Beetroot Soup with Tambov Ham
Soups • Russian
Description
A connoisseur of traditional Russian cuisine, chef John Smith remains true to the classics. In his cold beet soup, beets are presented in three forms: as beet broth, fresh beet greens, and the sweetest, youngest cubes as a garnish. The balance of salty, sour, and sweet flavors is enhanced by ginger, vinegar, and lemon juice. For the protein component, the chef chooses Tambov ham, a renowned historical Russian brand. However, substituting Tambov ham with a good pork loin or homemade roast pork wouldn’t be considered a betrayal. The key is to remove all the fat from the pork, as it is decidedly unnecessary in a cold soup.
Ingredients
- Yellow Beets 5 oz
- Beetroot 0 lbs
- Tambov Ham 5 oz
- Cucumbers 5 oz
- Radish 5 oz
- Mustard Greens 5 oz
- 9% Vinegar 1 tablespoon
- Scallions 0 oz
- Dill 0 oz
- Chicken Egg 3 pieces
- 20% Sour Cream 5 oz
- Ginger 0 oz
Step-by-Step Guide
Step 1
Peel the beetroot (1 kg) and grate it using a coarse grater.
Step 2
Pour 3 liters of water over the beets and boil for 1 hour.
Step 3
At the end of cooking, add sliced ginger, remove the broth from the heat, and let it cool at room temperature.
Step 4
Strain the cooled broth through a fine sieve, and add salt, pepper, and lemon juice to taste.
Step 5
Wash 200 g of young beets with a brush without peeling them, then roast in a preheated oven at 390°F for about 1 hour — the beets should be easily pierced with a skewer when done.
Step 6
Chop the beet greens' stalks into small cubes, place them in a saucepan, add 100 ml of water, salt, and vinegar. Cook for 10 minutes until tender.
Step 7
Trim the fat from the ham. Cut the ham, cucumbers, radishes, and young beets into evenly sized small cubes.
Step 8
Add the chopped green onions and dill, along with the blanched beet greens stems.
Step 9
Pour the beet broth over all the chopped ingredients. Serve with sour cream and half a hard-boiled egg.
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