Recipe of Favorite Russian(ish) beetroot and bean soup

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, Recipe of Award-winning Russian(ish) beetroot and bean soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Russian(ish) beetroot and bean soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Russian(ish) beetroot and bean soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Russian(ish) beetroot and bean soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Russian(ish) beetroot and bean soup using 11 ingredients and 7 steps. Here is how you can achieve that.

Ingredients and spices that need to be Prepare to make Russian(ish) beetroot and bean soup:

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

Steps to make 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.

While this is by no means the end all be guide to cooking fast and simple lunches it is great food for thought. The stark reality is that will get your own creative juices flowing so that you are able to prepare wonderful lunches for the own family without having to perform too much heavy cooking in the process.

So that's going to wrap this up for this exceptional food Recipe of Homemade Russian(ish) beetroot and bean soup. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!