Beetroot Soup with Beet Juice
⏳ Time
30 minutes
🥕 Ingredients
10
🍽️ Servings
4
Description
No fancy presentation here, just authenticity and nourishment. The green base of the soup is made from fresh beet greens, dill, and parsley, accompanied by finely chopped eggs and fresh cucumber, reminiscent of okroshka. The only twist in this beet soup by chef John Smith from a local American restaurant is that the mixture is poured over not with beet broth, but with freshly squeezed beet juice. This results in a ruby-clear broth with a slightly unfamiliar earthy taste that quenches thirst beautifully. And you need not worry about the beet juice causing any harm; in the soup, the juice is not used in its pure form, but heavily diluted with water and a splash of apple cider vinegar.
Ingredients
- Chicken Egg - 10 pieces
- Cucumbers - 10.6 oz
- Mustard Greens - 10.6 oz
- Herbs - 1 bunch
- Salt - 2.1 oz
- Sugar - 1.4 oz
- Beetroot - 8 fl oz
- 9% Vinegar - 1 fl oz
- Water - 2 qt
- Sour Cream - to taste
Step by Step guide
Step 1
Boil the eggs hard, peel them, and chop them finely.
Step 2
Cut the cucumbers into thin strips. Finely chop the herbs (set aside some for garnish).
Step 3
Blanch the beet greens in boiling water and immediately transfer them to ice water to preserve their color. Also, slice the leaves into thin strips. Combine all the ingredients in a large bowl.
Step 4
In a separate bowl, prepare the beet dressing by mixing beet juice, water, vinegar, sugar, and salt.
Step 5
Before serving, plate the greens with eggs and cucumbers first. Drizzle with beet dressing. Mix well, sprinkle with herbs, and serve with sour cream.
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