A popular Norwegian soup called brennsnut, which translates into “burnt snout,” because the soup is to be served piping hot. This is a specialty from my region of Sunnmøre, and every household has at one time or another incorporated this dish into their weekly dinner menu.
1quartmushroom stock*(Optional—pour hot water over 1 cup of mixed mushrooms and leave for 30 min. to 1 hour. Strain the liquid through a fine sieve and reserve. Chop up mushrooms and add to the soup for an extra rich flavor.)
1tbsp.kosher or sea salt
1 1/2cupsall-purpose flour
2tbspfresh dill, finely chopped
1-2tspkosher or sea salt
3/4cupunsweetened plant-based milk(like oat or cashew)
50gfresh yeast or 4 tsp dry yeast
2 3/4lbsall-purpose flour
To make dumplings:
In a large bowl, sift together the flour, baking powder, and salt. Fold in the fresh dill. Combine the milk and olive oil and add to the dry mixture, using a wooden spoon to form a wet dough.
Form the dumplings using a large spoon; you should get about 12 or so dumplings out of this.
To assemble and make soup:
In a large soup pot, add a little vegetable stock over medium-high heat, and add in onion, celery stalks, and carrots. Add the dried thyme, basil, and garlic powder, season with a little kosher salt, and sauté for about 4-5 minutes until fragrant and slightly tender.
Add in the vegetable and optional mushroom stock and all the other diced vegetables. Bring to a boil and lower down to simmer and cook for about 20-30 minutes until vegetables are tender.
Add in the prepared dill dumplings and cook for another 15 minutes. Serve with flatbrød or landbrød.
To make Landbrød:
Mix the yeast into warm water and add in the flour. Mix in salt. Knead the dough for a long time, shape into a ball, and place it in a lightly oiled bowl. Let rise under a towel in a warm spot for about 1 1/2-2 hours.
Punch down and pour onto a floured surface, continuing to knead and shape into a big, round loaf. Let it rise once again for 45 minutes.
Preheat oven to 450°F.
Place onto a baking sheet in the oven and bake for about 10 minutes. Reduce the heat to about 400°F and bake for another hour. Turn off the oven and let the bread sit in the oven for another 15 minutes.