👨‍🍳 Instructions

1. 1

   Peel and boil the starchy potatoes until very tender. Drain thoroughly and mash them while hot.

2. 2

   Gradually add the barley flour and wheat flour to the mashed potatoes, along with salt. Mix to form a firm dough. The amount of flour may vary depending on the potatoes' starchiness.

   💡 Tip: The dough should be firm enough to hold its shape but not too dry.
3. 3

   In a large pot, combine the pork belly, lamb shoulder, and water. Bring to a boil, then reduce heat and simmer for about 1 hour, skimming off any impurities.

4. 4

   Add the carrots, rutabaga, and leek to the pot. Continue to simmer until the vegetables are tender.

5. 5

   While the sodd is simmering, shape the potato dough into round dumplings (raspeballer), about 5-7 cm in diameter. You should get about 12-16 dumplings.

   💡 Tip: Keep your hands slightly damp to prevent the dough from sticking.
6. 6

   Carefully add the raspeballer to the simmering sodd broth. Ensure they are fully submerged. Cover the pot and let them cook for about 30-40 minutes, or until they float to the surface and are cooked through.

   💡 Tip: Do not stir vigorously once the dumplings are added, as they can break apart.
7. 7

   Season the sodd broth with salt and pepper to taste. Remove the cooked meats and vegetables from the broth.

   💡 Tip: You can shred or dice the meats before serving.
8. 8

   Serve the raspeballer hot in bowls with the sodd broth poured over them. Arrange the cooked meats and vegetables alongside or on top. Traditionally, this dish is served with melted butter and sometimes a dollop of sour cream.