2 pounds (1kg) beets, peeled and cut into 1-inch (2 ½cm) 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
¼ cup (½dl) sour cream or yogurt
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.