Top 4 Swedish Soups

Köttsoppa is a hearty meat and vegetable soup that is commonly served in Sweden for lunch or dinner. The usual ingredients for its preparation include boiled meat, typically beef, chopped carrots, onions, parsnip, celery, and leeks, cooked in a pot and seasoned with thyme, white peppercorns, bay leaves, parsley, and salt. Normally served with plain, boiled potatoes and horseradish sauce, this flavorful soup is considered a variation of pot-au-feu. The dish is commonly eaten in Finland and Iceland as well. In Iceland, the traditional meat soup called kjötsúpa is a variation of this soup that calls for lamb instead of beef. Expand

Ärtsoppa is a traditional yellow pea soup that was originally prepared from fast-growing peas. It was extremely popular among the poor people who used to cook all of the ingredients in the same pot because they didn't have more than one. The soup is very thick in texture (similar to a stew), yellow in color, and it is traditionally eaten on Thursdays, a practice that dates back to the time when the bellies needed to be full before fasting started on Fridays. Other ingredients include thin slices of pink salt pork and spices such as onions, marjoram, ginger and cloves. If the soup is served without pork, it might come as a part of a second course, accompanied by mustard and boiled potatoes. In that case, there is also a third course - small, thin pancakes called plätter, consisting of eggs, milk, salt, and flour, fried until golden-brown and crisp-edged, ready to be paired with various fruit jams. A traditional liqueur called Punsch and crispy bread are ideal accompaniments to the beloved yellow pea soup, which is also a popular school food because it is inexpensive, flavorful, and quite easy to prepare.Expand

Svartsoppa is a blood soup that is traditionally served as the first course of Swedish goose dinner, enjoyed annually on St Martin’s Eve. Mostly associated with the region of Skåne, this soup is typically made with goose blood (sometimes also with pig’s blood), goose stock, spices, and seasonings. The spicy, sweet, and sour dish has a thick consistency and is reddish-black in color, so it is often called black soup. Typical accompaniments to the soup include potatoes, entrails, stewed prunes, and goose-liver sausages.Expand