Norwegian Sodd with Root Vegetables and Cream

Method

1. Heat the butter in a large pot over medium heat.
2. Add the chopped onions and garlic, sauté until fragrant.
3. Add the meat and cook until browned on all sides.
4. Pour in the water and bring to a boil.
5. Reduce heat, cover, and simmer for 1.5 to 2 hours until the meat is tender.
6. Add the potatoes, carrots, salt/pepper, and milk/cream, and cook for another 30 minutes.
7. Blend the soup slightly for a creamier texture, if desired.
8. Serve hot with boiled potatoes and carrots on the side.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.