Ground beef and potato soup
50 min · 32 g protein · 360 cals / serving
The weekday soup that half of Sweden cooks: browned beef mince, potato, carrot, swede and red pepper in a smoky paprika and tomato broth, ready in forty minutes from one pot. A cool spoonful of chive kvarg melting into each bowl finishes it off.
Ingredients
- 2 tsp canola oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 lb 2 oz ground beef (95% lean), 5 % fat
- 2 tsp paprika, smoked if you have it
- 5 medium potatoes, peeled, in 1.5 cm dice
- 3 medium carrots, sliced
- 1/4 small swede rutabaga, diced
- 1 large red bell pepper, diced
- 1 can (14 oz) crushed tomatoes, canned, with liquid
- 4 1/4 cups beef broth
- 1 tsp dried thyme
- 2 bay leaves bay leaf
- 1 1/4 tsp salt
- 1/2 tsp black pepper
Chive kvarg
- 3/4 cup quark
- 3 tbsp fresh chives, finely cut
- 1 pinch salt
Steps
- Heat the oil in a large pot over medium-high heat. Fry the onion for 3 minutes, add the garlic and the beef and brown it, breaking it into small pieces, until no pink remains and it reaches 160°F, 6–8 minutes.
- Stir in the paprika and tomato paste and let them toast for a minute. Add the potatoes, carrot, swede, red pepper, crushed tomatoes, broth, thyme, bay leaves, salt and pepper. Bring to a boil, then simmer, partly covered, for 20–25 minutes until the potatoes are tender and just starting to break at the edges. Taste for salt.
- Stir the kvarg with the chives and a pinch of salt. Ladle the soup into bowls and top each with a big spoonful of chive kvarg.
Good to know
Can I use regular nötfärs?
Yes, 10 % or 12 % works fine, though it scores a little lower: about 75 instead of 80 with 10 %. Skim off any fat that rises once the soup boils.
Make it spicier?
Add a pinch of chili flakes with the paprika, or a spoon of sambal oelek at the end.
Does it freeze?
Yes, for up to three months. Potatoes soften a little on reheating, which only makes the soup thicker.
Per
- Calories
- 58
- Protein
- (37%)
- 5 g
- Fat
- (23%)
- 1 g
- Carbohydrates
- (41%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 226 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1800 kcal goes into the pot and 3381 g of ingredients comes out as about 3130 g of food: 58 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.