Beetroot Soup with Mozzarella
⏳ Time
2 hours
🥕 Ingredients
16
🍽️ Servings
6
Description
This recipe was shared by John Smith, the head chef of a local American bistro.
Ingredients
- Yellow Beets - 2 lbs
- Garlic - 0.2 oz
- Fresh Rose Hips - 0 oz
- Thyme - 0 oz
- Vegetable Oil - 0 fl oz
- Chicken Broth - 17 fl oz
- Sugar - 0.7 oz
- Malt Vinegar - 0 fl oz
- Melted Cheese - 4.2 oz
- Cucumbers - 42.3 oz
- Cream - 8 fl oz
- Horseradish Leaves - to taste
- Mustard Greens - to taste
- Dill - to taste
- Parsley - to taste
- Salt - to taste
Step by Step guide
Step 1
Wash and dry the beetroot.
Step 2
Without peeling, brush with vegetable oil and wrap in foil.
Step 3
Add garlic, rosemary, thyme, and salt, then wrap.
Step 4
Bake in the oven at 356°F for 50 minutes. Afterwards, let the beets cool and peel off the skin.
Step 5
Pour vegetable broth into a saucepan, add roasted beets, granulated sugar, and wine vinegar.
Step 6
Bring to a boil and simmer for 20 minutes. Then let it cool.
Step 7
Set aside half of the beetroot, and blend the other half together with the vegetable broth in a blender.
Step 8
Prepare the filling. Slice the cucumbers into thin sticks, cut the cooked beetroot into cubes, slice the mozzarella, and chop the herbs as desired.
Step 9
Assemble the beetroot soup. Pour the broth into a bowl, followed by the cream. Add the filling, season with salt, and dress with horseradish and mustard.
Step 10
Serve.
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