Legendary Dishes | Sodd (braised lamb and meatballs in broth)

NORWAY

Traditionally made with lamb or mutton, sodd is sometimes made with beef. More of a soup than a stew, sodd is characterised by the gentle flavour of the stock used for the broth and the separately coooked vegetables. One of Norway’s most popular traditional dishes.

Lamb / Mutton

  • 5 litres water
  • 1.5 kg lamb or mutton leg / neck / shoulder, 250 g lean and a little fat removed, fine minced
  • 1 tsp black pepper
  • 1 tsp nutmeg, grated
  • 1 tsp salt

Cut 250 g lean meat and a little fat from the chosen piece of meat, add salt, mince. Tradition calls for a dozen runs through the mincer, and one more for luck!

Braise the meat in salted water, remove the foamy scum that forms on the surface, reduce heat to slow, simmer for three hours, until meat is tender, strain liquid and keep warm.

The meat should fall off the bone, cut into large cubes.

Vegetables

  • 1.5 kg water
  • 1 kg potatoes, cut large
  • 500 g carrots, chopped small
  • 10 g salt

Cook the potatoes in the same volume of water until almost ready
Cook the carrots in just enough water to cover them until they are al dente.

Broth Balls

  • 500 ml lamb stock
  • 250 g lamb mince
  • 75 ml cream
  • 2 tsp cornflour / potato flour
  • 2 tsp ginger, ground
  • 1 tsp nutmeg, grated
  • Black pepper, freshly ground, large pinch
  • Salt, pinch

Stir cornflour or potato flour, spices and cream into the minced lamb, shape with wet hands into walnut-sized balls, around 25 grams each.

Poach in lamb stock for 10 minutes. When they rise to the surface they are ready.

Finish

  • Broth balls
  • Lamb meat
  • Lamb stock
  • Cooked carrots
  • Cooked potatoes
  • Crispbread

Pour the stock into bowls, add the carrots, broth balls and braised lamb.
Serve with crispbread and potatoes on the side.


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