Hello, I’m Marie. Today, I’m gonna show you how to prepare russian(ish) beetroot and bean soup recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look 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 favored of recent trending foods on earth. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Russian(ish) beetroot and bean soup is something which I’ve loved my whole life. They’re nice and they look wonderful.
To bewith this particular recipe, we must first prepare a few ingredients. You can have 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:
- Get 2 cans cooked red kidney beans
- Make ready 2 white onions chopped
- Make ready 2 cloves garlic (I used smoked)
- Take 5 fresh beetroots peeled
- Take 700 ml stock
- Make ready Olive oil
- Take Smoked paprika
- Make ready Salt, pepper and sugar!
- Take Pumpkin seeds
- Take Sour cream or cream cheese
- Take 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. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
