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 :


Svalbard Beet Soup

2 tablespoons olive oil
2 red onions, chopped
2 garlic cloves, finely chopped
2 pounds beets, peeled and cut into 1-inch dice
2 bay leaves
2 carrots, chopped
5 cups 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
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.