Botvinnik on beet juice
4 servings
30 minutes
No tricks with serving, everything is authentic and nutritious. The green base of the soup is made up of fresh beetroot leaves, dill and parsley, with finely chopped eggs and fresh cucumber as companions . The only liberty in the Georgian beetroot soup by Irakli Chelidze, chef of the Mziuri restaurant, is that the thick soup is poured not with beetroot broth, but with freshly squeezed beetroot juice. This gives the broth its ruby transparency and slightly unusual earthy taste, which, however, perfectly quenches thirst. And you don't have to worry about the beetroot water doing you any harm: the juice is not added to the soup in its pure form, but heavily diluted with water and a little apple cider vinegar.
1
Boil the eggs hard, peel them, and chop finely.
- Chicken egg: 10 pieces
2
Cut the cucumbers into thin strips. Chop the greens finely (set aside a little for garnish).
- Cucumbers: 300 g
- Green: 1 bunch
3
Blanch the beet greens in boiling water and immediately transfer to ice water to retain the color of the leaves. Also, slice the leaves into thin strips. Combine all ingredients in a large bowl.
- Beet tops: 300 g
4
In a separate bowl, prepare the beet dressing by mixing beet juice, water, vinegar, sugar, and salt.
- Beetroot juice: 250 ml
- Water: 2 l
- Vinegar 9%: 50 ml
- Sugar: 40 g
- Salt: 60 g
5
Before serving, arrange greens with eggs and cucumbers on plates. Pour with beet dressing. Mix, sprinkle with greens, and serve with sour cream.
- Green: 1 bunch
- Chicken egg: 10 pieces
- Cucumbers: 300 g
- Beetroot juice: 250 ml
- Sour cream: to taste