities that rise to the surface.
2. 2.
   Add the carrots, potatoes, turnip, onion, garlic, bay leaves, and thyme to the pot. Season with salt and pepper.
3. 3.
   Continue simmering for another 30 minutes or until the vegetables are tender and the meat is cooked through.
4. 4.
   Remove the bay leaves and adjust the seasoning if needed.
5. 5.
   Serve the Sodd soup hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb or beef — For the best flavor and tenderness, choose quality cuts of meat with some marbling. Trim off excess fat before cooking for a leaner soup.

Tips & Tricks

• For a richer flavor, you can brown the meat before simmering it in the water.
• Feel free to add other vegetables like leeks or celery for additional flavor and texture.
• Serve the Sodd soup with a dollop of sour cream or a sprinkle of grated cheese for added creaminess.

Serving advice

Serve the Norwegian Sodd soup piping hot in individual bowls. Accompany it with freshly baked flatbread or crusty bread for a complete and satisfying meal.

Presentation advice

Garnish each bowl of Sodd soup with a sprig of fresh parsley to add a pop of color. Serve it in rustic ceramic bowls or traditional Norwegian wooden bowls for an authentic touch.