Kjøttsuppe
A clear, wholesome meat soup with tender lamb or beef, barley and a garden of root vegetables.
Cultural Context & History
The clear meat soup is a gentle everyday classic — meat and roots simmered into a light, nourishing broth thickened only with a little barley. It is the taste of a well-run valley kitchen.
Ingredients
- 800 g beef soup meat (høyrygg or bringe)
- 1.5 litres water
- 2 tsp salt
- 3 potatoes, cubed
- 2 carrots, sliced
- 1/2 rutabaga, cubed
- 1 leek, sliced
- A handful of fresh parsley, chopped
Recommended Tools
- Large stockpotHolds the meat and broth for a long, even simmer.
- Fine skimmerLifts the grey foam away for a clear broth.
- LadleServes the soup without breaking up the vegetables.
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Step-by-Step Instructions
- 1
Place the beef in a pot with the cold water and salt. Bring to the boil, skimming the foam thoroughly, then lower to a gentle simmer for 1.5–2 hours until the meat is tender.
- 2
Lift out the beef, cut into bite-sized cubes, and return it to the broth.
- 3
Add the potatoes, carrots, rutabaga and leek, and simmer for 20 minutes until the vegetables are tender.
- 4
Stir through the chopped parsley and season with black pepper.
Chef's Tip
Starting the meat in cold water and skimming patiently as it comes up to the boil is what keeps the broth clear — a hard, rolling boil turns it cloudy.
Chef's Tip
The soup only deepens overnight, so it is worth making a day ahead and gently reheating.
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