Lapskaus: The ORIGINAL Viking Recipie
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- เผยแพร่เมื่อ 22 พ.ย. 2022
- Lapskaus is a thick Norwegian stew made of meat and potatoes. There are many variations of lapskaus. The dish may be made of fresh or leftover meat (usually beef or lamb, but sometimes also chicken, pork, or ham) and potatoes. Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga) and spices (such as salt, pepper, ginger, and herbs). Lapskaus is possibly linked to lobscouse, a European sailors' stew or hash strongly associated with major ports such as Liverpool. Similar dishes include the Danish labskovs, Finnish lapskoussi or the German Labskaus. The dish also figures in Norwegian American cuisine. In 1970, lapskaus was part of "the official menu for the seamen's mess" of the Norwegian America Line. Until the 1980s, Brooklyn's Eighth Avenue was known as "Lapskaus Boulevard" in reference to the high Norwegian-American population in the area.
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My Grandparents were from the North of Germany (Oldenburg) and we always ate Lapskaus at their home! Delicious and healthy!
Labskaus is a traditionel food in North Germany too❤ and i love it 🤩
I'm a native Liverpudlian and yes, Scouse is the most famous dish in Liverpool. My mum used minced beef too, but potatoes instead of turnips. It is usually served with red pickled cabbage and crusty bread.
We have Lobby in Stoke but it comes from the same Lob Scouse. I believe it’s from the Irish immigrants (my family came over from Ireland in the 1860s) and now I know they got it from the Vikings!
Crazy how different one dish can be done. Hamburg (Northern Germany) Lapskaus is done with Fish.
This dish is native in the Netherlands too, we do mash it, though. We call it hutspot (meaning: mix-together-in-pot).
Interesting. We here in Hamburg (Northern Germany) know a dish that we call Labskaus. It consists mainly of potatoes, beef, beetroot and pickled cucumber. It's more like a mash and is eaten with either fried eggs or some rollmops.
Simple and great food. Lapskaus for us in western Norway is often thickened, while betasuppe is not.
Looks good! I do a slightly different version of this. I pan roast beef bones in a little oil to get some rich flavor, then set aside and lightly salt them. Then in the same pan I saute the onions, add the ground beef then brown, add the carrots, celery, 1/4 cup chopped mushrooms, garlic and turnips (sometimes I'll add a half cup of barley at this point) then cover with the broth and add the bones back in and toss in a bay leaf. Salt and pepper, cook for at least an hour on med-low, covered, and just before serving add a couple tablespoons of finely chopped fresh parsley.
That sounds great! I'm going to try that barley in our venison stew next time.
Love this. I hope you share plenty of different foods that are traditional.
That's the plan!
Oh! I'm going to try the turnips! Looks delicious! Thank you! Happy Thanksgiving! If you are anywhere near Northern California, you're invited to my table...many blessings and returns to you and yours! 🦃
Thanks for the recipe!
I love a good stew - it's a cozy, homey, comfort food, if there ever was one. I like to add a bit of Burgundy wine to beef, or venison stews. It adds a nice touch of flavor. Thank you for sharing this recipe.
Try some dark stout beer instead of burgundy sometime. We used to just use wine but we tried dark beer a few years back and it added so many layers of flavor.
I love it! So simple and good and easy to follow! Subscribed!
very interesting an looks yum! I slow cooked a big lamb shank today; stepped in through the door after work and was just hit with that amazing smell!
Sounds great!
Scouse is Liverpools most known dish adopted from this very recipe 💪
Dane here. Looks mums!
Tip: square up some fatty chuck, put it in the smoker on low for 1/2 hour brown it on the cast iron. Simmer everything in a Dutch oven in the smoker lid lid off.
Hey man, I'm really late to this but I want to let you know that in my country 🇵🇹 we also cook these stews with the turnips but we thicken them up with stale bread, hardtack/ships biscuits. Before the potatoes arrived, we also ate a lot of chestnuts and acorns.
Cheers 🙂
Thank you so much for this! I have never had a turnip in my life, and this seems like the perfect recipe to try it with. I will make it this weekend and see how it turns out!
Love that shirt. Great video as always!
Did he say what Seasonings to use? I've had a few drinks but don't recall him saying salt or this and that
Just salt and pepper for this one but usually at the end. You can try with whatever you like!
Sasoning in Norwegian cooking? lol My mom pretty much boiled peppercorns in cheese cloth in everything but the stew like he said salt and pepper.
Yum.
In North Wales we call this lobscouse. It was introduced by Norwegian whalers who came to Liverpool.
Think we generally use "kålrot" or rutabaga/swede instead of of turnip but I do think that the recipe is open for interpretation
It's tricky, a turnip and a swede (which is short for a Swedish turnip) are often confused depending where you live in the UK.
Oooh! We are having a roast with delicious veggies tonight. But now I want a stew tomorrow.
A tradional Welsh version, ‘ cawl’. Boil then simmer a breast of lamb. Let it cool overnight with the saucepan lid on. Skim off the fat which will have solidified. Keep the liquid in the saucepan. Take the meat out and take it off the bones then put it back in the liquid. Add chopped carrots, parsnips, onion or leek and some swede until all are almost cooked. Add chopped potatoes and plenty of finely chopped fresh parsley. Cook until potatoes are tender. Season to taste. Serve with bread on the side.
Looks really nice mate.
This looks unbelievable! Yummm!
Looks very delicious and I'm going to make it))
Leeks are a good alternative to onion if you want something different. We use onions, which are native to Central Asia, so they became part of the Scandinavian diet a long long time ago. Probably brought by our Rus and Slav cousins. We use venison steak for this recipe and add dark beer to deglaze the pot after cooking the onion and searing venison in pork fat or tallow. After that we add stock and our veg and mushrooms. Slow cook for hours until the meat is tender. Its a favorite every year after my son goes hunting.
Hails!
I'm definitely going to try this. It looks really good. 🙂
I only can imagine how delicious this tastes! It looks good to. I will try this with some of the worms I use to prepare my recipes and see how it will be. Great video. Thank you...❤❤❤
Nothing like a nice hearty stew during the cold season. As a bit of a whisky anorak, I do like a bourbon old fashioned or a rye. But there is just something about a Wisconsin sweet bandy old fashioned, for which Wisconsin and it's supper clubs are king of. Lol
Looks great, buddy.
Hmmm. I will have to try that!
Love the mayhem shirt
ahhaha Is that a mayhem tshirt? RESPECT bro ! ! !
I wonder if it was better to keep the peel on the turnips? I usually keep the peel on potatoes or sweet potatoes cause it has good nutrients in it. We used to grow turnips every year at my grandma's farm, loved them. Great recipe!
That's a good idea! Not tried that before
I have a little theory that the ideal diet is a mix of your ancestral one AND the one the native to where you live. It just makes sense to me. Do you really think that the goths who migrated down to north Africa were still eating their ancient ancestral diet? No, they had to adapt, and that's natural.
Deilig mat. Nam Nam 😀
We are from a long God fearing Viking family, we named our First born Ragnar Lothbrok and our 2nd born we named Floki.
Ground beef would be great to use with my husband.
Jeg lager lapskaus på kraftbein og bruker pølse istedenfor biff. Jeg elsker poteter, så det MÅ jeg ha i. Har aldri hørt om kjøttdeig i lapskaus, men ikke så dumt det! Ser godt ut hvertfall😊
Our family uses rutabaga instead of turnips. I've tried both but rutabaga has a bit more flavor imo.
Good to know!
I have recipe almost like this for a beef and vegetable soup but you add barely also. I also make mine with ground beef
Thor, what is in that bottle with the brown package? The one you're using in your cocktail.
Cranberry bitters :)
Never heard of vikings eating potatoes 😂
Lol, yeah he did say it was a modern interpretation. The onion is not native to northern Europe as well but rather central Asia. So it was almost surely brought to Scandinavia by Vikings who traveled to Russia and Slav countries. Potatoes are just so common for Americans now that we imagine they've just been in our culture (European heritage) forever.
No but turnips they would have
Can you use chicken stock in Skause or do you have to use beef?
Chicken might be good! Never tried
@@theseasonaldiet1973 I made beef, chicken is next then I’ll put them head to head
Beef.
It actually should be salt lamb, for Lapskaus.
I like to braze lamb in walnut oil then the rest like this show.
Stock from the box? Really?
Mjammm! Lapskaus!! Der sa du noe. Finner neper, så til helgen blir det barneminnemat!