The Danish kitchen is famous for its rustic, hearty dishes. Especially in autumn and winter, nourishing soups and stews bring warmth and comfort. From creamy fish soups to aromatic cabbage soups and rich stews with meat and root vegetables – these dishes are at the heart of Danish food culture.

With Polish pottery stew & soup bowls, flavors are perfectly preserved and beautifully presented. Hand-painted, ovenproof, and highly durable, they bring both tradition and hygge to the Danish table.

 Three Classic Danish Soups

1. Danish Potato & Leek Soup (Kartoffel-Porresuppe)

Ingredients (serves 4):

• 500 g organic potatoes

• 2 organic leeks

• 1 organic onion

• 1 l homemade organic vegetable broth

• 200 ml organic cream

• Salt, pepper, nutmeg

Preparation:

1. Slice onion and leeks, sauté in butter.

2. Add diced potatoes, briefly sauté.

3. Pour in broth, simmer for 20 min.

4. Purée part of the soup, add cream, season and serve.

2. Danish Fish Soup (Fiskesuppe)

Ingredients (serves 4):

• 400 g organic cod fillet

• 200 g organic salmon

• 1 organic carrot, 1 celery stalk, 1 parsnip

• 1 l homemade fish stock

• 200 ml organic cream

• 1 glass organic dry white wine

• Dill, salt, pepper

Preparation:

1. Dice vegetables, sauté in butter.

2. Deglaze with wine, add fish stock, simmer 15 min.

3. Add fish pieces, cook gently.

4. Finish with cream, dill, salt & pepper.

3. Danish Cabbage Soup (Hvidkålssuppe)

Ingredients (serves 4):

• ½ head organic white cabbage, shredded

• 2 organic potatoes

• 1 organic onion

• 1 l vegetable broth

• Fresh parsley, salt, pepper

Preparation:

1. Sauté onion, add cabbage & diced potatoes.

2. Pour in broth, simmer 25 min.

3. Season with parsley, salt & pepper.

 Three Hearty Danish Stews

1. Danish Lentil Stew (Linsegryde)

Ingredients (serves 4):

• 250 g organic lentils

• 2 organic carrots, 1 organic celery root, 1 organic onion

• 2 organic potatoes

• 1 l vegetable broth

• 2 tbsp organic tomato paste

• Salt, pepper, thyme

Preparation:

1. Dice vegetables, sauté in oil.

2. Add potatoes, lentils, tomato paste.

3. Pour in broth, simmer 30 min.

4. Season with thyme, salt & pepper.

2. Danish Beef Stew (Oksegryde)

Ingredients (serves 4):

• 500 g organic beef (shoulder), cubed

• 3 organic carrots, 2 organic potatoes

• 1 organic onion, 1 organic garlic clove

• 1 l beef broth

• 200 ml organic red wine

• Bay leaf, thyme, salt, pepper

Preparation:

1. Brown beef cubes, add vegetables.

2. Deglaze with red wine, add broth.

3. Season with bay leaf & thyme, simmer 90 min.

4. Taste and serve hot.

3. Danish Chicken Stew (Kyllingegryde)

Ingredients (serves 4):

• 1 organic chicken (approx. 1.2 kg), cut into pieces

• 2 organic carrots, 1 organic celery, 1 organic parsnip

• 200 g organic peas

• 1 l homemade chicken broth

• Salt, pepper, parsley

Preparation:

1. Cook chicken pieces in broth for 45 min.

2. Add diced vegetables & peas, simmer 20 min.

3. Season with parsley, salt & pepper.

 Served in Polish pottery soup & stew bowls – combining tradition, quality & hygge at the Danish table.