Svalbard Beet Soup

S1 with Andreas ViestadEPISODE 05
The Russians are famous for their beet soup borscht. This is a new interpretation, using goose stock.


  • In a medium pot, heat the oil over medium heat. Sautee the onions and garlic until soft and lightly 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.
  • Return the soup to the pot and reheat. Season with the chili powder, lemon juice, and salt and pepper.
  • Pour the soup into bowls or glasses. Add a tablespoon of sour cream to each bowl, and serve.