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We hope you got insight from reading it, now let’s go back to deli-style borscht soup with beans and beetroot recipe. You can cook deli-style borscht soup with beans and beetroot using 14 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Deli-style Borscht Soup with Beans and Beetroot:
- Get 150 grams Beef (shoulder or cut of your choice)
- Take 2 clove Garlic
- Provide 3 Beetroot
- Provide 200 ml ＊Onion
- Get 200 ml ＊Carrot
- Take 200 ml ＊Celery
- Provide 200 ml ＊Potatoes
- You need 200 ml ＊Cabbage
- Take 100 ml Tinned beans
- Take 2 rashers Bacon
- Prepare 100 ml Tinned chopped tomatoes
- Provide 800 ml or more Stock (preferably beef bouillon)
- Get 1 Bay leaf
- Use 1 Salt and pepper
Steps to make Deli-style Borscht Soup with Beans and Beetroot:
- Cook the beetroot without removing the skin. Peel the skin after cooking. When peeling, it's best to use gloves, otherwise your hands will become red.
- Alternately, you could roast the beetroot in kitchen foil in an oven pre-heated to 180°C/350°F for about 30 minutes.
- Peel the vegetables. Cut the beetroot, the ＊ vegetables, and beef into 1-cm cubes. Chop the bacon into small pieces.
- Put the beef and garlic in a pot and cover with water. Cook over medium heat and bring to a boil. Skim off any scum that rises.
- Add the vegetables from Step 2, the bacon, tinned tomatoes, beans, and stock and continue to cook. Skim off the scum, then add the bay leaf. Cover with a lid and cook slowly over low-medium heat.
- Season with salt and pepper to taste after the vegetables become tender. Ladle the soup into serving dishes and top with sour cream or drained yoghurt.
- Use your choice of beans.
- These are my favourite chicken and beef bouillon concentrates. I used beef this time.
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