Quick and red, August borstch

GOURMANDE in OSAKA

That’s a simple borstch, for a day still too hot to cook much or too eat complicated. It’s totally different from this Winter soup. The fresh beet is very crunchy and fruity. The balance of sweet and sour is ideal.

With very few ingredients : beetroot and Sauerkraut.

I cut the bee-st. Stir-fried in olive oil with garlic and rosemary. Added a cup of beet juiced in dashi broth, a little nutmeg, black pepper, chili. Bring to a boil, that’s already ready :

Bloody !

It’s more reassuring with bits of green ?

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