Sodd (Sodd)
Overview
Sodd is a clear meat soup from Trøndelag in central Norway. Mutton or lamb, sometimes mixed with beef, is cut in cubes and simmered for a long time with a few peppercorns to make a light, clean broth. Small meatballs made from finely minced meat, a little potato starch, ginger and nutmeg are poached in it, and carrots and sometimes onions or swede are added. The soup is kept clear and simply seasoned. It is served with boiled potatoes, either in the bowl or alongside, and with crisp flatbrød, the thin Norwegian flatbread.
History
Sodd is the traditional party food of Trøndelag. It is served at confirmations, weddings, christenings and funerals, and on 17 May, Norway's Constitution Day, often for large numbers of guests. In Trondheim and the surrounding villages families have their own recipes, and many keep sodd ready in the freezer for big occasions. Older recipes cooked the meat and meatballs in the same pot for a whole day before a feast.
Main ingredients
Mutton, meatballs, carrot, potato, onion, pepper. The soup is built on clear mutton broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Lamb soups · Potato soups · More soups from Norway
Recipe
Method
- 11.5 h
Simmer the cubed meat with the peppercorns and salt in 2.5 l water for 1.5 hours, skimming often.
- 2
Mix the minced meat with the starch, ginger, nutmeg, salt and a little cold water, and shape into small balls.
- 310 min
Add the carrots and onion to the soup and cook for 10 minutes.
- 410 min
Poach the meatballs in the soup for 10 minutes.
- 5
Serve with boiled potatoes and flatbrød.
- ✓
Serve. About 2h 30m from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
