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Before you jump to Russian(ish) beetroot and bean soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen area Could save you Cash.

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We hope you got insight from reading it, now let’s go back to russian(ish) beetroot and bean soup recipe. You can have russian(ish) beetroot and bean soup using 11 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to prepare Russian(ish) beetroot and bean soup:

1. Provide 2 cans cooked red kidney beans
2. Use 2 white onions chopped
3. Get 2 cloves garlic (I used smoked)
4. Provide 5 fresh beetroots peeled
5. Prepare 700 ml stock
6. Get Olive oil
7. Provide Smoked paprika
8. Provide Salt, pepper and sugar!
9. Provide Pumpkin seeds
10. Take Sour cream or cream cheese
11. Use Handful parsley leaves

Instructions to make Russian(ish) beetroot and bean soup:

1. Heat oil and slowly cook chopped onions for about 20 minutes - keep heat low to avoid browning and put lid on to help onions soften and keep moisture in.
2. Take germ out of garlic and discard. Finely chop garlic or puree using salt and back of knife to smoosh to a paste! Add this to softened onion mix along with 2 teaspoons of smoked paprika. Cook for 2 minutes.
3. Drain and wash beans and add to the pan along with stock.
4. Chop 3 of the 5 beetroots into even half moon slices and add to pot - turn up heat to bring to boil then turn down and simmer with lid on for 30 minutes.
5. Meanwhile chop other 2 beetroots into even cubes and roast with little oil to use as garnish. Also roast pumpkin seeds for about 4 minutes to bring out nutty flavour - leave to cool.
6. Once soup is ready add salt, pepper and a little white sugar to taste.
7. When ready to serve - top with candied beetroot, dollop of sour cream, pumpkin seeds and finely chopped parsley leaves. Serve with hunk of bread.

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