Serves 4

500g potatoes
400g broccoli
50g butter
50g high quality smoked bacon
1 onion
2 garlic cloves
2dl sour cream (10%)
marjoram
a bay leaf
parsley
vinegar
salt
pepper
sweet pepper
1 tbsp flour
1l water

Peel and dice the potatoes. Chop broccoli into florets. Heat the butter in a pot. Add sliced bacon, chopped onion, garlic and parsley and
heat for 2–3 minutes. Add potatoes, broccoli and herbs. Sprinkle in flour, mix thoroughly and heat for a few minutes.

Add water, bring it to the boil and boil for 25–30 minutes until the potatoes and broccoli are very tender. Purée and blend in sour cream and some vinegar. Season with salt if necessary. Bring to the boil and serve.

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Serves 4

3–4 chicken thighs
2l water
1–2 carrots
2 onions
1 tbsp butter
4 tsp flour
2dl single or whipping cream
200g smoked cheese
salt
black pepper
chopped parsley

Place the chicken thighs in cold water and bring to the boil, remove the froth and leave to simmer on a medium heat for about 30 minutes. Remove the thighs from the broth. Peel the carrots and grate coarsely. Peel and slice the onions finely. Melt butter in a frying pan to sauté the carrots and onions, then add flour and allow to heat through.

Pour into a pot and cook for about 10 minutes at a moderate temperature. Add cream and chopped chicken, bring to the boil. Add diced smoked cheese, season with salt and pepper. Mix well until the cheese is melted. Sprinkle chopped parsley on top.

Serves 4

2 baby carrots
3 new potatoes
a handful of peas
0.5l milk
20g butter
salt
fresh dill

Wash and scrub the vegetables; chop them into suitable pieces. Sauté the vegetables in butter in a pot for a few minutes, season with salt and add enough water to cover. Boil the vegetables to taste. Add the milk and bring to the boil, add chopped dill and serve.

Serves 4

200 g cheese
1 l water
2 tbsp flour
50 g butter
1 egg yolk
2 dl sour cream
1 tsp salt
¼ tsp pepper
2-3 slices of white bread

In a pot, melt the butter; add flour and brown. Add water, salt, and pepper. Mix the egg yolk with the sour cream and add to hot soup while stirring. Grate the cheese, sprinkle on the bottom of each soup plate, and ladle out the hot soup.

Toast the breadcrumbs on a dry pan, sprinkle on the soup.

Serves 4

1 l water
2 fish bouillon cubes
2 onions
6-7 potatoes
200 g leeks
6 dl 35% sweet cream
500 g salmon fillets
1 tsp lemon pepper
½ tsp salt
1 dl chopped dill

Bring the water to a boil. Add the fish bouillon cubes, onions cut into rings and sliced leeks and potatoes. Simmer for 5 minutes. Add the cubed salmon fillet and sweet cream. Simmer for 10 minutes over low heat, season.

Sprinkle with chopped dill when serving.

Serves 4

1 l sour milk
200 g cucumbers
3 boiled potatoes
3 boiled eggs
½ of a leek
2 boiled beets
½ dl chopped dill
¼ dl chopped parsley
2 cloves of garlic
¼ dl chopped green onion
1½ tsp fine salt
1 tsp herb salt
1 tsp lemon pepper

Chop the peeled beets, cucumbers, potatoes, and eggs. Cut the leek into rings. Mix the sour milk with the seasonings and chop the greens. Mix in the chopped ingredients. Serve chilled.