Lapskaus

Lapskaus is a thick Norwegian stew made of meat and potatoes. There are many variations of lapskaus. The dish may be made of fresh or leftover meat (usually beef or lamb, but sometimes also chicken, pork, or ham) and potatoes. Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga) and spices (such as salt, pepper, ginger, and herbs).

Lapskaus has brown and light versions. Brun "brown" lapskaus is made with beef, whereas Lys "light" lapskaus is typically made with pork, salted or smoked.

It is thought that lapskaus is of German origin. Historically, it is referred to as a skipskost because it was served and eaten on-board ships while at sea, although the original version was far less imaginative than what we recognize as lapskaus today.

In addition, Similar dishes include the Danish labskovs, Finnish lapskoussi, or the German Labskaus. What is now a staple of Norwegian home cooking goes exceptionally well with craft beer. Try it with a pilsner at Pingvinen in central Bergen.