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Beetroot with stew

0
2116
Kitchen Russian
Calorie content 73.5 kcal
Portions 4 port.
Cooking time 3 hours
Proteins * 4.1 gr.
Fats * 4.9 gr.
Carbohydrates* 5.8 gr.
* per 100 gr. product
Beetroot with stew
Content

This is an unusual and even restaurant version of Russian soup. Its specialty is beet broth ice cream, which will add chic and intrigue to the dish. All components of the beetroot are pre-boiled. Adding the stew makes cooking quicker and easier.

Ingredients

Cooking process

step 1 out of 8
Boil one beetroot, peeled and cut into pieces. Cool the broth, add sour cream, salt and horseradish. This beet won't come in handy anymore.
step 2 out of 8
Combine the ingredients with a blender until smooth and place in a small container. Place the mixture in the freezer for 30 minutes.
step 3 out of 8
Take out the beetroot mass, mix well and return back. You need to repeat this manipulation 4 times.
step 4 out of 8
Boil the eggs, washed beets and potatoes separately. Refrigerate and clean them. Leave the beetroot broth to cool, it will be used in the beetroot.
step 5 out of 8
Divide the eggs into quarters. Chop potatoes, beets and washed cucumber into strips, but do not combine them.
step 6 out of 8
Place all the ingredients in small heaps around the edge of the plate. Place a spoonful of stew in the center.
step 7 out of 8
Add mustard and kvass to the cooled broth and stir. Pour the broth into a bowl with a scoop.
step 8 out of 8
Remove the prepared ice cream from the freezer and form a ball with a spoon. Place it on the stew. Sprinkle chopped herbs over the beetroot just before serving.

Bon Appetit!

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