Sodd is a traditional Norwegian soup-like meal with mutton, meatballs, potatoes and carrots. The difference from regular soup is that all the meat and vegetables in Sodd are boiled separately.
“Sodd” means to seethe and is traditional food from the Trøndelag area in Central Noway. The dish is often served in weddings, confirmation ceremonies or during the Norwegian National Day together with thin flat bread (Flatbrød).
Genuine Sodd from Trøndelag consists of meatballs and dices made of mutton and beef, and broth. The meatballs are made with cornflour, whole milk, heavy cream, ginger and nutmeg. It is important to ensure that the Sodd is not boiling, but holds high temperature.
Sodd was first described in the Saga of Haakon the Good dating back to the 1200s. In the 1800s, it was usually made with horse meat.
It is common to serve ginger ale, lager, home brewed or alcohol-free beer with Sodd.
Traditional Norwegian Sodd Recipe
0.5 gallon (1.8 l) beef and lamb broth
1 teaspoon grated nutmeg
2 teaspoons ground ginger
17.5 oz (500 g) mutton
8.8 oz (250 g) meatballs (beef)*
8.8 oz (250 g) meatballs (lamb)*
14 oz (400 g) carrots
28 oz (800 g) potatoes
*See “Meatballs” below
Preparations: Trim the meat (mutton) and cut into dices. Place the trimmed bones into a pot and add water. Slowly bring to a boil. Then, reduce the heat and simmer uncovered for five hours. Skim off any foam that rises to the top. Strain the broth through a cheesecloth-lined colander.
Season the broth with half the nutmeg and half the ginger. Add the meat and let it simmer for an hour. Remove the foam from time to time.
Meatballs: Traditionally, the meat is ground fourteen “rounds” in a food processor. Add salt after two rounds. Then, add milk and heavy cream, and season with nutmeg, ginger and pepper. Mix in cornflour. Make a sample by forming meat into a small ball and drop it into boiling water. If it does not harden, add more cornflour into the meat mixture. Make small meatballs from the ground meat.
Add the meatballs into the broth about 5-10 minutes before serving. It is important that it does not boil, but keeps a steady high temperature.
Boil potatoes and diced carrots in a separate pot.
Serving: Place potatoes and carrots in a soup bowl. Add the meat, meatballs and broth on top.
Text by: Anette Broteng Christiansen, ThorNews
Recipe: Din Mat
Photos from top: NRK, Ultra
Categories: Culinary Surprises, Recipes, Traditional Food
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