Beetroot Soup with Beans

Soups | Russian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Beetroot Soup with Beans

Ingredients

Canned Baby Beets - 14.1 oz
Beetroot - 14.1 oz
Onion - 1 piece
Bacon - 3.5 oz
Iceberg Lettuce - ½ piece
Bouillon cube - 2 pieces
Dill - 1 bunch
Garlic - 2 cloves
Ground Black Pepper - to taste
Salt - to taste
Black Cumin (Cumin) - 1 teaspoon
Ground clove - 2 pieces
Baking Tomatoes - 14.1 oz

Step by Step guide

Step 1

Thinly slice the bacon and fry it in a pan over medium heat for 3–4 minutes until crispy (if the bacon is lean, you can add 1 tablespoon of vegetable oil). Meanwhile, bring 1.5 liters of water to a boil.

Step 2

Place the bacon on a plate, and in the remaining fat, sauté the chopped onion with cumin for 2 minutes. Rinse the canned beans under running water and set aside. Add the tomatoes with their juice, crush them directly in the pan, then add the pepper and cloves, and simmer for a couple of minutes.

Step 3

Cut the lettuce into squares. In the pot with boiling water, add the bouillon cubes, the contents of the pan, and the chopped lettuce. Cook for about 5–6 minutes. Add the beans, beetroot with the marinade, as well as the chopped garlic and 1 tablespoon of dill to the soup. Bring to a boil and cook for another 30 seconds. Serve the soup with sour cream, garnished with bacon and dill in the bowls.