Sodd
A clear, elegant celebration soup of mutton and beef meatballs in a fragrant broth with root vegetables.
Cultural Context & History
Sodd is the ceremonial soup of confirmations and weddings in the inland regions — a clear, carefully clarified broth carrying delicate meatballs and neat cubes of root vegetable.
Ingredients
- 1 litre rich, clear spiced mutton and beef broth
- 200 g soddboller (small pork and beef meatballs), pre-cooked
- 200 g boiled lamb or mutton, diced
- Boiled potatoes
- Carrots, sliced
- Skjenning (sweet flatbread), to serve
Recommended Tools
- Fine skimmerLifts every trace of scum for a crystal-clear broth.
- Heavy stockpotHolds a slow, even heat without ever tipping into a boil.
- Wide shallow bowlsLet the clear broth and garnish sit handsomely apart.
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Step-by-Step Instructions
- 1
Heat a rich, clear broth drawn from mutton and beef bones, spiced to taste, until it sits at the barest simmer.
- 2
In separate pans, boil the potatoes and sliced carrots until tender — cook them apart from the sodd broth so it stays perfectly clear.
- 3
Warm the meatballs and diced meat gently in the broth over low heat, never letting it come to the boil.
- 4
Arrange the potatoes and carrots in wide bowls, add the meat and meatballs, and ladle the hot broth over the top.
- 5
Serve with skjenning, the sweet flatbread traditionally offered alongside.
Chef's Tip
The whole dish rests on a crystal-clear broth: skim it patiently as it heats and keep everything below a simmer, since a rolling boil clouds the liquid and toughens the meatballs.
Chef's Tip
Boil the potatoes and carrots separately right up to serving — starch and grit shed straight into the pot would muddy the very thing that makes sodd sodd.
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