Betasuppe looks better on a real table, but this was the only free-to-use photo I was able to find… (Courtesy of knuton at Flickr, licensed under Creative-Commons.)
It’s autumn in Norway, and the days are getting cold. Is there a better way to regain inner heat than sharing a steaming pot of betasuppe? The word means ”bit soup”, and it’s an all-time Norwegian classic. Remember the flatbrød! 🙂
| Ingredienser til 4 porsjoner
4 ss byggryn (kan utelates)
1 ¼ dl gule erter
1 ½ l kaldt vann
300 g kjøtt av sau/lam
2 stk gulrot
4 stk poteter
2 skiver kålrot
1/4 finhakket purre
salt
pepper
eventuelt persille
Slik gjør du:
Legg byggrynene og ertene i bløt hver for seg natten over. Kok vann, erter og gryn i ca. 90 minutter. Tilsett kjøttet, og kok det i ca. en halv time. Ta opp kjøttet og del det i terninger. Legg terningene tilbake i gryta. Skjær grønnsakene i terninger og tilsett. Kok i ca. 15 minutter til alt er mørt. Suppa skal være tykk. Smak til med salt og pepper. Dryss eventuelt med finhakket persille før servering. Server med flatbrød. |
Ingredients for four portions
4 tablespoonfuls of barley groats (may be excluded)
1 ¼ decilitres of split peas
1 ½ litre of cold water
300 grams of mutton (sheep or lamb)
2 carrots
4 potatoes
2 slices of rutabaga/swede
1/4 finely chopped leek
salt
pepper
if convenient, parsley
This is how you do:
Soak the barley groats and the peas separately during the night. Boil water, peas and groats for about 90 minutes. Add the meat, and cook it for about half an hour. Remove the meat and cut it into cubes. Put the cubes back in the pot. Cut the vegetables into cubes and add them. Boil for about 15 minutes until everything is tender. The soup should be thick. Add salt and pepper to taste. If convenient, sprinkle with nicely clipped parsley before serving. Serve with flatbread. |
Disclaimer: In order not to violate anybody’s copyright, the recipe has been rewritten by me from different online sources. If you want to try a more refined recipe, please take a look at the description and images shared by the blogger arcticgrub.
