Beetroot soup with mozzarella
6 servings
120 minutes
The recipe was shared with us by Anatoly Anoshin, chef of the restaurant "Yan Primus.
1
Wash and dry the beet.
2
Without peeling, grease with vegetable oil and place in foil.
- Vegetable oil: 15 ml
3
Add garlic, rosemary, thyme, and salt, then wrap.
- Garlic: 5 g
- Fresh rosemary: 1 g
- Fresh thyme: 1 g
- Salt: to taste
4
Bake in the oven at 180 degrees for 50 minutes. After that, cool the beetroot and peel off the skin.
5
Pour vegetable broth into a saucepan, add roasted beetroot, sugar, and wine vinegar.
- Vegetable broth: 500 ml
- Baby beetroot: 1 kg
- Sugar: 20 g
- Wine vinegar: 10 ml
6
Bring to a boil and simmer for 20 minutes. Then cool down.
7
Set aside half of the beet, blend the other half with the vegetable broth in a blender.
8
Prepare the filling. Cut cucumbers into thin strips, beetroot (from broth) into strips, mozzarella into slices, and herbs randomly.
- Cucumbers: 1200 g
- Baby beetroot: 1 kg
- Mozzarella cheese: 120 g
- Dill: to taste
- Parsley: to taste
9
Assemble the beetroot soup. Pour broth into a bowl, then add cream. Add filling, salt, and season with horseradish and mustard.
- Vegetable broth: 500 ml
- Cream: 250 ml
- Horseradish: to taste
- Mustard: to taste
- Salt: to taste
10
To serve.