Norwegian Meaty Vegetable Soup
Number of servings
List of ingredients
This recipe is made by the Norwegian chef and food blogger Ida Marie Aamot Storbakken. In her cooking, Ida Marie focuses on quality, homemade food with traditional ingredients like fish, meat, and poultry. Her recipes range from hot to cold, from breakfast to dinner, and from sweet to sour. She has even dedicated a whole category to the Norwegian “matpakke” (the traditional lunchbox). For more inspiration, visit her blog, Facebook, or Instagram.
“As Norway is getting colder, this recipe was made to bring some warmth to the dinner plate (or bowl, in this case). Vegetable soup with sausages, meat and thyme is amazingly good and will make even the coldest day a bit more pleasant.”
“In this recipe, I have used pork loin chops and sausages. You may add smoked pork leg hocks too if you can find it in a store near you, as it will definitely add some extra power to the soup! The ingredient list is what I suggest you use, but feel free to add whatever root vegetables and potatoes you may have in your fridge. It’s a bit of work to cut all the vegetables, but once it is done, the rest is easy peasy. I hope you like this recipe!”
- Heat a frying pan with a little bit of oil. Keep the frying pan high temperature.
- Sprinkle salt and pepper on both sides of the pork loin chops and brown them for 2-3 minutes on each side.
- Place the pork loin chops in a saucepan and add 1 chopped onion and the garlic clove. Add enough broth to cover the meat. Boil for 45 minutes.
- Chop all the vegetables.
- When the meat has boiled for approximately 45 minutes, remove the meat from the pan (take it out of the pan).
- Add all the chopped vegetables in the pan along with the thyme.
- Add more broth, enough to cover the vegetables. Let it boil softly for 30-45 minutes.
- While the vegetables are boiling, you can clean the meat free of bones and cut the meat into smaller pieces.
- Remove the skin from the sausages, and cut them into big chunks.
- When the vegetables and potatoes are cooked to your preference, add the meat and sausages and boil for another 10-15 minutes.
- Season with salt and pepper. Serve with Norwegian flat-bead or cracker-brad (see the cracker-bread recipe by Andreas Viestad by clicking here) with butter. Enjoy!
All photos by Ida Marie Aamot Storbakken