Recipe of Award-winning Russian(ish) beetroot and bean soup

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, russian(ish) beetroot and bean soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Russian(ish) beetroot and bean soup is one of the most popular of current trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Russian(ish) beetroot and bean soup is something that I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can have russian(ish) beetroot and bean soup using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Russian(ish) beetroot and bean soup:

1. Take 2 cans cooked red kidney beans
2. Take 2 white onions chopped
3. Get 2 cloves garlic (I used smoked)
4. Take 5 fresh beetroots peeled
5. Take 700 ml stock
6. Take Olive oil
7. Prepare Smoked paprika
8. Get Salt, pepper and sugar!
9. Make ready Pumpkin seeds
10. Take Sour cream or cream cheese
11. Make ready Handful parsley leaves

Instructions to make Russian(ish) beetroot and bean soup:

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.

So that is going to wrap it up with this special food russian(ish) beetroot and bean soup recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!