Chilled Summer Beetroot Soup, Eaten Alive smoky pink kraut, sour cream & dill

by Mark Broadbent

May 07th 2020

INGREDIENTS

  • 6-7 uncooked beetroots
  • Water to cover
  • 2 tablespoons red wine vinegar
  • Good handful of sugar
  • Pinch of salt
  • Large knob of butter
  • 1 generous tablespoon of ‘Eaten Alive’ smoky pink kraut (sauerkraut) per soup bowl
  • Generous dollop of sour cream
  • Generous dollop of cottage cheese
  • Zest of a lemon
  • 1 tsp chopped dill
  • 1-2 dill pickles
  • Milled black pepper, to serve
  • Glug of extra virgin olive oil, to serve

 

MISE EN PLACE

  • Scrub the outside of the beetroots in cold water to clean.
  • Ready a pan of water with the red wine vinegar, pinch of salt and handful of sugar.
  • Combine together the sour cream, cottage cheese, lemon zest and chopped dill.
  • Using a mandolin or sharp knife, finely slice the dill pickles length ways.
  • Plug in liquidiser ready.

 

METHOD

  • Place the scrubbed beetroots in the pan and boil over a high heat for an hour and a bit.
  • Reserve the stock and then let the beetroots cool.
  • Rub the skins off with your hands (wear gloves if you can’t handle it).
  • Strain the stock through a sieve and reduce down for 10-15 minutes
  • Dice half of the beetroots into fingernail size cubes.
  • Blend the rest of the beetroots with the stock and a large knob of butter.
  • Taste to see if the sweetness is there and add more butter or seasoning where required.
  • Chill down the soup and diced beetroot.
  • Take your bowl(s) and build the sauerkraut high in the centre.
  • Then ladle your soup around the kraut, scattering a good handful of diced beetroot for texture.
  • Dollop the sour cream mixture on top of the kraut or slightly to the side, still retaining height.
  • Bend / twist the wafer thin dill pickles slightly and arrange again in the centre.
  • Repeat this kraut, cream and pickle layering to get the required height for the dish.
  • Grate more lemon zest and add a few fronds of dill.
  • Finish with milled black pepper and a glug of extra virgin olive oil.

 

BATTERIE DE CUISINE:

  • Cooking pot
  • Wooden spoon
  • Liquidiser
  • Knife
  • Chopping board
  • Ladle
  • Serving vessel
  • Bowls
  • Pepper mill
  • Tea towel

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