A complete joy for all the senses, this playful spin on a traditional soup is topped with a savorous crunch and is bursting with colour
Serves 4
INGREDIENTS
For the borscht
500g beetroot, peeled and kept whole
50g unsalted butter
2 banana shallots, peeled and sliced
1 carrot, peeled and sliced
1 potato, peeled and cubed
500ml vegetable stock
1 tbsp cider vinegar
Salt, sugar and black pepper
For the savoury granola
100g pumpkin seeds
100g sunflower seeds
50g rolled oats
2 tbsp sesame seeds
1 egg white, whisked
Salt and pepper
For the wholegrain Chantilly
100ml double cream
25g wholegrain mustard
4 baby leeks, trimmed
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For the borscht, place the beetroot on a perforated steam container and cook in the Miele steam oven at 100°C for 50 minutes.
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In the meantime, melt the butter over a medium heat in a large saucepan and sweat the shallots, carrot and potato until softened. Chop the beetroot coarsely and add it to the saucepan along with the vegetable stock. Simmer for 15 minutes. Blend the borscht until very smooth, add the vinegar and seasoning. Refrigerate until needed.
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For the savoury granola, preheat the Miele oven on Fan Plus 180°C. Mix the seeds and oats together with salt and pepper and add the egg white, making sure it’s evenly distributed.
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Spread the mixture on a baking tray and bake for 15 minutes, stirring from time to time. Cool and store until needed.
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For the wholegrain Chantilly, whisk the double cream and fold in the mustard.
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To complete the dish, preheat a frying or griddle pan over a high heat and add the baby leeks. Griddle or fry for two minutes or until charred and soft.
- Spoon some of the borscht on each plate, followed by the savoury granola and baby leeks. Add a quenelle of wholegrain Chantilly on top and serve.
Appliance tip: The steam oven will keep the food warm at 75°C for 15 minutes after cooking.
Food tip: Try serving borscht with a traditional Ukrainian black bread to experience a hearty yet sophisticated starter.
About the Author
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