Sometimes you stumble across recipes, your not so sure about. Some of them even sound absurd. I already wrote about one of these absurd recipes – the sauerkraut chocolate cake – but it’s not about the cake but about a red beet mango soup. A dish which is a delight for the taste and the eye and an interesting combination of flavors and vivid colors.
Usually, a thick soup is not the typical thing for the summertime. But with all the rain and the low temperatures, which are not suitable for a summer, the dish would probably work fine.
Ingredients for 4 servings
- 600g red beet
- 3 ripe mangos
- 800ml chicken stock
- 50g shrimp
- 60g ginger
- 20g fresh horseradish
- Olive oil
- 3 Table spoons lemon juice
Preparation
Step 1:
Peel the red beet and ginger and chop it. Braise the ginger lightly in 2 table spoons of olive oil. Add the red beet and the chicken stock. Let it simmer for about 20 minutes.
Step 2:
Peel the mangos and remove the stone. Take about 80g – 100g of the mango and blend it with 1 table spoon of lemon juice and 2 table spoons of olive oil in a kitchen blender.
Step 3:
Blend the red beet, the chicken stock, the rest of the mango and the rest of the ginger. Afterwards, let it simmer for another 20 minutes.
Step 4:
Peel the horseradish and grate it. Fry the shrimp in some olive oil and place it on some kitchen paper. Season the soup with salt, pepper and lemon juice to taste. If you want a finer soup, you can strain it through a fine strainer, before you serve it.
Step 5:
Put some of the shrimp in a soup plate and fill it with the soup. Afterwards garnish it with some fresh horseradish and mango puree.
