Ingredients with Measurements:
- 2 syltelabb (salted pork trotters)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 4 cups chicken broth
- 1 cup heavy cream
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Rinse the syltelabb under cold water to remove excess salt. Place them in a large pot and cover with water. Bring to a boil and let simmer for 2-3 hours, or until the meat is tender and falls off the bone.
2. Remove the syltelabb from the pot and let cool. Once cooled, remove the meat from the bones and chop into small pieces.
3. In the same pot, sauté the onion, garlic, carrots, and celery until softened.
4. Add the bay leaf and chicken broth to the pot. Bring to a boil and let simmer for 20-30 minutes.
5. Remove the bay leaf and use an immersion blender or regular blender to puree the soup until smooth.
6. Add the heavy cream, chopped syltelabb, and dill to the pot. Season with salt and pepper to taste.
7. Let the soup simmer for another 10-15 minutes, or until heated through.
Time:
Preparation time: 15 minutes
Cooking time: 3 hours
Temperature:
Simmer on low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 12g
Protein: 20g
Substitutions for ingredients:
- Syltelabb can be substituted with ham hocks or smoked pork shanks.
- Chicken broth can be substituted with vegetable broth.
Variations:
- Add potatoes or parsnips to the soup for a heartier meal.
- Use different herbs such as parsley or thyme instead of dill.
Tips and tricks:
- Make sure to rinse the syltelabb thoroughly to remove excess salt.
- Use an immersion blender for a smoother soup.
- Let the soup simmer for a longer time to develop more flavor.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a dollop of sour cream and a sprinkle of fresh dill.
Garnishes:
Fresh dill, sour cream, croutons
Pairings:
Rye bread, pickled vegetables
Suggested side dishes:
Potato salad, coleslaw
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the syltelabb thoroughly to avoid any foodborne illnesses.
Food history:
Syltelabb and Dill Soup is a traditional Norwegian dish that is typically served during the winter months.
Flavor profiles:
Salty, savory, and herbaceous
Serving suggestions:
Serve hot with a side of rye bread and pickled vegetables.
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Region: Norwegian