Meat soup and meat

About the dish

Grunnoppskriften på kokt oksekjøtt og kraftsuppe fra Erken og Steens «Kogebog for skole og hjem» (1900). Ett stykke arbeid gir to retter: en klar kjøttsuppe med rotgrønnsaker og persille, og det møre kokekjøttet servert med pepperrotsaus. En bærebjelke i eldre norsk hverdags- og festmat.

How to make it

1. 1

   Put the meat on

   Wash the meat in lukewarm water and cut it up. First place the pieces with the most bone in the cold, salted water, heat slowly and skim well.

2. 2

   Boil until tender

   When this has boiled for ½ hour, add the rest of the meat. Let it simmer, covered, until the meat is tender. If you need to add more liquid, use boiling water.

3. 3

   Strain and skim

   Strain the soup and let it stand undisturbed for 15–20 minutes. Skim the fat off the top.

4. 4

   Finish the soup

   Pour the soup back into the pot and bring it to a boil. Take it off the heat and add finely chopped parsley along with the boiled, neatly cut-up root vegetables: carrot, celeriac, parsley root, cabbage or peas. The vegetables are boiled either separately in boiling, salted water or together with the meat.

5. 5

   Serve the meat

   Serve the boiled meat as a separate dish with horseradish sauce.