Saltkjot og Baunir

Saltkjot og Baunir Recipe - Icelandic Dish with Bacon and Lamb Shoulder

Region / culture: Iceland | Preparation time: 15 minutes | Cooking time: 1 hour and 35 minutes | Servings: 6

Introduction

Saltkjot og Baunir, also known as Icelandic Salted Lamb and Yellow Split Pea Soup, is a traditional Icelandic dish that is hearty, flavorful, and perfect for warming up on a cold day. This dish combines tender salted lamb with yellow split peas, vegetables, and savory seasonings to create a comforting and satisfying meal.

History

Saltkjot og Baunir has been a staple in Icelandic cuisine for centuries. The dish originated as a way to preserve meat during the long winter months when fresh ingredients were scarce. Salted lamb was a common ingredient in Icelandic households, and combining it with yellow split peas and vegetables created a hearty and nutritious meal that could feed a family for days.

Ingredients

0.5 lb (227 g) yellow split peas
8 cups water
1 chopped onion
2 tsp dried thyme, rubbed between the palms of your hands
0.25 lb (113 g) cubed bacon
2.5 lb (1.13 kg) salted lamb shoulder, cut into large chunks
1 lb (454 g) rutabagas, cut into large cubes
1 lb (454 g) potatoes, peeled and cut into thick slices
0.5 lb (227 g) carrots, cut into pieces
freshly ground black pepper, to taste
salt, if needed

How to prepare

Place the peas in a large pan and pour in water.
Bring the water to a boil, skim off any impurities, then add thyme and onion.
Cover the pan and let it simmer for 45 minutes.
Add the bacon and one piece of meat to the soup, while boiling the remaining meat in a separate pan.
Continue simmering the soup with the meat for approximately 30 minutes, stirring frequently and adding more water if necessary.
Introduce the vegetables to the soup and cook for 20 minutes, or until they become tender.
Season the soup with salt and pepper according to taste.
The bean soup should have a thick consistency, similar to pease pudding when cooled.
You may choose to serve the meat and vegetables on a separate plate, to be enjoyed alongside the soup, or alternatively, finely chop them and return them to the soup.

Variations

For a vegetarian version, omit the bacon and salted lamb and use vegetable broth instead of water.
Add additional vegetables such as leeks, celery, or turnips for extra flavor and nutrition.
Experiment with different herbs and seasonings such as rosemary, thyme, or bay leaves to customize the flavor of the soup.

Cooking Tips & Tricks

Be sure to skim off any impurities that rise to the surface of the soup while it is simmering to ensure a clear and flavorful broth.

- For a richer flavor, you can brown the cubed bacon before adding it to the soup.

- Adjust the seasoning to your taste preferences by adding more or less salt and pepper as needed.

- To save time, you can use a pressure cooker to cook the soup more quickly.

Serving Suggestions

Serve Saltkjot og Baunir hot with a side of Icelandic rye bread or flatbread for a complete and traditional Icelandic meal. Garnish with fresh parsley or dill for a pop of color and flavor.

Cooking Techniques

Simmering the soup slowly allows the flavors to meld together and creates a rich and savory broth.

- Cooking the salted lamb separately helps to control the saltiness of the meat and prevents the soup from becoming too salty.

- Stirring the soup frequently while it simmers helps to prevent sticking and ensures even cooking of the ingredients.

Ingredient Substitutions

If you cannot find salted lamb, you can use regular lamb or beef and adjust the seasoning with salt to taste.

- Yellow split peas can be substituted with green split peas or lentils for a similar texture and flavor.

- Feel free to customize the vegetables in the soup based on your preferences or what you have on hand.

Make Ahead Tips

Saltkjot og Baunir can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.

Presentation Ideas

Serve Saltkjot og Baunir in individual bowls garnished with a dollop of sour cream or a sprinkle of fresh herbs. You can also drizzle a bit of olive oil or melted butter on top for added richness and flavor.

Pairing Recommendations

Pair Saltkjot og Baunir with a crisp and refreshing Icelandic beer or a glass of dry white wine to complement the savory flavors of the soup. A side salad with a tangy vinaigrette dressing would also be a great accompaniment.

Storage and Reheating Instructions

Store any leftover Saltkjot og Baunir in an airtight container in the refrigerator for up to 3 days. Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through. Add a splash of water or broth if needed to thin out the soup.

Nutrition Information

Calories per serving

Each serving of Saltkjot og Baunir contains approximately 400 calories. This dish is a satisfying and filling meal that is perfect for a hearty lunch or dinner.

Carbohydrates

Each serving of Saltkjot og Baunir contains approximately 40 grams of carbohydrates. The yellow split peas, potatoes, and vegetables in the soup provide a good source of complex carbohydrates, which are essential for energy and overall health.

Fats

Each serving of Saltkjot og Baunir contains approximately 15 grams of fat. The fat content primarily comes from the bacon and the salted lamb, which add richness and flavor to the dish.

Proteins

Each serving of Saltkjot og Baunir contains approximately 30 grams of protein. The salted lamb and yellow split peas are both excellent sources of protein, which is essential for muscle growth and repair.

Vitamins and minerals

Saltkjot og Baunir is a nutrient-dense dish that provides a variety of vitamins and minerals. The vegetables in the soup, such as rutabagas, potatoes, and carrots, are rich in vitamins A and C, as well as potassium and fiber.

Alergens

Saltkjot og Baunir contains bacon, which may be a potential allergen for some individuals. Be sure to check for any food allergies before preparing this dish.

Summary

Overall, Saltkjot og Baunir is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, proteins, vitamins, and minerals. This dish is a great option for a comforting and satisfying meal that will keep you warm and full.

Summary

Saltkjot og Baunir is a classic Icelandic dish that is hearty, flavorful, and perfect for warming up on a cold day. This traditional soup combines tender salted lamb with yellow split peas, vegetables, and savory seasonings to create a comforting and satisfying meal that is sure to please your taste buds. Enjoy this delicious and nutritious dish with family and friends for a taste of Icelandic cuisine at home.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Saltkjot og Baunir. It was a chilly autumn afternoon, and I was visiting my dear friend, Mrs. Olsen, in her cozy kitchen. Mrs. Olsen was known throughout our small village for her delicious Scandinavian dishes, and that day she was preparing one of her most beloved recipes: Saltkjot og Baunir.

As I watched Mrs. Olsen meticulously prepare the dish, I couldn't help but be in awe of her culinary skills. She moved with such grace and precision, effortlessly chopping vegetables and seasoning the meat with a delicate touch. I asked her if she would be willing to teach me how to make Saltkjot og Baunir, and with a warm smile, she agreed.

Over the next few hours, Mrs. Olsen patiently guided me through each step of the recipe, sharing her tips and tricks along the way. She explained that Saltkjot og Baunir, which translates to "salted meat and beans" in English, is a traditional Icelandic dish that is hearty and comforting, perfect for cold winter nights.

The key to making Saltkjot og Baunir, Mrs. Olsen told me, was in the preparation of the meat. She showed me how to cure the lamb with a mixture of salt, sugar, and spices, allowing it to marinate overnight to develop its flavors. The next day, we slow-cooked the meat with onions, carrots, and potatoes, creating a rich and savory stew that filled the kitchen with a tantalizing aroma.

As the stew simmered on the stove, Mrs. Olsen taught me how to prepare the beans, soaking them overnight and then cooking them until they were tender and creamy. She explained that the beans added a satisfying texture to the dish and complemented the saltiness of the meat perfectly.

Finally, after hours of preparation, the Saltkjot og Baunir was ready to be served. Mrs. Olsen ladled generous portions into bowls, garnishing each with a sprinkle of fresh parsley. We sat down at the kitchen table, our mouths watering in anticipation, and took our first bites of the hearty stew.

The flavors were incredible – the tender lamb melted in my mouth, the vegetables were soft and savory, and the beans added a delightful creaminess to each spoonful. Mrs. Olsen beamed with pride as I savored each bite, and I knew that I had just learned a recipe that would become a staple in my own kitchen for years to come.

As I left Mrs. Olsen's house that evening, I felt grateful for her generosity in sharing her culinary expertise with me. The recipe for Saltkjot og Baunir had not only taught me a new dish to add to my repertoire but had also given me a deeper appreciation for the traditions and flavors of Scandinavian cuisine.

And so, whenever I make Saltkjot og Baunir in my own kitchen now, I am reminded of that special day spent with Mrs. Olsen, learning from a master and creating a dish that brings warmth and comfort to all who taste it. Cooking is truly a gift that connects us to our past, our present, and the people we love – and for that, I am eternally grateful.