Bean and Beetroot Soup

    1 hour

    This is a different kind of borscht (beetroot soup) with red and white beans to make it a bit more filling. Delicious with grated cheese.

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    Serves: 4 

    • 300g dried white cannellini beans
    • 300g dried red kidney beans
    • 4 cups (1 litre) vegetable stock
    • pinch freshly ground pepper
    • 1/2 tablespoon paprika
    • 2 beetroots
    • 2 tablespoons sour cream
    • 1 egg yolk
    • 1/4 cup grated cheese

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Soak the beans overnight, rinse and drain.
    2. Bring the stock to a simmer, add beans, pepper and paprika and simmer 40 minutes. Peel and grate the beetroots, add to the soup and simmer 3 minutes.
    3. Mix the sour cream with the egg yolk in a mixing bowl. Add a few tablespoons of the hot soup and mix well. Stir gradually into the soup and cook a few more minutes.
    4. Serve the soup, garnished with cheese.

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