Silesian Sodd - Traditional Silesian Meat Stew

Ingredients

Silesian Sodd, adapted from the Norwegian Trondheimssodd, incorporates the essence of Silesian cuisine by using traditional Silesian ingredients and flavors. While the original dish features fish, Silesian Sodd replaces it with beef or pork, which are more commonly used in Silesian cuisine. The addition of Silesian herbs and spices further enhances the flavor profile, resulting in a hearty and satisfying meat stew. We alse have the original recipe for Trondheimssodd, so you can check it out.

• 500g (1.1 lb) beef or pork, cut into chunks 500g (1.1 lb) beef or pork, cut into chunks
• 2 carrots, peeled and sliced 2 carrots, peeled and sliced
• 2 parsnips, peeled and sliced 2 parsnips, peeled and sliced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried marjoram 1 teaspoon dried marjoram
• Salt and pepper, to taste Salt and pepper, to taste
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Chopped fresh parsley, for garnish Chopped fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 25g, 6g
• Protein: 32g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the beef or pork chunks to the pot and brown them on all sides.
3. 3.
   Add the sliced carrots, parsnips, and diced potatoes to the pot, and stir them together with the meat.
4. 4.
   Pour in the beef or vegetable broth, and add the bay leaves, dried thyme, dried marjoram, salt, and pepper.
5. 5.
   Bring the stew to a boil, then reduce the heat to low 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 leaves from the pot before serving.
7. 7.
   Ladle the Silesian Sodd into bowls, garnish with chopped fresh parsley, and serve hot.

Treat your ingredients with care...

• Beef or pork — Choose lean cuts of meat for a healthier option. Trim any excess fat before cooking.
• Carrots, parsnips, and potatoes — Make sure to peel and slice/dice them evenly to ensure even cooking throughout the stew.
• Bay leaves, thyme, and marjoram — If using dried herbs, crush them slightly between your fingers before adding to the stew to release their flavors.

Tips & Tricks

• For a richer flavor, you can sear the meat before adding it to the stew.
• If you prefer a thicker broth, you can mix a tablespoon of flour with a little water and add it to the stew during the last 15 minutes of cooking.
• Feel free to add other root vegetables like turnips or celery root for additional flavor and texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Serve the Silesian Sodd with a dollop of sour cream or crème fraîche for added creaminess.

Serving advice

Silesian Sodd is best served hot in individual bowls. Accompany it with freshly baked crusty bread or traditional Silesian dumplings to soak up the flavorful broth.

Presentation advice

To enhance the presentation, sprinkle some chopped fresh parsley on top of each bowl of Silesian Sodd. The vibrant green color adds a pop of freshness and visual appeal to the dish.