Cold beetroot cream soup with gorgonzola
2 servings
40 minutes
Cold beetroot cream soup with gorgonzola is a refined blend of Russian culinary tradition and modern taste. Beetroot gives the dish a rich ruby hue and a slight sweetness, while the creamy texture makes it velvety and tender. Refreshing cucumber adds lightness to the composition, and gorgonzola with its piquant sharpness adds sophistication. Quail eggs finish off the flavor, adding delicacy to the dish. This soup is perfect for summer days, cooling and satisfying at the same time. It can be served as an appetizer to main courses or enjoyed on its own. The taste is both refreshing and deep, playing with contrasts of sweetness and saltiness, thickness and lightness. Try it — and it will become your favorite among summer dishes!
1
Peel the beetroot and potatoes, cut into large pieces, pour in 300 ml of boiling water and cook until done.
- Beetroot: 1 piece
- Potato: 1 piece
- Drinking yoghurt: 200 ml
2
Do not drain the broth, let everything cool down well.
3
Add chopped cucumber to the broth and blend everything until pureed, then salt.
- Cucumbers: 1 piece
4
Pass the puree through a sieve - it will become smoother and more beautiful.
5
Pour into plates and pour yogurt in a circle.
- Drinking yoghurt: 200 ml
6
Garnish with pieces of gorgonzola and halved quail eggs.
- Gorgonzola cheese: 40 g
- Quail egg: 2 pieces
