{"id":1259,"date":"2011-10-19T13:25:55","date_gmt":"2011-10-19T13:25:55","guid":{"rendered":"https:\/\/blogs.transparent.com\/norwegian\/?p=1259"},"modified":"2014-08-22T17:54:15","modified_gmt":"2014-08-22T17:54:15","slug":"norwegian-suppe-norwegian-soup-the-answer-to-fall","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/norwegian\/norwegian-suppe-norwegian-soup-the-answer-to-fall\/","title":{"rendered":"Norwegian Suppe-Norwegian soup the answer to fall"},"content":{"rendered":"

I returned back home to Minnesota a couple of nights ago from Georgia and Tennessee to discover that h\u00f8st<\/strong> (fall) is in full swing. \u00a0Temps were in the 70s and 80s about 10 days ago and the highs the last few days was in the 40s-a classic MN massive drop in temperature. \u00a0I\u00b4ve been trying to kick a forkj\u00f8lelse<\/strong> (cold) for a couple of weeks now and this cold air certainly isn\u00b4t helping. \u00a0Norway or Minnesota, h\u00f8st<\/strong> is time for suppe<\/strong>!<\/p>\n

There are so many delicious supper<\/strong> enjoyed throughout Norway, most of which have been around for a long, long time. \u00a0There are hearty supper with biff<\/strong> and poteter<\/strong> or more chowdery supper<\/strong> with krem<\/strong> and fisk<\/strong>, vegetarisk supper<\/strong>, as well as clear brothy supper<\/strong> and smooth creamy supper<\/strong>! \u00a0What is your favorite type of suppe<\/strong>? \u00a0I love them all.<\/p>\n

I have found some really great oppskrifter<\/strong> (recipes) online that I\u00b4d like to share with you, both for supper<\/strong> that I have never tasted and supper<\/strong> that I have had the pleasure to enjoy:<\/p>\n

Andreas Viestad\u00b4s Norwegian Red Onion Soup with Port and Jarlsberg<\/span>, \u00b4a lovely, slightly sweet, onion soup<\/em>\u00b4
\n<\/span><\/p>\n

You can find the recipe here<\/a> at Food.com.<\/p>\n

Another soup from Andreas Viestad Beet Soup with Goose stock<\/span><\/p>\n

 <\/p>\n

Andreas Viestad on the beet soup:<\/p>\n

This is a high north version of the Russian beet soup borscht. The sweet and aromatic goose stock makes it slightly more sophisticated than the hearty Russian versions. The first time I made it was in Svalbard, an archipelago halfway between mainland Norway and the North Pole. Stock from wild Svalbard goose added a rich gamy quality. Stock from farm-raised goose has a milder flavor.<\/em><\/p>\n

Goose and duck meat may be delicious, but most of the flavor lies hidden in the bones, Cooking leftover bones and meat in water with aromatic vegetables is a simple thing, yet the stock you get is rich and delicious. You can also use this recipe for turkey or chicken, making a somewhat lighter stock. The stock can be frozen for up to 2 months.\u2014Andreas Viestad<\/strong><\/em><\/p>\n

You can find the recipe here<\/a>.<\/p>\n

Watch Andreas Viestad made vegetarisk suppe<\/strong> http:\/\/wn.com\/New_Scandinavian_Cooking_Andreas_1<\/a>!<\/p>\n

Other popular Norwegian supper<\/strong> include cabbage suppe, fiskesuppe<\/strong> (fish chowder), purresuppe<\/strong> (leek soup), mussel suppe<\/strong>, mutton stew, hearty hunter\u00b4s stew with some of the finest ingredients ever:\u00a0Ingredients<\/strong>
\n8- 10 Potatoes, peeled
\n2 Parsnips, peeled
\n2 Carrots, peeled
\n3 Yellow Onions, peeled
\n3 Cloves of Garlic
\n1\/3 pound of Mushrooms, Shiitake or other
\n10-12 slices of Beef or Venison
\n1 \u00bc cup Dark Beer
\n1 Cup of beef stock or\u00a0 cube beef stock
\n9 Juniper Berries
\nButter and Oil<\/p>\n

There are so many delicious norske supper<\/strong> to enjoy. \u00a0I suggest purchasing a kokebok<\/strong> of Andreas Viestad\u00b4s or just browsing online for deliciously sounding oppskrifter<\/strong> to try:)<\/p>\n

And finally, for some classic norsk<\/strong> humor, click