Beetroot soup with sugar syrup
1 serving
60 minutes
Beetroot soup with sugar syrup is an amazing combination of sweetness and sourness born in Russian cuisine. This delicate, velvety soup resembles cream but has bright fresh notes of lemon juice and wine vinegar. The main ingredient here is beetroot, traditionally used in Russian gastronomy, but it gains new flavor nuances thanks to the addition of sugar syrup. Yogurt and sour cream add softness and rich texture to the soup, while refreshing herbs like cilantro and parsley complete the composition with aromatic depth. Served chilled, it refreshes perfectly on a hot day. This soup can be an interesting gastronomic experiment that surprises with its uniqueness and harmonious balance of flavors.
1
Boil the beetroot, peel it, chop it as desired, and add lemon juice, white wine vinegar, sugar syrup, and water. Blend until creamy consistency. Add salt to taste.
- Beet: 750 g
- Lemon juice: 50 ml
- White wine vinegar: 25 ml
- Sugar syrup: 50 ml
- Water: 650 ml
2
Next, add yogurt and whisk with a whisk. The consistency should be velvety. The acidity can be adjusted to taste with vinegar.
- Yogurt: 125 g
- White wine vinegar: 25 ml
3
Pour the soup into a chilled plate from the refrigerator or freezer. In the center of the soup, add a spoonful of 42% sour cream and a few drops of extra virgin olive oil. Sprinkle with chopped parsley and cilantro.
- Sour cream: 50 g
- Olive oil: 5 ml
- Coriander: 25 g
- Parsley: 25 g