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Deli-style Borscht Soup with Beans and Beetroot
Deli-style Borscht Soup with Beans and Beetroot

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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:
  1. You need Beef (shoulder or cut of your choice)
  2. Take Garlic
  3. Use Beetroot
  4. Prepare ＊Onion
  5. Prepare ＊Carrot
  6. Get ＊Celery
  7. You need ＊Potatoes
  8. Get ＊Cabbage
  9. Prepare Tinned beans
  10. Provide rashers Bacon
  11. Use Tinned chopped tomatoes
  12. Prepare or more Stock (preferably beef bouillon)
  13. Use Bay leaf
  14. Use Salt and pepper
Instructions to make Deli-style Borscht Soup with Beans and Beetroot:
  1. 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.
  2. Alternately, you could roast the beetroot in kitchen foil in an oven pre-heated to 180°C/350°F for about 30 minutes.
  3. Peel the vegetables. Cut the beetroot, the ＊ vegetables, and beef into 1-cm cubes. Chop the bacon into small pieces.
  4. 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.
  5. 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.
  6. 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.
  7. Use your choice of beans.
  8. These are my favourite chicken and beef bouillon concentrates. I used beef this time.

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