Preperation:
- Servings: 4
-
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.
Recent Recipes:
2 tablespoons olive oil
2 red onions, chopped
2 garlic cloves, finely chopped
2 pounds (1kg) beets, peeled and cut into 1-inch (2.5cm) dice
2 bay leaves
2 carrots, chopped
5 cups (1.2l) Goose Stock
1 teaspoon chili powder, or more to taste
2 to 3 tablespoons fresh lemon juice
Fine sea salt and freshly ground black pepper
1/4 cup (1/2dl) sour cream or yogurt
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