With winter well on the way, it is time to warm you all up with this wonderful Norwegian recipe.
Lapskaus is one of THE all time favourites amongst all of the people of Norway. It is warming and filling and tastes soooo good on those cold winter days. A traditional recipe that northern people should not be without.
Lapskaus can be a soup or a stew or something in between, it depends upon how you like it.
(as the actress said to the Bishop).
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| Norwegian Lapskaus |
Norwegian Lapskaus
- 1 good soup bone (smoked or salted) reindeer, lamb or beef.
- 4 large potatoes
- 2 medium sized onions
- 1 third of a medium swede
- 3 large carrots
- 1 stick of celery
- 1 half of a leek
- 1 clove of garlic
- 400g of (lamb, reindeer, or beef.)
- salt and pepper to taste.
- 500 ml of water.
- Chop into 1/4 the potatoes , cut the meat and the other ingredients into nice bite sized pieces, put them all together in a large pot, along with the (already cooked) bone. Pour in the water, add a little salt and pepper, cover the pot with the lid and bring to the boil.
- Let the Lapskaus simmer for about 40mins.
- If you wish not to use a bone then just add your favourite stock cube. Also, if you would like it to be more like a soup then simply add more water while it is cooking.
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| Lapskaus traditionally eaten with Flatbrod. |
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| Lapskaus is highly recommended after a day out skiing |
The delicious Lapskaus is served hot and with a good chunk of warm bread. Perfect after a day out in the snow.
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i learned to make Lapskaus from my Norwegian dad....he just used canned corned beef for it...with most of the same vegetables....didn't use the turnip, though, because either he didn't like it in such a dish, or maybe he knew that my brother and i didn't like it...not that our dislike stopped him in other dishes he made...
ReplyDeletehe also used to use the same canned corned beef in a simpler dish with cabbage...both were delicious, and probably the only tasty way to eat that canned corned beef....
now i mostly make it with corned beef brisket, which comes, raw, but marinated and with spices, in a bag....and it makes the most divine Lapskaus....i add cabbage too, though, because i love the cabbage flavour addition....you don't generally have to add any salt to Lapskaus, made this way....because the corned beef has all the salt you need, and the long cooking of it sucks some of the salt out of the brisket into the broth...YUM! is all i can say...
my dad used to like to eat it cold the next day, all mashed up and put on a piece or two of buttered bread, or toasted buttered bread...and then a bit of black pepper on top of that...delicious.