Hello, I’m Marie. Today, we’re going to make russian(ish) beetroot and bean soup recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna make it a 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 popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. Russian(ish) beetroot and bean soup is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can have 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
- Make ready 2 white onions chopped
- Prepare 2 cloves garlic (I used smoked)
- Take 5 fresh beetroots peeled
- Take 700 ml stock
- Make ready Olive oil
- Make ready Smoked paprika
- Prepare Salt, pepper and sugar!
- Take Pumpkin seeds
- Make ready Sour cream or cream cheese
- Make ready Handful parsley leaves
Instructions 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’s going to wrap it up for this special dish russian(ish) beetroot and bean soup recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Let’s cook!
