Beetroot soup with icy blackcurrants
2 servings
50 minutes
The secret of this recipe is as simple as all ingenious things: instead of crushed ice, which is often added to cold soups, you can throw a handful of frozen blackcurrants into the thick beetroot soup, getting the right temperature, fruity flavor and beautiful presentation in one fell swoop, ready to be posted on Instagram right now. Otherwise, the recipe by Evgeny Kuznetsov, chef of the restaurant "Sibirsibir", does not break any canons, but you can't reproach it for being trivial either: beef tongue and potatoes are diced into the beetroot broth , and the soup is garnished with quail eggs.
1
Boil quail eggs hard.
- Quail egg: 4 pieces
2
Peel the beetroot. Set aside half of the beetroot, and blend the other half into a smooth puree.
- Roasted beetroot: 200 g
3
Add mineral water and apple vinegar to the beet puree. Mix until smooth.
- Sparkling mineral water: 300 ml
- Apple cider vinegar: 25 g
4
Add sugar, salt, and pepper to taste - you need to consider the sweetness of the beet.
- Sugar: to taste
- Salt: to taste
- Ground black pepper: to taste
5
Cut the remaining beetroot, tongue, potato, cucumber, iceberg lettuce, and radish into small cubes and place them on a plate.
- Roasted beetroot: 200 g
- Boiled beef tongue: 60 g
- Baked potato: 50 g
- Cucumbers: 40 g
- Iceberg lettuce: 30 g
- Radish: 30 g
6
Chop the green onions and dill and add them to the bowl.
- Spring onion: 10 g
- Dill: 10 g
7
Pour the soup into bowls, stir, and add sour cream.
- Sour cream: to taste
8
Cut quail eggs in half and use them to garnish the soup. Then add frozen black currants to the bowls instead of ice.
- Quail egg: 4 pieces
- Frozen blackcurrants: 60 g
9