How to Easy Tasty Russian(ish) beetroot and bean soup

How to Easy Tasty Russian(ish) beetroot and bean soup Delicious, fresh and tasty.

Russian(ish) beetroot and bean soup. Add the broth, tomato puree, beets, honey, and thyme. Poles call their beet soup barszcz and it has the ruby-red color most people associate with beet soup. Russians call their cold beet soup, which is very red in color, svekoljnik.

Borsch or Borscht (борщ in Russian) is a healthy and filling soup that comes from the former Russian Empire.

With beets being the main ingredient in this soup, it has a distinctive red color.

There are many different variations of this soup but it's mainly made from beets, cabbage, potatoes, carrots, and spices.

You can cook Russian(ish) beetroot and bean soup using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Russian(ish) beetroot and bean soup

1. Prepare 2 cans of cooked red kidney beans.

2. You need 2 of white onions chopped.

3. It’s 2 cloves of garlic (I used smoked).

4. It’s 5 of fresh beetroots peeled.

5. It’s 700 ml of stock.

6. It’s of Olive oil.

7. It’s of Smoked paprika.

8. Prepare of Salt, pepper and sugar!.

9. It’s of Pumpkin seeds.

10. Prepare of Sour cream or cream cheese.

11. It’s Handful of parsley leaves.

Borscht is a savory, sour and hearty soup that is packed with beef, beets, carrots, potatoes, kidney beans and cabbage.

It can be made completely vegetarian (skip the beef), or for an extra punch of flavor you can swap out the water for beef broth or beef stock.

The end result is the perfect soup to warm up to on a cold day.

Borscht is nutrient-dense and can be a part of a calorie-controlled diet.

Russian(ish) beetroot and bean soup instructions

1. 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..

2. 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..

3. Drain and wash beans and add to the pan along with stock..

4. 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..

5. 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..

6. Once soup is ready add salt, pepper and a little white sugar to taste..

7. When ready to serve - top with candied beetroot, dollop of sour cream, pumpkin seeds and finely chopped parsley leaves. Serve with hunk of bread..

It contains a variety of vegetables like carrots, onions, beet roots, cabbage and more.

These veggies are rich in antioxidants and vitamins.

This delicious beet soup even helps you regulate blood pressure and protects heart, liver and stomach.

Add beans, tomato juice, garlic, lemon juice, pepper, salt and dill.

Beet Soup or Beetroot Soup Can You Put Beets in Soup?