This traditional summer dish for many countries can be found in the menu of every self-respecting establishment. Variations are very different: from the usual Russian okroshka cooked on white kvass to the extravagant Korean version of nengmyon with kuksu noodles, soy sauce and mustard.
Hamlet + Jacks, a trendy St. Petersburg restaurant, shares with us (and we with you) another interesting and refreshing version of cold pickled tomato soup with burnt pork.
Ingredients:
For soup:
- S / s tomatoes 700 g
- Baked garlic p.f. 10 g
- Adjika 11 g
- Bay leaf 2 g
- Allspice 1 g
- Cloves 1 g
- Water 60 ml
- Salt 5 g
- Olive oil 11 g
For pickled pork:
- Pork neck 120 g
- Kimchi sauce 30 g
- Sugar 10 g
- Salt 5 g
Greens for dressing ready-made soup:
- dill 4 g
- basil 4 g
- cilantro 4 g
- mint 4 g
- sorrel 12 g
Preparation:
Marinate the pork neck for a day in kimchi sauce with sugar and salt.
You can use ready-made tomatoes to make the soup, but the chef recommends making them yourself. Bring all the spices to a boil in water and let it brew. Punch tomatoes in their own juice in a powerful mixer, a few cloves of garlic baked at 140 degrees for 40 minutes in a peel with one head, olive oil.
Combine with water infused with spices. Strain through a fine sieve and refrigerate.
Fry the pork until crisp on all sides and let cool.
Pour the soup into a chilled bowl, top with herbs and sliced pork.
Photo: Getty Images
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