Danishnet logo

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