Brazil

Beetroot

Onion

Carrot

Salmon

Olive oil

Sugar

Beef broth

Butter

BORSCHT (Beetroot Soup)

Descasque e corte as beterrabas em pedaços grandes, faça trouxinhas com papel alumínio regadas com azeite. Asse por 1 hora ou ate ficarem macias (forno a 180°c

Peel and cut the beets into large pieces, make bundles with aluminum foil drizzled with olive oil. Bake for 1 hour or until tender (oven at 180°C)

Pique a cebola em brunoise
Cenoura em ralo grosso
Descarte as folhas do salsão e pique o talo

Chop the onion in brunoise
coarsely grated carrots
Discard the celery leaves and chop the stalk.

Refogue com 1 colher de manteiga a cebola, cenoura e salsão por aproximadamente 7 minutos em fogo baixo, ate ficarem macios. 

Sauté the onion, carrot and celery with 1 tablespoon of butter for approximately 7 minutes over low heat, until soft.

Com a beterraba ja assada, amasse, misture ao refogsdo com 1 colher de açucar e o caldo de carne (caseiro ou industrial "a seu critério" )
Deixe cozinhar por mais 30 minutos em fogo alto

With the beetroot already roasted, mash it, mix it with the sauté with 1 spoon of sugar and the meat broth (homemade or industrial "at your discretion")
Let it cook for another 30 minutes on high heat.

Bata no liquidificador com 1 limão espremido (opicional) até ficar bem lisa, se necessario adicione mais um pouco de caldo.

Decore a gosto. Endro/Rodelas de Limão

Na foto está decorado com Mascarpone.

Blend in a blender with 1 squeezed lemon (optional) until smooth, if necessary add a little more broth.

Decorate to taste. Dill/Lemon Slices

In the photo it is decorated with Mascarpone.

Photograph
' Chef Edu Alonso | Mercure Hotel

BORSCHT (Beetroot Soup)

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