Roros Stew

1) Soak the dried mutton in cold water 36 hours.

2) Soak the peas and barley separately in cold water overnight.

3) Cut the soaked mutton and short ribs into serving pieces.

4) Bring 2 liters (quarts) water to a boil.

5) Add both kinds of mutton. Return to a boil and skim. Lower the heat and simmer about 15 minutes.

6) Add the salt pork and beef, return to a boil and skim. Simmer until tender, about 1 hour.

7) Add the sausages for the last 15 minutes. Remove the meat from the pot and reserve.

8) Drain the peas and the barley. Boil in the meat stock until tender, about 1 hour.

9) Peel the carrots. Wash, cut into 1 cm (1/2") cubes and cook in lightly-salted water until tender, about 8 minutes.

10) Meatballs:

11) Bring water to a boil. Sprinkle with salt.

12) Make a hole in the other raw sausage.

13) Press out small meatballs directly into the water. Simmer about 5 minutes. Add to the pot with the carrot cubes.

14) To serve, use both plates and soup bowls.

15) slice the meat, cut the sausages into chunks and arrange on a platter with boiled, sliced rutabagas.

16) Serve soup, meat and boiled almond potatoes at the same time. Serve with beer and aquavit. Enjoy!