Cold Soup with Beet Ice Cream and Horseradish
Soups • Russian
Description
The star of this dish is the beet ice cream, which takes the majority of the preparation time. This cold soup is made at a restaurant called 'Greenfield', located in a small town. The recipe was shared with us by Sarah Johnson, the author of the book 'Taste Geography with Sarah Johnson'.
Ingredients
- Beef tongue 5 oz
- Salad Potatoes 5 oz
- Cucumbers 5 oz
- Radish 5 oz
- Dill 0 oz
- Scallions 0 oz
- Quail Egg 8 pieces
- Bread Kvass 20 fl oz
- Mustard Greens to taste
- Beetroot 1 piece
- Vegetable Oil to taste
- Horseradish Leaves 0 oz
- Whole egg 4 pieces
- 3.2% Milk 5 fl oz
- 33% Cream 5 fl oz
- Salt 0 oz
Step-by-Step Guide
Step 1
Dice the tongue and vegetables, and mix them together.
Step 2
For the ice cream, coat the beetroot with vegetable oil, season with salt, wrap it in foil, and roast in the oven at 340°F for 40 minutes. Then blend it together with horseradish.
Step 3
Mix the egg yolks with salt, milk, and cream, and cook over a water bath, stirring constantly, for 30 minutes.
Step 4
Add the beet puree to the slightly cooled mixture and place it in the freezer.
Step 5
To serve the okroshka, place it in a bowl, pour kvass over it, and garnish with ice cream. Add salt and mustard to taste.
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