Danish Beetroot Soup (Rødbedesuppe)

Rødbedesuppe, or Danish Beetroot Soup, is a traditional Danish dish that is both nutritious and flavorful. This vibrant soup is perfect for a cozy meal on a cold day, and it's packed with the earthy sweetness of beetroots.

Danish Beetroot Soup (Rødbedesuppe)

Ingredients

  • 4 medium beetroots, peeled and diced
  • 1 onion, finely chopped
  • 2 carrots, peeled and diced
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 1/2 cup sour cream, for garnish
  • Fresh dill, for garnish

Instructions

  1. In a large pot, sauté the onion in olive oil until translucent.
  2. Add the diced beetroots and carrots, and cook for 5 minutes.
  3. Pour in the vegetable broth and add the dried thyme. Season with salt and pepper.
  4. Simmer for 20-25 minutes until the vegetables are tender.
  5. Using an immersion blender, blend the soup until smooth.
  6. Serve the soup hot, garnished with a dollop of sour cream and fresh dill.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
25g
Protein
5g
Fat
3g

Supplies

Large pot Immersion blender

Tools

Cutting board Knife Soup ladle

Serving suggestions

Serve the Rødbedesuppe with a slice of hearty Danish rye bread for a complete meal.

Tips & tricks

For a creamier texture, you can add a splash of heavy cream to the soup before serving.

Cost

$10