Borscht with fresh cream, Crema di Caffe and smoked salmon
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
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.
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.
