Beetroot Soup with Mozzarella
Soups • Russian
Description
This recipe was shared by John Smith, the head chef of a local American bistro.
Ingredients
- Yellow Beets 0 lbs
- Garlic 0 oz
- Fresh Rose Hips 0 oz
- Thyme 0 oz
- Vegetable Oil 0 fl oz
- Chicken Broth 15 fl oz
- Sugar 0 oz
- Malt Vinegar 0 fl oz
- Melted Cheese 5 oz
- Cucumbers 40 oz
- Cream 10 fl oz
- Horseradish Leaves to taste
- Mustard Greens to taste
- Dill to taste
- Parsley to taste
- Salt to taste
Step-by-Step Guide
Step 1
Wash and dry the beetroot.
Step 2
Without peeling, brush with vegetable oil and wrap in foil.
Step 3
Add garlic, rosemary, thyme, and salt, then wrap.
Step 4
Bake in the oven at 355°F for 50 minutes. Afterwards, let the beets cool and peel off the skin.
Step 5
Pour vegetable broth into a saucepan, add roasted beets, granulated sugar, and wine vinegar.
Step 6
Bring to a boil and simmer for 20 minutes. Then let it cool.
Step 7
Set aside half of the beetroot, and blend the other half together with the vegetable broth in a blender.
Step 8
Prepare the filling. Slice the cucumbers into thin sticks, cut the cooked beetroot into cubes, slice the mozzarella, and chop the herbs as desired.
Step 9
Assemble the beetroot soup. Pour the broth into a bowl, followed by the cream. Add the filling, season with salt, and dress with horseradish and mustard.
Step 10
Serve.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!