📝 About This Recipe
A beloved staple in Swedish households, Köttfarssoppa is the ultimate comfort food that perfectly balances savory ground beef with the sweetness of root vegetables. This soul-warming soup is characterized by its rich, paprika-tinted broth and a medley of textures that evoke the cozy feeling of a Nordic kitchen. It’s a nutritious, one-pot wonder that tastes even better the next day, making it a timeless classic of Scandinavian home cooking.
🥗 Ingredients
The Base
- 500 grams Ground Beef (lean (10-15% fat) for best flavor)
- 1 large Yellow Onion (finely diced)
- 2-3 pieces Garlic Cloves (minced)
- 2 tablespoons Butter or Oil (for sautéing)
Vegetables and Aromatics
- 4-5 medium Potatoes (peeled and cut into 1cm cubes)
- 2-3 pieces Carrots (peeled and sliced into half-moons)
- 1/2 piece Leek (white and light green parts only, sliced and rinsed)
- 2 tablespoons Tomato Paste (to add depth and color)
- 1 tablespoon Sweet Paprika Powder (essential for the authentic Swedish flavor profile)
- 1 teaspoon Dried Thyme
The Broth
- 1.2 liters Beef Stock (high quality or homemade)
- 1-2 pieces Bay Leaf
- 1 tablespoon Soy Sauce (for umami and saltiness)
- to taste Salt and Black Pepper (freshly cracked pepper is preferred)
For Garnish
- 1/4 cup Fresh Parsley (finely chopped)
- 1 dollop Crème Fraîche (per serving for richness)
👨🍳 Instructions
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1
Begin by preparing all your vegetables: peel and cube the potatoes, slice the carrots, and finely dice the onion and garlic. Rinse the leeks thoroughly to remove any grit.
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2
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat until it begins to foam.
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3
Add the ground beef to the pot. Break it up with a wooden spoon and brown it thoroughly until no pink remains and it has developed a nice crust.
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4
Stir in the diced onions and leeks. Sauté for about 5 minutes until the onions are translucent and the leeks have softened.
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5
Add the minced garlic, tomato paste, paprika powder, and dried thyme. Cook for 2 minutes, stirring constantly, to 'toast' the spices and cook out the raw metallic taste of the tomato paste.
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6
Add the cubed potatoes and sliced carrots to the pot. Toss them well so they are coated in the beef and spice mixture.
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7
Pour in the beef stock and the soy sauce. Add the bay leaves and bring the mixture to a gentle boil.
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8
Once boiling, reduce the heat to low. Cover the pot with a lid and let it simmer gently for 20-25 minutes.
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9
The soup is ready when the potatoes and carrots are fork-tender but not falling apart.
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10
Remove the bay leaves. Taste the broth carefully and season with salt and plenty of freshly cracked black pepper.
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11
If you prefer a thicker soup, you can lightly mash a few potato cubes against the side of the pot to release their starch into the broth.
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12
Stir in half of the chopped parsley just before serving to brighten the flavors.
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13
Ladle the hot soup into deep bowls. Garnish with a fresh dollop of crème fraîche and the remaining parsley.
💡 Chef's Tips
For a deeper flavor, let the soup sit for 30 minutes before serving; the flavors meld beautifully over time. If you want to add more fiber, you can include a handful of frozen peas or corn during the last 5 minutes of simmering. Don't skip the paprika; it provides the signature 'Swedish' reddish hue and warm aroma that defines this dish. Ensure your potato cubes are uniform in size so they cook evenly without some pieces turning to mush. Always use a high-quality beef stock, as it forms the backbone of the entire soup's flavor profile.
🍽️ Serving Suggestions
Serve with a side of traditional Swedish crispbread (knäckebröd) topped with butter and a slice of hard cheese. A thick slice of buttered sourdough or rye bread is perfect for mopping up the savory broth. Pair with a crisp, cold pilsner or a glass of sparkling water with lemon to cut through the richness. For a complete Swedish meal, follow the soup with a small serving of pancakes and jam, a common Thursday tradition in Sweden. A dollop of lingonberry jam on the side can add a surprising and authentic tart-sweet contrast.