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We hope you got insight from reading it, now let’s go back to russian(ish) beetroot and bean soup recipe. You can have russian(ish) beetroot and bean soup using 11 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Russian(ish) beetroot and bean soup:
- Prepare 2 cans cooked red kidney beans
- Get 2 white onions chopped
- Get 2 cloves garlic (I used smoked)
- Use 5 fresh beetroots peeled
- Get 700 ml stock
- Use Olive oil
- Use Smoked paprika
- Get Salt, pepper and sugar!
- Use Pumpkin seeds
- Provide Sour cream or cream cheese
- Prepare 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.
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