Cold Beetroot Soup with Quail Egg

For the cold beetroot soup with quail egg, first hard boil the quail eggs in water for 3-4 minutes, cool under cold water and peel. Cut them in half lengthwise.

Finely dice the cooked beet and cucumbers. Cut the spring onions into fine strips and the herrings into small pieces. Mix everything together and season with salt, pepper and a pinch of cumin powder. Mix the sour cream with the yogurt and crème fraîche, season and gently stir into the beets. Stir in some more beetroot juice if needed and season with lemon juice.

Arrange the soup in decorative bowls and garnish with the quail eggs and herbs.

The cold beetroot soup with quail egg goes well with crispy pastries.

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