Farikal is a traditional Norwegian lamb and cabbage soup. Made of simply lamb, cabbage, peppercorns and flour, this authentic soup is the national dish of Norway.
Farikal is an Autumn dish. Lambs are harvested in September and cabbage is in season. This dish is usually served with boiled potatoes and flatbread.
The word farikal means lamb in cabbage in Danish. It was originally a Danish dish that used goose instead of lamb. The Norwegians adopted this dish, substituted the goose for lamb and kept the Danish term for this soup.
The fourth Thursday in September is Farikalens Festag, or Farikal Feast Day. The National Dish of Norway has an honor festival dedicated to this favorite soup.
Traditionally this soup has just a few ingredients; lamb, cabbage, water, flour, salt and peppercorns. I poured the peppercorns in the pot but if you wish you may place them in a mesh bag and simmer with the soup. Afterward just remove the mesh bag. I used vegetable broth in place of half of the water out of personal preference for veggie broth. To stay true to authentic Farikal, simply use water and add salt to taste.
I used leg of lamb because that is what I can find in my area. Any lamb will do, especially if it has bones. This gives the broth an extra special depth.
For photography sake, after the soup was done I placed the whole soup pot, uncovered under my broiler in order to crisp up the meat a bit. It makes for better food photography, you don’t have to do this. You can easily stay true to tradition by skipping this step.
Since it is just me and my husband, I essentially made half of a recipe by using 2 lbs of lamb and half a head of cabbage. This makes about six servings. This recipe easily doubles if you have a large stock pot to cook this in. The soup gets better with age so leftovers are fantastic.
I hope you make this, it is so simple and really delicious. Leave a comment and let us know how yours turned out. On Instagram tag #FusionCraftiness so we can see. Tusen takk!
Farikal is an authentic Norwegian soup made with lamb, cabbage, peppercorns and flour. This traditional soup is the national dish of Norway.
- 1/2 head of cabbage
- 1/4 cup of all purpose flour
- 3 cups vegetable broth
- 3 cups of water
- 1 1/2–2 lb leg of lamb, cubed into one inch chunks
- 1 Tbs whole black peppercorns
- Optional Garnish
- fresh herbs
- Tear of leaves of cabbage and place in bottom of large soup pot or dutch oven.
- In a mixing bowl mix flour with some of the vegetable broth until dissolved and no clumps have formed. Pour on top of the cabbage along with the remaining broth and water.
- Place lamb on top of cabbage and add peppercorns.
- Place soup pot on the stove and bring to a simmer, reduce heat to low and cover. Cook for 2-3 hours on low. Check for seasoning, you may need a little salt.
- Serve with crusty bread.
- For a true authentic recipe, use water instead of broth. You will need to add salt to taste.
- To add some texture to the meat, place soup pot under broiler and brown the meat for a few minutes (If the soup pot is oven-safe) or take out meat and place in a shallow baking pan and broil until browned and a little crispy (optional).
- Serving Size: 1 Bowl
- Calories: 418
- Sugar: 1 g
- Sodium: 588 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 36 g
- Cholesterol: 143 mg