Ambassador's Exit Soup

Ingredients

• 1 liter vegetable broth
• 400 g ripe tomatoes
• 2 medium red beets
• 2 onions
• 2 cloves garlic
• 1 large carrot
• 2 tbsp tomato paste
• 2 tbsp red wine vinegar
• 1 tbsp sugar
• 1 tsp paprika powder
• 1 bay leaf
• 4 medium pickles (whole)
• 2 tbsp olive oil
• salt and pepper to taste
• fresh dill (optional, for garnish)

Method

1. Preheat the oven to 200°C. Wrap beets in foil, roast for 45 minutes, let cool and peel.
2. Roughly chop tomatoes, 1 onion, 1 clove garlic, and carrot. Sauté in 1 tbsp oil, add tomato paste, cook briefly.
3. Add 500 ml broth, bring to a boil. Simmer for 20 minutes. Puree into a smooth tomato soup. Season with salt, pepper, and paprika.
4. Roughly chop roasted beets, remaining onion and garlic. Sauté in 1 tbsp oil. Add vinegar, sugar, bay leaf, and 500 ml broth. Simmer for 20 minutes. Puree into smooth borscht. Season to taste.
5. Slice pickles lengthwise.
6. Pour tomato soup on the left and borscht on the right in a rectangular dish. Lay the halved pickles in a straight line down the center as the 'border'.
7. Garnish with fresh dill if desired.

Serving notes

• Serve in a rectangular dish for the border effect.
• Add the pickles at the last moment so they stay crisp.
• Serve with rye bread or a thick slice of sourdough.