Beet & Beef Soup (beet, turnip, beef shank, crema) 10

The beets and turnips are fermented for five days. The brine used to cook the beets was reserved.

The beef shank was brined in the beet liquid for three days. It was braised in red wine and some of the reserved beet brine with red onion, beet stems, thyme and garlic. The bone marrow was pulled out when the shank reached a good doneness and then was used it to thicken the soup. The beef was picked and reserved, the braise jus was pureed and added to the soup base.

The soup base is made from red onion, garlic, beet stems, fermented turnip and beet and beef stock. This mixture was cooked slowly and pureed with a very small amount of juniper berry and cayenne, then combined with the beef braise.  One may detect a small amount of heat from the cayenne.

The aquavit crema is Steven's house made aquavit, yogurt and creme fraiche.

To Order:  the soup is ladled into a bowl and topped with the aqauvit cream. We reheat some of the picked beef and toss it with julienned watermelon radish, chives and shallot with a bit of lemon juice and olive oil.

**soup spoon