Beetroot Soup with Yogurt and Shiso Seasoning
⏳ Time
4 hours 10 minutes
🥕 Ingredients
14
🍽️ Servings
4
Description
A cold soup from chef John Smith, crafted in classic style: the silky beetroot base clearly features cubes of fresh cucumber and sprigs of dill. The intrigue lies in the fact that the simple taste of this summer soup is intriguingly enhanced by the Japanese seasoning shiso, which resembles common nettle leaves but offers a flavor profile that blends basil, mint, and arugula.
Ingredients
- Onion - 1.8 oz
- Garlic - 0.2 oz
- Mild Chili Spice - 0.4 oz
- Dill - 0.7 oz
- Parsley - 0.7 oz
- Beetroot - 14.1 oz
- Shiso Leaves - 0.9 oz
- Red Wine Vinegar - 0 fl oz
- Cucumbers - 5.6 oz
- Ice - 7.1 oz
- Yogurt powder - 0.9 oz
- Olive Oil - 0 fl oz
- Salt - to taste
- Sugar - to taste
Step by Step guide
Step 1
Thoroughly wash the beetroot with a brush, leaving the tail intact. Wrap it in two layers of foil and bake in a preheated oven at 392°F for 1 to 1.5 hours. Check for doneness with a skewer—it should easily pierce the flesh of the beetroot. Once cooked, allow the beetroot to cool and then peel.
Step 2
Finely chop the onion, chili pepper (without seeds), and garlic. Sauté in olive oil until the onion becomes translucent.
Step 3
Peel the cucumber, reserving a small portion (30 g) for garnishing the soup.
Step 4
Place the randomly chopped beet, sautéed onions, cucumber, and ice into a blender. Add dill, parsley, shiso, and more ice. Blend everything until smooth.
Step 5
Transfer the soup to a pot and refrigerate for 2 hours.
Step 6
Pour the soup into a bowl, garnish with diced fresh cucumber, and drizzle with olive oil.
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