Betasuppe (Betasuppe)
Overview
Betasuppe is a Norwegian meat and vegetable soup. Traditionally a salted or smoked pork knuckle, or mutton on the bone, is simmered for a long time with yellow split peas, or sometimes pearl barley, to make a rich broth. Diced swede, carrot, potato, leek and onion are then added, with cabbage, parsnip, parsley root or celeriac in some homes, and cooked until soft. The meat is cut off the bone into small pieces and returned to the pot, and some cooks add meatballs or sausages. The soup is seasoned only with salt and pepper, so the taste is plain, wholesome and meaty.
History
Betasuppe is a traditional Norwegian soup cooked all over the country, with many local variations. As its name suggests, it is full of small bits of vegetables and meat. Cooking it on a pork knuckle takes time but uses the meat well, which made it a thrifty everyday meal. It is usually served with flatbread or coarse bread, and the famous Norwegian cookery writer Ingrid Espelid Hovig included it in her books of good old recipes.
Main ingredients
Pork knuckle or mutton, yellow split peas, swede, carrots, potatoes, leek. The soup is built on pork or mutton broth and is usually served hot. Diet: contains meat; usually gluten-free.
Explore: Lamb soups · Pork soups · Potato soups · Leek soups · More soups from Norway
Recipe
Method
- 1
Put the meat and split peas in a pot with 2.5 l water, bring to the boil and skim.
- 21 h 45 min
Simmer for 1 hour 45 minutes, until the meat is tender.
- 325 min
Add the swede, carrots, onion and potatoes and cook for 25 minutes.
- 410 min
Add the leek and cook for 10 minutes more.
- 5
Cut the meat off the bone into small pieces, return it to the pot, season and serve.
- ✓
Serve. About 2h 50m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
