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Meals · Soups & stews

Kjøttsuppe (Norwegian meat and root vegetable soup)

87

The soup that has fed Norwegian families for generations: tender beef simmered slowly into a clear, savoury broth with carrot, swede, celeriac, leek and potato cut small, all finished with fresh thyme and a good grind of pepper. Even better the next day.

Time
145 min (25 prep + 120 cook)
Servings
4
Per serving
396 kcal
Protein
40 g

Ingredients

  • 1 1/4 lb beef shank, raw, boneless beef shin or lean stewing beef, in 2 cm (3/4-inch) cubes
  • 6 1/4 cups beef broth, light stock, or water with stock cubes
  • 1 medium onion, chopped
  • 4 medium carrots, in 1 cm (1/2-inch) dice
  • 1/4 medium celeriac, in 1 cm (1/2-inch) dice
  • 1/3 medium rutabaga, swede (rutabaga), in 1 cm (1/2-inch) dice
  • 1 medium parsnip, parsley root or parsnip, in 1 cm (1/2-inch) dice
  • 14 oz potato, peeled, in 1 cm (1/2-inch) dice
  • 1 small leek, halved lengthwise and sliced
  • 1/2 tsp salt, or to taste
  • 1 tsp black pepper, coarsely ground
  • 1 tbsp chopped fresh thyme

Steps

  1. Bring the stock to a boil in a large pot and add the beef. When it boils again, skim off the foam, turn the heat down low, put the lid on and let it simmer gently for 1 1/2 hours, until the meat is almost tender.
  2. Add the onion, carrot, celeriac, swede, parsnip and potato. Bring back to a simmer and cook, covered, for 15 minutes.
  3. Add the leek, salt and pepper and simmer for 5–10 minutes more, until all the vegetables are soft and the beef is tender.
  4. Taste for salt and stir in the thyme. Serve in deep bowls. It keeps 4 days in the fridge and freezes for 3 months; the flavour deepens overnight.

Good to know

Which meat is traditional?

Høyrygg (chuck) or lamb on the bone is the classic. It gives a richer broth with more fat on top: a score of about 79 instead of 87.

What do Norwegians eat with it?

Flatbrød or fresh bread with butter. Some families add a few barley grains or small meatballs.

Can't fill you up alone — pair it with protein.

Per

Calories
48
Protein
(42%)
5 g
Fat
(14%)
1 g
Carbohydrates
(45%)
6 g
of which sugar
2 g
Fiber
1 g
Sodium
228 mg

Can't fill you up alone — pair it with protein.

More meals

Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How

As written, 1585 kcal goes into the pot and 3658 g of ingredients comes out as about 3300 g of food: 48 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.