iced borsch

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By

@delirec

View in original language

(Português)

2 hour(s)

4 servings

Ingredients

• Soup: Beetroot | 2 unit(s)
• Soup: Green Apple | 1 unit(s)
• Soup: Leek | 1 unit(s)
• Soup: Lemon | 2 unit(s)
• Soup: Sour cream | 200 g
• Soup: Salt |  to taste
• Soup: Pepper |  to taste
• Soup: Sugar |  to taste
• Broth: Carrot | 1 unit(s)
• Broth: Celery | 1 unit(s)
• Broth: Leeks | 1 unit(s)
• Broth: Onion (1/2 unit) | 1 unit(s)
• Broth: Rosemary | 1 unit(s)
• Broth: Thyme | 5 unit(s)
• Broth: Salt |  to taste

Recipe

1. For the broth, cut all the vegetables and put them in a pan with the herbs and a pinch of salt. Cover with water and cook for 35 minutes after boiling.
2. Peel and cut the beet into small cubes. Also cut a piece of leek of the same size. Take to a pan, cover with the strained broth and cook for 20 minutes or until they are soft. Take them to the fridge to cool.
3. Peel and cut the green apple into small pieces and blend with the beetroot in the food processor until you have a smooth soup with no chunks. Season with salt, pepper, lemon and if needed, add a pinch of sugar for balance.
4. Finish with sour cream and garnish with apple slices. Serve chilled.
5. DeliRec in partnership with chef Bruno Gandelman.

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