Served piping hot with flatbread and butter!
- 1 pcs lightly salted pork knuckle
- 1,5 liter water
- 3 dl barley groats
- 3 pcs carrots
- 1 pcs onion
- 1 tbsp whole black pepper
- 3 pcs bay leaf
- 0,5 pcs swede
- 1 pcs parsley root
- 1 pcs celery root
- 1 pcs leek
Beta soup is an old Norwegian traditional dish. There are probably many different versions of this dish. Common to all is that there is meat, vegetables and good broth. For me, it is best when you make this soup on lightly salted pork knuckles. The broth is magically good and together with barley groats and several vegetables, this is a delicious dinner. Feel free to make a large portion and freeze for several good dinners throughout the autumn.
When I make this soup, I usually make it over 2 days. The first day I cook the pork knuckle so the broth and meat are ready. I also put barley groats in water overnight. The day you are going to make the soup, all you have to do is cut vegetables and simmer everything for about 30 minutes. You can of course make everything in one day, but I think it is easiest to do it over 2 days. When I first make beta soup, I make a minimum double portion and freeze a few extra dinners. It's so delicious to have good homemade food frozen down for an easy dinner another time.
Start by finding a pan and place the pork knuckle in the pan together with whole black pepper, a coarsely chopped onion and bay leaves. Pour on cold water so that it just covers the pork knuckle. Boil water and let it draw for 2-3 hours.
Now the meat is so tender that it falls off the knuckle and you have a magical broth. Pick up the pork knuckle and remove the cooking fat. Remove all the meat and cut into slightly smaller pieces. Strain the broth and place everything in an airtight container. Let cool down and put in the fridge until the next day.
Rinse barley groats in a strainer and place in a container with twice as much water as barley groats. If you use 5 dl barley groats, use 1 liter of water. Leave in the fridge over the night.
There is no final decision on which vegetables you should use in a beta soup, but in the autumn there are so many good Norwegian root vegetables so fill up with what you have. In this soup I use turnip, parsley root, celery root, carrot and leek. I think it is best in a soup to cut the vegetables into small cubes. Peel and cut everything.
Heat the broth with the meat and cook slowly. Add the vegetables. Strain the barley and place in the pan. These will now attract the taste of the broth and give a lovely taste. Now the soup should simmer for about 30 minutes and dinner is ready. Serve with flatbread and butter. An incredibly good and nutritious dinner. This dinner is perfect to make for everyone! Good luck.