Saltkjöt og baunir

Berglind’s saltkjöt og baunir prepares a bean soup with bacon and onion, cooks the supplied salted meat separately and serves both with separately boiled potatoes. The recipe is presented for Sprengidagur and feeds about six people.

Onion is chopped and bacon is cut into small pieces, then softened in butter in the soup pot. The native gular baunir, two litres of water and a vegetable-stock cube are added and stirred together. The soup comes to the boil, the heat is lowered and it cooks for about an hour, with foam removed during the first fifteen to twenty minutes.

The supplied salted meat goes into another pot, comes to the boil and simmers for about one and a half hours. Foam is removed when boiling begins. This selected route keeps the meat separate from the bean soup.

The gulrófur and carrots are peeled and cut into bite-size pieces while the potatoes boil in a separate pot. After the soup has cooked for about an hour, the cut roots and carrots are added and cook for another thirty to forty minutes, until soft.

The soup is tasted and may receive additional salt if needed. It is served with the separately cooked salted meat and potatoes, following the creator’s main route without a meat piece added to the soup.