Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a distinctive dish, russian(ish) beetroot and bean soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Heat the oil in a large saucepan over medium-high heat. Add the broth, tomato puree, beets, honey, and thyme. 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.
Russian(ish) beetroot and bean soup is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes delicious. Russian(ish) beetroot and bean soup is something which I have loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. 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:
- Make ready cooked red kidney beans
- Get white onions chopped
- Make ready garlic (I used smoked)
- Prepare fresh beetroots peeled
- Prepare stock
- Prepare Olive oil
- Prepare Smoked paprika
- Make ready Salt, pepper and sugar!
- Get Pumpkin seeds
- Get Sour cream or cream cheese
- Make ready parsley leaves
Add beetroot and stir for a couple of minutes. Add stock and bring to boil. Blend until smooth and add the lemon juice. Serve with the yoghurt swirled in (if using).
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.
Blend until smooth and add the lemon juice. Serve with the yoghurt swirled in (if using). Contrary to popular belief, Russians don't spell their beetroot soup borscht (that's a Yiddish spelling) and it's really not a Russian invention (the Ukrainians claim it as theirs). Nor are beets the predominant ingredient in Russian borshch. That's probably why this stew-like soup is orange from the carrots and tomato paste, not red.
So that is going to wrap this up with this exceptional food russian(ish) beetroot and bean soup recipe. Thank you very much for reading. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
