Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Danish beer soup
 
 
4 ServingsPTM25 min

Danish beer soup


  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Cut the rye bread into pieces.
  2. In a pan (not aluminum), bring the pieces of rye bread with the beer and the broth to the boil while stirring and simmer for 10-15 minutes until it becomes a bonded soup.
  3. Grate and squeeze the lemon.
  4. Puree the soup with a hand blender and stir in the lemon rind.
  5. Season the soup with salt, freshly ground pepper and a few drops of lemon juice. Cut the beet into tiny cubes and the leeks into wafer-thin rings.
  6. Spoon the hot soup into deep plates.
  7. Spoon a spoonful of sour cream in the middle and garnish with beetroot and leek.

Blogs that might be interesting


Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407