A herb soup recipe found on norsktradisjonsmat.no
Show love by putting this lovage soup on the menu! Lovage have been grown in Norway for centuries. Lovage is also called the love herb in Norway, so you can call this dish love soup.
This recipe is from the book “From Great Grand Mother’s Kitchen – Food and Traditions from Østfold”, published by Østfold Associated Country Women.
A fresh take on an old Norwegian Classic from matprat.no
This cauliflower soup is just amazingly delicious, and if you have tasted it once, it’s going to end up on the menu again in no time. A good old fashioned dish, with a modern twist.
A traditional Sami dinner recipe found on rema.no
Pure dinner happiness. Bidos is a rich Sami reindeer soup. Traditionally, this rustic dish is made with larger meat pieces, but thinly sliced reindeer meat works just as well.
A tempting soup with plenty of rutabaga, carrot, cabbage and potatoes. And with small pieces of meat as “spice”.
If you use vegetable broth instead of beef broth in this soup, it will make first-rate vegetarian food. The combination of whole barley, vegetables and potatoes is perfect. Serve it with bread and you have a full meal.
If you want the soup thicker, more like a stew, you just add a little more barley and more potatoes and vegetables.
A contemporary take on the classic shrimp soup
found on aperitif.no
With this soup you take full advantage of the shrimp since the shrimp shells are the basis for the broth. If you get leftover shrimps, they will make a nice sandwich for breakfast the next day.
The Germany cuisine has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.
A recipe for a hearty Italian soup found on crisco.com
Tortellini, also known as cappelletti, are ring-shaped pasta, sometimes also described as “navel shaped”, hence their alternative name of “belly button” (ombelico). They are typically stuffed with a mix of meat (pork loin, prosciutto) or cheese. Originally from the Italian region of Emilia (in particular Bologna and Modena), they are usually served in broth, either of beef, chicken, or both.
Instant rice, also known as minute rice, is rice that has been precooked. Some types are microwave ready. Some types are dehydrated so that it cooks more rapidly. Regular rice requires 18-30 minutes to cook while instant rice needs anywhere between 1-7 minutes. Because it has already been cooked, all that is necessary to prepare instant rice is to simply re-hydrate it with hot water.
Lapskaus is a traditional Norwegian warm dinner dish made of (originally cheap) fried or cooked meat (usually beef or pork), potatoes and various vegetables and spices. The ingredients are cut into cubes, tasted with salt and pepper and boiled to a soup or stew. The dish usually contains vegetables such as carrots, rutabaga and onion and is usually served with flat bread or other types of bread. Lapskaus probably comes from the English word lobscouse; Lob’s course (of lob and course) meaning that the course have crossed the North Sea at one point in time.