Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, deli-style borscht soup with beans and beetroot. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Deli-style Borscht Soup with Beans and Beetroot is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Deli-style Borscht Soup with Beans and Beetroot is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have deli-style borscht soup with beans and beetroot using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Deli-style Borscht Soup with Beans and Beetroot:
- Take 150 grams Beef (shoulder or cut of your choice)
- Take 2 clove Garlic
- Prepare 3 Beetroot
- Get 200 ml ＊Onion
- Make ready 200 ml ＊Carrot
- Get 200 ml ＊Celery
- Take 200 ml ＊Potatoes
- Make ready 200 ml ＊Cabbage
- Get 100 ml Tinned beans
- Make ready 2 rashers Bacon
- Get 100 ml Tinned chopped tomatoes
- Prepare 800 ml or more Stock (preferably beef bouillon)
- Prepare 1 Bay leaf
- Prepare 1 Salt and pepper
Instructions to make Deli-style Borscht Soup with Beans and Beetroot:
- Cook the beetroot without removing the skin. Peel the skin after cooking. When peeling, it's best to use gloves, otherwise your hands will become red.
- Alternately, you could roast the beetroot in kitchen foil in an oven pre-heated to 180°C/350°F for about 30 minutes.
- Peel the vegetables. Cut the beetroot, the ＊ vegetables, and beef into 1-cm cubes. Chop the bacon into small pieces.
- Put the beef and garlic in a pot and cover with water. Cook over medium heat and bring to a boil. Skim off any scum that rises.
- Add the vegetables from Step 2, the bacon, tinned tomatoes, beans, and stock and continue to cook. Skim off the scum, then add the bay leaf. Cover with a lid and cook slowly over low-medium heat.
- Season with salt and pepper to taste after the vegetables become tender. Ladle the soup into serving dishes and top with sour cream or drained yoghurt.
- Use your choice of beans.
- These are my favourite chicken and beef bouillon concentrates. I used beef this time.
So that is going to wrap this up for this exceptional food deli-style borscht soup with beans and beetroot recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
