An old Norwegian soup recipe found on matprat.no
Ground pork, a few vegetables and a bouillon cube or broth are all the ingredients you need to fill your plate with this delicious, hot soup. Quick and easy.
Tag Archives: Suppe
Vegetable Soup with Pork Strips / Grønnsakssuppe med Strimlet Svinekjøtt
A recipe from “Svinekjøtt – Spennende og Enkelt” (Pork – Exciting and simple) a booklet published by MatPrat
Thick Danish Farmhouse Soup / Tykk Dansk Bondesuppe
A soup recipe from “Mine 100 Bedste Opskrifter Fra Fad
Og Fryser” (My 100 Best Recipes from Pots and Freezer) by Mona Giersing published by Lademann in 1982
Norwegian Love Soup / Kjærlighetssuppe
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.
Bidos – Sami Reindeer Soup / Samisk Reinsdyrsuppe
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.
Traditional Norwegian Barley Soup / Grynsodd
A classic Norwegian farmhouse recipe found in
“Gode, Gamle Oppskrifter” (Delicious Old Recipes)
published by Gyldendal in 1991
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.
German PotatoSoup / Tysk Potetsuppe
A traditional German soup recipe found in“Kulinarisk Pass”
(Culinary Passport) published by Tupperware in 1970
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.
Fish Soup with Cod and Tomatoes / Fiskesuppe med Torsk og Tomater
A filling soup recipe found in “Torsk til Hverdag
og Fest” (Cod for Everydays and Party) a free cookbook published by Godfisk!
Cod is perfect for everyday life when time is scarce, the family is hungry and you need a healthy, quick and tasty dinner.
But cod is also perfect for party food. Put cod on the table when family or friends get together for a nice meal and a good atmosphere is guaranteed. With its firm white fish meat and its delicate flavor, the cod suits perfectly for both everydays and party.
Cauliflower Soup with Trout and Dill / Blomkålsuppe med Ørret og Dill
A delicate and filling soup recipe found on kiwi.no
Let the fish simmer for a few minutes in the saucepan before serving the soup garnished with dill and lemon wedges.
Pea, Marjoram and Mascarpone Soup/ Erter-, Merian- og Mascarponesuppe
A filling soup recipe found in “90 Years of KitchenAid –
The Cook Book” a free E-book published in 2009
Green pea soup is a classic spring soup. Replace the marjoram with basil and the mascarpone with ricotta for a lighter version of this soup.
Indian Caramelised Onion and Split Pea Soup / Indisk Karamellisert Løk- og Ertesuppe
An Indian vegetarian soup recipe found in “Healthy Recipes
with Dairy Food” a free E-book published by Dairy Australia
I’m not a great fan of Western vegetarian food, I usually find it slightly dreary and dull. But you can serve me any Indian vegetarian dish
and I’ll be a happy man – Ted
Russian Borsht / Russisk Borsht
A classic Russian dish found in “New Fashion Plates for Your Menu” published by Planters Edible Oil Co in 1932
Borsjtsj is a traditional dish in Eastern Europe, consisting of a vegetable soup, where the main ingredient usually is beetroot, while the other ingredients may vary. It is assumed that it originally originates from Ukraine.
Old-fashioned Norwegian Mutton Soup / Gammeldags Kjøttsuppe
An old-fasioned Norwegian soup recipe found on mytaste.no
Good bread and old-fashioned soup is the recipe
for a tasty dinner
Cock-a-Leekie Soup / Kyllingsuppe med Purre
A classic soup recipe found in “Kulinarisk Pass”
(Culinary Passport) published by Tupper Ware in 1970
While it is called “Scotland’s National Soup,” it probably originated as a chicken and onion soup in France. By the 16th century, it had made its way to Scotland, where the onions were replaced with leeks. The first recipe was printed in 1598, though the name “cock-a-leekie” did not come into use until the 18th century.
Salmon Chowder / Laksesuppe
A dinner recipe found in “How To Eat Canned Salmon”
published by Alaska Packers Association in 1900
Fresh salmon is so cheap and plentyful in our shops here in Norway that eating canned ones seems strange to us. But a quick check showed that the net is crammed full of recipes for canned salmon so it obviously doesn’t seem that strange elsewhere. Besides, transporting fresh fish over larger distances back in 1900 was close to impossible so back then eating canned salmon probably seemed more sensible –Ted
