THE
NOSE BURNER ¤
While the warmth and heat of summer and spring are distant memories and present
hopes here in Norway, one pleasant and quick way to warm up is with a Trondheim
Nose Burner. While this may sound like a wrestling hold, it's really the name
of a soup. A very simple to make meat soup. I had grown up with this soup
and we had always just called it by the generic name of 'meat soup'. I was
later informed by friends that it has a by far more distinguished and colorful
name.
In any case it's easy to make. The heat in the name comes of course from the
temperature and the generous addition of pepper for seasoning.
open
close TRONDHEIM NOSE BURNER
1lb soup meat
assortment of root vegtables (potatoes, carrots, rutebago, etc.)
vegtable oil
salt, peppar
water
cut meat to 1 in. cubes, brown in oil. Add water, bring to a boil.Peel and
cut vegtables, add to meat. Simmer until vegtables are tender. Season with
salt and pepper.
Serve with knekke bread, flat bread, bread.
Is better second day.
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