Vegetable broth with radishes, rye bread and herby yogurt
Serves: 6 as a starter
Prep time: 30 minsTotal time: 
Recipe photograph by Dan Jones
Vegetable broth with radishes, rye bread and herby yogurt
Serves: 6 as a starter
Prep time: 30 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
167Kcal
Fat
7gr
Saturates
3gr
Carbs
13gr
Sugars
3gr
Fibre
5gr
Protein
10gr
Salt
0.9gr
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Olia Hercules
Olia was born in Soviet Ukraine, and now lives in Britain and has a son, Sasha. As a Leiths-trained chef, recipe writer and food stylist, she honed her cooking skills in the kitchens of Ottolenghi and cherishes the Uzbeki, Moldovan and Russian recipes inherited from her grandmothers and aunts.
See more of Olia Hercules’s recipes
Ingredients
For the stock
- 2 onions, unpeeled and halved
- 1 garlic bulb, halved
- 2 leeks, roughly chopped
- 2 carrots, roughly chopped
- 2 celery sticks, roughly chopped
- 1 fresh bay leaf, torn
- ½ tbsp Marigold vegetable stock powder
- ½ x 28g pack flat-leaf parsley, separated into stalks and leaves
To serve
- 6 quail’s eggs*, or 3 medium eggs
- 2 slices stale rye bread (pumpernickel type), torn into chunky pieces
- 1 tsp caraway seeds
- 1 x 400g tin butter beans, drained and rinsed
- 300g dwarf beans, trimmed and chopped into bite-size pieces
- ¼ tsp sea salt flakes
- 1 tbsp chopped chives, plus extra to serve
- 1 tbsp chopped tarragon, plus extra to serve
- 1 tbsp chopped dill, plus extra to serve
- 1 x 170g pot natural Greek yogurt
- 3 radishes, thinly sliced
Step by step
Get ahead
Make the stock up to 3 days ahead. Prepare the quail's eggs, caraway rye pieces and herbed yogurt a few hours ahead.
- Place the stock ingredients into a large pan, reserving the parsley leaves for later, and pour in 2.5 litres cold water. Season lightly with salt, cover, bring to the boil then reduce the heat to low and simmer gently for 1 hour.
- Add the quail's eggs to a small pan of boiling water and cook for 2 minutes for a soft yolk (4 minutes if you prefer hard-boiled). Drain and cool under running water. Peel and halve the eggs and set aside. Alternatively, hard-boil 3 medium eggs for 7 minutes, cool, peel and quarter.
- Put the rye bread pieces and caraway seeds in a dry frying pan and toast for 3-4 minutes until fragrant and the seeds start to pop.
- Strain the stock and taste it. It should be well-seasoned with salt, otherwise it may seem too bland. Bring back to the boil in the pan then add both types of beans, bring back to the boil again and cook for 2 minutes, then roughly chop the reserved parsley leaves and stir them in.
- Grind the salt and herbs to a paste in a pestle and mortar. Stir this through the yogurt and set aside.
- To serve, put some hot beans at the bottom of a shallow bowl, ladle in a little of the hot broth and serve with some herby yogurt, radishes and crispy rye pieces and caraway seeds sprinkled on top. Add a halved egg to each bowl and sprinkle over some extra chopped herbs.
Chef quote
'You could make this with a meaty stock using a few chicken or even lamb bones – it would be delicious. I enjoy the lightness of this vegetarian version however – it is almost like a warm okroshka (cold Russian soup). The pop of the herbs and textural charms of the radish and caraway seeds lift this dish from ordinary to festive.'
