{"id":1993,"date":"2014-09-30T23:50:38","date_gmt":"2014-09-30T23:50:38","guid":{"rendered":"https:\/\/blogs.transparent.com\/norwegian\/?p=1993"},"modified":"2014-10-01T00:10:46","modified_gmt":"2014-10-01T00:10:46","slug":"betasuppe-in-two-languages","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/norwegian\/betasuppe-in-two-languages\/","title":{"rendered":"Betasuppe in Two Languages"},"content":{"rendered":"
\"Betasuppe<\/a>

Betasuppe looks better on a real table, but this was the only free-to-use photo I was able to find\u2026 (Courtesy of knuton at Flickr<\/a>, licensed under Creative-Commons.)<\/p><\/div>\n

It\u2019s autumn in Norway, and the days are getting cold.\u00a0Is there a better way to regain\u00a0inner heat than sharing a steaming pot of\u00a0betasuppe<\/strong>? The word means \u201dbit soup\u201d, and it\u2019s an all-time Norwegian classic. Remember the\u00a0flatbr\u00f8d<\/strong>! \ud83d\ude42<\/p>\n

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\u00a0Ingredienser til 4 porsjoner<\/strong><\/p>\n

4 ss byggryn (kan utelates)
\n1 \u00bc dl gule erter
\n1 \u00bd l kaldt vann
\n300 g kj\u00f8tt av sau\/lam<\/p>\n

2 stk gulrot
\n4 stk poteter
\n2 skiver k\u00e5lrot
\n1\/4 finhakket purre
\nsalt
\npepper
\neventuelt persille<\/p>\n

Slik gj\u00f8r du:<\/strong><\/p>\n

Legg byggrynene og ertene i bl\u00f8t hver for seg natten over. Kok vann, erter og gryn i ca. 90 minutter. Tilsett kj\u00f8ttet, og kok det i ca. en halv time. Ta opp kj\u00f8ttet og del det i terninger. Legg terningene tilbake i gryta. Skj\u00e6r gr\u00f8nnsakene i terninger og tilsett. Kok i ca. 15 minutter til alt er m\u00f8rt. Suppa skal v\u00e6re tykk. Smak til med salt og pepper. Dryss eventuelt med finhakket persille f\u00f8r servering. Server med flatbr\u00f8d.<\/td>\n

Ingredients for four portions<\/strong><\/p>\n

4 tablespoonfuls of barley groats (may be excluded)
\n1 \u00bc decilitres of split peas
\n1 \u00bd litre of cold water
\n300 grams of mutton (sheep or lamb)<\/p>\n

2 carrots
\n4 potatoes
\n2 slices of rutabaga\/swede
\n1\/4 finely chopped leek
\nsalt
\npepper
\nif convenient, parsley<\/p>\n

This is how you do:<\/strong><\/p>\n

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.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Disclaimer:<\/strong>\u00a0In order not to violate anybody\u2019s copyright, the recipe has been rewritten by me from different online sources. If you want to\u00a0try a more refined recipe, please take a look at the description and images shared\u00a0by the blogger arcticgrub<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

It\u2019s autumn in Norway, and the days are getting cold.\u00a0Is there a better way to regain\u00a0inner heat than sharing a steaming pot of\u00a0betasuppe? The word means \u201dbit soup\u201d, and it\u2019s an all-time Norwegian classic. Remember the\u00a0flatbr\u00f8d! \ud83d\ude42             \u00a0Ingredienser til 4 porsjoner 4 ss byggryn (kan utelates) 1 \u00bc dl…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":76,"featured_media":1994,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1],"tags":[12030,362371,11201,11198,8717,362374,362375],"class_list":["post-1993","post","type-post","status-publish","has-post-thumbnail","hentry","category-uncategorized","tag-autumn","tag-betasuppe","tag-fall","tag-hst","tag-soup","tag-varme","tag-warmth"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/1993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/users\/76"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/comments?post=1993"}],"version-history":[{"count":2,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/1993\/revisions"}],"predecessor-version":[{"id":1996,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/posts\/1993\/revisions\/1996"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/media\/1994"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/media?parent=1993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/categories?post=1993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/norwegian\/wp-json\/wp\/v2\/tags?post=1993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}