Beetroot Soup with Quail Eggs
⏳ Time
45 minutes
🥕 Ingredients
16
🍽️ Servings
8
Description
When beetroot is boiled, most of its juice is lost in the water, but when roasted, all of it stays inside. It turns out brighter, healthier, and tastier by twice. If you don’t want to stain your hands while working with beetroot, wear rubber gloves. How to Handle Potatoes: To properly slice roasted potatoes, let them cool down. Warm potatoes will crumble and fall apart because the starch in the gluten is still liquid at high temperatures. How to Cut Green Onions: Chop the white parts very finely, while the green tops can be roughly chopped – this way you will preserve all the nuances of flavor. About Quail Eggs: Quail eggs are valued not only for their aesthetic qualities. They contain more phosphorus and vitamins and less cholesterol than chicken eggs. Moreover, quail eggs do not carry salmonella. About Cane Sugar: Cane sugar contains more calcium than milk.
Ingredients
- Beetroot - 17.6 oz
- Horseradish Leaves - 0.7 oz
- Mineral water - 1½ l
- Ocean salt - to taste
- Olive Oil - to taste
- Raw cane sugar - 1½ spoons
- Champagne Vinegar - 2 spoons
- Ground Black Pepper - to taste
- Potato - 14.1 oz
- Radish - 3 pieces
- Cucumbers - 10.6 oz
- Scallions - 2 bunches
- Quail Egg - 8 pieces
- Dill - 2 bunches
- 10% cream - 1 can
- Mustard Greens - 2.8 oz
Step by Step guide
Step 1
Season the beetroot and potatoes with pepper, drizzle with olive oil, and wrap them in foil.
Step 2
No need to add salt — salt slows down the cooking process.
Step 3
Place in an oven preheated to 180°C.
Step 4
When the vegetables can be pierced with a wooden skewer (potatoes after about 40 minutes, beets after about 2 hours), remove the vegetables and let them cool.
Step 5
Now peel the beetroot, grate it using a grater or mandoline into thin strips, and cover it with mineral water. Let it steep for twenty minutes.
Step 6
Meanwhile, cut or grate the potatoes, cucumbers, and radishes into uniform matchsticks.
Step 7
Chop the green onion and dill.
Step 8
Slice the beet greens into thin strips, removing the leaf stems.
Step 9
Boil the eggs, adding salt to the water to prevent the shells from cracking. Rinse the eggs under cold water, peel them, and cut them in half.
Step 10
Now make the concentrate - pour the beet infusion through a strainer into a separate container, leaving the beets behind. This is necessary to preserve the texture - imagine if you mixed them together, it would all turn into mush.
Step 11
Add horseradish, sea salt, brown sugar, freshly ground black pepper, and wine vinegar. Be sure to taste as you go to achieve the balance of sweetness, acidity, and spiciness that you prefer. You can always add more of what you feel is missing.
Step 12
Finally, place all the vegetables and herbs in each bowl, add the meat if desired, then pour over the beetroot concentrate, and garnish with halved quail eggs and sour cream. That's it — your fresh summer soup is ready!
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.