Saturday, February 18, 2017

Klassisk klar suppe med melboller og grøntsager (Clear soup with dumplings and vegetables) #SoupSaturdaySwappers

You ever get a craving for a soup from your childhood?

I did awhile back and made Melboller, and then I decided I wanted a good, hearty vegetable soup.
Klassisk klar suppe med melboller og grøntsager

Mom used to make a soup for dinner but it was served a little differently than most soups.  We'd get a big bowl of broth with some dumplings (Melboller) floating on top, and then would be served the meat and other vegetables the soup was cooked with on a separate plate.  And if she cooked a chicken to make the stock, she would frequently serve the chicken the next day for our meal.    When soup was served this way, it was probably to fill you up a little before the main course.
It works. 

Now, I always wanted more of the dumplings when mom made this soup, they were my favorite part and I didn't really care about the rest of the stuff.  I could and did, make a meal of just the broth and dumplings.  When I could get away with it.
Which wasn't often, sigh.

I made a couple of pork roasts a couple of weeks back, froze the bones from the roasts and decided that they would make a nice base for a soup. 

I added some dried minced onion, an onion, carrots, and a couple of cloves of garlic.   Then I let it simmer for a couple of few hours.   I

I pulled out the pork bones, took the meat off of them, then added the bones back to the soup and let them simmer a little longer.

I then strained out the broth, reserving the carrots and onions.  I threw a couple of red skinned potatoes in and then because I happened to run across some parsnips recently so I threw them into the broth just til they were cooked through and then took them out and let them rest with the carrots and onions while the potato finished cooking.  I then added a Leek, sliced in 1/2 inch pieces, and let it cook til it was just done, I also had a sad looking yellow squash so it got chopped and thrown in at the last minute as well. 
Klassisk Klar Suppe med Melboller og Grontsager
Klassisk Klar Suppe med Melboller og Grontsager

Then I had fun...

I made some Melboller,

 It's also my entry for Soup Saturday Swappers hosted this month by Kathy of A Spoonful of Thyme with the theme of International Soups.  I have to admit to not having to go too far to find an international soup to make.   I just made a favorite from my Danish childhood.
Soup Saturday Swappers

Soup Saturday Swappers is the brainchild of Wendy from A Day in the Life on the Farm.  Go to this link to find out more about her and how you can join in as well.


yield: 4 Servingsprint recipe

Klassisk klar suppe med melboller og grøntsager (Clear soup with dumplings and vegetables)

prep time: 30 MINScook time: 20 MINStotal time: 50 mins
This is a classic clear soup with lots and lots of vegetables. You can add meat if you like, but honestly I don't think you miss it. It can be made totally vegetarian as well, just by using vegetable stock.

INGREDIENTS:

  • 6-8 cups clear soup stock, either pork, chicken, beef or vegetable
  • 2 carrots, sliced into coins
  • 2 parsnips, sliced into coins
  • 2 celery stalks, sliced
  • 2 red potatoes, diced
  • 1 leek, cut into coins or 1/2 onion, diced
  • 1-2 yellow squash, diced
  • Salt and pepper to taste.  
  • 1 recipe Melboller

INSTRUCTIONS:

  1. Heat the stock and cook the carrots, potato's, celery, leeks and parsnip in the stock. Taste the stock, and add salt and pepper to taste.  The vegetables will have added a lot of flavor.  Cook the Melboller according to the directions, add the squash at the same time. Serve hot. You can add meatballs to this soup or just some cooked chicken, turkey or beef if you like. This is a hearty satisfying soup without the meat.
Created using The Recipes Generator

Sid Munkholm
Sid Munkholm

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

15 comments:

  1. My mother used to make Melboller (we called them drop dumplings). This soup is like a blast from my past! I love the story of how your soup was served! P~

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    1. I love how dumplings are universal, just about every country has them, and there are so many different variations of them as well. I learned how to make southern style drop dumplings when I was cooking at the Senior Center a few years back. Or at least they were how Sarge made them, he loved to put a twist on everything.

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  2. I love the back story to this soup. What a wonderful memory! Now you can have it with just the dumplings any time you want =)

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    1. LOL, yes I can and I have, but somehow they just don't taste right without the veggies to go along with them. sigh. Mom was right...

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  3. Love the story behind the soup! I can see how one could focus on the dumplings. Who wants veggies when you can have dumplings?! Thank you for sharing your yummy soup with us.

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  4. You just made me realize how much I miss dumplings...I'm going to have to do something about that. Your soup looks wonderful!

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  5. I love brothy soups and dumplings, so this is right up my alley. Plus, the food memories that go with it make this such a special recipe!

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    1. Thanks, this is a great soup. And the memories, add a nice seasoning touch to it as well.

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  6. I LOVE the idea of vegetable soup with dumplings for heartiness! YUM!

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    1. The dumplings do add a 'stick to your ribs' quality.

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  7. I love soups that can be made with whatever you find in your refrigerator and pantry. Perfect soup and the kind of cooking I think all of our mother's did to stretch the budget and feed a hungry family.

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    1. This is one of those. I think the melboller (made with butter and eggs) were a way to stretch the soup further. And since butter and eggs were usually readily available on the farm, they used a lot of them.

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  8. Looks as though you enjoyed the time while preparing this soup, liked reading you post, healthy soup.

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    1. Thanks Sneha, I love sharing the stories of the food we ate growing up. And this soup was one of my favorites.

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  9. Your soup looks awesome, and I love dumplings with anything! We always love your recipes at Full Plate Thursday, thanks so much for sharing them with us!
    Miz Helen

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