Tom-yam borscht
6 servings
45 minutes
A hybrid created by Alexander Railyan, chef of the Birds restaurant, combines the life-giving powers of two great soups at once: the beetroot-tomato flavor of borscht cooked on brisket is complemented by shrimp, lime leaves and coconut milk. On the one hand, the sweetness of beets and coconut gently envelops and soothes the spirit swept away by alcohol, on the other, the blow of Thai spices acts no worse than a sobering slap in the face. An excellent option if you want to escape the eternal winter gloom.
1
Grill the beef brisket until it forms a crust. Place it in beef broth.
- Beef brisket: 500 g
- Beef stock: 3 l
2
Cut the potatoes. Boil for 10-15 minutes in broth with bacon.
- Potato: 4 pieces
- Beef stock: 3 l
3
Fry the onion, carrot, and garlic in a pan until golden. When the broth boils, skim off the foam. Add the fried onion and carrot to the broth.
- Onion: 1 piece
- Carrot: 1 piece
- Garlic: 2 cloves
- Beef stock: 3 l
4
Then sauté the beetroot with tomato paste, lemon juice, and lemon zest. Add to the broth.
- Beetroot: 3 pieces
- Tomato paste: 2 tablespoons
- Vinegar: 1 tablespoon
- Beef stock: 3 l
5
Slightly sauté the chopped galangal root and lemongrass in vegetable oil. Add to the broth, bring everything to a boil, and season with salt and pepper to taste.
- Galangal root: 50 g
- Lemongrass: 10 g
- Vegetable oil: to taste
- Beef stock: 3 l
- Salt: to taste
- Ground black pepper: to taste
6
Add finely chopped garlic and lime leaves.
- Garlic: 2 cloves
- Kaffir lime leaves: 10 g
7
Pour the soup into a bowl. Add raw peeled shrimp to the hot broth.
- Shrimp: 5 piece
8
Pour in coconut milk before serving.
- Coconut milk: 50 ml