Cold Soup with Beet Ice Cream and Horseradish
⏳ Time
1 hour 30 minutes
🥕 Ingredients
16
🍽️ Servings
4
Description
The star of this dish is the beet ice cream, which takes the majority of the preparation time. This cold soup is made at a restaurant called 'Greenfield', located in a small town. The recipe was shared with us by Sarah Johnson, the author of the book 'Taste Geography with Sarah Johnson'.
Ingredients
- Beef tongue - 5.6 oz
- Salad Potatoes - 5.6 oz
- Cucumbers - 5.6 oz
- Radish - 5.6 oz
- Dill - 1.4 oz
- Scallions - 1.4 oz
- Quail Egg - 8 pieces
- Bread Kvass - 20 fl oz
- Mustard Greens - to taste
- Beetroot - 1 piece
- Vegetable Oil - to taste
- Horseradish Leaves - 0.7 oz
- Whole egg - 4 pieces
- 3.2% Milk - 7 fl oz
- 33% Cream - 3 fl oz
- Salt - 0.2 oz
Step by Step guide
Step 1
Dice the tongue and vegetables, and mix them together.
Step 2
For the ice cream, coat the beetroot with vegetable oil, season with salt, wrap it in foil, and roast in the oven at 338°F for 40 minutes. Then blend it together with horseradish.
Step 3
Mix the egg yolks with salt, milk, and cream, and cook over a water bath, stirring constantly, for 30 minutes.
Step 4
Add the beet puree to the slightly cooled mixture and place it in the freezer.
Step 5
To serve the okroshka, place it in a bowl, pour kvass over it, and garnish with ice cream. Add salt and mustard to taste.
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