Skip to main content
NORCOOK
Kjøttsuppe
Østlandet · Eastern Valleys

Kjøttsuppe

A clear, wholesome meat soup with tender lamb or beef, barley and a garden of root vegetables.

2 hrEasy
Back to the index

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 water42 kcal · 0 g protein · 0 g fat · 10.8 g carbs per 100 g
  • 2 tsp salt0 kcal · 0 g protein · 0 g fat · 1330 g carbs per 100 g
  • 3 potatoes, cubed352 kcal · 7.4 g protein · 1.9 g fat · 74.1 g carbs per 100 g
  • 2 carrots, sliced38 kcal · 1.3 g protein · 0 g fat · 9 g carbs per 100 g
  • 1/2 rutabaga, cubed40 kcal · 1 g protein · 0 g fat · 8 g carbs per 100 g
  • 1 leek, sliced
  • A handful of fresh parsley, chopped

Per-100 g values shown for ingredients verified against Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients not yet verified show no nutrition line.

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.

Product suggestions are editorial references only; no purchase or affiliate links are currently configured.

Step-by-Step Instructions

  1. 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. 2

    Lift out the beef, cut into bite-sized cubes, and return it to the broth.

  3. 3

    Add the potatoes, carrots, rutabaga and leek, and simmer for 20 minutes until the vegetables are tender.

  4. 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.

How this page was made

Written by
The Norcook editorial archive. No individual author is named yet — see the editorial and food-safety policy for what that means and what has to happen before a byline appears.
Content last checked
— “checked” records an editorial check, not a qualified review. Where one exists, the recipe-specific review record appears in the food-safety callout.
Regional context
Østlandet — the hub carries the wider background, the ingredient glossary and its own sources.
Sources
No page-level sources are recorded for this recipe yet. The cultural background above is written as general context, not as a sourced historical claim.

Keep exploring

There are 76 more stories waiting in the index — from Arctic cures to viral bakes.

Browse all recipes