Swedish Beet Soup

A traditional Swedish vegetable soup recipe
found on
Swedish Beet Soup

It is so nice when the first beets are harvested and you can eat them lightly cooked with a dollop of butter. When they have lost their news value it’s time for soup. This recipe is traditional, but if you want to add an extra spark, serve it with freshly grated horseradish, this lovely gastronomic booster.

4 servings

1 yellow onion
1 garlic clove
1 tablespoon butter
2 tablespoons tomato sauce
5 fresh red beets
8 dl [1,6 pt] of water
1 teaspoon of red wine vinegar
1 vegetable broth cube
2 bay leaves
1/2 tsp salt
1/4 tsp black pepper
4 spoonfulls of yogurt


[1] Cut the onion and garlic into thin slices. Peel and cut the beetroot into small pieces. Fry the onions and garlic gently in the butter until shiny in a saucepan at relatively low heat. Add the tomato paste and stir.

[2] Add the beetroot to the saucepan. Add the broth cube made with the waterand the cube, vinegar and bay leaves, pepper and salt. Boil the soup for 30 minutes or until the beetroots are soft.

[3]  Smoothen the soup with a hand blender. Add more broth if needed and season with salt and pepper. Pour the soup into soup bowls and garnish with a tablespoon of yogurt, chopped gherkins  and herbs.