Velvety Beetroot Soup with Rye Croutons and Dill
A velvety, earthy beetroot soup with root vegetables, crispy rye bread croutons and a dollop of sour cream. With dill and lingonberries, it becomes a cozy Scandinavian autumn meal.
By yumbelo · 4 servings · 50 minutes
Ingredients
- 500 g Beetroot, raw
- 200 g Carrots
- 150 g Parsnips
- 250 g Floury potatoes
- 1 pc Onion
- 2 tbsp Cooking oil
- 20 g Butter
- 1 pc Bay leaf
- 1 tsp Sugar
- 1 tbsp Apple cider vinegar
- 1 l Water
- 150 g Sour cream
- 100 g Rye bread
- 1 bunch Dill
- 3 tbsp Lingonberries
- Salt
- Black pepper, freshly ground
Method
- Peel the beetroot, carrots, parsnips and potatoes and cut them into roughly 1 cm cubes. Finely dice the onion.
- Heat the butter and 1 tbsp cooking oil in a large pot. Sweat the onion in it for 3 minutes until translucent.
- Add the beetroot, carrots, parsnips and potatoes and sweat for 3 more minutes. Top up with water, add the bay leaf, sugar and 1 tsp salt, and bring to a boil.
- Simmer the soup over medium heat for about 25 minutes, until the vegetables are soft. Remove the bay leaf.
- Purée the soup finely with an immersion blender. Season with apple cider vinegar, salt and pepper.
- Cut the rye bread into 1 cm cubes. Toast them in the remaining tbsp of cooking oil in a pan over medium heat for 5 minutes until crispy.
- Finely chop the dill. Ladle the soup into four bowls and serve with a dollop of sour cream, croutons, dill and lingonberries.