Svinekødsuppe (Skerpikjøt Soup) is a traditional Danish recipe (from the Faroe islands) for a hearty soup of winter vegetables and air-dried mutton. The full recipe is presented here and I hope you enjoy this classic Danish version of: Skerpikjøt Soup (Svinekødsuppe).
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This is a classic and hearty Faroese soup made from the Faroe Islands' air-dried mutton, Skerpikjøt with hearty winter vegetables.
Ingredients:
200g Skerpikjøt, thinly sliced
3 large Potatoes, peeled and diced
2 medium Onions, diced
2 large Carrots, diced
1 large Leek, diced
3 garlic cloves, minced
2 tbsp Olive oil
1l Chicken stock
1 Bay leaf
salt and freshly-ground Black pepper, to taste
Method:
When preparing the vegetables try and cut them into even-sized dice so they cook more evenly.
Place a large soup pan over medium heat. Once hot add the onions and garlic and fry for about 5 minutes until soft and translucent.
Add the leeks, carrots and potatoes. Stir to combine and cook for a further 5 minutes, stirring occasionally. Now add in the Skerpikjøt pieces and the bay leaf.
Pour in the chicken stock, stir to combine then bring to a gentle boil. Immediately reduce to a simmer then cover the pan with a lid. Continue gently simmering the soup for about 90 minutes to allow the dried mutton to soften. Stir occasionally during this time.
Near the end of the cooking time taste the soup and season to taste with salt and freshly-ground black pepper. You may not need salt as Skerpikjøt can be salty due to the curing process.
Take off the heat, ladle into warmed soup bowl and serve accompanied by thick slices of dense rye bread.
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