Red beet soup sous vide

  • Rote-Bete-Suppe Sous Vide
Heiko Antoniewicz
Cooking time:
1 hour 30 minutes
Level of difficulty:

Red Beet Soup (sous vide):
300 g red beet
A bit of white wine vinegar
10 grains cumin
200 ml veal stock
200 ml cream
80 g sour cream
40 ml Noilly Prat
20 ml white wine
Raspberry vinegar
2 tblsp red beet granules

Horseradish Foam:
50 ml milk
40 ml cream
1 pc. horseradish

Red Beet Macaroons:
100 ml red beet juice
1 tblsp red beet granulate
A bit of cumin
10 g albumin powder
1 EL Basic Texture (natural thickening agent)

Serving and Garnish:
Tahoon cress (cress with strong beech nut taste)
Vinaigrette of balsamic vinegar
Radish cubes


Red Beet Soup (sous vide):
Boil the red beet in salted water (10 grams salt per liter) with vinegar and cumin. Peel while still warm. Slice off one third of the beet and put aside.
Chop the remaining red beet and vacuum with all other ingredients. Cook sous vide in a fusionchef sous vide water bath at 85 °C for 90 minutes, then puree while warm. Cool or serve immediately.

Horseradish Foam:
Heat milk with cream and horse radish to 60 °C and steep for 20 minutes.
Strain and salt.

Red Beet Macaroons:
Whip all ingredients until creamy. Pipe this mass onto a baking sheet to form macaroons.
Dry in a drying oven at 50 °C for a minimum of 8 hours.
Keep in a fresh storage container.

Serving and Garnish:
Arrange the slices of red beet on a plate, sprinkle with the vinaigrette and garnish with cress. Fill the frothed red beet soup into cups.
Froth the horse radish foam and spoon it onto the soup. Crumble the macarons on top.
Serve immediately.

This recipe was kindly supplied by the Matthaes publishing house from the book "Heiko Antoniewicz, Sous Vide".