Kjøttsuppe (Norwegian Meat Soup)

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

1. Prepare the broth:

   • Place beef with bone in a large pot and cover with water.

   • Bring to a gentle boil and skim off any foam.

2. Add aromatics:

   • Add onion, carrots, leek, celery, bay leaves, and peppercorns.

   • Reduce heat and simmer gently for 1.5–2 hours until meat is tender.

3. Add potatoes and optional vegetables:

   • Add potatoes (and other vegetables if using) and simmer for 15–20 minutes until tender.

   • Remove bones from beef, cut meat into bite-sized pieces, and return to soup.

4. Season and serve:

   • Adjust salt and pepper to taste.

   • Garnish with fresh parsley and serve hot.

Serving Suggestions

• Traditionally served with flatbread or crusty bread.

• Can be accompanied by butter or pickled vegetables.

Cooking Tips

• Use bone-in beef for a richer, more flavorful broth.

• Simmer gently to keep the broth clear.

• Leftovers taste even better the next day as flavors meld.