Components
- 3 pieces of beetroot
- 3 bare salt stalks (without leaves)
- One carrot
- 0.5 liters of homemade chicken broth ice cream
- Broth made with half a lemon
- Add salt and ground pepper as needed to suit your taste.
- Ice cream, fresh milk, cream, to taste, for serving.
- French chives cut to desired thickness for serving.
Ready state
- Using a vegetable brush, clean the beets and carrots (retain the peel and discard the stems). Rinse the salt stems and remove the leaves. Slice one salt stem into three parts, then cut each part into thin strips to use as a garnish.
- Using a food centrifuge, extract the juice from the beetroots, salt stalks, and carrot. Pour the liquid into a jar and combine it with iced chicken broth and lemon broth. Add salt and pepper to taste. Serve alongside fresh milk ice cream, sliced French chives, and salt strips.
Note: This soup is also delicious when served with freshly whipped cream, yogurt, or cream.
Creates a significant impact
This is a recipe for homemade chicken broth.