Red Beet Soup

Rødbedesuppe

Winter in the Danish countryside can be cold, bitter and wet. Perhaps that is why so many traditional recipes have a hearty style to them. This amazing soup has been a winter favorite in farming communities for generations. Today, it is also served in the finest of Copenhagen restaurants.

Serves 6

• 12 large Beets
• 2 pounds short ribs (beef ribs)
• ½ cup lemon juice
• ½ cup white sugar
• 1 big onion sliced in small pieces
• 1 teaspoon allspice
• Salt and white pepper
• Sour cream for the garnish

• Wash the beets clean in cold water.
• Scrape off the outer skin of the beets with a sharp knife.
• Cut the beets into small squares
• Put all the ingredients except from the sour cream into a casserole dish.
• Cover the ingredients with water.
• Cover the casserole dish and let it simmer for 2½ hours over low heat.
• Remove the rib bones with the help of a sieve.
• Serve the soup with sour cream on top.

LastUpdate: 2015-04-21 10:30:21