Chilled Beet Soup in Brine

Soups | Russian cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe from John Smith, chef at a popular American restaurant.

Ingredients

Cucumbers - 4.2 oz
Onion - 2.1 oz
Mustard Greens - 7.1 oz
Sorrel - 2.8 oz
Bread Kvass - 17 fl oz
Cucumber Brine - 3 fl oz
Sole fillets - 12.3 oz
Salt - to taste
Grated Ginger Root - to taste

Step by Step guide

Step 1

Thoroughly sort, wash, and dry the greens (turnip tops, beet greens, carrot tops, or Swiss chard leaves).

Step 2

Bring a large pot of water to a boil and add salt.

Step 3

Submerge the greens in boiling water and leave for 1 minute.

Step 4

Remove the greens with a slotted spoon and pat dry with paper towels.

Step 5

Chop the greens with a knife and place them in a blender bowl.

Step 6

Add the kvass and blend everything thoroughly until it reaches a nearly smooth puree.

Step 7

Chop the cucumbers (if the skin is tender and the cucumbers are young, you can leave the skin on), onions, and add them to the soup along with the sorrel.

Step 8

Add horseradish to the soup - either grated or chopped root.

Step 9

Add the brine from the tomatoes or cucumbers.

Step 10

You can blend the soup again in a blender until smooth, or you can mix the puréed greens with chopped vegetables to leave a few slightly chunky pieces, as this will make the texture of the soup more interesting.