Swedish beef and root vegetable soup (köttsoppa)
A classic Swedish home-style soup: beef chuck and marrow bones simmered into a clear, rich broth with carrots, swede, parsnip, celeriac, leek and potatoes, served with bread and butter. Many cooks also add small flour dumplings (klimp).
- 2 h 05Time
- 38 minHands-on
- 4Portions
- ≈ 57 krper portion
- 800kcal per portion
Ingredients for 4 portions
- 700 gBeef chuck
- 500 gBeef marrow bones
- ≈ 2 lWater
- 1Yellow onion, peeled and halved
- 10 berriesAllspice
- 2Bay leaves
- 1 cubeBeef stock
- 3Carrots
- 300 gSwede
- 2Parsnips
- 200 gCeleriac
- 500 gPotato
- 1Leek
- 3 ½ tbspParsley, chopped
- to tasteSalt
- to tasteBlack pepper
On the side
- 8 slicesBread
- 2 tbspButter, for the bread
Method
- Cut the beef into roughly 3 cm pieces. Put the beef and marrow bones in a large pot, pour in the cold water and bring to the boil. Carefully skim off the grey foam that rises.
- Add the onion, allspice, bay leaves and stock cube and season lightly with salt. Turn the heat down to a gentle simmer.
- Simmer with the lid on for about 1½ hours, until the beef is tender.
- Meanwhile, peel the carrots, swede, parsnips, celeriac and potatoes and cut them into roughly 2 cm pieces. Wash the leek and slice it into rings.
- Lift out the marrow bones, scraping the marrow into the soup if you like. Remove the onion and bay leaves.
- Add the root vegetables, potatoes and leek and simmer the soup for 15–20 minutes, until everything is tender.
- Butter the bread while the soup cooks.
- Season with salt and pepper and scatter over the parsley.
- Serve the soup piping hot with the bread and butter.
The cost is estimated from Swedish grocery prices.
