Moni`s Dragon Eggs – Soup

by Editorial Staff

Summary

Prep Time 1 hr 30 mins
Total Time 1 hr 30 mins
Course Soup
Cuisine European
Servings (Default: 8)

Ingredients

  • 1 large onion (s)
  • butter
  • 250 g horseradish, fresher, from a lass if necessary
  • 1 liter chicken broth, it can also be repaired, but then please as a paste
  • 1 cup sweet cream
  • salt and pepper
  • 750 g beetroot, I`ll take the shrink-wrapped, cooked tubers
  • 2 medium onion (s)
  • 2 apples, tart ones
  • 1 tablespoon coriander, whole
  • 60 g butter
  • 0.25 liter ¼ white wine
  • 1 liter vegetable stock
  • Lemon juice
  • 1 cup sour cream
  • 0.5 ½ bunch dill
  • 1 pinch (s) salt
  • 1 glass caviar, black (dragon eggs)
  • 1 glass caviar, red (dragon eggs)
  • salt and pepper
Moni`s Dragon Eggs – Soup
Moni`s Dragon Eggs – Soup

Instructions

  1. Roughly dice the onion, sauté in plenty of butter, stirring constantly, until translucent. Please stick with it. Nothing should be brown! Add the fresh horseradish and steam for a good 10 minutes, stirring constantly. Top up with the chicken stock and cook for approx. 20 minutes with the lid closed. Caution: if you lift the lid and sniff, you will almost be breathless and tears will well up your eyes - don`t worry, the soup is not spicy! Puree the soup with the magic wand (or any other hand blender) until frothy. Strain the soup through a hair sieve, fill up with the sweet cream and season with salt and pepper.
  2. Cut the apples, onions and beetroot into cubes. Keep 2 - 3 thin slices of the beetroot from the center beforehand. Sweat well in the butter with the coriander seeds, pour the wine and let it boil down for 10-15 minutes, stirring occasionally - nothing should turn brown here either. Pour in the vegetable stock and simmer for approx. 20 minutes. Purge with a magic wand, see above, and carefully brush everything through a hair sieve. It is a bit tedious but rinsing out thoroughly, the mass is quite dry at the end. Season with the lemon juice, salt and pepper.
  3. In the meantime, finely chop the dill and mix well with a beaker of sour cream and a pinch of salt.
  4. Cut out one dragon per person from the thin beetroot slices using a tinplate dragon shape.
  5. Pour the soups hot and separately into a beaker or something similar with a pouring spout. Pour one cup into a soup plate in your left hand and the other in your right hand at the same time. It actually works, one half is red and the other half is white. It is best to do it directly at the table, as soon as you carry the plate, the soup is marbled (of course it doesn`t matter)
  6. Put a blob of the dill sour cream in the middle, the dragon on top and the dragon eggs (caviar) on the left and right. Finished
  7. You can spoon or stir the soup separately.

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