Cold Soup with Seaweed
Soups • Author's
Description
This is how John Smith prepares cold soup at a popular American restaurant.
Ingredients
- Baku Tomatoes 0 oz
- Radish 0 oz
- Chicken Egg 1 piece
- Fingerling Potatoes 0 oz
- Chuka Salad 0 oz
- Radish 0 oz
- Scallions 0 oz
- Bread Kvass 0 qt
- Creamy Horseradish 0 oz
- Sesame Oil 0 fl oz
- Miso Paste 0 oz
Step-by-Step Guide
Step 1
Pour one liter of kvass into a pot, turn on low heat, and simmer the kvass until you are left with 250 ml of kvass extract. This extract will serve as the base for the dressing.
Step 2
Boil the potatoes and let them cool. Once cooled, cut the potatoes into quarters.
Step 3
Boil the egg and let it cool.
Step 4
Julienne the cucumbers, radishes, and green radish.
Step 5
Finely chop the green onions.
Step 6
Arrange the sliced vegetables, onions, and seaweed on a chilled plate.
Step 7
Mix 60 ml of reduced kvass, white miso paste, creamy horseradish, and sesame oil.
Step 8
Pour everything into a plate and place a halved boiled egg on top.
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