Norwegian cuisine – lapskaus

I can’t think of a stew more common in Norway than ‘lapskaus’ is. The are of course a multitude of varieties, and no two recipes are the same, but the ingredients are often the same, and very “Norwegian” if you like, in that they are easy to get hold of and produced or grown locally. Wikipedia claims the name has its roots in German and English and was introduced in the 18th century. The dish itself, however, I do believe has been around a little longer.

We had my in-laws visiting and the ingredients I then used for five adults and a wee man (two-year-old) was as follows:

  • 500-1000 grams of meat (pork, beef or lamb is preferred, bones creates more flavour, and if the meat is cured or a little salted then all the better)
  • 8 potatoes
  • 1 medium sized swede (or rutabaga if you like, I find it hysterical that a vegetable has the same name as our neighbours in the east)
  • 1 celery root
  • 6 carrots
  • 1 leek
  • salt and black pepper

Dice everything (or, well, slice the leek and carrots) into approximately equal-sized pieces. Layer in a big pot starting with the meet, continue with swede, potatoes, celery root, carrots and finish off with leek. Add water up to about a third of the contents in the pot. My rule of thumb here is that when I can spot the water in between the veggies, it’s enough.

Heat it up then leave to simmer for as long as you’d like. This is a dish we often make before going on a Sunday hike. We leave the house for several hours and come back for a ready made dinner. Perfect! 


3 thoughts on “Norwegian cuisine – lapskaus

  1. Now I am really hungry for one of my favorite meals!! We make stews pretty often in the winter time. Easy and you can put most anything together in a pot and cook it. Warm and comforting. Yumm

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