Recipe: Appetizing Deli-style Borscht Soup with Beans and Beetroot

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Deli-style Borscht Soup with Beans and Beetroot

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We hope you got benefit 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 cook it.

The ingredients needed to make Deli-style Borscht Soup with Beans and Beetroot:

Get of Beef (shoulder or cut of your choice).
You need of Garlic.
Use of Beetroot.
You need of ＊Onion.
Prepare of ＊Carrot.
Provide of ＊Celery.
Use of ＊Potatoes.
Prepare of ＊Cabbage.
Prepare of Tinned beans.
Use of rashers Bacon.
Take of Tinned chopped tomatoes.
Use of or more Stock (preferably beef bouillon).
Use of Bay leaf.
You need of Salt and pepper.

Steps 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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