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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. You can have deli-style borscht soup with beans and beetroot using 14 ingredients and 8 steps. Here is how you do it.

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

1. Provide Beef (shoulder or cut of your choice)
2. Provide Garlic
3. You need Beetroot
4. Prepare ＊Onion
5. You need ＊Carrot
6. Use ＊Celery
7. Take ＊Potatoes
8. Prepare ＊Cabbage
9. Provide Tinned beans
10. Take rashers Bacon
11. You need Tinned chopped tomatoes
12. You need or more Stock (preferably beef bouillon)
13. You need Bay leaf
14. Provide Salt and pepper

Steps 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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