Norwegian Vegetable Soup(Fersk Suppe)
A hearty Norwegian vegetable soup infused with beef flavors, vegetables, and aromatic spices, perfect for comforting meals and enjoyed with traditional sides.
Ingredients
- 2 lb. beef short ribs ⓘ
- 1 lb. soup bone
- 3 qt. cold water ⓘ
- 1 Tbsp. salt ⓘ
- 1 1/2 c. onions, chopped ⓘ
- 1 1/4 c. carrots, chopped ⓘ
- 1 small head cabbage, cut in pieces ⓘ
- 1 whole nutmeg ⓘ
- 2 cubes beef bouillon
- 2 1/2 tsp. salt ⓘ
- 1/4 tsp. pepper ⓘ
- 1/2 c. chopped parsley ⓘ
- 2 c. white sauce ⓘ
- 4 tsp. sugar ⓘ
- 2 Tbsp. vinegar ⓘ
Instructions
- In a large saucepot, bring water, salt, beef short ribs, and soup bone to a boil.
- Reduce heat and simmer for 1 hour, removing foam that forms on top.
- Add chopped onions and continue to simmer for another hour.
- Add carrots, cabbage, nutmeg, beef bouillon cubes, and pepper, then simmer for another 30 minutes.
- Remove meat and bones, keep the meat warm.
- Prepare the sauce by mixing white sauce with vinegar, sugar, and horseradish.
- Serve the hot soup first, then the meat and sauce on the side.
- Tastes good with steamed red potatoes sprinkled with parsley.
Tips & Substitutions
For a richer flavor, consider browning the beef short ribs before boiling. If you don't have nutmeg, a pinch of ground cinnamon can be a suitable substitute. Make sure to adjust the salt according to your taste, especially since beef bouillon can be quite salty. You can use leftover beef from other recipes to enhance the soup's heartiness.
Serving Suggestions
Serve the hot soup first in bowls, garnished with fresh parsley. The meat can be served on the side with the prepared white sauce, which adds a nice creaminess. This dish pairs beautifully with steamed red potatoes sprinkled with parsley, and for a complete meal, consider serving it alongside Bertha'S Skillet(Easy For Children And Teens).
Storage & Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stove over low heat, adding a splash of water if the soup thickens. If freezing, let it cool completely and store in freezer-safe containers for up to 3 months, reheating directly from frozen.
Nutrition & Diet Analysis (per serving)
Each serving of Norwegian Vegetable Soup(Fersk Suppe) contains roughly 711 calories, with 36g protein, 91g carbohydrates, and 28g fat. It is an excellent source of vitamin C (172% of the Daily Value), dietary fiber (93% of the Daily Value), and iron (78% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1347mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef short ribs first, then add all ingredients to the slow cooker and cook on low for 6-8 hours. This method allows the flavors to meld beautifully while keeping the meat tender.
What's a good vegetarian substitute for beef in this soup?
To create a vegetarian version, replace the beef with hearty vegetables like mushrooms and add a robust vegetable broth instead of water. You can also include lentils or beans for protein and a similar texture, making it a satisfying option for vegetarians.
How can I enhance the flavor of the broth?
To enhance the broth's flavor, consider adding a splash of soy sauce or Worcestershire sauce along with the beef bouillon. Fresh herbs like thyme or bay leaves can also deepen the flavor profile. Just remember to balance the salt content accordingly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).