“A Small amount of alcohol gives the soup an incredible aftertaste, but you can replace alcohol with fragrant vinegar – apple, infused with tarragon or just white wine vinegar. Beets can be boiled, but when baked, an interesting sweet taste is preserved in it. It is good to pour a layer of coarse salt into a baking sheet – the beets will bake much faster “
- 1 kg of beets
- 1 carrot
- 1 red onion
- 1 celery stalk
- 50 g sour cream
- 30 g ginger root
- 2–3 feathers of green onions
- 1 l vegetable broth
- 2 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tbsp gin
- 5-6 dry juniper berries
- 1 star anise
- 1/4 teaspoon dry ground ginger
- a pinch of nutmeg
- a pinch of ground cinnamon
- a pinch of ground carnation
- a pinch of ground cardamom
- 2/3 teaspoon sea salt
Method of preparation:
Preheat the oven to 180 ° C.
- Wrap the beets in foil and bake until ready in a preheated oven, then peel and cut into small cubes.
- Peel red onion and finely chop.
- In a heavy saucepan, heat the olive oil and fry the onion.
- Celery cut into small pieces.
- Peel carrots and cut into small cubes.
- Add celery and carrots to the onion and fry for 7-8 minutes.
- Peel ginger root, grate on a fine grater and add to a pot of vegetables.
- Grind star anise and juniper in a mortar, add nutmeg, cinnamon, cardamom, cloves, ground ginger and 1/2 teaspoon of sea salt, mix everything and send to the vegetables. Stirring, warm up for a few minutes over low heat.
- Add 2/3 of all the beets to the pan, pour in the hot broth so that all the vegetables are covered with liquid, and cook for 10 minutes.
- Remove the pan from the heat and grind the vegetables with a submersible blender.
- Return the pan to the stove, bring the soup to a boil, pour vinegar and gin, salt and let the alcohol evaporate.
- Finely chop green onions.
- Put the remaining cubes of beets into plates, pour soup, sprinkle with onions and serve with sour cream.