Your new favourite beetroot soup

Serves 4-6  |  45min  |  Medium


It's beetroot season in Sweden, and boy have we been filling our stomaches with these amazing root-vegetables! Dwight Schrute would agree with us in saying - beets are the best! (and bears, bears are the best as well).

This is a very popular dish in our home and very easy to make. We usually make a big batch of it and eat it for lunch and dinner.

And then lunch and dinner again until you'll never want to see beetroots again. (Until you inevitably do, in a week or so.) It's also a perfect way to celebrate the autumn with its amazing colours and it's a very comforting dinner when it's rainy and cold outside. Enjoy it as it is or pair it with some fried kale and a simple feta sauce.


Soup

  • 1 kg beets

  • 2 onions

  • 1 fennel

  • 2 tbsp crème fraîche

Feta sauce

  • 100g feta

  • 2 tbsp crème fraîche
     

  • kale chips to garnish

The soup

  1. Peel and slice the beets, and slice the onion and fennel (no need to be too fancy since everything will be mixed in the end)
  2. Fry the sliced onions and fennel in a tablespoon of butter, in the largest cooking pot you own
  3. After the onion is golden and the fennel has gotten a bit colour add the sliced and diced beets (we usually slice them into 1/8 pieces)
  4. Add enough water to cover everything
  5. Let it all boil gently for about 30 minutes until the beets are soft (poke them with a fork, and if the fork goes through easily they're done)
  6. Add salt and pepper to taste
  7. Add two tablespoons of crème fraîche and mix everything with a stick mixer until smooth

Fetasauce

  1. Add the feta and crème fraîche into a blender and blend until smooth

Kale chips

  1. Throw the chopped kale on a baking tray
  2. Drizzle olive oil on top of them
  3. Bake in the oven for 10-15 min at 180°C
  4. Take them out when they start getting slightly brown around the edges
  5. Sprinkle salt all over them and let them cool