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 Also known as Russian soup, the national dish of Russia: Borscht. The deep red colouring to the soup comes from beetroot; for centuries, it has been among the favourite dishes of the people of Eastern Europe. 

 
Preparation
 
Cut all the vegetables into thin strips. Clean and remove parsley leaves, then cut into strips. Sauté the...

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 Also known as Russian soup, the national dish of Russia: Borscht. The deep red colouring to the soup comes from beetroot; for centuries, it has been among the favourite dishes of the people of Eastern Europe. 

 
Preparation
 
Cut all the vegetables into thin strips. Clean and remove parsley leaves, then cut into strips. Sauté the onion in melted butter. Add all the vegetables strip by strip; season to taste. Stir the vegetables while sautéing. 
 
Boil the vegetables in the stock.  Season to taste. Leave the soup to simmer for 10 minutes, removing the foam every now and then. Add the beet juice and parsley to the soup. Bring to the boil for a moment and serve on four plates.
 
Remove the skin from the salmon; keep the salmon and the soup hot in a pre-heated oven.
 
Beat the cream until stiff. Cut up the cream, shaping it with a spoon, and place on the soup.
Froth up the milk in a Foamer, while preparing a ristretto. Stir the ristretto foam into the milk foam. Place a spoonful of milk foam on the soup. Decorate the salmon as desired; serve the dish on a white plate.

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Ingredients 4 persons
  • 4 pieces smoked salmon with poppy seeds
  • 25 g butter
  • 30 g peeled onion
  • 50 g cleaned leek
  • 50 g cleaned kale
  • 30 g cleaned celery
  • 15 g cleaned fennel
  • 80 g peeled beetroot
  • 750 g vegetable stock
  • 80 g beet juice
  • 15 g parsley
  • 2 dl cream
  • 1 ristretto
  • Milk
  • Salt
  • Pepper.
Recipes. The Cook & Chef Institute