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WEEK 2

Salad of cold borscht with Ruby chocolate

For 6 servings | Preparation: 45 minutes - Cooking time: 15 minutes 

Ingredients

Additional kitchen equipment

Ingredients

For the cold borscht (beetroot soup) 
2 bundles of baby beetroot (leaves and roots included) 
3dl cooking liquid of the beetroot 
100g Ruby chocolate 
1dl yoghurt 
2dl sour cream 
fleur de sel 
1 teaspoon piment d’Espelette 
1/2 clove of garlic 
10g ginger (piece) 

For the garnish 
2 eggs 
a few sprigs of dill 
a few pea shoots 

Additional kitchen equipment

Additional kitchen equipment 
hand-held mixer 
fine grater 
vegetable peeler 

STEP 1

Rinse the beetroot under running water, cut the leaves and reserve for use as a garnish. Cook the beetroot in salted water. When they are cooked, peel and half lengthways.

STEP 2

Take half of the beetroot and 3dl of the cooking liquid and mix with a hand-held mixer into a thick and smooth coulis. Stir in the Ruby chocolate while mixing. Leave to cool. Cut the other half of the beetroot in two and put aside for the garnish.

STEP 3

When the chocolate-beetroot coulis has cooled, stir in the yoghurt and the sour cream. Season the preparation with fleur de sel and piment d’Espelette.

STEP 4

Peel and grate the piece of ginger, peel the garlic, remove the core and crush it with a knife. Add both the grated ginger and the crushed garlic to the borscht and mix it one more time so there are no lumps in the soup. Keep the borscht cool until it is served.

STEP 5

Soft-boil the 2 eggs (5 to 6 minutes in boiling water).

STEP 6

Peel the cucumber and cut off long strips using a vegetable peeler. Roll up the strips and put somewhere cool. Rinse the radishes and cut into thin slices.

STEP 7

Divide the borscht between deep plates and garnish on top with the halved beetroot, cucumber rolls, radish slices and a few beetroot leaves. Cut the solft-boiled eggs into thick slices and put on the plates as well. Garnish with some dill and a few pea shoots.

STEP 8

If you’d like a more surprising effect, you could plate this dish as we did in the photograph: all the greens at the bottom of a bowl and an egg together with some pea shoots and dill as the only garnish on top.