The classic fresh meat and soup

This is the recipe for Wenche’s mother and was one of her favorite dishes as a child. See separate recipe for flour balls / balls.

What do you need:

  • About. 1 ½ kg high back from beef (some choose lamb with bones)
  • Water
  • 2 tsp salt
  • Pepper
  • ¾-1 little cabbage head
  • 3 carrots
  • Celery root
  • 1 purre

Sour-sweet onion sauce:

  • 2 tablespoons butter
  • 1 onion
  • 3 tablespoons wheat flour
  • About. 5 dl broth from the soup
  • About. 1 tbsp 7 percent vinegar / apple cider vinegar
  • 2-3 tablespoons sugar
  • Salt

This is what you do:

Cook the meat in whole pieces. Put the meat in a large saucepan (space for meat and vegetables). Fill with water until it covers the meat. Bring to the boil without a lid, leave to infuse for 10-15 minutes. Use a spoon / hole spoon and remove the foam on top of the force, to get a clear force. Sprinkle with salt and let the meat soak under the lid until tender, approx. 2 hours.

Clean and divide the vegetables into strips / slices and let the vegetables cook for the last 15-20 minutes. Season the soup with salt and pepper. Remove power to sauce.

Clean and finely chop the onion and let it simmer in butter. Stir in flour and dilute with hot power, a little at a time. Stir well between each speing. Bring to the boil and let the sauce cook for 8-10 minutes. Season with vinegar, sugar and salt. The sauce should have a mild sour-sweet taste.

Serve soup with vegetables and possibly dumplings (flour dumplings) first at the meal. Next round serve sliced ​​meat with vegetables, boiled potatoes and onion sauce.

Melboller / klot

What do you need:

  • 50 g butter
  • 1 cup milk
  • 1 egg (does not tolerate eggs, replaced with ½ dl sour cream or whipped cream and ¼ teaspoons baking powder)
  • ¾ -1 tablespoon sugar
  • ¼ ts salt
  • ¼ ts cardamom
  • 175-200 g wheat flour

This is what you do:

Melt butter, cool slightly. Add milk, beaten eggs, sugar, spices and flour. Stir into a slightly thick porridge. Smooth the batter with a spatula, cover with a little plastic and let the batter swell for 10-15 minutes.

Form into bowls by hand using a teaspoon dipped in cold water. Put the bowls in the hot soup. Dip the spoon into cold water between each bowl. Let the bowls soak in the soup for 5-10 minutes, depending on the size.

Serve dumplings / balls in the soup or next to meat, potatoes, vegetables and onion sauce.

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