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  • 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

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    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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    This entry was posted in Andreas Viestad, Episodes, Recipes by chef, S01 E05 Arctic Cuisine. Bookmark the permalink.
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  • 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.

    Print Friendly
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