DISH RESEARCH · Soup
Sodd
Matprat’s sodd makes lamb broth and small lamb meatballs, returns the cooked lamb to the broth and serves the soup piping hot with boiled potatoes, carrots and flatbread.
About Sodd
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Matprat describes sodd as festive food in Trøndelag. Its version makes lamb broth and small lamb meatballs from scratch, then serves the piping-hot soup with boiled potatoes, carrots and flatbread.
The selected boneless lamb cooks gently in cold water with salt until tender, with foam skimmed away. The meat is lifted out, cooled, cut into small cubes and kept cold; the broth is strained and cooled, with some surface fat removed if needed.
A separate lamb portion and the listed fat are diced and kept cold. The meat is ground repeatedly with salt, then potetmel, ground nutmeg, ground ginger and pepper are mixed in and the selected equal-parts cream-and-milk mixture is worked through it.
The same cooked lamb broth is reheated. Small, even meatballs are shaped with a teaspoon and placed into the hot broth to cook gently before the cubed lamb returns and the complete soup heats through.
Salt can be adjusted if needed. Matprat serves the sodd piping hot in deep plates, with boiled potatoes and carrots and the selected flatbread alongside.
Ingredients in Sodd
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Potatobase
- Eggbinder
- Carrotsother
- Potatoesother
- Meat stockbase
- Wheat flourbinder
- Meatballsprotein
- Lambprotein
- Carrotbase
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.