This delicious soup translates to “burnt snout” because of the hot temperature at which it is served. Enjoy this heartwarming, healthy meal during the upcoming cold months. 

Photo & Recipe source: https://arcticgrub.com/brennsnut/ 

Ingredients 

  • 6 Yukon Gold potatoes, peeled and cubed 
  • 2 carrots, peeled and thinly sliced 
  • 1 Vidalia onion, peeled and diced 
  • 2 celery stalks, diced 
  • 2 tsp. dried thyme 
  • 2 tsp. dried basil 
  • 1 tsp. garlic powder 
  • 1 medium rutabaga or kohlrabi, peeled and cubed 
  • 1 small celery root, peeled and cubed 
  • 1 medium leek, thinly sliced 
  • 3 quarts homemade or store-bought vegetable stock 
  • 1 quart mushroom stock* (Optional—pour hot water over 1 cup of mixed mushrooms and leave for 30 min. to 1 hour. Strain the liquid through a fine sieve and reserve. Chop up mushrooms and add to the soup for an extra rich flavor.) 
  • dill dumplings 
  • 1 Tbsp. kosher or sea salt  

 

Dill Dumplings: 

  • 1 1/2 cups all-purpose flour 
  • 2 tsp. baking powder 
  • 2 Tbsp. fresh dill, finely chopped 
  • 1-2 tsp. kosher or sea salt 
  • 3/4 cup milk or unsweetened plant-based milk (like oat or cashew) 
  • 2 Tbsp. olive oil 

Landbrød: 

  • 50 g fresh yeast or 4 tsp. dry yeast 
  • 3 cups water 
  • 1 Tbsp. salt 
  • 2 3/4 lbs. all-purpose flour 

Instructions 

 To make dumplings: 

  • In a large bowl, sift together the flour, baking powder, and salt. Fold in the fresh dill. Combine the milk and olive oil and add to the dry mixture, using a wooden spoon to form a wet dough. 
  • Form the dumplings using a large spoon; you should get about 12 or so dumplings out of this. 

 To assemble and make soup: 

  • In a large soup pot, add a little vegetable stock over medium-high heat, and add in onion, celery stalks, and carrots. Add the dried thyme, basil, and garlic powder, season with a little kosher salt, and sauté for about 4-5 minutes until fragrant and slightly tender. 
  • Add in the vegetable and optional mushroom stock and all the other diced vegetables. Bring to a boil and lower down to simmer and cook for about 20-30 minutes until vegetables are tender. 
  • Add in the prepared dill dumplings and cook for another 15 minutes. Serve with flatbrød or landbrød. 

 To make Landbrød: 

  • Mix the yeast into warm water and add in the flour. Mix in salt. Knead the dough for a long time, shape into a ball, and place it in a lightly oiled bowl. Let rise under a towel in a warm spot for about 1 1/2 – 2 hours. 
  • Punch down and pour onto a floured surface, continuing to knead and shape into a big, round loaf. Let it rise once again for 45 minutes. 
  • Preheat oven to 450°F. 
  • Place onto a baking sheet in the oven and bake for about 10 minutes. Reduce the heat to about 400°F and bake for another hour. Turn off the oven and let the bread sit in the oven for another 15 minutes.