Beetroot soup with birch sap
12 servings
90 minutes
Beetroot soup with birch sap is a refreshing summer dish that carefully preserves the traditions of Russian cuisine. This dish combines the earthy flavor of roasted beets with the light acidity of birch sap, creating a harmony of natural aromas. Its roots go back centuries when Russian peasants sought ways to make dishes not only nutritious but also refreshing in hot weather. Served cold, it is perfect for summer days, and the addition of smoked meat, fresh vegetables, and a spicy mustard-horseradish dressing gives it a rich, complex flavor. This beetroot soup not only quenches thirst but also provides pleasure by revealing the full palette of Russian gastronomy flavors. It is served with an ice cube, creating an unforgettable temperature contrast that highlights its uniqueness.
1
Prepare all the ingredients. Preheat the oven to 180 degrees.
2
Wrap each beet in foil, adding a little olive oil, honey, thyme, and salt.
- Beetroot: 1 kg
- Olive oil: 10 ml
- Honey: 20 g
- Fresh thyme: to taste
- Salt: to taste
3
Bake the beetroot for 40–60 minutes until soft (time depends on the size of the roots). Check readiness with a knife or skewer. Cool the beetroot, peel it, and grate it on a fine grater.
4
Place grated beetroot in a large pot and pour birch sap over it. Put the pot in the refrigerator overnight to let the beetroot infuse.
- Beetroot: 1 kg
- Birch sap: 3 l
5
Boil the eggs hard, then cool and peel them.
- Chicken egg: 4 pieces
6
Cut smoked meat, fresh cucumber, green apple, radish, and egg whites into strips (set aside the yolks).
- Smoked meat: 500 g
- Cucumbers: 600 g
- Green apples: 300 g
- Radish: 200 g
- Chicken egg: 4 pieces
7
Whisk the yolks with a fork.
- Chicken egg: 4 pieces
8
Mix mustard, horseradish, salt, and crushed yolks for the dressing.
- Mustard: 1 tablespoon
- Prepared horseradish: 1 tablespoon
- Salt: to taste
- Chicken egg: 4 pieces
9
Add the chopped ingredients to the pot or directly to the plate before serving.
- Beetroot: 1 kg
- Smoked meat: 500 g
- Cucumbers: 600 g
- Green apples: 300 g
- Radish: 200 g
- Chicken egg: 4 pieces
10
Serve the beetroot soup cold with dressing and an ice cube.
- Mustard: 1 tablespoon
- Prepared horseradish: 1 tablespoon
