How To Make Easy Norwegian Potato Soup – Potetsuppe

In the 1750’s, potatoes arrived in Norway. The Priests early on appreciated potatoes in Norway.  The Priests discovered how healthy the potato as it helped people that were sick because of the vitamin C.  As well it was easy to grow potatoes in the Norwegian soil.  The Priests spread the message the importance of eating potatoes from the pulpit.  This how the “Potato Priests” arose.

Here is a simple Norwegian potato soup to make which only has 7 basic ingredients.

Norwegian potato soup ingredients
Ingredients:

  • 4 potatoes, peel & sliced
  • 1 larged chopped onion
  • 2 cups of milk
  • 2 tablespoons of butter
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper
  • chopped parsley for garnish

See our recipe video to see how Karen Grete makes the Norwegian Potato Soup.

Instructions:

  1. Put sliced potatoes and chopped onion in a heavy 2-quart saucepan.
  2. Add salt
  3. Bring to boil
  4. Cook for 15 to 20 minutes,
  5. Cover with a lid
  6. Cook until potatoes are soft.
  7. Mashed potatoes and onions.
  8. Add milk, butter and pepper.
  9. Return to the heat and add milk, slowly, stirring continuously.
  10. Garnish with parsley.

This soup can be adjusted easily to add additional flavors such as chopped bacon or other herbs too.  As well you might like fresh ground pepper according to your taste too.

bowl of warm potato soup with parsley

I like to serve the Norwegian Potato Soupwarm with a slice of rye bread. cd211-photos2brye2bbread252c2bbrunsviger2b005blog

This is a simple recipe with just a few basic ingredients.  Perfect to make when you don’t have much in the refrigerator. Especially if it is cold outside and you don’t feel like running to the grocery store to buy groceries, this is a perfect soup recipe to make.

 

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Norwegian Fish Soup Recipe

 Norwegian Fish Soup Recipe
This Norwegian Fish Soup is a velvety mix of cream, fish, and vegetables. The ultimate quality of the soup is using fresh fish and homemade fish stock.  When making this creamy fish stew, feel free to use a mix of cod, salmon, halibut. You can substitute cod with mahimahi, salmon, scallops, or shrimp
♥ Ingredients ♥
    3-4 tablespoons butter
    1/3 cup flour
    4 cups fish stock
    1 bay leaf
    1 medium carrot, finely chopped
    1 leek, finely sliced
    1 stalk of celery, sliced
    12 peeled shrimp, approx.
    1 lb mussels
    4 -6 ounces cod (or your choice of fish – salmon)
    1 pieces of tilapia
    1/2-3/4 cup heavy cream
    salt and pepper
    parsley, chives
    Optional, lumpfish caviar


Directions
    Cook the fish and shrimp in water.
    Remove the fish and shrimp from the fish stock and cook the vegetable and (frozen) mussels in the fish stock.
    Remove the mussels from  the fish stock.
    Melt butter and add flour and cream and let it cook for approx. 5 min. and add the fish stock with the vegetables.
    Add the cooked fish and shrimp.
    Simmer for a couple of minutes and add the cooked mussels.
    Sprinkle with the parsley and chives, and add salt and pepper to taste.
♥ We hope you enjoyed our video and recipe!

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Norwegian Egg Coffee – Norske Egg Kaffe

Norwegian egg coffee is popular among Americans of Scandinavian origin in the Midwest, and apparently it was something immigrants brought with them from Norway. 

The egg helps the coffee grounds to flocculate, and it allows the coffee grounds to sink faster to the bottom of the pot. You will get a clearer coffee with a pleasant and mild taste. The coffee will not be bitter, and the coffee still have enough “body” so it doesn’t feel too thin! 


Ingredients:

  • 3 tblsp. coarsely ground coffee
  • 1 egg
  • 1/4 cup cold water
  • 3 cups boiling water
  • 1 cup cold water

Instruction:

  1. Mix the coffee with 1/4 cold water and one egg to a thick paste.  
  2. Add the thick paste mixture to the boiling water, stir carefully and leave it to boil for 3 min. Remove the pot from stove
  3. Add the remaining cold water. 
  4. Let the coffee grounds settle for about 10 minutes, skim off any floating particles and 
  5. Filter the coffee through a fine meshed sieve and serve. 
The egg coffee has a pleasant taste even when it is cold, and it also makes a very nice iced coffee!

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Norsk Lakseroulade med asparges. Norwegian Lakserulader with asparagus. A Delicious Salmon Dinner!

The Norwegian salmon from the unpolluted fjords is exported all over the world.
If you get a chance to try a Norwegian Salmon dinner you won’t be disappointed.  You can be pretty creative cooking a salmon. Below is a delicious dinner combination of pink salmon and fresh green asparagus that you should try. The proportion is for two servings.  

 

Ingredients:

  • 2 thin slices of salmon fillet (boneless/skinless)
  • approx. 10 thin asparagus spears
  • juice of 1/2 lemon
  • salt and pepper
  • cooked rice for two servings

Butter Sauce Ingredients:

  • 1/2 Vidalia onion sliced
  • 6 peppercorn
  • 1/2 cup dry white wine
  • approx. 4 tblsp heavy cream
  • 2-4 tblsp. butter
  • chopped parsley
  • salt and pepper to taste

 Kitchen Utensils:

  • skillet 
  • cutting board
  • knife

Instructions:

  1. First step snap off tough asparagus ends.
  2. Then steam the asparagus spears briefly (2-4 min) or until tender and keep them warm.
  3. While asparagus is steaming chop the onion and set aside.
  4. Remove the asparagus from the pan and onto the cutting board.
  5. Thoroughly rinse the salmon in cold water and pat dry
  6. Place the slices on a flat surface. Season with salt and pepper. 
  7. Place 5 asparagus spears on each slice and roll the salmon around the asparagus. 
  8. Add an inch of the asparagus water on the bottom of the skillet.
  9. Sprinkle the lemon juice over the salmon rolls. Add peppercorn and a sprinkle of salt. Put a lid over the skillet.
  10. Steam the salmon rolls for approx. 2 min on each side or until the salmon is flaky. To test the salmon poke a fork at the thickest part of the salmon and the fish should flake. If not, steam the fish for 1 or 2 more minutes.
  11. Remove the salmon from the pan. Cover it to keep warm.
  12. Then we are ready to make the sauce in the same pan that we steamed the fish.
  13. Now, we saute the onions in the skillet.
  14. Add pepper corn, wine, and heavy cream into the pan. 
  15. Next add butter into the pan.  Have the pan on low heat, so it does not boil.  
  16. Season with salt and pepper.  Just before serving the sauce over the salmon, add the chopped parsley to the sauce.
  17. Now you are ready to serve the dinner.  First serve cooked rice on the plate.
  18. Then place salmon roll on the plate.  Pour desired amount of sauce over the salmon roll. 
 We hope you enjoyed our recipe video! Please be sure to subscribe to our Blog and YouTube Channel Scandinavian Today.  Our channel has videos including
*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*How to make St Lucia Buns – A Swedish Saint Lucia Saffron Bun Recipe – Lussekatter
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*Jansson’s Temptation A Swedish Christmas dish – Janssons Frestelse
*How to make Swedish Sour Cream Cucumber Salad with Dill. svensk gurksallad.
*How to Make Marzipan for Scandinavian Baking & Candies A simple homemade recipe- marcipan – marsipan
*Brunsviger – A classic Danish cinnamon coffee cake
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
*How to make Danish Cucumber Salad (Agurksalat)
*How to Make Marzipan for Scandinavian Baking & Candies A simple homemade recipe- marcipan – marsipan
Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

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SMØRBRØD Two different types of Norwegian Smoked Salmon Open Sandwiches

An important Scandinavian contribution to modern international cuisine is the smoked salmon.  The Norwegian smoked salmon dishes developed into a variety of dishesTypically the smoked salmon is  served with scrambled eggs, dill, sandwiches or mustard sauce. A long tradition in Norway is the open-face sandwich with smoked salmon.


In this blog posting we are making two different types of Norwegian Smoked Salmon Open SandwichesOne of the main element of both open face sandwich is that the ingredients should be fresh.  Both are very easy and quick to make for either, lunch, dinner or a larger SMØRBRØ.  You can even cut the sandwiches into smaller appetizers.  The smoked salmon sandwiches are great to cut into small appetizers. These appetizers are great for entertaining and your guests will enjoy the tasty smoke salmon. We have included our YouTube video to see how both sandwich are made too.

First Open Face Sandwich is the Smoke Salmon & Egg Sandwich


Ingredients:
The ingredients should complement one another with respect both to taste and appearance.
* 1 slice of Italian or French white bread
* European style butter
* 1 smoke salmon fillet
* slices of hard boiled egg
* sprinkle capers
* snippings of dill
* slices of tomato is optional

Instructions:

Spread the butter across either an Italian or French bread. The butter or spread helps keep the bread from drying out and absorbing liquids from toppings in addition to adding flavor.
Then add 1 smoke salmon fillet on top of the white bread. Add a couple of slices of hard boiled eggs on top. Garnish with a sprinkle of capers and snippings of dill. It is that easy!

Please note that because open face sandwiches are about appearances, it is important not to press the toppings onto each other. Just lay each item on top of each other.

 Scandinavian Triva: Below are the way Nordic ways to spell smoked salmon:  * Norwegian – røkt laks
* Danish – røget Laks
* Swedish – FÄRSKRÖKT
* Finnish-  LAXsavustettu lohi
* Icelandic – reyktur lax



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Second Open Face Sandwich is Smoke Salmon & Scrambled Egg Sandwich

Ingredients:
* 1 slice of Italian or French bread
* European style butter
* 1 smoke salmon fillet
* scrambled eggs
* slices of tomato
* snippings of chives

Thinly spread with European style butter on a slice of freshly cut white bread (Italian or French).
This begins the basis for artfully arranged toppings and edible garnish. Then add 1 smoke salmon fillet on top of the white bread. Lay on top of the smoked salmon the scrambled eggs. Garnish with tomato and snippigs of dill. It is that easy!


Scandinavian Trivia: gravlax translates to buried salmon.  


We hope you enjoyed our video and recipe! Please be sure to subscribe to our YouTube Channel Scandinavian Today.  Our channel has videos including

*how to make Danish Christmas rice pudding with cherry sauce dessert recipe (Risalamande med kirsebærsauce)
*how to make Swedish Glogg for Christmas & cold evenings! (glögg or mulled wine recipe) 
*how to make aeblskiver (æbleskiver)
*how to make Danish Christmas Klejner
*how to make easy Danish cucumber salad (arguksalat)
*how to make Danish sugar browned potatoes (brunede kartofler)
*how to make Danish red cabbage (rødkaal)
These recipes are perfect for the holiday season. Please let us know what you think! Glædelig Jul and Merry Christmas♥ !

Our Scandinavian recipes including Danish, Norwegian, Swedish and Finnish are on http://scandinavtoday.blogspot.com/

Follow us either on Twitter @scandinavtoday, Blogger, Google+, Google Pages, Pinterest and Subscribe to our YouTube Chanel Scandinavian Today!  Let’s get cooking Scandinavian foods!

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