This Eastern European soup can be a hearty and warming dish for the winter months or, if you fancy it, it can be served cold for a tangy and refreshing summer meal.
For the borscht, place the beetroot on a perforated steam container and cook in the Miele steam oven at 100°C for 50 minutes.
In the meantime, melt the butter over a medium heat in a large saucepan and sweat the shallots, carrot and potato until softened. Chop the beetroot coarsely and add it to the saucepan along with the vegetable stock. Simmer for 15 minutes. Blend the borscht until very smooth, add the vinegar and seasoning. Refrigerate until needed.
For the savoury granola, preheat the Miele oven on Fan Plus 180°C. Mix the seeds and oats together with salt and pepper and add the egg white, making sure it’s evenly distributed.
Spread the mixture on a baking tray and bake for 15 minutes, stirring from time to time. Cool and store until needed.
For the wholegrain Chantilly, whisk the double cream and fold in the mustard.
To complete the dish, preheat a frying or griddle pan over a high heat and add the baby leeks. Griddle or fry for 2 minutes or until charred and soft
Spoon some of the borscht on each plate, followed by the savoury granola and baby leeks. Add a quenelle of wholegrain Chantilly on top and serve.
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