Köttsoppa (Swedish:[ˈɕœ̂tːˌsɔpːa]; Finnish:lihakeitto[ˈlihɑˌkei̯tːo];bothlit. 'meat soup') is a clearmeat androot vegetablesoup eaten inSweden andFinland. The meat, and the bones supplying thebroth, isbeef (frequentlychuck), or sometimespork,reindeer ormoose. Vegetables commonly used includecarrot,potato,celeriac,parsnip,turnip andrutabaga.Green peas andwhite cabbage is also common.Leek,peppercorns andbay leaves are often added for seasoning. Meat and vegetables are cut to roughlydie-sized bits and boiled soft. AnIcelandic variety, calledíslensk kjötsúpa, typically haslamb with potatoes, carrots and cabbage.[1]
Knäckebröd with aged cheese such asprästost orSvecia is a popular side.Köttsoppa is also sometimes eaten withklimp – simpledumplings the size ofping pong balls made ofwheat,milk andegg.[2]
 | ThisSwedish cuisine-related article is astub. You can help Wikipedia byexpanding it. |
 | ThisFinnish cuisine–related article is astub. You can help Wikipedia byexpanding it. |
