Bean and Beetroot Soup

Bean and Beetroot Soup

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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.


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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