Meat and soup (Kjøttsuppe) from Time-Honored Norwegian Recipes Adapted to the American Kitchen (page 19) by Sigrid Marstrander and Erna Oleson Xan

  • green onions
  • celery
  • Show all ingredients...

  • EYB Comments

    This recipe makes two courses; a first course of soup and a second course of meat.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Dumplings (Brødboller); Onion sauce (Løksaus)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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  • Eat Your Books

    This recipe makes two courses; a first course of soup and a second course of meat.

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