A simple soup. Southwestern Norwegian cuisine is distinctive for making use of cured meats and sausages fried or boiled rather than cold.
Perpare the stock and dice the vegetables. Melt the butter in a cooking pot, and brown meat, herbs and pepper on a high heat. Reduce heat to medium and add vegetables, adding more butter as needed. When the vegetables are softened, add stock and wine/beer/vinegar. Let simmer for 1-2 hours.
For a vegetarian dish, use vegetable stock and salt to taste.
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Serving Size: 1 Serving (721g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 348 | ||
Calories from Fat: 215 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.9g | 32 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 39.8mg | 12 % | |
Sodium 1338.4mg | 46 % | |
Potassium 1147.5mg | 30 % | |
Total Carbohydrate 18.6g | 5 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 16.4g | ||
Protein 12.1g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 348
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