Lapskaus Luncheon

Lapskaus is a hearty Norwegian stew made with meat and vegetables, traditionally enjoyed during the colder months. Typically, lapskaus is prepared using a variety of meats, such as beef, lamb, or pork, which are slowly simmered to tender perfection. Alongside the meat, a medley of vegetables is included, commonly featuring potatoes, carrots, and onions, which not only add depth to the dish but also contribute to its nutritional value.

The preparation of lapskaus can vary significantly across different regions of Norway, with each locality adding its unique twist to the classic recipe. Some variations may incorporate seasonal vegetables, such as turnips or parsnips, while others might include herbs and spices like bay leaves and peppercorns to enhance the flavor profile. The stew is usually thickened with a roux or simply allowed to reduce naturally during the cooking process, resulting in a rich and savory broth that envelops the ingredients.

In Norwegian households, lapskaus is often served with a side of flatbread or crusty bread. It will be served at Mindekirken alongside coleslaw, flatbread, lingonberries, dessert, and coffee/tea.

Please join us after the luncheon upstairs in the sanctuary for our annual Hans Nielsen Hauge Lecture, this year presented by Pastor Brian Lunn.