Soup Lapskaus

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  • Serves 2
  • Prep time 10 min
  • Cook time 15 min
Soup lapskaus with sausage, carrot, potato and leek in a black bowl
made it!

Ingredients

Method

  1. Wash and cut the carrots, potatoes and rutabaga into 2–3 cm pieces. Slice the sausage into pieces similar in size to the vegetables, and cut the leek into thin strips. Set them aside.
  2. If you’re using minced meat instead of sausage, fry it in a little oil until fully cooked.
  3. Place the root vegetables (excluding the leek) in a large pot and add water or broth. The liquid should cover the vegetables, so add more if needed. Bring to a boil, then reduce the heat and let it simmer until the vegetables are tender, about 15–20 minutes, depending on the size of the pieces.
  4. Add the sausage and leek to the pot and simmer for another 5–10 minutes. Season with salt and pepper to taste. I recommend using a bit more pepper than usual, as it complements the dish very well.
  5. Serve hot. This dish is also delicious when reheated the next day.