Skipper’s Stew

Skipper’s Stew

This kind of a dish is called a “Lapskovs” in Danish and “Lapskaus” in Norwegian and both words are thought to come from the English word “lobscouse”.

Lobscouse: a sailor’s dish of stewed or baked meat with vegetables and hardtack – Merriam-Webster

600 g [1,3 lb] veal, diced
1 kg [2,2 lb] potatoes, preferably mealy
½ celery stalk
1 parsnip
1 parsley
3 bay leaves
A little peppercorns
1 liter [2,1 pt] vegetable soup or broth
Salt and pepper and chives

Rye bread
Pickled beets
Grated horseradish (optional)

4 servings


[1] Boil the meat in the broth and foam regularly. Peel the potatoes and vegetables and cut them into cubes. Add bay leaves and pepper in a small cotton or linnen bag to stop the leaves from disintegrating into the soup. Add spices and vegetables to the soup and cook at low heat, covered, for 1 ½ -2 hours.

[2] The stew must not be too thick, so check the liquid amount and add water if necessary. Pick out the cotton bag and season with salt and pepper. Let the stew just boil a little more without the lid, but see to that the dish does not get much thicker than a really thick soup. Sprinkle with chives and serve with accessories and beer.