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Thick yellow pea soup, traditionally served with ham or smoked meat. Ingredients (Serves 4–6) 250 g yellow split peas 1 liter water or vegetable stock 200 g smoked ham, diced (or ham hock) 1 large onion, chopped 2 carrots, diced 1 small leek, sliced 1 tsp salt (adjust to taste) Freshly ground black pepper, to taste Optional garnish: chopped fresh parsley or croutons Preparation Prepare the peas: Rinse yellow split peas under cold water. Cook the soup: In a large pot, combine

Hearty soup with beef or lamb, root vegetables, and barley. Ingredients (Serves 4–6) 500 g beef with bone (shank, chuck, or stew meat) 2 liters water 3 carrots, sliced 2–3 potatoes, diced 1 leek, sliced 1 small celery root or stalk, chopped 1 small onion, chopped 1 tsp whole black peppercorns 2 bay leaves Salt, to taste Fresh parsley, chopped, for garnish Optional additions: Cabbage, parsnip, or rutabaga for extra flavor Small pasta or rice Preparation Prepare the broth: Plac

Creamy salmon soup with potatoes, carrots, leeks, and fresh dill. Ingredients (Serves 4) 400 g salmon fillet, skin removed and cut into chunks 3 medium potatoes, peeled and diced 2 carrots, diced 1 leek, sliced 1 small onion, chopped 2 tbsp butter 800 ml fish or vegetable stock 200 ml heavy cream Salt and freshly ground black pepper, to taste Fresh dill, chopped, for garnish Optional: a squeeze of lemon juice Preparation Sauté vegetables: Melt butter in a large pot over mediu

Creamy rice pudding with chopped almonds, served with cherry sauce. Ingredients (Serves 4–6) For the Rice Pudding: 200 g short-grain rice (risotto or pudding rice) 1 liter whole milk 1 vanilla pod or 1 tsp vanilla extract 50 g sugar Pinch of salt For the Risalamande: 200 ml heavy cream 50–75 g blanched almonds, chopped (reserve 1 whole almond for tradition) 1–2 tbsp sugar Optional: ½ tsp vanilla extract For the Cherry Sauce: 200 g cherry jam or canned sour cherries 2–3 tbsp w