House of Asia > Recipes > Cold beetroot soup with shrimp and asparagus

Cold beetroot soup with shrimp and asparagus

4 servings

slightly spicy

5 / 5. Number of votes: 2

No one has rated this recipe yet.

Nothing tastes as good as traditional Polish cold soup on a warm summer day. Now it's time to give this classic dish an Asian twist. Add coconut milk, garlic, ginger, and chili paste, and discover new flavors!

Vegetables Asian over 30 minutes

Ingredients

1 teaspoon garlic, ginger, chili pastes
200 ml KARA Classic coconut milk 16-19%
1 liter of broth
50 g shrimp shells
1 bunch of beet greens
100 ml of beetroot concentrate
1 green cucumber, finely diced
3 lightly salted cucumbers, finely diced
100 g white turnip, finely diced
6 green asparagus spears, cut into thin slices
1 bunch of dill, finely chopped
1 bunch of spring onions, finely chopped
½ bunch of finely chopped coriander
3 tablespoons of 10% vinegar
Salt to taste
Black pepper to taste

To serve:

4 eggs
12 shrimps 16/20
A few coriander leaves and dill

A method of preparing

Pour the broth into a pot, add the shrimp shells, and bring to a boil. Simmer for 10 minutes. Then strain the broth through a sieve into another pot.
Wash and finely chop the beetroot leaves. Peel and grate the beets. Add everything to the broth and bring to a boil. When it boils, add the vinegar and beetroot concentrate. Mix everything together with the coconut milk and garlic, chili, and ginger paste, then season with salt and pepper. Let cool.
Chop the cucumber, turnip, pickled cucumber and asparagus and add them to the broth with the beet greens.
Chop the dill, cilantro, and spring onion. Add to the mixture, stir, and season to taste. Refrigerate. Boil the eggs until semi-hard (5 minutes after the water begins to boil). Peel and halve them.
Cut the shrimp in half and fry in a pan for about 1 minute. Pour the cold soup into bowls and serve with half an egg and the shrimp. Top with a few fresh herb leaves.

Tip: To quickly cool the beetroot broth, place it in a sink filled with cold water and ice. The cold soup tastes best a few hours after preparation.