Okroshka with beetroot ice cream and horseradish
4 servings
90 minutes
The main thing here is beetroot ice cream, which takes up most of the cooking time. This okroshka is prepared in the Brunkol restaurant in the village of Mitino in the Zaoksky district. Nika Ganich , author of the book "Geography to Taste with Nika Ganich. Tula", shared the recipe with us.
1
Dice the vegetables and mix them.
- Beef tongue: 160 g
- Boiled potatoes: 160 g
- Cucumbers: 160 g
- Radish: 160 g
- Dill: 40 g
- Spring onion: 40 g
2
For the ice cream, coat the beetroot with vegetable oil, salt it, wrap it in foil, and bake in the oven at 170 degrees for 40 minutes. Then blend it together with horseradish.
- Beetroot: 1 piece
- Vegetable oil: to taste
- Horseradish: 20 g
3
Mix the yolks with salt, milk, and cream and cook in a water bath while stirring constantly for 30 minutes.
- Egg yolk: 4 pieces
- Milk 3.5%: 200 ml
- Whipping cream 33%: 100 ml
- Salt: 5 g
4
Add beet puree to the slightly cooled mixture and place it in the freezer.
- Beetroot: 1 piece
5
To serve okroshka, place it in a bowl, pour kvass over it, and garnish with ice cream. Add salt and mustard to taste.
- Bread kvass: 600 ml
- Mustard: to taste
- Salt: 5 g
