Beetroot soup with creamy horseradish

4 servings

110 minutes

from the Centrale restaurant

Energy value per serving

• Calories: 590.8
• Proteins: 21.9g
• Fats: 29.3g
• Carbohydrates: 61.1g

Ingredients

• Sugar: 15 g
• Salt: 5 g
• Onion: 150 g
• Carrot: 150 g
• Cabbage: 200 g
• Potato: 350 g
• Vegetable oil: 90 ml
• Chicken fillet: 160 g
• Chili pepper: 5 g
• Vinegar 9%: 70 ml
• Ground black pepper: 50 g
• Water: 6 l
• Creamy Horseradish: 90 g
• Dijon mustard: 30 g
• Boiled potatoes: 20 g
• Radish: 20 g
• Veal: 20 g
• Egg white: 20 g
• Cucumbers: 20 g
• Green onions: 3 g
• Dill: 2 g
• Parsley: 2 g
• Sour cream: 42 g
• Egg yolk: 10 g
• Beet: 1050 g

Cooking steps

1. We prepare the base for borscht: add chicken to water and boil for 1 hour.

   Required ingredients:

   • Chicken fillet: 160 g
   • Water: 6 l

2. Then we add cabbage and potatoes cut as desired.

   Required ingredients:

   • Cabbage: 200 g
   • Potato: 350 g

3. Fry the onion and carrot in vegetable oil until half cooked.

   Required ingredients:

   • Onion: 150 g
   • Carrot: 150 g
   • Vegetable oil: 90 ml

4. We stew the beetroot with vinegar and sugar, then add it to the soup.

   Required ingredients:

   • Beet: 1050 g
   • Vinegar 9%: 70 ml
   • Sugar: 15 g

5. Boil for 30-40 minutes, strain, cool down.

6. Add mustard and horseradish to the strained soup.

   Required ingredients:

   • Dijon mustard: 30 g
   • Creamy Horseradish: 90 g

7. In the plate, we place boiled, julienned potatoes, beets, veal, egg, radish, and cucumber.

   Required ingredients:

   • Boiled potatoes: 20 g
   • Beet: 1050 g
   • Veal: 20 g
   • Egg white: 20 g
   • Radish: 20 g
   • Cucumbers: 20 g

8. Sprinkle with greens and add sour cream.

   Required ingredients:

   • Green onions: 3 g
   • Dill: 2 g
   • Parsley: 2 g
   • Sour cream: 42 g

9. We serve the beet soup separately.