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We hope you got insight from reading it, now let’s go back to deli-style borscht soup with beans and beetroot recipe. To cook deli-style borscht soup with beans and beetroot you need 14 ingredients and 8 steps. Here is how you do that.
The ingredients needed to cook Deli-style Borscht Soup with Beans and Beetroot:
- Use 150 grams of Beef (shoulder or cut of your choice).
- Use 2 clove of Garlic.
- You need 3 of Beetroot.
- Use 200 ml of ＊Onion.
- Take 200 ml of ＊Carrot.
- You need 200 ml of ＊Celery.
- Take 200 ml of ＊Potatoes.
- Provide 200 ml of ＊Cabbage.
- Prepare 100 ml of Tinned beans.
- Use 2 of rashers Bacon.
- Get 100 ml of Tinned chopped tomatoes.
- Take 800 ml of or more Stock (preferably beef bouillon).
- Provide 1 of Bay leaf.
- Take 1 of 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..
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