Goose and Beet Soup
Goose broth gives this Norwegian borscht cousin a rich, meaty flavor. Some cooks use goose broth but omit goose meat from the recipe.
INGREDIENTS | SERVES 4–6
2 tablespoons butter
2 shallots, minced
2 cloves garlic, minced
2 cups diced raw beets
1 carrot, diced
6 cups goose broth
2 bay leaves
½ teaspoon cayenne
1 tablespoon lemon juice
Salt and pepper to taste
1 cup finely chopped goose meat
Chopped fresh dill
In a large soup pot, combine butter, shallots, and garlic; sauté over medium-high heat 3 minutes.
Add beets and carrots; continue to sauté, stirring constantly, 3 minutes longer.
Add broth, bay leaves, and cayenne; bring to a boil. Reduce heat to medium; simmer 40 minutes, or until beets are tender.
Working in batches, purée soup in a blender or food processor.
Return to pot; stir in lemon juice and salt and pepper. Add meat and reheat. Serve in bowls garnished with fresh dill and sour cream.
Red or Gold?
Nutrient-rich beets are oft maligned. Diners — many of whom have been subjected to strongly flavored pickled beets — complain about the veggie “bleeding” all over their plates and dying other foods red. If you're not a fan of red soup, try using young gold or white beets in this recipe. You'll get mild beet flavor and won't have to worry about permanent stains in your kitchen.