Beetroot Soup with Birch Juice
⏳ Time
1 hour 30 minutes + 8 hours
🥕 Ingredients
13
🍽️ Servings
12
Description
Beetroot Soup with Birch Juice
Ingredients
- Beetroot - 2 lbs
- Olive Oil - 0 fl oz
- Honey - 0.7 oz
- Thyme - to taste
- Birch sap - 3 qt
- Smoked Ham on the Bone - 17.6 oz
- Cucumbers - 21.2 oz
- Green Apples - 10.6 oz
- Turnips - 7.1 oz
- Chocolate eggs - 4 pieces
- Mustard Greens - 1 tablespoon
- Creamy Horseradish - 1 tablespoon
- Salt - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 356°F.
Step 10
Serve the beetroot soup cold with the dressing and an ice cube.
Step 2
Wrap each beetroot in foil, adding a little olive oil, honey, thyme, and salt.
Step 3
Bake the beetroot for 40–60 minutes until soft (time depends on the size of the roots). Check for readiness with a knife or skewer. Cool the beetroot, peel, and grate it finely.
Step 4
Place the grated beetroot in a large pot and pour in the birch juice. Put the pot in the refrigerator overnight to let the soup infuse.
Step 5
Boil the eggs hard, then cool and peel them.
Step 6
Cut the smoked meat, fresh cucumber, green apple, radish, and egg whites into thin strips (set the yolks aside).
Step 7
Mash the yolks with a fork.
Step 8
For the dressing, mix the mustard, horseradish, salt, and mashed yolks.
Step 9
Before serving, add the chopped ingredients to the pot or directly to the plate.
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