The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 16, 2009
I miss this meal! My dad is a full blooded Norwegian, he still makes this at 69 years old. This recipe is awesome... great measurements! The only thing I do different is use 1/2 white flour and 1/2 wheat. I was brought up on the salt pork, but I've done it both ways and they are equally tasty. We always slice it really thin and fry it in butter and then top it with sour cream. Nice to see this recipe shared on here :)
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 3, 2009
As written, they disintegrated to about half size while boiling, but tasted ok. A solid, inexpensive meal.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 30, 2009
I was happy to find this recipe, but I changed it a little per my Danish/Norwegian grandma's method... I used to watch her make these in her little farmhouse kitchen in Mt. Pleasant, Utah when I was a little boy, She used barley flour, which I used, and salt pork chunks rolled into the balls of dough. (I used smoked ham chunks.) She made them roughly tennis ball size, and served them to me for breakfast, steaming hot with warm maple syrup. I will never forget the deliciousness! I have been looking for a Krub recipe for years. Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by flying chef

Cooking Level: Expert

Home Town: Hollywood, California, USA
Living In: Dana Point, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 20, 2009
I agree this is a good basic recipe. My Norwegian mom made this often - like some of the other reviewers we too called it Krub. My mom was taught to fry salt pork first with plenty of salt and pepper to put in the middle. The next day she would slice and fry it in butter - then to add the milk for gravy. More calories then just dropping it into the milk - but has got to be my favorite breakfast ever.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Feb. 19, 2009
Instead of shredding the potatoes, you can just chop them up in a food processor. Otherwise the texture is a little off. It's like eating hashbrowns with meat in the middle. When my grandma and I used to make it, we used a meat grinder. Nowadays, I just use a good old processor. Works just the same and it's faster. Of course the old fashioned way is better.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Dec. 9, 2008
This stuff is the ULTIMATE comfort food!! Growing up, my grandma taught her duaghter in law (my mom)how to make it so I used to bug her a LOT to make this.. Here's how we always had it: Boil spareribs or ham hocks and cooked the Klub in the broth - and yes, salt pork in the middle using old potatoes because they are drier (or so my mom said) (sometimes) BUT we added caraway to the potatoes - served it with butter and boiled potatoes - OH YUM!!! I have been after everybody in my family to show me how to make it but I think I will take on this one with the additions my family always have thrown in - thanks for posting this!
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 16, 2008
Good basic recipe. As a full blooded Norwegian growing up in Norway I would suggest halving the all purpose flour and doing the rest of it with barley flour. You can also use oatmeal to make them heartier. It is important to squeeze as much water out at possible. Another suggestion would be to have rutabaga cut and sliced in the broth as well. Delicious!
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 12, 2008
My father made a broth using a ham bone, onions, carrots, and celery. He then placed a ham cube in the center of the dumpling. Easy recipe!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: May 29, 2008
My Norweigian great grandmother made this receipe for her husband and 12 children growing up on a farm in Minnesota. Klub (we call it KRUB). I was raised on this stuff, which is my favorite food in the world. Just a note: We eat it exactly the same was the first day, but the second day is even better. I fill a frying pan with about a cup or so of milk. As the milk is warming on a medium burner, cut the potato Klub into bite size pieces. I just slice with a knife over pan. Cook until the milk has formed a "gravy" consistancy, stirring constantly. Serve on plates with dabs of butter. Yummy! I can't wait to make this again!!! Thank you for sharing this great receipe!!
Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Portland, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 26, 2007
WE called it 'FreskaKrub'..Raw potato grated & mixed w/flour to make heavy dough. Made a dent to put in the diced salt pork & heavily peppered the dent & pork before sealing it. Boiled for 1 hour (about the size of a baseball) Serve with butter. Make the dumplings with WET HANDS..rinse after each one! Wonderful fried in butter the next day. Someone said 'remove the salt pork'??? Sacrilige!! YumYum!
Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 19, 2007
When I lived in Norway in Sor Trondelag, the Klubb was made with Barley flour and the shredded potatoes were first rinsed (get some the starch out). the Salt Pork was served on the side. The Klubb was served with a sauce made with Geitost (brown goat cheese), hot salt pork bits and fat, and, for some, syrup! with boiled potatoes and rutabages on the side. Yum! it was delicious on a cold winter evening after skiing all day. the brunost sauce was basically a thin white sauce with plenty of shredded melted brown goat cheese (to taste).
Was this review helpful? [ YES ]
22 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Mar. 3, 2007
Oh gosh was I excited when I seen this! My Grandma Dole use to make this all the time while I was growing up. After she passed, nobody knew how to make it, my Mom never learned! This is definately a good Norwegian recipe. Thanks for posting it!
Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Oct. 18, 2006
My grandmother put a small piece of salt pork in the center of each dumpling before boiling. She didnt use bacon at all. They are done, when they float to the top of the pot of water. Maybe mine are smaller, but mine are done in about 30 minutes. I cut them into chunks, discard the salt pork, brown them in butter, and serve with additional butter for dipping. We called this Pault when I grew up, and it is our favorite breakfast treat!
Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Dallas, Texas, USA
Living In: Boise, Idaho, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Sep. 3, 2006
This is similiar to the recipe I grew up with. We didnt use baking powder though and instead of dropping the dumplings in boiling water, we actually put them in cheese cloth and so you can make larger portions. We put bacon in the middle and salt and pepper. It definitely hands down is even better the next day fried for breakfast. Oh and I grew up calling it potato crub. :)
Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by Doolittle

Cooking Level: Expert

Living In: Rapid City, South Dakota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Nov. 27, 2005
Excellent Recipe, the potato balls were firm and tasty. Next time I will try to squeeze more of the water out since they tended to fall apart when I first put them in the boiling water.
Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.72 star rating.
Reviewed: Jun. 20, 2005
This is a comfort food for anyone with a Norwegian heritage. The only difference is we added ground cloves to the potato mixture, and served with butter. She is right when saying that they are great the next day.... fry them up in a frying pan with butter and they are even better.
Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

Home Town: Regina, Saskatchewan, Canada
Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog



 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?