Beetroot soup with pastrami
4 servings
40 minutes
Recipe from Vitaly Karsaev, brand chef of the "Kofemania" restaurants.
1
Prepare the base for the beetroot soup. Peel half of the beetroot and cut it randomly, pour in 700 ml of water and boil until ready. Then blend with the water until smooth.
- Beet: 1.25 kg
- Beet: 1.25 kg
2
Peel the remaining beetroot, cut into long sticks 5 mm thick. Boil until semi-cooked.
- Beet: 1.25 kg
3
Peel the carrots and potatoes, cut them into sticks like the beetroot, place them with the beetroot in beetroot broth, add 2.5 liters of water and cook the vegetables until done. Five minutes before removing from heat, add vinegar to the soup and stir well. Cool down.
- Potato: 170 g
- Carrot: 170 g
- Beet: 1.25 kg
- Vinegar 9%: 3 tablespoons
4
Place the eggs in cold water, bring it to a boil, and cook for 3-4 minutes. The white should set well, while the yolk remains soft. Dip the eggs in ice water and peel.
- Quail egg: 8 pieces
5
Cut the fresh cucumber into long thin strips. Arrange on four plates or bowls. Slice the pastrami into thin strips and place it next to the cucumbers.
- Cucumbers: 120 g
- Pastrami: 35 g
6
Pour the beetroot soup into bowls, season with salt and pepper, and garnish with halved quail eggs and chopped herbs. Serve with sour cream.
- Quail egg: 8 pieces
- Parsley: 25 g
- Dill: 25 g
- Sour cream 42%: 100 g
- Salt: to taste
- Ground black pepper: to taste