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Spreading the joy of beetroot
Feb. 15th, 2010 11:27 pmSeriously, beetroot is awesome. (Please forget the existence of pickled beetroot; that's not what I'm talking about.)
German:
http://www.chefkoch.de/rezepte/1121221218380228/Rote-Bete-Suppe-mit-Wasabi-und-Zitrone.html
For the English speakers among us:
Beetroot and Wasabi Soup:
For two people, you need:
1-2 Beetroots (depends on size)
1-2 Potatoes (depends on size) - there should be about half as much potato as there are beets
1/2 l (500 ml) Vegetable broth (powdered is fine)
Wasabi powder or paste, to taste
Lemon juice, to taste; I used about one table spoon
Salt
Pepper
Cream (just a little bit)
1.) Wrap beetroots in a bit of aluminum foil (note: aluminum foil is a material worth avoiding whenever you can, as aluminum production takes truly insane amounts of energy; I suppose you could substitute a small, closed heat-proof dish, but I don't own one at the moment), put into the oven at about 180 degrees Celsius. (Sorry, you'll have to convert this recipe to the units of your choice for yourself; or just wing it. I suspect this is a soup that forgives much.) Cook for about an hour (depends on size, obviously).
2.) Cube potato (pretty small), cook in vegetable broth until soft.
3.) Peel cooked beetroots, cut into fairly large cubes. Add to broth and potatoes, let cook for a moment, then switch off. Puree.
4.) Add wasabi, salt, pepper, lemon juice, and cream, to taste.
Add croutons (possibly with a touch of garlic) for extra deliciousness.
(How to make croutons:
1.) Cut a couple of slices of soft, white bread, the kind you use for toasting, into fairly small cubes.
2.) Heat butter in a pan. Yes, butter.
3.) Add some salt (and garlic, if you feel like it).
4.) Add bread cubes. Stir a lot, so the bread won't burn.
The croutons stay crispy in the soup a little longer if you prepare them a little in advance and give them a chance to cool before you put them in your soup, in my experience.)
German:
http://www.chefkoch.de/rezepte/1121221218380228/Rote-Bete-Suppe-mit-Wasabi-und-Zitrone.html
For the English speakers among us:
Beetroot and Wasabi Soup:
For two people, you need:
1-2 Beetroots (depends on size)
1-2 Potatoes (depends on size) - there should be about half as much potato as there are beets
1/2 l (500 ml) Vegetable broth (powdered is fine)
Wasabi powder or paste, to taste
Lemon juice, to taste; I used about one table spoon
Salt
Pepper
Cream (just a little bit)
1.) Wrap beetroots in a bit of aluminum foil (note: aluminum foil is a material worth avoiding whenever you can, as aluminum production takes truly insane amounts of energy; I suppose you could substitute a small, closed heat-proof dish, but I don't own one at the moment), put into the oven at about 180 degrees Celsius. (Sorry, you'll have to convert this recipe to the units of your choice for yourself; or just wing it. I suspect this is a soup that forgives much.) Cook for about an hour (depends on size, obviously).
2.) Cube potato (pretty small), cook in vegetable broth until soft.
3.) Peel cooked beetroots, cut into fairly large cubes. Add to broth and potatoes, let cook for a moment, then switch off. Puree.
4.) Add wasabi, salt, pepper, lemon juice, and cream, to taste.
Add croutons (possibly with a touch of garlic) for extra deliciousness.
(How to make croutons:
1.) Cut a couple of slices of soft, white bread, the kind you use for toasting, into fairly small cubes.
2.) Heat butter in a pan. Yes, butter.
3.) Add some salt (and garlic, if you feel like it).
4.) Add bread cubes. Stir a lot, so the bread won't burn.
The croutons stay crispy in the soup a little longer if you prepare them a little in advance and give them a chance to cool before you put them in your soup, in my experience.)
