Beetroot soup with smoked sour cream
4 servings
60 minutes
In his beetroot soup, the chef of the Uhvat oven restaurant, Viktor Beley, first slowly bakes the beetroot in a cooling Russian oven until it turns caramel, and then sets off the beetroot sweetness with horseradish, mustard, and homemade smoked sour cream. It sounds too complicated, but in fact, you can smoke sour cream even in a city apartment, if you have a saucepan and two handfuls of sawdust for the barbecue. But the resulting soup will be completely special: the rich caramel beetroot soup itself also blossoms with delicious smoky notes.
1
Wrap the beetroot in foil without peeling and bake in a preheated oven at 200 degrees for 1 to 1.5 hours (depending on size). Then cool the beetroot.
- Beet: 600 g
2
Boil the eggs hard. Then separate the whites from the yolks.
- Chicken egg: 5 piece
3
Smoke the sour cream. In a large saucepan, add wood chips (2 handfuls), place a sieve on top, and put a container with sour cream on the sieve.
- Sour cream: 300 g
4
Ignite the sawdust and cover the container with a lid to let the sawdust smolder underneath. Let the sour cream absorb the smoke for 5-7 minutes.
5
Peel the cooled beetroot and cut it randomly. Add horseradish, mustard, and vinegar. Grind everything into a homogeneous mass.
- Beet: 600 g
- Creamy Horseradish: 25 g
- Mustard: 25 g
- Apple cider vinegar: 30 g
6
Pour mineral water into this mixture, add egg yolks, salt it, and whip everything again.
- Mineral water with gas: 1 l
- Chicken egg: 5 piece
- Salt: 15 g
7
Cut egg whites, radishes, and cucumbers into strips.
- Chicken egg: 5 piece
- Radish: 100 g
- Cucumbers: 100 g
8
Place vegetable sticks on a plate and pour beet broth over them. Sprinkle with chopped greens and add a spoonful of smoked sour cream.
- Dill: to taste
- Green onions: to taste
- Sour cream: 300 g