About the Recipe
Cool, bright, and quietly complex. The sweetness of the beets meets the gentle tang of buttermilk, lifted by caraway and balanced by salty herring and soft eggs. A composed dish that feels both fresh and grounded.
Ingredients
1 lb (450 g) cooked beets, roughly chopped
2 cups (500 ml) buttermilk
1/2 cup (120 ml) vegetable broth (or homemade, see Basics)
1/2 tsp caraway seeds
olive oil
salt
black pepper
2 eggs
2 matjes herring fillets
chives, finely chopped
Preparation
prepare the eggs
Bring a small pot of water to a boil. Add the eggs and cook for 9 minutes. Rinse under cold water, peel, and halve
blend the soup
Add the cooked beets, buttermilk, vegetable broth, and caraway seeds to a blender. Blend until completely smooth and silky. Season with salt and black pepper. Adjust consistency with a little more buttermilk if needed
chill
Transfer the soup to the fridge and let it chill for at least 1 hour, until properly cold
serve
Pour the cold soup into bowls. Add the matjes herring, place the egg halves on top, and finish with chopped chives and a drizzle of olive oil