Seterkall

Seterkall is a term used in some Scandinavian languages, particularly Norwegian, to refer to a type of food or meal. The word itself can be broken down into "seter," meaning mountain pasture or summer farm, and "kall," which can imply a broth or soup. Therefore, "seterkall" can be interpreted as a meal or soup prepared at a seter, often during the summer months when livestock were taken to higher pastures.

Historically, seter living was a significant part of rural Scandinavian life. Women would typically manage the seter, producing dairy products like cheese, butter, and sour cream. Meals prepared at the seter were often simple and hearty, utilizing readily available ingredients. Seterkall could encompass various dishes, but commonly it refers to a soup or stew made with milk, flour, and sometimes meat or vegetables. These dishes were designed to be nourishing and sustaining for those working at the seter.

The exact composition of seterkaill could vary regionally and seasonally. Some versions might be very basic, consisting primarily of a thickened milk-based broth. Others could incorporate more substantial ingredients, depending on what was available. It represents a practical and resourceful approach to food preparation in a traditional agrarian setting. While perhaps not as commonly prepared today in its original form, the concept of seterkaill evokes a connection to Norway's agricultural heritage and the self-sufficiency of seter life.