Beetroot Soup with Pastrami
⏳ Time
40 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
Recipe by John Smith, head chef of popular American restaurants.
Ingredients
- Potato - 6 oz
- Carrot - 6 oz
- 9% Vinegar - 3 spoons
- Beetroot - 1¼ kg
- Sugar - 2.1 oz
- Quail Egg - 8 pieces
- Sour Cream - 3.5 oz
- Parsley - 0.9 oz
- Dill - 0.9 oz
- Cucumbers - 4.2 oz
- Scallions - 0.7 oz
- Pastrami - 1.2 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare the base for the beet soup. Peel half of the beets and cut them into random pieces, then pour in 700 ml of water and boil until cooked through. After that, blend with the water until smooth.
Step 2
Peel the remaining beetroot and cut it into long sticks about 5 mm thick. Boil until slightly tender.
Step 3
Peel the carrots and potatoes, and cut them into sticks similar in size to the beets. Add them together with the beets to the beet broth, pour in 2.5 liters of water, and cook the vegetables until tender. Five minutes before removing from heat, add vinegar to the soup and stir well. Let it cool.
Step 4
Place the eggs in cold water, bring it to a boil, and cook for 3–4 minutes. The egg whites should be firm, while the yolks remain soft. Transfer the eggs to ice water and peel them.
Step 5
Slice the fresh cucumber into long, thin strips. Arrange them on four plates or bowls. Cut the pastrami into thin strips and place it next to the cucumbers.
Step 6
Pour the beetroot soup into bowls, season with salt and pepper, and garnish with halved quail eggs and chopped herbs. Serve with sour cream.
Cooked This Dish? Share Your Delicious Creation with the Community! 🥰
Snap a photo and let everyone see your culinary masterpiece. Inspire others and showcase your skills!
Users Photos
No photos yet
Leave a Comment
Please log in to leave a comment.