Sodd is a traditional Norwegian soup made with cooked mutton and meatballs made with lamb or beef. Potatoes and carrots are included in a clear, fragrant broth. In what is considered the proper way of serving, both the potatoes and carrots should be boiled separately and then only included upon serving. This is done by the table, where people plate their own servings.
Sodd is described in Håkon the Good's saga from the 13th century, where Håkon the Good had to eat the sodd from the sacrificial animal during a feast at Lade. [1] Sodd has been considered a festive food in large parts of Norway. [2]
The meatballs are commonly flavored with ginger and nutmeg. It is traditional food most associated with the region of Trøndelag where it is customarily served on festive occasions, such as weddings and confirmation ceremonies. [3] [4]
Swedish cuisine is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden.
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup is commonly considered a comfort food.
Miso soup is a traditional Japanese soup consisting of miso paste mixed with a dashi stock. It is commonly served as part of an ichijū-sansai (一汁三菜) meal, meaning "one soup, three dishes," a traditional Japanese meal structure that includes rice, soup, and side dishes. Optional ingredients based on region and season may be added, such as wakame, tofu, negi, abura-age, mushrooms, etc. Along with suimono, miso soup is considered to be one of the two basic soup types of Japanese cuisine. It is a representative of soup dishes served with rice.
Rutabaga or swede is a root vegetable, a form of Brassica napus. Other names include Swedish turnip, neep (Scots), and turnip. However, elsewhere, the name turnip usually refers to the related white turnip. The species Brassica napus originated as a hybrid between the cabbage and the turnip. Rutabaga roots are eaten as human food in various ways, and the leaves can be eaten as a leaf vegetable. The roots and tops are also used for livestock, fed directly in the winter or foraged in the field during the other seasons. Scotland, Northern and Western England, Wales, the Isle of Man, and Ireland had a tradition of carving the roots into Jack-o'-lanterns at Halloween.
Trøndelag (Urban East Norwegian:[ˈtrœ̂ndəˌlɑːɡ]; or Trööndelage is a county and coextensive with the Trøndelag region in the central part of Norway. It was created in 1687, then named Trondhjem County ; in 1804 the county was split into Nord-Trøndelag and Sør-Trøndelag by the King of Denmark-Norway, and the counties were reunited in 2018 after a vote of the two counties in 2016.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Danish cuisine originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Revolution. Open sandwiches, known as smørrebrød, which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and garnished with a variety of ingredients. Hot meals are typically prepared with meat or fish. Substantial meat and fish dishes includes flæskesteg and kogt torsk with mustard sauce and trimmings. Ground meats became widespread during the industrial revolution and traditional dishes that are still popular include frikadeller, karbonader and medisterpølse. Denmark is known for its Carlsberg and Tuborg beers and for its akvavit and bitters, but amongst the Danes themselves imported wine has gained steadily in popularity since the 1960s.
Scouse is a type of stew typically made from chunks of meat with potatoes, carrots, and onion. It is particularly associated with the port of Liverpool; hence, the inhabitants of that city are often referred to as "scousers". The word "scouse" comes from lobscouse, a stew commonly eaten by sailors throughout northern Europe in the past, and surviving in different forms there today.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway. It differs in many respects from continental cuisine with a stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials because of the long winters.
Ajiaco is a soup common to Colombia, Cuba, and Peru. Scholars have debated the origin of the dish. The dish is especially popular in the Colombian capital, Bogotá, being called Ajiaco Santafereño, where it is typically made with chicken, three varieties of potatoes, and the herb galinsoga parviflora, known locally as guasca or guascas. In Cuba, Ajiaco is prepared as a stew, while in Peru the dish is prepared with a number of regionally specific variations.
Fesenjān is a sweet and sour Iranian stew. The roots of this Persian delicacy trace back to the Sassanid dynasty's golden age. It is typically served over rice in the Iranian manner. In Iran, it is made with minced meat, meatballs, chicken or duck. Like other khoresh stews served over rice, fesenjan is common also to Iraqi cuisine. As a festive dish for special occasions, it has become part of Jewish Rosh Hashannah celebrations, even though the typology of Jewish ethnic cuisines is imprecise. In Azerbaijan, where it called fisincan plov, the stew is made with lamb meatballs instead of poultry.
Potetball is a traditional Norwegian potato dumpling. A similar German dish is called Kartoffelklöße.
A croquette is a deep-fried roll originating in French cuisine, consisting of a thick binder combined with a filling, which is then breaded. It is served as a side dish, a snack, or fast food worldwide.
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish or other seafood.
Olivier salad is a traditional salad dish of Russian cuisine. Its creation is generally attributed to Lucien Olivier.
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