How To Cooking Recipe Delistyle Borscht Soup with Beans and Beetroot Very Delicious

Without fail recipe ultimate Deli-style Borscht Soup with Beans and Beetroot easy, fast, practical.

Good Afternoon mother, now you get cook recipe Deli-style Borscht Soup with Beans and Beetroot with 14 ingredients and 8 steps. Below this is how to cook, please carefully carefully.

In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 14 ingredients and 8 stages of easy cooking Deli-style Borscht Soup with Beans and Beetroot.

Ingredients for Deli-style Borscht Soup with Beans and Beetroot #

1. Needed 150 grams : Beef (shoulder or cut of your choice).

2. Prepare 2 clove : Garlic.

3. Prepare 3 : Beetroot.

4. Prepare 200 ml : ＊Onion.

5. Prepare 200 ml : ＊Carrot.

6. Needed 200 ml : ＊Celery.

7. Prepare 200 ml : ＊Potatoes.

8. Prepare 200 ml : ＊Cabbage.

9. Prepare 100 ml : Tinned beans.

10. Prepare 2 : rashers Bacon.

11. Needed 100 ml : Tinned chopped tomatoes.

12. Needed 800 ml : or more Stock (preferably beef bouillon).

13. Prepare 1 : Bay leaf.

14. Needed 1 : Salt and pepper.

If all material requirements Deli-style Borscht Soup with Beans and Beetroot it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Step by Step Cooking 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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