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.
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
- In a large pot, sauté the onion in olive oil until translucent.
- Add the diced beetroots and carrots, and cook for 5 minutes.
- Pour in the vegetable broth and add the dried thyme. Season with salt and pepper.
- Simmer for 20-25 minutes until the vegetables are tender.
- Using an immersion blender, blend the soup until smooth.
- 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