Festive soup with turnip and honey
4 servings
45 minutes
Festive soup with turnip and honey is a delightful dish of Russian cuisine that combines the tenderness of the root vegetable, the sweetness of honey, and the richness of the broth. Turnip, historically valued in Russia, takes on a caramelized hue here due to light frying and the addition of honey. The milk-broth base makes the soup velvety and warming. Morels add an earthy aroma and sophistication. Served in small bowls garnished with fried turnip and chervil, this dish becomes a festive treat perfect for cold evenings. This soup is not just food but a tribute to traditions that unites the simplicity of rustic cooking with the refinement of modern taste.
1
Cut 4 turnips into small pieces and fry in a mixture of olive and butter with a little salt and bay leaf until the turnip becomes translucent.
- Turnip: 4.5 pieces
- Olive oil: to taste
- Butter: 75 g
- Bay leaf: 1 piece
2
Add honey and cook for 1 minute.
- Honey: 2 tablespoons
3
Add milk and broth and cook for about 20 minutes until the turnip is soft.
- Milk: 200 ml
- Vegetable broth: 500 ml
4
Remove the bay leaf.
- Bay leaf: 1 piece
5
Turn the mixture into a puree and strain through a sieve if necessary. Add spices if needed.
- Chervil: to taste
6
Add more broth if the soup is too thick.
- Vegetable broth: 500 ml
7
Cut the remaining turnip into small cubes and sauté in a little butter and honey with finely chopped morels.
- Turnip: 4.5 pieces
- Butter: 75 g
- Honey: 2 tablespoons
- Dried morels: 2 pieces
8
Serve the soup in small coffee cups. Place the turnip with mushrooms in the center and add a leaf of chervil.
- Turnip: 4.5 pieces
- Dried morels: 2 pieces
- Chervil: to taste
