UntrainedChef

Soup with leftover pinnekjøtt

40 min
2 portions

Perfect way to use up leftover pinnekjøtt after the holidays. Hearty root vegetable soup where the meat warms through at the end and gives the whole pot incredible flavour.

Instructions

  1. 1

    Pull the meat off the bones and break it into smaller pieces. Trim away the fat — this is easiest when the meat is still a little warm.

  2. 2

    Cut the onion, carrots, celeriac, swede and potatoes into even-sized cubes and put them all into a large pot.

  3. 3

    Skim the fat off the cooking stock and taste it — if it's too salty, thin it out with some water. Pour it into the pot with the vegetables.

  4. 4

    Let the soup simmer for about 15 minutes until the vegetables are tender. Add the meat pieces and let everything heat through. Season with pepper and scatter over the chopped parsley just before serving.

Per average serving

10
Calories
kcal
0.3
Protein
g
2.3
Carbs
g
0
Fat
g
0.4g
Fiber
1.1g
Sugar
1mg
Sodium

Tips from the kitchen

  • Pull the meat off the bones while it's still slightly warm from reheating. Once it cools down completely, the fat firms up and it becomes much harder to separate from the meat.
  • Taste the cooking stock before you add it. Pinnekjøtt stock can be very salty, and the saltiness concentrates as the soup simmers. Dilute it more than you think you need to, then adjust at the end.
  • Cut the swede and celeriac a bit smaller than the potatoes. They take longer to soften, so evening out the sizes helps everything finish at the same time.
  • Add the meat in the last few minutes, not at the start. It's already cooked, and simmering it too long makes it stringy and dry. You just want it warmed through.

Ways to vary it

  • A handful of leek sliced into rounds works well alongside the other vegetables. It softens quickly and adds a mild sweetness that goes nicely with the lamb.
  • If you have a parsnip sitting around, swap it in for one of the carrots. The flavour is a bit more pronounced and works well with the salt-cured meat.
  • For a slightly thicker soup, mash one of the cooked potato pieces against the side of the pot before adding the meat. It thickens the broth without needing any flour or cream.

Storage & leftovers

Keeps well in the fridge for up to 3 days in a sealed container. It freezes fine, though the potatoes go a bit grainy after thawing. Reheat gently on the stovetop over low heat, adding a splash of water if the broth has thickened up.

What to serve with it

A thick slice of flatbread or some crusty bread on the side is all you need. It's the kind of soup that doesn't want much fuss around it.

UC
By Untrained ChefPublished 29 June 2026

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