Traditional Norwegian “Lapskaus” with Brussels Sprouts

A recipe for a traditional Norwegian dinner soup found in  “Supper og Sauser” (Soups and Sauces) published by
Hjemmets Kokebokklubb i 1980
Traditional Norwegian “Lapskaus” with Brussels Sprouts

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.

4 servings
Preparation: about 20 min.
Cooking time: total 1 1/2 hour
Can be frozen.

1 1/2 liter [3 pt] beef or vegetable broth
500 g [1 lb] pork clod (shoulder)
500 g [1 lb] potatoes
1-2 carrots
300 g [0,65 lb] Brussels sprouts
Merian and/or thyme


[1] Boil the pork, foam well and cook under cover for about 1 hour.

[2] Meanwhile clean and peel potatoes and carrots and cut them into cubes. Pick up the meat and cut it into cubes. Return to the pot and cook for approx. 30 min.

[3] Clean the sprouts and add them ito the pot for the last 10 minutes of the cooking time. Season the soup with salt, pepper and herbs.

Serve with bread or flatbread.