Whenever the temperature drops (which is every single day at this time of the year…), my kids are under the weather or we need cheering up, I always make this Danish classic…suppe!
Another easy peasy thing to make. Just like the Danish fishcakes I showed you last time, Danish meatball and dumpling soup is as close as you are going to get in Denmark to a ‘ready meal’. All you need is a couple of carrots, some water, a stock cube and a bag of these kød og melboller from the freezer section at the supermarket…
Chop up a couple of carrots and fry in a little oil or butter. Add about one litre of water and a stock cube (I always use chicken). Let it boil and bubble for a couple of minutes.
Now listen up, because the next part is very important! Turn down the heat! Turn down the heat! You want a very gentle simmer. Add the packet of kød og melboller.
Keep it on a very gentle simmer for about 5 minutes. The soup will be ready to eat when the frozen dumplings rise to the surface. If you let the soup boil, the dumplings will begin to puff up like giant cotton balls. And then disintegrate. Leaving you with – yikes! – a very sorry mess instead of a yummy, warming soup. Not what we want at all.
Just add plenty of salt and pepper, some hot crusty bread (or maybe some toasted rugbrød ‘ryebread’) and a cold Danish beer. Guaranteed hygge!