Svalbard Beet Soup

The Russians are famous for their beet soup borscht. This is a new interpretation, using goose stock.

INGREDIENTS:

Number of servings

Serves 4

List of ingredients

2 tablespoons olive oil

2 red onions, chopped

2 garlic cloves, finely chopped

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

PREPARATION:

• 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.