Beetroot soup with veal and soy sauce
4 servings
100 minutes
The taste of beetroot soup from the chef of the Villa della pasta restaurant on Pyatnitskaya, Anatoly Malyshev, is masterfully adjusted - it maintains the ideal balance of tradition and originality. The first is provided by silky beetroot broth, potatoes and fresh cucumber, cut into old-fashioned strips. The second is provided by boiled veal, soy sauce and - ta-dam! - Japanese rice vinegar mitsukan, which immediately establishes a family connection between this beetroot soup and miso soup.
1
Wrap the beetroot in foil without peeling, drizzle with vegetable oil, and bake in a preheated oven at 180 degrees for 30-40 minutes until cooked.
- Beet: 500 g
- Vegetable oil: 100 ml
2
Boil the potatoes in their skins for 30-40 minutes.
- Potato: 300 g
3
Once the beet cools down, peel it, set aside half, and cut the rest into strips.
- Beet: 500 g
4
Peel the cooled potatoes and cut them into strips.
- Potato: 300 g
5
Peel the cucumbers and cut them into strips. Also cut the veal into strips.
- Cucumbers: 200 g
- Boiled veal: 150 g
6
For the dressing, combine the prepared beetroot, garlic, soy sauce, lemon juice, Mitsukan sauce, and mirin in 500 ml of boiling water and blend everything together.
- Beet: 500 g
- Garlic: 10 g
- Soy sauce: 50 ml
- Lemon juice: 30 ml
- Mitsukan sauce: 30 ml
- Mirin: 50 ml
7
Bring the obtained liquid to a boil, remove from heat, season with salt and pepper, cool down and place in the refrigerator.
- Salt: to taste
- Ground black pepper: to taste
8
Arrange the vegetables and veal, pour with beet dressing, and serve with sour cream.
- Sour cream: to taste