Jean Anthelme Brillat-Savarin:

A new receipe brings more joy to mankind than the discovery of a new star.

keskiviikko 27. lokakuuta 2010

Bortsch soup

For this soup you both a juicer and a blender.  The juicer is needed in order to keep the soup as a soup and not a stew.  The beets are so massive that if you blend them straight up you get quite a thick stew.  Not a bad idea!
The basic idea is to blend the beet juice with tomatoes.  This is the core fo the bortsch.  The sweetness we get from carrot juice and a different taste and a little salt from the sellry stalk.  More depth to the flavour comes from the sundried tomatoes, in the raw kitchen they serve the same fuction as tomatopuree in the ordinary kitchen.  Sauerkraut is a normal ingredient in the Bortsch soup.

Bortsch soup for three:
3 big beets
1 big carrot
1 sellery stalk
Juice these and pour the juice into a blender.  Add
1/2 kg tomatoes
3-4 sundried tomatoes
a small piece of onion
1 tsp Dijon mustard
2 tsp salt
Blend it to a smooth soup, pour it into a serving bowl and add 100-200 g of sauerkraut and any kind of herbs.
Bon appetit!

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