Beetroot Soup with Creamy Horseradish
⏳ Time
1 hour 50 minutes
🥕 Ingredients
25
🍽️ Servings
4
Description
from a common American restaurant
Ingredients
- Sugar - 0.5 oz
- Salt - 0.2 oz
- Onion - 5.3 oz
- Carrot - 5.3 oz
- White Cabbage - 7.1 oz
- Salad Potatoes - 12.3 oz
- Vegetable Oil - 3 fl oz
- Chicken fillet - 5.6 oz
- Mild Chili Spice - 0.2 oz
- 9% Vinegar - 2 fl oz
- Ground Black Pepper - 1.8 oz
- Water - 6 qt
- Creamy Horseradish - 3.2 oz
- Dijon Mustard - 1.1 oz
- Salad Potatoes - 0.7 oz
- Radish - 0.7 oz
- Veal - 0.7 oz
- Egg white - 0.7 oz
- Cucumbers - 0.7 oz
- Scallions - 0.1 oz
- Dill - 0.1 oz
- Parsley - 0.1 oz
- Sour Cream - 1.5 oz
- Whole egg - 0.4 oz
- Beetroot - 37 oz
Step by Step guide
Step 1
Cook the base for the beetroot soup: add chicken to the water and boil for 1 hour.
Step 2
Then add cabbage and potatoes cut into any shape.
Step 3
Sauté onion and carrot in vegetable oil until half-cooked.
Step 4
Stew the beetroot with vinegar and sugar, then add it to the soup.
Step 5
Cook for 30-40 minutes, strain, and cool.
Step 6
Add mustard and horseradish to the strained soup.
Step 7
In a bowl, place boiled potatoes cut into strips, beetroot, veal, egg, radish, and cucumber.
Step 8
Sprinkle with herbs and add sour cream.
Step 9
Serve the beetroot soup separately.
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