Scandinavian Vegetable Stew Recipes

LABSKOVS

Steps:

• Cut the steak into 2-cm / ¾-in cubes. Heat 1 Tbsp of the butter in a large saucepan, add the steak and brown lightly, then add the water and bring gradually to a boil, skimming off any froth from the surface.
• Add the onions, bay leaves, thyme sprigs, cloves, peppercorns, and salt and let it simmer for 1 hour.
• While it is simmering, peel the potatoes and cut into 2-cm / ¾-in cubes. Add to the meat and let it simmer for another hour, or until the meat is very tender and falls apart easily.
• Drain off any excess water then stir in the remaining 2 Tbsp butter. Use a balloon whisk to mix the potatoes and meat together into a mash, with the stew remaining lumpy.
• Serve sprinkled with chopped chives, with the pickled beetroot and slices of rye bread alongside it.

SCANDINAVIAN VEGETABLE STEW

Steps:

• Mix potatoes and carrots in 3-quart saucepan; add enough water to cover. Heat to boiling; reduce heat to medium. Cover and cook 8 to 10 minutes or until tender; drain in colander. Wipe out saucepan with paper towel.
• Melt margarine in same saucepan over medium heat. Cook onions in margarine 2 minutes, stirring occasionally. Stir in flour. Gradually add milk, stirring constantly, until mixture thickens and boils.
• Stir in potatoes and carrots, peas, salt and pepper. Cook 5 to 6 minutes, stirring occasionally, until peas are tender.
• Stir in dill weed. Cook 2 minutes, stirring constantly. Top each serving with chopped egg and, if desired, additional dill weed.

SCANDINAVIAN VEGETABLE SOUP WITH SHRIMP

Steps:

• In a large saucepan combine the carrot, the peas, the cauliflower, the potato, drained, and the green beans with 2 cups salted cold water and boil the mixture for 7 minutes, or until the vegetables are tender. Add the spinach and cook the mixture, stirring, for 1 minute. In a small bowl whisk together the half-and-half and the yolk, stir in 1 cup of the vegetable mixture, a little at a time, and stir the yolk mixture gradually back into the pan. Cook the mixture, stirring, for 1 minute, or until a thermometer registers 160°F. (but do not let it boil). Add the shrimp and simmer the mixture for 1 minute, or until the shrimp are pink and just firm. Add the salt, the chopped dill, pepper to taste, and the Sherry, divide the soup between 2 large soup bowls, and garnish each serving with a dill sprig.