soup · Cooking course

Ingredients

• Beetroot — 300 g, boiled and finely diced
• Carrot — 50 g
• Onion — 0.5 head
• Tomato paste — 25 g
• Soft (young) goat cheese — 50 g
• Garlic — 2 cloves (1 + 1)
• Parsley (chopped) — 1 tbsp
• Chicken stock — 1 L
• Vegetable oil — 25 ml
• Pine nuts — 10 g
• Bouquet garni — 1 pc
• Sugar — 5 g
• Salt — to taste
• White pepper — to taste

Instructions

1. Dice the boiled beetroot into small cubes. Heat oil in a pot and sauté the beetroot for a few minutes, stirring constantly.
2. Add diced carrot and sauté.
3. Add the onion and tomato paste; stir. Sauté for a couple of minutes.
4. Add sugar; stir.
5. Add the bouquet garni and chicken stock; stir.
6. Simmer 20 minutes at low–medium heat.
7. Salt, pepper; add one coarsely chopped garlic clove.
8. Remove the bouquet garni, transfer to a blender, and purée until smooth.
9. Make the garnish. Finely chop the other garlic clove and the parsley and combine with the young goat cheese in a bowl.

Serving

1. Ladle a couple of spoons of borscht into a bowl.
2. With a spoon, shape a quenelle of the cheese cream and place in the centre of the bowl.
3. Sprinkle the soup with pine nuts.