John Myers
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Beetroot Soup Meets Pomegranate
The perfect beetroot soup meets pomegranate recipe with a picture and simple step-by-step instructions.
Beetroot soup
- 2 tbsp Coconut oil
- 1 Pc. Onion
- 0,5 Pc. Clove of garlic
- 1 tsp Shakshuka spice
- 1 tsp Ginger
- 400 g Beetroot
- 100 g Waxy potatoes
- 800 ml Chai tea
- 10 disc Pickled beetroot
- 2 tsp Turmeric
- 400 ml Coconut milk
- 0,25 Pc. Pomegranate
baguette
- 1 packet Dry yeast
- 250 ml Water
- 1 tsp Sugar
- 80 ml Olive oil
- 200 g Wheat flour
- 125 g Spelled flour
- 75 g Rye meal, medium-fine
- 2 tsp Salt
Goat cream cheese
- 150 g Goat cream cheese
- 50 g Sour cream
- 1 tsp Thyme
- 1 tsp Forest blossom honey
- 1 pinch Salt
- 1 pinch Pepper
- 1 Splash Lemon juice
- 20 g Lamb’S lettuce
- 1 Pc. Pear
Smoked salmon with cucumber and honey-dill-mustard sauce
- 100 g Sour cream
- 1 Splash Lemon juice
- 0,5 Pc. Cucumber
- 1 tsp Mustard
- 1 tsp Honey spicy
- 1 tsp Mayonnaise
- 1 tsp Frozen dill
- 150 g Smoked salmon
- Salt
- Pepper
Beetroot soup meets pomegranate
- Peel the onion and garlic, chop finely and sauté in coconut oil. Peel the ginger, chop it into small pieces and sauté briefly with the Shashuka spice (consists of cumin, fennel seeds, coriander seeds, cinnamon and cardamom).
- Peel the beetroot and potatoes, dice them and sauté them. Season with salt, add the chai tea (3 tea bags to 800 ml of water), bring to the boil and cover and simmer gently for about 2 hours.
- Add the stock and slices of the pickled beetroot and puree. Add coconut milk and turmeric and bring to the boil again. Finally, season to taste, serve and garnish with the pomegranate.
baguette
- Dissolve the dry yeast and sugar in lukewarm water and let stand covered for 10-15 minutes. Mix with 75 g wheat flour to make the pre-dough and let stand covered for approx. 1 hour.
- Add olive oil to the pre-dough and stir. Mix the remaining wheat and spelled flour, rye meal and salt. Gradually add to the pre-dough and knead until smooth. Let the dough rest, covered, for 2 hours.
- Now knead the dough again and let it rest covered for another 2 hours. Then carefully shape the dough into the desired shape and let it rest for another 30 minutes.
- Preheat the oven. Score dough pieces and bake at 200 ° C for about 25 minutes.
Goat cream cheese with pear and lamb’s lettuce
- Drunk lettuce, wash and dry. If necessary, clean, pluck and finely chop the thyme. Mix with the goat’s cream cheese, honey and sour cream and season with salt, pepper and lemon juice. Put in a cool place.
- Wash the pear, quarter, core and cut into thin slices. Cut the bread into slices, toast it and let it cool down briefly. Brush with the fresh goat cheese mixture, place the pear and lamb’s lettuce on top and drape with a dollop of fresh goat cheese.
Smoked salmon with cucumber and honey-dill-mustard sauce
- Mix the sour cream, salt, pepper and lemon juice until smooth and chill. Wash the cucumber, cut into thin slices and lightly salt.
- Mix the mustard, honey, mayonnaise and dill into a smooth sauce. Check the smoked salmon for bones and remove the gray fat.
- Cut the bread into slices, toast it and let it cool down briefly. Brush with the lemon sour cream and top with the cucumber slices. Spread the smoked salmon on top and drizzle with the sauce.
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