by Andreas Viestad
from Kitchen of Light
This is a high north version of the Russian beet soup borscht. The sweet and aromatic goose stock makes it slightly more sophisticated than the hearty Russian versions. The first time I made it was in Svalbard, an archipelago halfway between mainland Norway and the North Pole. Stock from wild Svalbard goose added a rich gamy quality. Stock from farm-raised goose has a milder flavor.
Goose and duck meat may be delicious, but most of the flavor lies hidden in the bones, Cooking leftover bones and meat in water with aromatic vegetables is a simple thing, yet the stock you get is rich and delicious. You can also use this recipe for turkey or chicken, making a somewhat lighter stock. The stock can be frozen for up to 2 months.—Andreas Viestad
For the goose or duck stock
1 tablespoon unsalted butter
1 onion, chopped
2 quarts cold water
2 pounds goose, duck, or turkey bones, coarsely chopped
4 carrots, chopped
1 cup chopped celeriac
2 bay leaves
For the 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 or duck stock (above)
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
1. Heat the butter in a large pot over medium heat. Add the onion and saute for 5 minutes, or until soft and golden. Add the water, goose bones, carrots, celeriac, and bay leaves and bring to a boil; with a large spoon, skim off the foam that forms on the surface.
2. Reduce the heat and simmer gently for 1 hour and 15 minutes. Line a colander or sieve with cheesecloth and strain the stock into a bowl or other container. Cover and refrigerate until ready to use.
3. In a medium pot, heat the oil over medium heat. Saute the onions and garlic until soft and light brown, 4 to 5 minutes.
4. 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.
5. Transfer the soup to a blender, in batches if necessary, and purée 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.
Recipe © 2003 Andreas Viestad. All rights reserved.