The Borscht is a traditional beet soup from Eastern Europe. Lately it has been revisited in the modern cuisine where classic cooked meat broth along with beets is replaced by lighter, but no less tasty, variations. The version that I propose highlights the taste of beetroot along with Asian products. A fusion of flavours and deep aromas that come together in a perfect combination. This soup can be enjoyed both hot and cold.
- 0.5 kg fresh beetroots
- 2 tbsp extra virgin olive oil
- 2 garlic cloves
- 1 piece (about 5 cm) of fresh ginger
- 1.5 cup water
- 1 can (or less) coconut milk (70%)
- fish sauce or salt to taste
- lime or lemon juice to taste
- cayenne pepper or ground chili pepper to taste
Instructions: Borscht with coconut milk and ginger
Clean up the beets. Remove the leaves and remove the skin. Wrap them in aluminum foil and bake in preheated oven at 200° C until they are tender (30 min – 1 h depends on beets). Take out from the oven and set aside.
In a pan heat the oil. Add finely minced fresh ginger and garlic. Sauté for about 1 minute on medium heat.
Add the beets, water and the coconut milk. Cook over low heat for 15 – 20 minutes. Towards the end of cooking, add just enough fish sauce (or salt) and cayenne or ground chili pepper. Taste and adjust.
Turn off the heat. Allow to cool down slightly and blend it all with the immersion blender or in a food processor. Serve either hot or cold. Before serving add few drops of lime or lemon juice to taste.
lot of love. B.