Svalbard Beet Soup
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The Russians are famous for their beet soup borscht. This is a new interpretation, using goose stock.
By Andreas Viestad
Svalbard Beet Soup
Servings:
4
PREPARATION:
- 1
In a medium pot, heat the oil over medium heat. Sauté the onions and garlic until soft and light brown, 4 to 5 minutes. Add the beets, bay leaves, carrots, and stock and bring to a boil. Reduce the heat and simmer for 35 to 40 minutes, until the beets are soft. Remove the bay leaves. Transfer the soup to a blender, in batches if necessary, and puree until smooth.
- 2
Return the soup to the pot and reheat. Season with the chili powder, lemon juice, and salt and pepper.
- 3
Pour the soup into bowls. Add a tablespoon of sour cream to each bowl, and serve.
Servings:
4
PREPARATION:
- 1
In a medium pot, heat the oil over medium heat. Sauté the onions and garlic until soft and light brown, 4 to 5 minutes. Add the beets, bay leaves, carrots, and stock and bring to a boil. Reduce the heat and simmer for 35 to 40 minutes, until the beets are soft. Remove the bay leaves. Transfer the soup to a blender, in batches if necessary, and puree until smooth.
- 2
Return the soup to the pot and reheat. Season with the chili powder, lemon juice, and salt and pepper.
- 3
Pour the soup into bowls. Add a tablespoon of sour cream to each bowl, and serve.
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