Cold Beet Soup with Purple Basil and Blackberries

Name: Cold Beet Soup with Purple Basil and Blackberries
Ingredients: 2 tbsp. raspberry vinegar; 4 ¼ cups beet juice, boiled down to about 1 cup; 1 ½ tbsp. balsamic vinegar; juice of 1 orange; 1 ½ tbsp. sherry vinegar; 9 tbsp. maple syrup; 1 ½ tbsp. coarse mustard; salt; 12 small red beets; ½ cup blackberries; ½ cup pitted cherries; ½ cup black currants; grated zest and juice of ½ organic lemon; 2 tbsp. oyster sauce; 1 celery rib, diced into ⅛-in. cubes; ½ fresh red chili, seeded and finely chopped; 4 sprigs of purple thai basil, leaves only; ¼ cup crème fraîche; cold-smoked salmon, thinly sliced (optional)

Preparation info

Difficulty
Easy

Appears in

Good Soup

By Joris Bijdendijk and Samuel Levie

Published 2023

About

Ingredients

2 tbsp. raspberry vinegar
4 ¼ cups beet juice, boiled down to about 1 cup<

Fish course
Pescatarian
Soup

Method

Mix the raspberry vinegar, reduced beet juice, balsamic vinegar, orange juice, sherry vinegar, maple syrup, mustard, and a pinch of salt until smooth in a saucepan. Place the soup in the refrigerator until you are ready to serve.

To make the topping, cook the beets in a pan of salted water until you can easily push through them with a skewer. This will take at least 20 minutes. Scoop th