Sunday, November 28, 2010

Sodd - a local specialty from Trøndelag

Sodd is not a local swearing word, but rather a local food specialty from the Trøndelag region of Norway. This was the main dish at my grand nephews christening in Trondheim two weeks ago.

Back in the 19th century, Sodd made with horse meat was served throughout the whole country. Today it is the traditional festive meal of the Trøndelag region of Norway. The population of this region has passionate feelings for this dish. To those of us referring to it as a soup, they vehemently deny this claim by stating; "Sodd e' sodd!!" - meaning sodd is sodd (and nothing else).

Sodd is a dish assembled at the table consisting of salted mutton meat, small and larger meatballs made from beef and mutton, diced, boiled carrots and potatoes - and a clear, salt broth. At the christening the meatballs and meat were served in the broth. We placed the carrots and potatoes in a soup plate and poured the broth and meat over.

The interesting thing was the meatballs. The two varieties tasted differently. The larger had a distinct spice flavour, whereas the smaller were plain salted. It was served with skjenning, a flatbread brushed with milk and sugar on one side. It creates an interesting contrast to the salt main dish.

Preparing it from scratch is a ritual, to that extent that very few prepare it at home, but rather buy it. The piéce de résistance is the meatballs that must be grounded to a very fine consistency.

It is a dish served to any occasion and definitely the thing to offer guests at a Trøndersk christening service. It is customary served with locally made ginger ale or juice made from berries.

More soup stories on Enjoy Food & Travel

No comments: