A presentation of Norwegian food and beverages and in which county they are consider a speciality. Norway is divided into 19 countys. Each County is divided into different municipality (430 for the whole country).
From Authentic Norwegian Cooking by Astrid Karlsen Scott. Photo by Per Eide and Bengt Wilson
TRONDHEIM SOUP (Sodd)
- 1 1/4 liters (quarts) water
- 4 T (1/4 cup) parboiled rice
- 2 1/2 dl (1 cup) whipping cream
Combine water, rice, raisins, and cinnamon and bring to a boil. Simmer until rice is tender, about 20 minutes.
Whisk the flour into the cream and add.
Bring to a boil. Simmer 1 to 2 minutes, until thickened.
Stir in the sugar and a few grains salt. Serves 6
CABBAGE SOUP - Serves 20
This dish was served at midday on Christmas Eve, and the meat was simmered 24 hours to make the stock.
- 1 meaty beef shank, 5 cm (2") slices
- 250 g (9 ounces) finely ground beef
- 1 1/2 dl (2/3 cup) light cream
Place the shank in a large pot, cover with 7 liters (quarts) water and bring to a boil. Skim well. Lower heat and add onions, carrots, celeriac, leek, salt and peppercorns. Simmer at least 6 hours, adding more water, if necessary. Strain the stock. It should measure 5 liters (quarts).
Core the cabbages and cut into 5 mm (1/4") dice. Add to the stock and simmer until tender, about 5 minutes.
For the meatballs, remove the meat (no membrane or gristle) from the shank and grind. There should be about 250 g (9 ounces). Combine with seasonings and flour. Beat in the cream. Form into 2 1/2 cm (1") balls and simmer in stock. Reheat the meatballs in the soup and serve with lukewarm sweet white bread.
FISH CHOWDER (Fiskesuppe)
Clean and dice 4 large stalks of celery. Cook in small amount of water until tender. Dice 1/2 cup (1 1/4 dl) of salt pork and fry gently, but well. Dice one medium onion. Make cream sauce with coffee cream. Dilute with fish broth, resulting in a rather thick sauce. Then add celery and water in which it was cooked, the fried salt pork, and diced onion. The final addition is 1 to 1 1/2 cups (2 1/2 to 3 3/4 dl) fish meat. Cook gently for 30 minutes. When serving, sprinkle individual bowls with fresh, chopped chives. Serves 4 to 6.
Melt 1/4 cup (1./2 dl) of butter, add 2 heaping tablespoons of white flour and blend. Dilute gradually with 2 cups (5 dl) milk until desired thickness. Simmer 7 to 8 minutes. Season to taste.
LEEK SOUP (Purresuppe)
- 1 quart (liter) beef broth
- 2 egg yolks, slightly beaten
Melt the butter in a large heavy bottomed saucepan. Cut the leeks in half lengthwise and wash thoroughly. Slice. Dice the potatoes and carrots and add with the leeks to the saucepan. Cook five minutes while stirring occasionally to prevent vegetables from browning. Add flour stirring constantly; remove from heat and add broth all at once while continuing to stir. Reduce heat and let simmer until vegetables are tender. Beat egg yolks into a soup tureen. Pour soup over egg yolks, a little at a time, stirring constantly. Season with salt and pepper to taste.
Sprinkle with fresh parsley. Serve at once. Serves 6-8.
NORWEGIAN PEA SOUP
- 1 pound green or yellow split peas
- 1/4 pound lean salt pork (in one piece)
- 1 large stalk celery, including leaves, diced
- 5 green oinions, including tops, sliced
- 2 tsp. salt (varies with saltiness of pork)
Sort peas. Place in boiling water in large heavy kettle over moderate heat; add salt pork. Cover and simmer about 1 - 1/2 hours. Add remaining ingredients; cover and simmer, stirring occasionally, 1 to 1 - 1/2 hours or until quite thick (about the consistency of gravy). Add salt if desired. 6 Servings.
ORKDAL SOUPD - Serves 4
- 1 kg (2 1/4 pounds) sliced lamb, shoulder or breast
- 2-3 dl (3/4-1 1/4 cups) rice
- 500 g (1 pound, about 1/2 small) cabbage, in thin wedges
Place the meat in cold water and bring to a boil. Skim well. Add salt. Simmer until the meat is tender, 45­p;60 minutes.
Rinse the rice and add to the meat stock with whole carrots, cabbage wedges, and onion. Simmer until the rice is done, about 20 minutes.
Arrange the meat and vegetables on a serving platter. Serve with soup and boiled potatoes.
Layer the above in order listed in a roaster. Mix one can Cream of Mushroom Soup and one can Cream on Tomato Soup together. Pour over. Do not add water. Cook in roaster, covered, for 5 hours at 250 degrees. Do not uncover while cooking.
Combine water, rice, raisins, and cinnamon and bring to a boil. Simmer until rice is tender, about 20 minutes. Whisk the flour into the cream and add. Bring to a boil. Simmer 1 to 2 minutes, until thickened. Stir in the sugar and a few grains salt.
Probably the most famous Fish Cowder in Norway is the one at BLÅ LANTERNE in Lyngør.
Clean and dice 4 large stalks of celery. Cook in small amount of water until tender. Dice of salt pork and fry gently, but well. Dice one medium onion. Make cream sauce with coffee cream. Dilute with fish broth, resulting in a rather thick sauce. Then add celery and water in which it was cooked, the fried salt pork, and diced onion. The final addition is fish meat.
Cook gently for 30 minutes. When serving, sprinkle individual bowls with fresh, chopped chives.