Beet Soup with Veal and Soy Sauce
Soups • Russian
Description
The flavor of beet soup, crafted by the chef of a popular American restaurant, is masterfully balanced, maintaining the perfect blend of tradition and originality. The traditional elements include a silky beet broth, potatoes, and fresh cucumber cut into old-fashioned julienne strips. The original twist comes from boiled veal, soy sauce, and — ta-da! — Japanese rice vinegar, which immediately creates a connection between this beet soup and miso soup.
Ingredients
- Potato 10 oz
- Cucumbers 5 oz
- Dill 0 oz
- Scallions 0 oz
- Boiled Veal 5 oz
- Vegetable Oil 5 fl oz
- Garlic 0 oz
- Soy Sauce 0 fl oz
- Meyer Lemon Juice 0 fl oz
- Mizukan Sauce 0 fl oz
- Mirin 0 fl oz
- Beetroot 20 oz
- Salt to taste
- Ground Black Pepper to taste
- Sour Cream to taste
Step-by-Step Guide
Step 1
Wrap the beetroot in foil without peeling it, drizzle with vegetable oil, and bake in a preheated oven at 355°F for 30 to 40 minutes until tender.
Step 2
Boil the potatoes in their skins for 30–40 minutes.
Step 3
When the beetroot has cooled, peel it and set aside half. Cut the remaining half into thin strips.
Step 4
Peel the cooled potatoes and cut them into matchsticks.
Step 5
Peel the cucumbers and cut them into julienne strips. Also, cut the veal into strips.
Step 6
For the dressing, combine the reserved beetroot, garlic, soy sauce, fresh lemon juice, Mitsukan sauce, and mirin in 500 ml of boiled water, then blend everything together until smooth.
Step 7
Bring the liquid to a boil, remove from heat, season with salt and pepper, cool down, and refrigerate.
Step 8
Arrange the vegetables and veal, drizzle with beet dressing, and serve with sour cream.
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