Hi, I am Marie. Today, I’m gonna show you how to prepare russian(ish) beetroot and bean soup recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Russian(ish) beetroot and bean soup Recipe
Russian(ish) beetroot and bean soup is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Russian(ish) beetroot and bean soup is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we must prepare a few components. You can cook russian(ish) beetroot and bean soup using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Russian(ish) beetroot and bean soup:
- Prepare 2 cans cooked red kidney beans
- Make ready 2 white onions chopped
- Take 2 cloves garlic (I used smoked)
- Make ready 5 fresh beetroots peeled
- Get 700 ml stock
- Get Olive oil
- Take Smoked paprika
- Prepare Salt, pepper and sugar!
- Make ready Pumpkin seeds
- Make ready Sour cream or cream cheese
- Get Handful parsley leaves
Steps to make Russian(ish) beetroot and bean soup:
- Heat oil and slowly cook chopped onions for about 20 minutes - keep heat low to avoid browning and put lid on to help onions soften and keep moisture in.
- Take germ out of garlic and discard. Finely chop garlic or puree using salt and back of knife to smoosh to a paste! Add this to softened onion mix along with 2 teaspoons of smoked paprika. Cook for 2 minutes.
- Drain and wash beans and add to the pan along with stock.
- Chop 3 of the 5 beetroots into even half moon slices and add to pot - turn up heat to bring to boil then turn down and simmer with lid on for 30 minutes.
- Meanwhile chop other 2 beetroots into even cubes and roast with little oil to use as garnish. Also roast pumpkin seeds for about 4 minutes to bring out nutty flavour - leave to cool.
- Once soup is ready add salt, pepper and a little white sugar to taste.
- When ready to serve - top with candied beetroot, dollop of sour cream, pumpkin seeds and finely chopped parsley leaves. Serve with hunk of bread.
So that is going to wrap it up for this distinctive dish russian(ish) beetroot and bean soup recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
