“A generous amount of grated horseradish makes this meat soup really burn the nose!” Or the“snuda,”as a true Scanian would put it. 

Brännesnudan is a classic home-style dish from Skåne that has, unfortunately, fallen somewhat into obscurity. This hearty soup is made with salted pork belly and generous amounts of cabbage and root vegetables. A true winter dish.

1.5–2 kilograms of cured pork shoulder
2 bay leaves
5 allspice berries
5 white peppercorns
1/4 head of white cabbage
4 carrots
2 yellow onions
1 parsnip
1⁄2 celeriac
1 leek
1 bunch of parsley
1.5 l water
100 g butter
1 dl rolled oats
Horseradish
Salt and pepper

Peel and chop two carrots and two onions into small pieces.
Simmer them together with the shank and the spices for about eight hours, or until the meat falls off the bone. Skim off the foam as needed.
Remove the shank and separate the meat from the bone.
Cut the meat into 3-centimeter cubes.
Strain the stock and bring it back to a boil along with two fresh carrots, a leek, a parsnip, celeriac, white cabbage, and parsley. Cook for about ten minutes. The vegetables should still have some bite.
Add butter and rolled oats. Let it cook for another two minutes.
Serve the meat with the broth containing all the vegetables, and add finely grated horseradish when serving (which stings the “tip” of the tongue, hence the name “brännesnuda”).
Season to taste with salt and pepper.
Serve with potatoes boiled with dill and tossed in butter.

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