Sodd
(Meatball soup)
4
servings
2.5
hours
Sodd, a dish rooted in Norwegian culinary heritage, unfolds its diverse variations across the country. Typically featuring a savory broth infused with lamb, beef, or elk, and complemented by an array of root vegetables, sodd captivates taste buds with its regional twists. Here, we present our rendition of the timeless classic, accompanied by a bonus recipe for sodd balls.
Recipe:
Sodd:
1. Place the lamb meat in a pot and cover it with water.
2. Add salt and nutmeg, then bring it to a boil.
3. Let the lamb meat simmer for approximately 2 hours or until the meat is completely tender.
4. Remove any foam that forms on the top.
5. Take the meat out of the broth, remove the bones, and cut the meat into coarse pieces.
Sodd Balls:
1. Place the lamb mince in a bowl and add the salt. Mix until the lamb mince becomes sticky.
2. Mix in potato starch, nutmeg, and pepper before stirring in the cream.
3. Once you have a well-mixed mixture, shape it into small sodd balls with a small spoon. A little water on the spoon and hands makes it easier to shape nice balls without them getting sticky.
4. Place the vegetables in the broth and let them cook until tender. Add the sodd balls and let them simmer in the broth for about 10 minutes.
5. Add the lamb meat and season with salt and pepper.
Sprinkle finely chopped parsley before serving and serve with good bread.
Ingredients:
Sodd:
1 kg lamb with bones-in / 羊肉 (带骨）
1.5 liters water / 水
1 tbsp salt / 盐
1 tsp ground nutmeg / 肉豆蔻粉
4 pieces carrots, cut into pieces / 胡萝卜, 切块
0.5 piece celeriac, diced / 芹菜根, 切丁
1 piece leek, sliced / 韭葱, 切环
1 tsp ground black pepper / 黑胡椒粉
Soddboller:
250 grams minced lamb / 羊肉末
1 tsp salt / 盐
0.25 tsp potato starch / 马铃薯淀粉
0.25 tsp Ground nutmeg / 肉豆蔻粉
0.5 tsp ground black pepper 黑胡椒粉
50 ml heavy cream / 奶油
Or replace the Soddboller with Fillé Original Mini Meatballs:
Buy
here