Dice meat, and boil with bone, whole pepper and bay leaves on low heat for one hour. After one hour, add carrots and swede, and boil for another hour.
Whisk eggs, sugar and milk. Add wheat flour until a doughy consistency is reached. Use a table spoon and add to the soup during the last ten minutes of boiling.
Lightly saute onions in butter, adding flour. Use some of the soup stock to make a white sauce. Add 1-2 tablespoons sugar, and vinegar.
Separate vegetables, dumplings and meat from soup, and serve in two dishes with potatoes and lefse.
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|Serving Size: 1 Serving (1170g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 658 (40%)|
|Amt Per Serving||% DV|
|Total Fat 73.1g||97 %|
|Saturated Fat 29.6g||148 %|
|Monounsaturated Fat 28.7g|
|Polyunsanturated Fat 5g|
|Cholesterol 981mg||302 %|
|Sodium 2320.9mg||80 %|
|Potassium 3599.1mg||95 %|
|Total Carbohydrate 167g||49 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 151.2g|
|Protein 84.5g||121 %|
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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: 1653
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