Beetroot soup with arugula on kvass
8 servings
90 minutes
Beetroot soup with arugula is a refreshing summer dish that combines Russian traditions and modern flavor accents. Beetroot gives the dish a rich ruby color and a slight sweetness, while arugula and horseradish add spicy, slightly bitter notes. This soup is perfect for hot days as its chilled kvass infusion provides pleasant coolness. Historically, beetroot soup was part of Russian cuisine as a simple, accessible dish, but the addition of arugula makes it more modern and sophisticated. The harmony of vegetables, greens, and quail eggs makes it not only tasty but also nutritious. It is served chilled with a spoonful of mayonnaise that adds creamy texture. A great choice for those who appreciate traditions but are ready for culinary experiments!
1
Wrap the beetroot and potatoes in foil and bake in an oven preheated to 180 degrees.
- Beet: 500 g
- Potato: 500 g
2
Bake until done. If using medium-sized beets, about 40 minutes. You can check readiness by piercing the vegetables with a wooden toothpick.
3
Cool the baked vegetables.
4
Peel the beetroot and grate it on a coarse grater.
- Beet: 500 g
5
Pour grated beetroot with kvass and put it in the fridge for 20-30 minutes.
- Beet: 500 g
- Table horseradish: 2 tablespoons
6
Grate the potatoes, cucumbers, and radishes on a large grater.
- Potato: 500 g
- Cucumbers: 400 g
- Radish: 8 pieces
7
Finely chop the green onion and dill.
- Green onions: 1 bunch
- Dill: 1 bunch
8
Chop arugula and beet greens medium-sized, removing the leaf's core.
- Arugula: 50 g
- Beet tops: 50 g
9
Boil the eggs, peel them, and cut them in half. If quail eggs are not available, you can replace 8 quail eggs with 3-4 chicken eggs. In this case, they should be finely chopped.
- Quail egg: 8 pieces
10
Strain the beet infusion, after 30 minutes add 2 tablespoons of table horseradish to the kvass, let it steep in the refrigerator for 10-15 minutes (if the infusion is used the next day, the taste will only be brighter). Keep the beet.
11
Mix beetroot, grated vegetables, and chopped greens in a large salad bowl.
12
Place in serving plates, pour with beet kvass infusion, and add one quail egg to each plate.
13
Salt and pepper to taste, and add mayonnaise.
- Salt: to taste
- Ground black pepper: to taste
- Mayonnaise: to taste