Spring beetroot gazpacho
Heat the oil in a saucepan, add the garlic and ginger and fry slowly. Add the beetroot, fry briefly, pour in the stock, bring to the boil and cook until the beetroot is almost soft. Add the stalks and cook for another 5 minutes. Let cool. Blend, add the kefir, soy sauce, wasabi and mix again.
Ingredients · Servings For 4 people
- 8 pcs beetroot
- 2 tbsp vegetable oil
- 1 clove garlic
- ginger (fresh)
- 1 l vegetable broth
- 350 ml kefir
- 1 tbsp soy sauce
- 1 PL wasabi
- 1 tbsp sesame seeds
- 4 pieces of radish
- cucumber
- dill
- parsley
Method · 50 min
- Wash the beets and cut off the roots and leaves. Keep the leaves - you can use a few for decoration, cut them into larger pieces. Also cut the beets and stems.
- Heat the oil in a pot, add the garlic and ginger and fry slowly. Add the beetroot, fry briefly, pour in the broth, bring to the boil and cook until the beetroot is almost soft. Add the stalks and cook for another 5 minutes. Let cool. Blend, add the kefir, soy sauce, wasabi and mix again. Season with salt and serve garnished with sesame, radish, cucumber, herbs or beetroot leaves. SOMETHING EXTRA You don't need to peel the young beetroot, especially if you have a powerful blender.
SOMETHING EXTRA You don't need to peel the young beets, especially if you have a powerful blender.