Beet soup with tahini and zaatar
Here is a very unusual fusion-style soup. Here you can find spices and tahina from the Middle East, Asian coconut milk and beets, which are quite familiar to us.
Ingredients
Servings 4–6- 1 l vegetable broth
- 6 young beets
- 1 stalk leek (white and light green parts)
- 1 small onion
- 3 garlic cloves
- 3/4 cup coconut milk
- 2 Art. l. olive oil
- 1/4 tsp ground coriander
- 1 tsp ground cumin
- small pinch of cayenne pepper
- salt, freshly ground black pepper
- 5 sprigs of parsley
- 3 art. l. tahini (tahini) paste
- 1 clove of garlic
- 3 art. l. lemon juice
- 1 Art. l. olive oil
- 1/2 tsp ground allspice
- a pinch of ground black pepper
- 1/4 h. l. year
- 2 tbsp. l. water
Cooking
Step 1
Cut the leek in half lengthwise, wash and cut into half rings. Peel the onion and cut into cubes. Peel and chop the garlic. Clean the beets and cut into cubes.
Step 2
Heat olive oil in a saucepan over medium heat. Add the onion and leek and sauté 5 minutes.
Step 3
Add the garlic, coriander, cumin and cayenne pepper and continue to cook, stirring frequently, 3 minutes.
Step 4
Add the beets, pour in the broth and bring to a boil. Reduce heat and simmer until beets are tender, 30 minutes.
Step 5
Prepare the za'atar. To do this, lightly fry the pine nuts and sesame seeds in a pan.
Step 6
Place dried herbs with salt in a mortar or blender and grind. Mix with sumac, zira, sesame and nuts.
Step 7
For the tahini sauce, place all ingredients in a blender and blend until smooth.
Step 8
Grind the soup with a blender into a smooth puree, salt and pepper. Pour in coconut milk and stir.
Step 9
Ladle into bowls, top with tahini and sprinkle with parsley and za'atar.