Svalbard beet soup with goose stock

Serves 4
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This is a high north version of the Russian beet soup borscht. The goose stock makes it slightly more sophisticated than the Russian versions.

This is a high north version of the Russian beet soup borscht. The goose stock makes it slightly more sophisticated than the Russian versions.

1 tablespoon olive oil
2 red onions, chopped
2 garlic cloves, finely chopped
2lb beets, peeled and cut into 1-inch dice
2 bay leaves
2 carrots, chopped
5 cups goose or duck stock (see below)
1 teaspoon chilli powder, or more to taste
2-3 tablespoons fresh lemon juice
fine sea salt and freshly ground black pepper
1/ 4 cup sour cream or yoghurt

In a medium pot, heat the oil over a medium heat. Sauté the onions and garlic until soft and light brown, 4-5 minutes. Add the beets, bay leaves, carrots and stock, and bring to a boil.

Reduce the heat and simmer for 35-40 minutes, until the beets are soft. Remove the bay leaves. Transfer the soup to a blender, and puree until smooth. Return the soup to the pot and reheat. Season with the chilli powder, lemon juice and salt and pepper. Pour the soup into bowls. Add a tablespoon of sour cream to each bowl, and serve.

Goose or duck stock
makes 6-7 cups
1 tablespoon unsalted butter
1 onion, chopped
2 quarts cold water
2lb goose, duck or turkey bones, coarsely chopped
4 carrots, chopped
1 cup chopped cleriac
2 bay leaves

Heat the butter in a large pot over medium heat. Add the onion and sauté for five minutes, or until soft and golden. Add the water, goose bones, carrots, celeriac and bay leaves, and bring to a boil. Skim off the foam that forms on the surface. Reduce the heat and simmer gently for one hour and 15 minutes.

Line a colander with cheesecloth and strain the stock into a bowl or other container. Cover and refrigerate until ready to use.

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