Beetroot soup with yogurt and shiso seasoning
4 servings
250 minutes
Cold soup from Vladimir Chistyakov, chef of the Buro TSUM restaurant, is tailored to classic patterns: in the silky beetroot mass, you can clearly feel both cubes of fresh cucumber and dill greens. The intrigue lies in the fact that the simple taste of the dacha soup is cleverly twisted with the Japanese seasoning shiso, which looks like the leaves of ordinary nettle, but tastes like a mixture of basil, mint and arugula.
1
Wash the beetroot well with a brush, leaving the tail. Wrap in two layers of foil and bake for 1–1.5 hours in a preheated oven at 200 degrees, check readiness with a skewer — it should easily enter the flesh of the beetroot. Cool the cooked beetroot and peel.
- Beet: 400 g
2
Finely chop onion, chili pepper (without seeds), and garlic. Fry in olive oil until the onion becomes translucent.
- Onion: 50 g
- Red chili pepper: 10 g
- Garlic: 5 g
- Olive oil: 10 ml
3
Peel the cucumber, set aside a little cucumber (30 g) for soup garnish.
- Cucumbers: 160 g
4
Place randomly chopped beetroot, sautéed onion, cucumber, and ice in a blender. Add dill, parsley, shiso, and ice. Blend everything until smooth.
- Beet: 400 g
- Onion: 50 g
- Red chili pepper: 10 g
- Garlic: 5 g
- Cucumbers: 160 g
- Ice: 200 g
- Dill: 20 g
- Parsley: 20 g
- Shiso leaves: 25 g
5
Pour the soup into a pot and place it in the refrigerator for 2 hours.
6
Pour soup into a bowl, garnish with diced fresh cucumber, and drizzle with olive oil.
- Cucumbers: 160 g
- Olive oil: 10 ml