SORM Soup: Data Line Double Play

Ingredients

• 1 large beetroot (approx. 300 g), peeled and diced
• 2 medium potatoes, peeled and diced
• 2 carrots, peeled and half-sliced
• 1 leek, sliced into rings
• 1 onion, chopped
• 2 cloves garlic, minced
• 1.5 liters vegetable stock
• 1 bay leaf
• 2 tablespoons vinegar
• 1 tablespoon sugar
• 4 eggs
• 1 baguette
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 tablespoons sour cream
• fresh dill, chopped

Method

1. Bring the stock to a boil. Add onion, garlic, beetroot, potato, carrot, leek, and bay leaf.
2. Simmer for 30 minutes until vegetables are tender.
3. Add vinegar and sugar. Season with salt and pepper. Simmer 10 minutes more.
4. Meanwhile, hard-boil the eggs for 8 minutes. Cool, peel, and halve.
5. Cut the baguette into long, thin strips. Brush with olive oil and toast in the oven at 200°C for 5-7 minutes until golden.
6. Divide the soup among 4 deep bowls.
7. Lay 3-4 bread strips diagonally and partially overlapping in each bowl, like cables.
8. Place 2 egg halves at the edge of each bowl, cut side up, as data centers.
9. Garnish with a spoonful of sour cream and dill.

Serving notes

• Serve the soup neatly, but let the bread strips cross the surface for the 'data line' effect.
• Place the egg halves at the edge, not the center, for a clear network image.