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Nordic Table Workshop Swedish Soup and Rye

Wednesday, October 11, 2017 - 6:30pm to 8:30pm

Nordic Table Workshop  Swedish Soup and Rye

Dopp i grytan (literally “Dip in the Kettle”) is a traditional Swedish Christmas Eve meal of light soup that boils for hours on the back of the stove before it is served with rye bread. Made with leftover ham or roast, this simple, but beautiful stew has a clear, flavorful stock with tender bites of meat. Rye bread is dipped in the broth or laid at the bottom of the bowl to soak up the flavors, hence the name. Learn about the origins of dopp, make a large pot of soup and a few loaves of rye bread. This workshop mixes demonstration participation and eating.  

Menu includes: beef and pork dopp i grytan, rye bread and a light dessert.


Patrice Johnson is a Nordic food geek and meatball historian who loves to give traditional Scandinavian recipes a modern spin.

This class is held in ASI’s Paulson Hall Kitchen and it participation with some demonstration

ASI Members $45, nonmembers $55


(612) 871-4907

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