Renskavsgryta Recipe


This dish is a classic soup from Norrbotten (North Sweden). Delicious dry venison fried in butter, mixed with juniper fruit adds an earthy taste, and a cream that makes this food feel soft when eaten.


  • 800 g Renskav
  • 1 pcs Yellow onion
  • 2 hg Kantareller
  • 2 tablespoons Food & Bean Butter
  • 2 dl whipped cream
  • 3 tablespoons Cantarella Fund Buljong
  • 2 tablespoons mess butter
  • 1 teaspoon Timjan - dried
  • 1 kr Flingsalt
  • 1 krm Black pepper
  • 3 tablespoons Rårörda Lingon
  • 5 dl Water
  • 1 kg Potato Fast
  • 250 g green peas

How to make:

Peel and peel the onion and brown it in butter with the meat, in a large saucepan. If the curds are moist, the liquid should first be boiled in a dry pan, then add a little more butter and wrap them for about 4-5 minutes. Stir into the pan.

Pour cream, water, fond, mash and thyme into the pan and cook on low heat for about 5 minutes. Salta and peppers to taste. Mix in the lingon but save a little for decoration.

Serve with boiled potatoes and cooked vegetables, such as green beans or peas.

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