Beetroot soup with quail eggs
8 servings
45 minutes
Beetroot soup with quail eggs is a true embodiment of Russian cuisine, a light and refreshing soup perfect for hot summer days. Its roots trace back to the traditions of cold borscht known since ancient times. This recipe uses roasted beets, which add a special sweetness and depth of flavor to the soup. Beet greens, cucumbers, and radishes add freshness, while aromatic dill and green onions highlight the dish's summery character. The main decoration is tender quail eggs that bring softness and harmony to the overall flavor composition. Served with sour cream, it makes the taste even richer. This beetroot soup not only delights the eye with its rich ruby color but also offers a sense of lightness and freshness—an ideal dish for a summer lunch.
1
Pepper the beetroot and potatoes, grease with olive oil, and wrap in foil.
- Beetroot: 500 g
- Potato: 400 g
- Olive oil: to taste
- Freshly ground black pepper: to taste
2
No need to salt — salt slows down the cooking process.
3
Place in an oven preheated to 180°C.
4
When the vegetables can be pierced with a wooden skewer (potatoes - about 40 minutes, beets - about 2 hours), remove the vegetables and let them cool.
5
Now clean the beetroot, grate it on a grater or mandoline into strips, and pour mineral water over it. Twenty minutes is enough to make an infusion.
- Beetroot: 500 g
- Mineral water: 1.5 l
6
At this time, cut or grate the potatoes, cucumbers, and radishes into equal sticks.
- Potato: 400 g
- Cucumbers: 300 g
- Radish: 3 pieces
7
Chop the green onion and dill.
- Spring onion: 2 bunchs
- Dill: 2 bunchs
8
Cut the beet greens into strips, removing the leaf's core.
- Beet greens: 80 g
9
Boil the eggs with salt in the water — this prevents the shell from cracking. Rinse the eggs with cold water, peel them, and cut them in half.
- Quail egg: 8 pieces
- Sea salt: to taste
10
Now make the concentrate — pour the beet infusion through a strainer into a separate container, leaving the beets. This is necessary to preserve the texture — imagine if you mix everything together, it will turn into a mush.
11
Add horseradish, sea salt, cane sugar, freshly ground black pepper, and wine vinegar. Always taste to achieve the balance of sweetness, acidity, and spiciness you like.
- Horseradish: 20 g
- Sea salt: to taste
- Cane sugar: 1.5 tablespoon
- White wine vinegar: 2 tablespoons
- Freshly ground black pepper: to taste
12
In the end, place all the vegetables and greens, meat if desired, in each bowl, then pour in the beet concentrate, and garnish with halved quail eggs and sour cream. That's it — fresh summer soup is ready!
- Sour cream 10%: 1 jar
- Quail egg: 8 pieces
