Moni's Dragon Egg Soup

Ingredients for 8 servings:

• 1 large onion(s)
• butter
• 250 g horseradish, fresh, if necessary from the jar
• 1 liter chicken broth, it can also be instant, but then please as a paste
• 1 cup of sweet cream
• salt and pepper
• 750 g beetroot, I use the shrink-wrapped, cooked tubers
• 2 m.-sized onion(s)
• 2 apples, sour
• 1 tbsp coriander, whole
• 60 g butter
• ¼ liter white wine
• 1 liter vegetable broth
• lemon juice
• 1 cup sour cream
• ½ bunch of dill
• 1 pinch of salt
• 1 jar caviar, black (dragon eggs)
• 1 jar caviar, red (dragon eggs)
• salt and pepper

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

1 x horseradish soup and 1 x beetroot soup

Roughly dice the onion and sauté in plenty of butter until translucent, stirring constantly. Stay with it; nothing should brown! Add the fresh horseradish and sauté for a good 10 minutes, stirring constantly. Top up with the chicken stock and simmer with the lid closed for about 20 minutes. Be careful: if you lift the lid and sniff, you’ll almost lose your breath and tears will well up in your eyes – don’t worry, the soup isn’t spicy! Purée the soup with a magic wand (or any other immersion blender) until frothy. Strain the soup through a fine sieve, top up with the sweet cream, and season with salt and pepper. Dice the apples, onions, and beetroot. Reserve 2-3 thin slices from the center of the beetroot beforehand. Sauté in the butter with the coriander seeds, add the wine, and reduce for 10-15 minutes, stirring occasionally—again, nothing should brown. Pour in the vegetable stock and simmer for about 20 minutes. Purée with a hand blender, see above, and carefully pass everything through a fine sieve. It’s a bit tedious, but do it thoroughly; the mixture will end up quite dry. Season with lemon juice, salt, and pepper. In the meantime, finely chop the dill and mix thoroughly with a cup of sour cream and a pinch of salt. Use a tin dragon cutter to cut out one dragon per person from the thin beetroot slices. Ladle the hot soup separately into a jug or similar container with a spout. Hold one jug in your left hand and the other in your right hand at the same time, pouring it into a soup plate. It actually works—one half is red, the other white. It’s best done at the table, as the soup will marble as soon as you carry the plates (which is okay, of course). Place a dollop of dill sour cream in the center of each bowl, then the dragon, and the dragon eggs (caviar) to the left and right. Done! You can serve the soup separately or stir it together.