How to pronounce Bidos

In the International Phonetic Alphabet it is /ˈpiðːus/. In plain English letters that is BEE-thoos, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Bidos?

Bidos is a soup or stew of Norway. Where it comes from: Sápmi (Finnmark). People usually eat it on festive days and at lunch or dinner. Its main ingredients are vegetables and potato. It tastes savory.

Where Bidos comes from

Bidos is one of 20 signature dishes of Norway on this map.

• Fårikål · Main dish · Eastern Norway

  Fårikål means "sheep in cabbage": pieces of mutton or lamb on the bone, layered in a pot with wedges of cabbage and whole black peppercorns, then simmered for hours.

• Lutefisk · Main dish · Western coast

  Lutefisk is dried cod, or sometimes ling, soaked for days in water, then in a lye solution, and then in clean water again.

• Brunost · Snack · Gudbrandsdalen

  Brunost, "brown cheese", is not quite a cheese: it is made by boiling whey, the liquid left from cheesemaking, with milk or cream until the sugars caramelise into a brown, firm paste with a sweet, fudge-like taste.

• Raspeball · Main dish · Western Norway

  Raspeball is a traditional Norwegian potato dumpling made from peeled potatoes, grated or ground and mixed with flour, usually barley or wheat, to hold the ball together; sometimes pieces of pork are hidden inside.

• Pinnekjøtt · Main dish · Western Norway

  Pinnekjøtt, 'stick meat', is salted and dried lamb or mutton ribs, the festive Christmas dinner of Western and Northern Norway that has spread to other regions.

• Smalahove · Main dish · Voss (Vestland)

  Smalahove is a Western Norwegian dish of a sheep's or lamb's head: smale is a dialect word for sheep and hove means head.

Food of Norway

Dishes like Bidos in other countries

Same type of dish and similar main ingredients as Bidos:

• Kjötsúpa · Soup & stew · All Iceland, Iceland

  Kjötsúpa, Icelandic meat soup, is a hearty soup of lamb and vegetables, most often potatoes, swede, carrots and white cabbage, with onion or leek, dried soup herbs and often rice, oats or barley.

• Cawl · Soup & stew · Wales, United Kingdom

  Cawl is the Welsh national soup-stew: lamb or beef simmered with leeks, potatoes, swede, carrots and whatever vegetables are in season.

• Jota · Soup & stew · Trieste, Italy

  Jota is the bean and sauerkraut soup of Trieste and the Karst plateau: borlotti beans, potatoes and sour cabbage cooked with pork rind or smoked meat, garlic and cumin, thick enough to stand a spoon in.

• Maneštra · Soup & stew · Istria, Croatia

  Maneštra is a native Istrian dish, a thick stew-like soup made from whatever vegetables are at hand.