Beetroot Soup with Icy Black Currants
⏳ Time
50 minutes
🥕 Ingredients
16
🍽️ Servings
2
Description
Chop the remaining ingredients into small cubes, and halve the quail eggs. The black currants should be frozen—even if you have fresh ones. Add the berries to the bowl instead of ice.
Ingredients
- Beetroot - 7.1 oz
- Salad Potatoes - 1.8 oz
- Beef tongue - 2.1 oz
- Radish - 1.1 oz
- Cucumbers - 1.4 oz
- Iceberg Lettuce - 1.1 oz
- Quail Egg - 4 pieces
- Non-alcoholic sparkling wine - 10 fl oz
- Apple Cider Vinegar - 0.9 oz
- Frozen black currant puree - 2.1 oz
- Scallions - 0.4 oz
- Dill - 0.4 oz
- Salt - to taste
- Sugar - to taste
- Ground Black Pepper - to taste
- Sour Cream - to taste
Step by Step guide
Step 1
Boil quail eggs hard.
Step 2
Peel the beetroot. Set aside half of the beetroot, and blend the other half into a smooth purée.
Step 3
Add mineral water and apple cider vinegar to the beet puree. Mix until smooth.
Step 4
Add sugar, and season with salt and pepper to taste — you should adjust according to the sweetness of the beetroot.
Step 5
Dice the remaining beetroot, tongue, potatoes, cucumber, iceberg lettuce, and radishes into small cubes and place them on a plate.
Step 6
Chop the green onions and dill, and add them to the bowl as well.
Step 7
Ladle the soup into bowls, stir, and add sour cream.
Step 8
Cut the quail eggs in half and use them to garnish the soup. Then add frozen black currants to the bowls instead of ice.
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