Lapskaus is a thick Norwegian stew made of meat and potatoes. There are many variations of lapskaus. The dish may be made of fresh or leftover meat (usually beef or lamb, but sometimes also chicken, pork, or ham) and potatoes. Other typical ingredients are vegetables (such as carrots, onions, leeks, celery root, and rutabaga) and spices (such as salt, pepper, ginger, and herbs).
Lapskaus is possibly linked (historically and etymologically) to lobscouse, a European sailors' stew or hash particularly associated with Liverpool. Similar dishes include the Danish labskovs, Finnish lapskoussi or the German Labskaus.
The dish also figures in Norwegian American cuisine. In 1970, lapskaus was part of "the official menu for the seamen's mess" of the Norwegian America Line. Until the 1980s, Brooklyn's Eighth Avenue (particularly between 50th and 60th streets) was known as "Lapskaus Boulevard" in reference to the high Norwegian-American population in the area.
See also Labskaus.
- "Lapskaus: a Hearty Norwegian Stew". Nordic Nibbler. Retrieved March 1, 2020.
- Irene O. Sandvold et al., Gudrun's Kitchen: Recipes from a Norwegian Family (Wisconsin Historical Society Press: 2011), pp. 87–89.[ISBN missing]
- Anne Chotzinoff Grossman & Lisa Grossman Thomas, Lobscouse & Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels (W.W. Norton: 1997), pp. 18–19.[ISBN missing]
- "Lobscouse". Nordic Diner. Retrieved March 1, 2020.
- "labskaus". German Culture. Retrieved March 1, 2020.
- "Lapskaus Boulevard, a tale about Norwegians in Brooklyn, NY". transparent.com. Retrieved March 1, 2020.
- Andrew L. Yarrow, "In Brooklyn, Wontons, Not Lapskaus", The New York Times (March 17, 1991).
- Leonard Benardo & Jennifer Weiss, Brooklyn by Name: How the Neighborhoods, Streets, Parks, Bridges, and More Got Their Names (New York University Press: 2006), p. 145.