Svalbard Beet Soup
from: zalzon <zalzonisha...@zalll.com> 
i decided one day to try a recepie from another part of the 
world. due to my limited knowledge of cooking it had to be 
easy. i got this recepie off www.scandcook.com after 
watching the guy make it on tv. this makes a lot of beet 
soup so i recommend you half the quantity for just 2 people. 
if you are a vegetarian, you can skip the "goose stock". you 
can also add a little worchestershire sauce for flavor. 
whenever i'm hungry, i raid the fridge and have some. it 
tastes good both hot & cold. 
 
here is the recepie : 
 
 
 
2 Tbsp  olive oil
2   red onions, chopped
2   garlic cloves, finely chopped
2 lb.  beets, peeled and cut into 1-inch dice
2   bay leaves
2   carrots, chopped
5 cup  goose stock
1 tsp  chili powder, or more to taste
2 to 3 Tbsp  fresh lemon juice
  fine sea salt and freshly ground black pepper
1/4 cup  sour cream or yogurt
 
 
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. return the soup to the pot and reheat. season with the chili 
powder, lemon juice, and salt and pepper. pour the soup into bowls. add a 
tablespoon of sour cream to each bowl, and serve. 
 
-- 
(ID: 6250) Mirror: rec.food.recipes: Sat, Sep 11, 2004


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