Melt the goose fat into a large pan over a medium heat, and add the beetroot, onion, celery, carrot, and cook, stirring, for 5 minutes until just softened. Add the tomatoes, garlic, and cook for 3 minutes, stirring frequently. Sir in the stock.
Tie the bay leaves and the clove into a muslin cloth and add to the pan. Bring the soup to boil then lower the heat, cover, and simmer for 1 hour and 20 minutes. Discard the muslin bag, stir in the lemon juice and season with salt and pepper to taste. Ladle the soup into warm bowls and garnish with a swirl of creme fraiche and a sprig of fresh dill. Also mushrooms can be added at the time of adding your stock. Enjoy.