Cold Beet Soup with Quail Eggs!
30 min
Ingredients
Ingredients (for 4 servings):
For the Lunch Bowl:
- 300 g Dimdiņi fermented kimchi
- 3 sweet potatoes
- 200 g mushrooms
- 100 g glass noodles
- 150 g red radishes
- oil for frying
- a pinch of salt, pepper
- 1 tablespoon French mustard
- 100 g plain yogurt
- 20 ml lemon juice
- a pinch of salt, pepper
Preparation:
- Peel the sweet potatoes and cut them into small wedges. Wash the mushrooms and cut them into quarters. Halve the radishes. Place the sweet potatoes in boiling water and cook until tender.
- Fry the mushrooms in a heated pan with oil, adding a little salt and pepper. Fry for 8-10 minutes. Then, in the same pan, sauté the cooked sweet potato wedges for 4-6 minutes.
- Pour boiling water over the glass noodles and let them sit for 6-8 minutes. Then drain and rinse with cold water.
- Mix all the sauce ingredients together.
- Arrange the kimchi salad, sweet potatoes, glass noodles, mushrooms, and radishes in a bowl. Pour the sauce over and serve.
