A delicious, hearty soup with reindeer meat, elk meat or beef for cold autumn and winter evenings. The soup can advantageously be made a day in advance so the flavors can develop.
1 kg [2,2 lb] stew meat of reindeer,
elk or beef, cubed
1 1/2 l [3,2 pt] water
3 tsp salt
100 g [3,5 oz] bacon, diced
3 carrots, diced
200 g [7 oz] celery root, diced
200 g [7 oz] potato, diced
1/2 dl [0,2 pt] oatmeal
1/2 teaspoon pepper
 Cut stew meat into cubes, about 3 x 3 cm. Boil the water, add salt then add the meat. Simmer with the bacon for about 1 hour or until tender. Foam well underway.
 Peel the vegetables and potatoes and cut them into cubes.
 Add the vegetables and oatmeal when the meat is tender. Cook until vegetables are tender and the soup thickens slightly. Season with salt and pepper.
Serve this soup with flatbread or lefse. Some people also like to have a little sour cream with it.
PS: The soup should not be thick when served.