Beetroot Soup with Arugula on Kvass
Soups • Russian
Description
Beetroot Soup with Arugula on Kvass
Ingredients
- Beetroot 20 oz
- Salad Potatoes 20 oz
- Cucumbers 15 oz
- Arugula 0 oz
- Turnips 8 pieces
- Scallions 1 bunch
- Quail Egg 8 pieces
- Dill 1 bunch
- Creamy Horseradish 2 tablespoons
- Mustard Greens 0 oz
- Salt to taste
- Ground Black Pepper to taste
- Mayonnaise to taste
Step-by-Step Guide
Step 1
Wrap the beetroot and potatoes in foil and bake in an oven preheated to 355°F.
Step 2
Bake until done. For medium-sized beetroots, this will take about 40 minutes. You can check for readiness by piercing the vegetables with a wooden toothpick.
Step 3
Cool the baked vegetables.
Step 4
Peel the beetroot and grate it on a coarse grater.
Step 5
Pour kvass over the grated beetroot and refrigerate for 20–30 minutes.
Step 6
Grate the potatoes, cucumbers, and radishes on a coarse grater.
Step 7
Finely chop the green onions and dill.
Step 8
Chop the arugula and beet greens into medium pieces, removing the core of the beet greens leaves.
Step 9
Boil the eggs, peel them, and cut them in half. If quail eggs are not available, you can substitute 8 quail eggs with 3–4 chicken eggs. In this case, chop them finely.
Step 10
Strain the beetroot infusion after 30 minutes and add 2 tablespoons of prepared horseradish to the kvass, letting it steep in the refrigerator for 10–15 minutes (if the infusion is used the next day, the flavor will be even brighter). Save the beetroot.
Step 11
In a large salad bowl, mix the beetroot, grated vegetables, and chopped herbs.
Step 12
Serve in bowls, pour the beet kvass infusion over each serving, and place one quail egg in each bowl.
Step 13
Season with salt and pepper to taste and add mayonnaise.
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