Top 7 Norwegian Soups

Fiskesuppe is a popular Norwegian fish soup characterized by its creamy texture and buttery flavor. This comforting dish appears in many regional and seasonal versions, but it usually consists of various types of fish, shellfish, and root vegetables, cooked in a rich broth with butter, milk, and cream. Even though it is native to Norwegian coastal areas, this hearty, chowder-like soup is considered to be a national specialty which is prepared and consumed throughout the country. Before serving, it is seasoned with a variety of fresh herbs and a drizzle of tangy lemon juice. Fiskesuppe is enjoyed as an appetizer and is usually accompanied with crispy slices of buttered bread.Expand

Bergensk fiskesuppe is a traditional fish soup originating from Bergen. Although there's an ongoing debate about what should be in the soup, it often contains pollock or salmon, pickled purslane, vegetables such as onions, carrots, leeks, and celery, sour cream, vinegar, salt, pepper, sugar, and traditionally, but rarely in practice - the bones of young saithe. Alternatively, the bones of haddock or cod are also acceptable for making the fish stock. Fish balls are sometimes also added to the soup. Before serving, Bergen fish soup is topped with a dollop of sour cream. If desired, garnish the soup with chives and serve it with crusty bread on the side.Expand

Blomkålsuppe is a traditional cauliflower soup. Although there are many variations, the soup is usually made with a combination of cauliflower florets, meat stock, egg yolks, salt, white pepper, cream, butter, onions, flour, and nutmeg. The cauliflower is boiled in salted water and one half is divided into florets and set aside. The rest is cooked until mushy and blended with a bit of water until the combination turns into a smooth sauce. The onions are sautéed in butter and mixed with flour, stock, and cauliflower sauce. The soup is brought to a boil while being stirred, and a mixture of egg yolks, cream, nutmeg, and white pepper is then added to the soup while constantly stirring. The florets are placed into the pot, the soup is simmered for a bit more, and it's then served while still hot.Expand

Satisfying sodd is Norway's national dish which usually consists of diced mutton, meatballs (made with beef, lamb or mutton), carrots, and potatoes served in a clear, fragrant broth. The vegetables are usually cooked separately and are then added to the broth. The soup has been a staple in Norwegian cuisine since the 13th century, and today it is mainly associated with the Trøndelag region. Sodd is usually served on special and festive occasions and it is traditionally paired with Norwegian flatbread on the side.Expand

Ertesuppe med flesk is a traditional soup originating from Norway. The soup is usually made with a combination of split peas, leeks, smoked ham, potatoes, rutabaga, and salt. The ham, leeks, and peas are covered with water and cooked until the peas and the meat become tender. The soup is simmered for about 2 hours and it's then seasoned with salt before serving. If the soup is too thin, it's recommended to cook it uncovered. Ertsuppe med flesk is typically served with boiled potatoes, mustard, and sliced rutabaga. The soup is especially popular on cold winter days.Expand

Ørkdalssodd is a traditional soup originating from Orkdal in Trøndelag county. The soup is made with a combination of water, sliced lamb (breast or shoulder), rice, carrots, cabbage, salt, and minced onions. The meat is first placed into cold water, brought to a boil, and the impurities are skimmed off the surface before the water is seasoned with salt. The meat is simmered until tender, and the stock is then enriched with whole carrots, minced onions, and cabbage wedges. The combination is simmered until the rice becomes tender. The meat and vegetables are arranged on a serving platter, then served with the soup and boiled potatoes.Expand

Oksehalesuppe is a traditional oxtail soup. Although there are some variations, the soup is usually made with a combination of oxtails, margarine, bacon, celery, parsnip, carrots, tomatoes, onions, leeks, soy sauce, salt, peppercorns, marjoram, parsley, and cayenne pepper. The oxtails and bacon are browned in margarine and mixed with salt, peppercorns, marjoram, leeks, parsnips, and celery. The ingredients are covered with water and simmered for about 3 hours. Once strained, the broth is placed back in the pot and mixed with the carrots, celery, parsnip, leeks, meat, soy sauce, tomatoes, and cayenne pepper. The soup is sprinkled with chopped parsley before serving, and it's recommended to enjoy it with Jarlsberg cheese and a salad on the side.Expand