Kjot Suppe (Meat Soup)

Rolf's mother Gunvor Kohler Nelson, arrived from Trondheim, Norway in 1929 and settled in Brooklyn. Their family name had been Nielsen. Rolf's paternal grandfather was a sea captain, making frequent trips to England. After many difficult times trying to spell his name to the British, who were no doubt thinking of Lord Nelson he finally relented and gave his name as Nelson.

Rolf tried to duplicate his mother's wonderful recipe for Kjot Suppe, but couldn't quite master it until he added a bit of ginger.

Kjot Suppe (Meat Soup)

2 lbs. beef, cut into serving portions
2 quarts water
2 tsp. salt
1 medium onion, chopped
2 carrots, cut for soup
2 stalks of celery, cut for soup
1 cup yellow turnip, peeled and cubed
1 parsnip, peeled and cut for soup
1/2 cup parsley, finely chopped
1 small piece of ginger (size of a teaspoon)
1 1/2 cups cabbage, shredded
1 beef bouillon (cube or tsp.)
1 chicken bouillon (cube or tsp.)

1. Wash meat under hot water, then add to 2 quarts of boiling water.

2. Cook about 1 hour, skimming off top when necessary. Cook longer if necessary according to cut meat used.

3. Put in rest of ingredients and simmer for 15 minutes. Do not overcook vegetables.

4. Put in fresh serving of parsley, chopped, just before serving.

Serve with Lok Sauce and Soddbollers:

Lok Sauce (Onion Sauce)

1 tbsp. butter
1 tbsp. all-purpose flour
1 onion, grated
meat broth
1 tbsp. sugar
1 tbsp. vinegar

1. Melt butter in pan.
2. Sauté onion until transparent.
3. Sprinkle in flour, making sure there are no lumps.
4. Slowly add broth.
5. Add vinegar and sugar.
6. Add more broth if desired.
7. Serve on meat and potatoes.

Soddboller (Meat Dumplings)

1/2 lb. ground round
1 tsp. salt
1 medium onion
1 tbsp. or more potato flour (or cornstarch)
1 tbsp. all-purpose flour
1 1/4 cups milk (can be mixed with cream or canned milk)
dash nutmeg
dash white pepper

1. If using hand grinder, grind meat 5 times with 1 tsp. salt. 
2. Add chopped onion for second 5 times. If using a food processor, grind for 30 seconds with salt and 30 seconds with onion.
3. Grind again with all ingredients except milk and nutmeg, which is added last.
4. Make into small balls and simmer in soup broth for 5 minutes.
5. Let stand in broth.
6. Add to Kjot Suppe just before serving.

Enjoy!



For more great recipes from around the world, purchase your copy of The Ellis Island Immigrant Cookbook.

The cookbook is a 268-page spiral-bound book containing recipes from thirty-five countries. The recipes are introduced with family memories. The book also contains a History of Ellis Island, Chronology, Immigrant Food Memories.

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