Beetroot Soup with Birch Juice
Soups • Russian
Description
Beetroot Soup with Birch Juice
Ingredients
- Beetroot 0 lbs
- Olive Oil 0 fl oz
- Honey 0 oz
- Thyme to taste
- Birch sap 5 qt
- Smoked Ham on the Bone 20 oz
- Cucumbers 20 oz
- Green Apples 10 oz
- Turnips 5 oz
- Chocolate eggs 4 pieces
- Mustard Greens 1 tablespoon
- Creamy Horseradish 1 tablespoon
- Salt to taste
Step-by-Step Guide
Step 1
Prepare all the ingredients. Preheat the oven to 355°F.
Step 2
Wrap each beetroot in foil, adding a little olive oil, honey, thyme, and salt.
Step 3
Bake the beetroot for 40–60 minutes until soft (time depends on the size of the roots). Check for readiness with a knife or skewer. Cool the beetroot, peel, and grate it finely.
Step 4
Place the grated beetroot in a large pot and pour in the birch juice. Put the pot in the refrigerator overnight to let the soup infuse.
Step 5
Boil the eggs hard, then cool and peel them.
Step 6
Cut the smoked meat, fresh cucumber, green apple, radish, and egg whites into thin strips (set the yolks aside).
Step 7
Mash the yolks with a fork.
Step 8
For the dressing, mix the mustard, horseradish, salt, and mashed yolks.
Step 9
Before serving, add the chopped ingredients to the pot or directly to the plate.
Step 10
Serve the beetroot soup cold with the dressing and an ice cube.
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