Norwegian Betasuppe
Cozy up with a bowl of traditional Norwegian Betasuppe, a hearty and nourishing soup brimming with rustic flavors and wholesome ingredients. This comforting one-pot dish features tender chunks of stewed beef, pearl barley, and a medley of root vegetables like potatoes, carrots, celery root, and parsley root, all gently simmered in a flavorful broth infused with bay leaves. The addition of sliced leek lends a subtle sweetness, while fresh parsley adds a vibrant finishing touch. Perfect for chilly evenings, this satisfying Nordic soup is a celebration of simplicity and slow cooking, offering a warm embrace with every spoonful. Serve it with crusty bread to soak up the rich broth and savor the taste of homemade comfort. Keywords: Norwegian Betasuppe recipe, hearty soup, traditional Nordic cuisine, root vegetable soup, one-pot meal.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 500 g Beef (stewing cuts, such as chuck or brisket)
- 1.5 liters Water
- 4 medium Potatoes (peeled and diced)
- 3 medium Carrots (peeled and sliced)
- 1 large Leek (cleaned and sliced)
- 1 cup Celery root (peeled and diced) or celery stalks (sliced)
- 1 medium Parsley root (peeled and diced)
- 100 g Pearl barley
- 2 pieces Bay leaves
- 2 tsp Salt
- 1 tsp Pepper
- 2 tbsp Fresh parsley (chopped, for garnish)
Instructions
Rinse the beef under cold water, then cut it into bite-sized chunks. Pat dry with a paper towel.
In a large soup pot, add the beef and pour in the water. Bring to a boil, skimming off any foam or impurities that rise to the surface.
Once the broth is clear, reduce the heat to a gentle simmer. Add the bay leaves, salt, and pearl barley. Cover partially with a lid and let cook for 30 minutes.
Prepare the vegetables while the beef cooks: peel and dice the potatoes, carrots, parsley root, and celery root. Clean and slice the leek thoroughly.
Add the diced root vegetables, sliced leek, and celery root to the soup after the initial 30 minutes of cooking. Stir to combine.
Continue to simmer the soup on low heat for another 45-60 minutes, until the beef is tender and the barley and vegetables are cooked through.
Check the seasoning and add the pepper and additional salt if needed. Remove the bay leaves.
Ladle the hot soup into bowls and garnish with freshly chopped parsley before serving.
Serve warm with crusty bread or flatbread on the side for a complete meal.
Nutrition Facts
Calories |
2204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.0 g | 132% | |
| Saturated Fat | 40.6 g | 203% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 350 mg | 117% | |
| Sodium | 4680 mg | 203% | |
| Total Carbohydrate | 221.5 g | 81% | |
| Dietary Fiber | 30.4 g | 109% | |
| Total Sugars | 29.8 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 25.0 mg | 139% | |
| Potassium | 5546 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
