This is a fine dish for a cold day, and one that cries for ice-cold akvavit and beer. So popular is this soup with all the Nordics that it is said that the King of Sweden eats it every Thursday.
Note:
In Denmark it is usual to start with a plate of soup alone. Then, a second plateful of soup is eaten alternately with the meats ( you sip a little soup, eat a little meat and so on). Serve with a good sharp mustard, pickled beetroot, rye bread and sweet butter.
