Alone with myself

New version of lentil soup

Passing the gallery

A photo: Sergey Morgunov

Text: Julia Sakharova

Stylist: Fatima Cagolova

Magazine: Decor N5 (149) 2010

It is noticed: the most pleasant thoughts visit us at dinner, somewhere between an aperitif and the first course. You can start with beets with goat cheese, and finish the soup of lentils and shrimp ... Or vice versa

Argentinean cuisine can make amazingly simple simple dishes, even extremely simple ones, such as roasted beets. In Russia, however, it is customary to treat beets differently: we are used to boiled it. However, baked beets are different from boiled ones (about the same as baked potatoes - from boiled ones). And if you still sprinkle it with garlic butter, lightly fry, and then add a little balsamic, a little salt and sugar, as well as pine nuts, everything turns out great. With soft goat cheese and onion chips, this is a gourmet combination.

Lentil soup, the simplest recipe of which has been around for several millennia, the Argentine cuisine has managed to make an exquisite, almost glamorous dish. It is cooked in fish broth. Separately cooked lentils, separately - fish broth. Then they mix and shrimp are added to the soup. And more - fried vegetables. To make the soup not only look delicious, decorate it when served with fried shrimps and a leaf of fresh greens.

Lentekas soup
  • Carrot - 40 g
  • Onion - 50 g
  • Celery Stalk - 12 g
  • Olive oil - 10 g
  • Fish broth - 700 g
  • Bay leaf - 0.5 g
  • Ground black pepper - 0.5 g
  • Lentils dry - 400 g
  • Shrimp peeled - 110 g
  • Salt - 5 g
  • Finely chopped onion, carrot, celery fry until half cooked in olive oil. Boil lentils, half chop in a blender. Put fried vegetables, lentils, prepared shrimps, bay leaf and pepper in fish stock. Boil until cooked. Salt Serve garnished with fried shrimps and a sprig of mint.

    For lentil soup with shrimps, as well as an aperitif we recommend dry white wine Costamolino (Italy). This wine is a beautiful yellow-straw color with greenish reflections made from Vermentino grapes. The aroma is elegant, sophisticated and at the same time intense, the taste is invigorating, pleasantly refreshing. Serve the wine at a temperature of 11–13 ° C. Costamolino, Vermentino di Sardegna DOC, Argiolas Wine House, “MBG - wine merchant since 1995”.

    Marina Levina, El Gaucho: “I want to offer you one interesting variation on the subject of lentil soups. This dish is delicious and very simple to prepare. It is like my family and me personally. In dishes made from lentils, there is almost everything that our body needs. Lentils are an important part of the diet, especially for those who want to lose weight. As for shrimp, it is known that this is one of the most healthy foods that contain a lot of protein and a minimum of fat. So feel free to add this delicacy to your diet, it will not be superfluous. An excellent addition to the soup is a salad of baked beets with goat cheese. It is also easy and quick to prepare, and the original combination of beets, cheese, and pine nuts with crispy onion rings makes it taste unforgettable. Lentil soup with shrimps, as well as baked beet salad with goat cheese is an unusual, tasty and healthy addition to your diet. And very relevant in the springtime! "

    Goat Cheese
  • Beets - 200 g
  • Balsamic vinegar - 10 g
  • Processed cheese - 53 g
  • Pine nuts - 5 g
  • Frying oil - 20 g
  • Sunflower oil - 15 g
  • Granulated sugar - 5 g
  • Salt - 1 g
  • Black pepper (peas) - 1 g
  • Garlic in oil - 3 g
  • Dried onion - 1.5 g
  • Dried shallots - 1.5 g
  • Rinse beets and wrap in foil, bake at 180 ° C for about two hours. Peel the beets, cut into slices, sprinkle with sugar, salt, black freshly ground pepper, sprinkle with garlic oil and fry in a frying pan in sunflower oil. When serving, put on a plate in a circle roasted beets, pour balsamic. Top in the center of a hill to lay out the cheese, cut into large cubes. Decorate with pine nuts and onion chips.

    To the beetroot salad with goat cheese is perfect French dry rose wine Tavel Beaurevoir from Grenache grapes grown in the Rhone Valley. The taste of wine, according to experts, is characterized by a characteristic "silkiness" and delicate sourness. The subtle aroma of fruit and flowers perfectly complements the taste of the wine. Serve at 12–14 ° С. Tavel Beaurevoir, M. Chapoutier, “MBG has been a wine merchant since 1995”.

    The wines are provided by MBG - the wine merchant since 1995. We thank the restaurant "El Gaucho" for assistance in shooting.

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