Autumnal favourite, but lovely all year around
I wish I could tell you a tale about this soup being a traditional recipe from the Sami people, passed down through the generations, but that would be a bold faced lie. It’s a reasonably modern recipe, created by a cookbook author sometime in the 1940’s from the local products she came across in the village of Nikkaluokta in the very north of Sweden.
A broth make from mince, leek and cabbage, seasoned with mustard, it really hits the spot on damp and cold autumn days. Both my husband and I are mad about both mustard and cabbage, so we quite happily eat it all year around.
This is my variation of Nikkaluokta broth. Most recipes also contain tomato puree and soy sauce, but as I prefer a cleaner taste of mustard and a lighter coloured soup I don’t use those. Fee free to add a tbsp of each if you prefer.
Should you want to serve a vegan option, just skip the meat and use a vegan stock instead of beef.
Nikkaluokta broth
Ingredients
- 300 g mince preferably beef, but lamb would probably be nice. For veggie option, skip the mince
- 300 g cabbage shredded
- 1 tbsp butter
- 4 tbsp mustard I use a sweet mustard, pick whatever you prefer. You may want to adjust the amount according to taste
- 1 bay leaf
- 1 l of water
- 2 stock cubes I use beef
- 1 leek thinly sliced
- salt and pepper to taste
Instructions
- Soften the leek and cabbage in the butter in your saucepan.
- Add the mince and brown it.
- Add water and stock cubes. Once the stock cubes have disolved add mustard.
- Let simmer on low heat until the cabbage is soft, around 10-15 minutes.
- Season with salt and pepper.
Notes