Beetroot Soup with Beans
Soups • Russian
Description
Beetroot Soup with Beans
Ingredients
- Canned Baby Beets 15 oz
- Beetroot 15 oz
- Onion 1 piece
- Bacon 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 15 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.
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