Beetroot Soup with Quail Eggs

Ingredients

Beets 500 g

Horseradish 1 tbsp

Mineral Water 1500 ml

Sea Salt to taste

Olive Oil

Brown Sugar 1.5 tbsp

White Wine Vinegar 2 tbsp

Ground Black Pepper

Potatoes 400 g

Radish 3 pcs

Cucumber 300 g

Quail Eggs 8 pcs

Green Onions 2 bunches

Dill 2 bunches

Sour Cream

Herbs

Season the beets and potatoes with pepper, brush with olive oil, and wrap in foil. No need to add salt—salt slows down the cooking process. Place in an oven preheated to 180°C.

When the vegetables can be pierced with a wooden skewer (potatoes - after about 40 minutes, beets - after about 2 hours), remove them and let them cool.

Now peel the beets, grate them into strips using a grater or mandoline, and pour mineral water over them. Twenty minutes will be enough for the infusion to form.

Meanwhile, cut or grate the potatoes, cucumbers, and radishes into equal strips. Chop the green onions and dill. Cut the beet greens into strips, removing the core.

Boil the eggs, adding salt to the water to prevent the shells from cracking. Rinse the eggs with cold water, peel, and cut in half.

 Now make the concentrate: pour the beetroot infusion through a colander into a separate bowl, reserving the beets. This is to preserve the texture—imagine if you mix everything together, it will turn into mush.

Add horseradish, sea salt, cane sugar, freshly ground black pepper, and red wine vinegar. Be sure to taste to achieve the balance of sweetness, acidity, and spiciness you like. You can always add whatever you need.

Finally, place all the vegetables and herbs, including meat if desired, in each bowl, then pour in the beetroot concentrate, garnish with quail egg halves, sour cream, and herbs.

Enjoy!