Your browser (Internet Explorer 7 or lower) is out of date. It has known security flaws and may not display all features of this and other websites. Learn how to update your browser.


Navigate / search

The revenge of the meat soup

It was the early seventies and my mom had just started working. Me and my sister, spoiled with home cooked food every day, suddenly become part of the spoiled-kids-who-got-home-cooked-food-but-now-must-eat-fast-food-generationen. She tried pizza … Noo …. hamburger …. no! mashed potatoes in a box …. … never in our lifves! meat soup in a can ….are you kidding?!

We were not easy to please, and our poor mother  had to get back to the stove and cook real meat soup made from fresh produce  if we should even consider to eat the soup.

I have not opened a can of meat soup after that adventure, but not cooked it myself either. I remember the the mushy carrots and fat pieces on the tough meat all to well…

But over time I have learned that the produce is everything, everything everything. So I decided to give the Sweidh meat soup a chance. And it is a really lovely winter soup. A perfect soup for the Scandinavian cuisine and  the secret is in a nice, fat tender prime rib, fine vegetables and a lot of TLC. Try it with really strong / sweet mustard and fresh horseradish.

Here you go!

4-6 per

800 g prime rib
1 onion
1 carrot
0.5 leeks
A small piece of celeriac
Fresh Thyme branches
3 bay leaves
10 black peppercorns
The soup
1 onion
3 carrots
1 parsnip
1 piece of celeriac
3 tablespoons concentrated ox stock
a dash of vinegar
salt if needed
3 tablespoons sweet/strong swedish mustard
1 tbs sour cream
grated fresh horseradish


1. Place the meat in a large pot. Fill up with water to cover the meat. Bring to boil until the surface become frothy. Remove the meat with a slotted spoon, rinse it, clean the pan and add the meat. Fill with 2 liters fresh water.
2. Peel carrots and onions and cut carrot, onion leek and celeriac into coarse pieces.
3. Let the water come to a boil, add the vegetables and spices and cook on low heat for about 2 hours. Remove the met with a slotted spoon and cut into small pieces.
4. Strain the broth into another pot.
5. Peel and cut the rest of the vegetables into small pieces and add to broth. Add the stock and meat and bring to a boil. Boil for about 15 minutes. Ad salt if you need it and a dash of vinegar.
6. Mix mustard and sour cream.
7. Serve soup steaming hot with mustard cream and fresh grated horseradish and crisp bread with butter and cheese.


Scandinavian food at its best!

Print Friendly

Pernilla Elmquist

Leave a comment


email (not published)