Hello, I’m Jane. Today, I will show you a way to prepare russian(ish) beetroot and bean soup recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit more unique. 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 popular of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Russian(ish) beetroot and bean soup is something that I’ve loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook russian(ish) beetroot and bean soup using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Russian(ish) beetroot and bean soup:
- Get 2 cans cooked red kidney beans
- Take 2 white onions chopped
- Prepare 2 cloves garlic (I used smoked)
- Make ready 5 fresh beetroots peeled
- Get 700 ml stock
- Prepare Olive oil
- Make ready Smoked paprika
- Prepare Salt, pepper and sugar!
- Make ready Pumpkin seeds
- Get Sour cream or cream cheese
- Make ready 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 this up with this special dish russian(ish) beetroot and bean soup recipe. Thank you very much for reading. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
