Best lapskaus in Norway restaurants

For the dish, you will need different root crops, approximately in equal quantities, necessarily - leeks (white and green parts), meat (usual scraps of meat dishes cooked earlier, less smoked foods and sausages, in general, everything that is in the house). Historically, lapskaus was "dark" - with beef meat, and "light" - with the addition of only a small amount of pork, or just some vegetables.