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

Russian(ish) beetroot and bean soup. Add the broth, tomato puree, beets, honey, and thyme. Red cabbage and beets are slowly stewed with sauteed onions, caraway seeds, potatoes, carrots, celery, and dill weed. Cider vinegar, honey, and tomato puree provide additional depth of flavor to this recipe originally handed down from an elderly Turkish woman.

Our Family's Borscht Recipe (Beet Soup) The flavor of this Borscht Recipe (Russian-Style Beet Soup) is bright and complex, beautifully sweet and sour. The natural sweetness from beets and carrots balance a splash of red wine vinegar added at the end. Beef makes it hearty and filling, and potato and hint of tomato paste add depth and thicken the broth slightly. You can have 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. It's 2 cans of cooked red kidney beans.
2. It's 2 of white onions chopped.
3. Prepare 2 cloves of garlic (I used smoked).
4. It's 5 of fresh beetroots peeled.
5. You need 700 ml of stock.
6. You need of Olive oil.
7. It's of Smoked paprika.
8. Prepare of Salt, pepper and sugar!.
9. Prepare of Pumpkin seeds.
10. You need of Sour cream or cream cheese.
11. Prepare Handful of parsley leaves.

Technically, borscht is any stew-type of soup. The best-known kind in the U. S., however, is made with beets and is a brilliant red color. This beet borscht includes cabbage as well; it is packed with roasted red beets, onions, cabbage, and white beans—a perfect stew for making it through a cold winter night.

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..

Homemade chicken stock adds a depth of flavor missing in canned varieties, but this. To make the caraway dumplings: In a small bowl, whisk together flour, baking powder, salt and caraway seeds. In a separate bowl, whisk together milk and beaten egg. Add to flour mixture and blend with a fork until a stiff, sticky batter results. Add beans, tomato juice, garlic, lemon juice, pepper, salt and dill.